Spiced Gingerbread Wreath Cake
A delightful holiday treat that evokes warmth and nostalgia, this Spiced Gingerbread Wreath Cake is perfect for festive gatherings and family dinners.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Provides structure.
- 1.5 teaspoons baking powder Helps the cake rise.
- 1.5 teaspoons ground ginger Adds warmth and spice.
- 1 teaspoon ground cinnamon Adds aroma and sweetness.
- 0.5 teaspoon ground cloves Complements the spices.
- 0.25 teaspoon ground nutmeg Offers nutty warmth.
- 0.5 teaspoon salt Balances sweetness.
- 1 cup unsalted butter, softened Creates a moist texture.
- 1.5 cups dark brown sugar, packed Adds caramel-like richness.
- 2 large eggs Binds the ingredients.
- 1 cup molasses Provides flavor and color.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cup buttermilk Adds moisture.
- 1 teaspoon baking soda Creates a lovely rise.
Frosting and Decoration
- 2 cups heavy cream Whipped for frosting.
- 2 tablespoons powdered sugar Sweetens whipped cream.
- 1 teaspoon vanilla extract (for whipped cream) Enhances whipped cream flavor.
- Cinnamon sticks For decoration.
- Star anise For decoration.
- Candied ginger slices For decoration.
- Fresh rosemary sprigs For decoration.
- Powdered sugar for dusting Finishing touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and line a 9-inch Bundt or ring-shaped pan with parchment paper.
- Beat the softened butter and dark brown sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the molasses and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, and stir in the baking soda last.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cake is cool, pipe the whipped cream around the edges and decorate as desired.
- Dust with powdered sugar before serving.
Notes
Use room temperature ingredients for better mixing. Don't overmix the batter. Chill mixing bowl and beaters for better whipped cream consistency.