Go Back
–+ servings
Spiced Gingerbread Wreath Cake

Spiced Gingerbread Wreath Cake

Enjoy the festive flavor of Spiced Gingerbread Wreath Cake, a delightful holiday treat that blends rich molasses and aromatic spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free baking flour blend for a suitable option.
  • 1 teaspoon Baking Soda A leavening agent that helps the cake rise.
  • 1 tablespoon Ground Ginger Adds warmth and spiciness.
  • 1 tablespoon Ground Cinnamon Contributes familiar holiday flavor.
  • 1/2 teaspoon Ground Cloves Enhances aromatic complexity.
  • 1 pinch Nutmeg Complements other spices.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Dark Molasses Essential for rich flavor and color.
  • 2 large Eggs Provides moisture and structure.
  • 1 cup Granulated Sugar Sweetens the cake.
  • 1/2 cup Unsalted Butter Consider using margarine or a vegan spread.
  • 1/2 cup Buttermilk Substitute with milk or a milk alternative.
  • 1 teaspoon Vanilla Extract Enhances sweetness and flavor.
For the Frosting
  • 1 cup Heavy Cream Use chilled for best texture.
  • 1/2 cup Powdered Sugar Sweetens and stabilizes the frosting.
For Decorations
  • Decorations (Rosemary, Star Anise, Cinnamon Sticks) Adds festive flair.

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your Bundt pan by greasing and dusting with flour.
  2. In a large bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt.
  3. In a separate bowl, beat together unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs, dark molasses, buttermilk, and vanilla extract to the butter-sugar mixture and whisk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
  6. Pour the batter into the Bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  8. Prepare the whipped frosting by combining heavy cream and powdered sugar, whipping until stiff peaks form.
  9. Once the cake has cooled, generously cover it with whipped frosting and decorate with rosemary, cinnamon sticks, and star anise.
  10. Slice and serve your Spiced Gingerbread Wreath Cake to family and friends.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Store leftovers tightly covered in the fridge for up to three days.

Tried this recipe?

Let us know how it was!