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Spiced Gingerbread Wreath Cake

Spiced Gingerbread Wreath Cake for a Festive Holiday Feast

This Spiced Gingerbread Wreath Cake is a delightful blend of comforting spices, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 1 teaspoon baking soda no substitutions needed
  • 2 teaspoons ground ginger adjust if using fresh ginger
  • 1 teaspoon ground cinnamon no substitutions needed
  • 0.5 teaspoon ground nutmeg omit if unavailable
  • 0.5 teaspoon salt necessary for taste
  • 0.5 cups dark molasses can substitute with dark corn syrup or honey
  • 2 large eggs no substitutions advised
  • 0.5 cups granulated sugar can reduce for less sweetness
  • 0.5 cups brown sugar light brown sugar is suitable alternative
  • 0.5 cups whole milk substitute with plant-based milk for dairy-free
  • 0.5 cups unsalted butter can use coconut oil for dairy-free
  • 1 teaspoon vanilla extract no substitutions needed
For the Frosting
  • 1 cup heavy whipping cream can substitute with coconut cream for dairy-free frosting
  • 0.5 cups powdered sugar no substitutions necessary
For Decoration
  • rosemary sprigs perfect for decoration
  • star anise perfect for decoration
  • cinnamon sticks perfect for decoration

Equipment

  • Bundt pan
  • mixing bowls
  • Electric beaters

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan with unsalted butter and flour.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until creamy, then add eggs, molasses, milk, and vanilla extract.
  4. Gradually mix in the dry ingredients until a smooth batter forms. Avoid overmixing.
  5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. For the frosting, whip heavy cream with powdered sugar until soft peaks form.
  8. Once the cake is cooled, frost generously with whipped cream.
  9. Decorate with rosemary sprigs, star anise, and cinnamon sticks.
  10. Slice and serve to your guests.

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.