Delightful Spiced Gingerbread Wreath Cake for Holiday Cheer

A festive Spiced Gingerbread Wreath Cake that delights taste buds and transforms gatherings with its warm aromas and whimsical decoration.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour Can substitute with a 1:1 gluten-free baking flour blend.
1 tablespoon ground ginger Essential for the gingerbread taste.
1 teaspoon ground cinnamon Adds warmth and depth.
0.5 teaspoon ground nutmeg Contributes to the cake's spice profile.
0.5 teaspoon ground cloves Intensifies the aromatic qualities.
2 teaspoons baking powder Ensure it’s fresh for optimal rise.
0.25 teaspoon salt Enhances flavors; do not skip.
0.5 cups dark molasses Substitute with dark corn syrup or honey for a lighter flavor.
0.5 cups granulated sugar Balances the spices.
2 large eggs Can use flax eggs as a vegan substitute.
0.5 cups milk Any variety can be used (dairy or plant-based).
0.5 cups butter Substitute with vegan butter for a dairy-free option.

For the Whipped Cream Frosting

1 cup whipped cream Chill bowl and whisk before whipping to maintain texture.

For Decoration

to taste rosemary Adds a fresh, aromatic touch.
to taste star anise Creates a striking and spicy visual appeal.
to taste cinnamon sticks Enhances both flavor and decoration.

Equipment

Bundt pan
Mixing bowls
Whisk
Spatula
Oven

Method

Step‑by‑Step Instructions for Spiced Gingerbread Wreath Cake

Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly.
In a large mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
In a separate bowl, beat together granulated sugar, eggs, and melted butter until smooth and creamy.
Gradually add dry mixture to wet ingredients, alternating with milk until combined into a smooth batter.
Stir in dark molasses until well incorporated into the batter.
Pour the batter into the prepared Bundt pan and bake for 35-40 minutes until a toothpick comes out clean.
Cool the cake in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Whip heavy cream until soft peaks form and use to frost the cooled cake.
Decorate with rosemary, star anise, and cinnamon sticks.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 1.5mg

Notes

Ensure ingredients are at room temperature for better incorporation. Store in an airtight container.

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