Irresistible Spiced Gingerbread Wreath Cake for Cozy Gatherings

Experience the warmth of the holidays with this Spiced Gingerbread Wreath Cake, a festive dessert that balances rich spices and sweetness.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: Holiday

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

3 cups all-purpose flour Can substitute with gluten-free flour blend for a gluten-free version.
1 teaspoon baking soda No substitutions necessary.
2 teaspoons ground cinnamon Other ground spices like nutmeg can be used for variation.
1 teaspoon ground ginger Fresh ginger can be used, but may alter texture.
1 teaspoon ground cloves Skip if preferred; adjust cinnamon to taste.
1 teaspoon salt Essential for balance; do not omit.
1 cup molasses Dark corn syrup or honey can be used as a substitute, but with less intensity.
1 cup granulated sugar Can replace with brown sugar for a richer flavor.
1/2 cup unsalted butter Vegetable oil can be a substitute for dairy-free options.
2 eggs Flax eggs can be used for a vegan alternative.

For the Frosting

2 cups whipped cream Chill bowl and whisk to prevent melting; use stabilizers if desired.
1 cup powdered sugar Can be adjusted based on sweetness preference.

For Decoration

rosemary Use any festive herbs or spices according to preference.
star anise Use any festive herbs or spices according to preference.
cinnamon sticks Use any festive herbs or spices according to preference.

Equipment

Bundt pan
Mixing bowls
Hand mixer
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a Bundt pan.
In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly mixed.
In another bowl, cream together the butter and sugar until light and fluffy, then beat in the molasses and eggs.
Gradually add the dry ingredients to your wet mixture, alternating with any additional liquid required.
Pour the batter into the prepared Bundt pan and bake for 35-40 minutes until a toothpick comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack.
Whip the cream with powdered sugar until soft peaks form.
Spread the whipped cream frosting over the cooled cake and decorate with rosemary, star anise, and cinnamon sticks.
Dust with powdered sugar just before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 30mgIron: 1.5mg

Notes

Chill mixing tools for better whipped cream texture. Adjust spices to personal preference.

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