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Spiced Gingerbread Wreath Cake

A cozy delight featuring rich flavors of molasses, warming spices, and a fluffy whipped cream topping, perfect for festive celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American, Holiday
Servings 8 servings
Calories 400 kcal

Ingredients
  

Dry Ingredients

  • 2.5 cups all-purpose flour Don't pack the flour.
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter, softened Ensure at room temperature.
  • 1.5 cups dark brown sugar, packed
  • 2 large eggs Room temperature.
  • 1 cup molasses
  • 1 teaspoon vanilla extract Used in batter.
  • 1 cup buttermilk Can substitute with regular milk plus vinegar or lemon juice.

Topping Ingredients

  • 2 cups heavy cream For whipped topping.
  • 2 tablespoons powdered sugar For sweetening whipped cream.
  • 1 teaspoon vanilla extract Used in whipping cream.
  • Cinnamon sticks, star anise, candied ginger slices, fresh rosemary sprigs, powdered sugar for dusting For decoration.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease your Bundt or ring-shaped pan, lining it with parchment paper for easy removal.
  • In a large mixing bowl, beat the softened butter and brown sugar until the mixture is light and fluffy.
  • Crack in the eggs, one at a time, ensuring they are well incorporated after each addition, then stir in the molasses and vanilla extract.
  • Gradually add the dry ingredients, alternating with the buttermilk, before mixing in the baking soda.
  • Pour the batter into your prepared pan, smoothing out the top.

Baking

  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Topping

  • Whip the cream in a chilled bowl. Add the powdered sugar and vanilla extract, beating until stiff peaks form.
  • Once cooled, pipe whipped cream around the edges using a star-shaped tip. Decorate with cinnamon sticks, star anise, candied ginger, and fresh rosemary, dust with powdered sugar.

Notes

Store unfrosted cake at room temperature for up to 3 days; refrigerate if frosted for up to 5 days; freeze unadorned cake for up to 3 months.
Keyword Christmas Recipe, Cozy Treat, Festive Baking, Gingerbread Cake, Holiday dessert