Description
This Spiced Gingerbread Wreath Cake is the ultimate holiday treat! Made with warm spices, dark molasses, and creamy whipped frosting, it’s decorated as a festive wreath with rosemary sprigs, star anise, and cinnamon sticks. Perfect as a centerpiece for any holiday table, this cake is as beautiful as it is delicious. Dust with powdered sugar for a snowy, wintry touch!
Ingredients
Scale
For the Gingerbread Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups dark brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Cinnamon sticks
- Star anise
- Candied ginger slices
- Fresh rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat and Prepare the Pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in molasses and vanilla.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir in baking soda.
- Bake the Cake: Pour the batter into the prepared pan, smooth the top, and bake for 35-40 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Whipped Cream Frosting: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Avoid overwhipping.
- Decorate the Cake: Once cooled, pipe whipped cream around the edges with a star-shaped tip. Decorate with cinnamon sticks, star anise, candied ginger, and rosemary. Dust with powdered sugar.
Notes
- For a festive touch, substitute whipped cream with a classic cream cheese frosting if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can be baked a day in advance and decorated right before serving.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 450
- Sugar: 38g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg