The holidays are a time for warmth, comfort, and delicious treats. One of the best recipes to bring in the festive cheer is the Spiced Gingerbread Wreath Cake. This delightful cake is not only visually stunning but also offers a perfect blend of spices that captures the essence of the season. Imagine a cake that fills your home with the sweet aroma of ginger, cinnamon, and nutmeg. It’s the perfect centerpiece for your holiday table!

Why make this recipe

Making a Spiced Gingerbread Wreath Cake is a wonderful way to celebrate the holidays. This recipe is not just about baking; it’s about creating memories with family and friends. The combination of spices creates a rich flavor that everyone will love. Plus, its unique wreath shape makes it a stunning addition to any holiday gathering. Sharing this cake is a great way to spread joy and warmth during the festive season.

How to prepare Spiced Gingerbread Wreath Cake

Preparing this Spiced Gingerbread Wreath Cake is straightforward and rewarding. Here’s how to do it step by step.

Ingredients:

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
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Cinnamon sticks
Star anise
Candied ginger slices
Fresh rosemary sprigs
Powdered sugar for dusting

Steps:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper.
In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the molasses and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Always start and end with the dry ingredients. Don’t forget to fold in the baking soda!
Pour the batter into the prepared pan, smoothing the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip!
Once the cake is cooled, pipe the whipped cream around the edges using a star-shaped tip.
Decorate the cake with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs. Dust with powdered sugar for a finishing touch.

How to serve Spiced Gingerbread Wreath Cake

Serve your Spiced Gingerbread Wreath Cake as a stunning centerpiece dessert after a holiday meal. Slice it into wedges and offer it with extra whipped cream on the side. This cake pairs wonderfully with a warm cup of spiced tea or coffee, making it a cozy treat for everyone.

How to store Spiced Gingerbread Wreath Cake

To keep your Spiced Gingerbread Wreath Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week. Just be sure to allow it to come to room temperature before serving for the best flavor and texture.

Tips to make Spiced Gingerbread Wreath Cake perfectly

Make sure that your butter is softened properly for a light and fluffy batter.
Don’t skip the chilling of your mixing bowl for the whipped cream—this ensures perfect peaks!
If you want an even deeper flavor, let the cake sit for a day before serving. This allows the spices to meld beautifully.

Variations

You can customize your Spiced Gingerbread Wreath Cake by adding nuts like walnuts or pecans to the batter. For a touch of orange flavor, add some orange zest to the batter or whipped cream. You might also try substituting dark brown sugar with light brown sugar for a milder sweetness.

FAQ

Q1: Can I make this cake ahead of time?
Yes! This cake keeps well and can be made a day or two in advance. Just store it properly, and it will be just as delicious when you’re ready to serve.

Q2: What can I use instead of buttermilk?
If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Q3: Can I freeze this cake?
Yes! You can freeze the cake before decorating. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the fridge before serving and decorate as desired.

This Spiced Gingerbread Wreath Cake is sure to become a holiday favorite. Enjoy baking and sharing this cozy delight!