Introduction

This Spiced Gingerbread Wreath Cake is a festive treat that combines warm, aromatic spices with a rich molasses flavor. Topped with a creamy cinnamon buttercream, it makes a stunning centerpiece for any holiday gathering. Easy to bake and decorate, it’s sure to impress both in taste and appearance.

A single-layer dark brown bundt cake sits on a clear glass stand on a white marbled surface. The top of the cake is decorated with thick, creamy beige swirls of frosting arranged in a circular pattern around the inner edge. Among the frosting swirls, small gingerbread cookies shaped like snowflakes with white icing details and bright red berry clusters with dark green holly leaves are placed evenly, adding festive color and texture. The cake has a light dusting of powdered sugar, enhancing its festive look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup brown sugar
2 large eggs
½ cup molasses
1 cup buttermilk
For the cinnamon buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon ground cinnamon
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a bundt or wreath cake pan thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly combined.
Step 3: In a separate large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then stir in the molasses until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until the batter is smooth and well combined.
Step 6: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Step 9: To make the cinnamon buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, mixing well after each addition.
Step 10: Add heavy cream and vanilla extract, then beat until the frosting is fluffy and smooth.
Step 11: Decorate the cooled cake by piping buttercream rosettes around the top to create an elegant wreath effect. Garnish with mini gingerbread cookies, sugared cranberries, and holly leaves for a festive touch. Optionally, dust lightly with powdered sugar for a snowy finish.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.
Swap molasses for dark corn syrup if you prefer a milder flavor.
Add a handful of chopped nuts or crystallized ginger to the batter for extra texture.
For a dairy-free option, substitute buttermilk with coconut milk mixed with a teaspoon of lemon juice, and use vegan butter.
Try decorating with sprigs of fresh rosemary or thyme for a fragrant, green touch instead of holly leaves.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate for up to one week. Allow the cake to come to room temperature before serving, and if desired, freshening the frosting by lightly whisking it before applying. This cake also freezes well—wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

A round brown bundt cake sits on a white plate over a white marbled texture. The cake has a smooth, thick layer of light cream-colored frosting shaped into large rosettes evenly spaced along the top edge. Small gingerbread cookies decorated with white icing snowflakes are placed between the rosettes. Bright green holly leaves with clusters of shiny red berries are also inserted around the top, adding a festive touch. The surface of the cake is lightly dusted with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a bundt or wreath pan?

Yes, you can bake this cake in a regular round or loaf pan. Baking times may vary slightly, so start checking for doneness about 5 minutes earlier.

How do I prevent the cake from sticking to the pan?

Be sure to grease the pan thoroughly with butter or non-stick spray and dust it lightly with flour to create a barrier. Letting the cake cool slightly before removing it helps prevent breakage.