Description
This Spiced Gingerbread Wreath Cake is a cozy and festive holiday dessert, bursting with warm spices like ginger, cinnamon, and cloves. Moist and tender with rich molasses sweetness, it’s beautifully topped with fluffy whipped cream frosting and garnished with aromatic cinnamon sticks, star anise, candied ginger, and fresh rosemary, making it a perfect centerpiece for any holiday gathering.
Ingredients
Scale
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
Whipped Cream Frosting:
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Decoration:
- Cinnamon sticks
- Star anise
- Candied ginger slices
- Fresh rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper to ensure easy removal of the cake once baked.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. In a large bowl, beat the softened butter and dark brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract for rich flavor. Gradually incorporate the dry ingredients, alternating with buttermilk—beginning and ending with the dry ingredients. Finally, stir in the baking soda to the batter to help the cake rise.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top for an even surface. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Make the Whipped Cream Frosting: Chill a mixing bowl, then beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful to avoid overwhipping to maintain a smooth, airy texture.
- Decorate the Cake: Once the cake has fully cooled, use a piping bag fitted with a star-shaped tip to pipe the whipped cream around the edges of the cake. Adorn the wreath with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs for a festive and aromatic finish. Lightly dust the entire cake with powdered sugar to mimic a snowy effect.
Notes
- For a festive touch, you can substitute the whipped cream frosting with a classic cream cheese frosting if preferred.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- This cake can be baked a day ahead and decorated just before serving to save time on the day of your event.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
