Spiced Gingerbread Wreath Cake

This spiced gingerbread wreath cake is the ultimate holiday centerpiece. Its warm, aromatic spices and moist texture will fill your kitchen with the coziest seasonal scents. Topped with a creamy cinnamon buttercream, this cake puts festive magic in every bite.

I first made this for a family holiday party, and now it is my go-to whenever we gather during the colder months.

Ingredients

• All-purpose flour: To provide structure and stability in the batter. Ensure it is fresh for best results
• Baking soda and baking powder: For the perfect rise and light texture
• Ground ginger, ground cinnamon, ground nutmeg, and ground cloves: For a warm, spiced flavor reminiscent of holiday treats
• Salt: To balance the sweetness
• Unsalted butter: Softened for a rich and moist crumb. Room temperature ensures easy creaming
• Brown sugar: For a deep caramelized sweetness and soft texture
• Large eggs: To bind the ingredients and provide moisture
• Molasses: For a rich, sticky texture and robust flavor foundational to gingerbread
• Buttermilk: For tanginess and an ultra-moist cake

• Unsalted butter: Softened as the base of a creamy frosting
• Powdered sugar: For sweetness and a smooth texture
• Ground cinnamon: For a warm spice flavor that complements the cake perfectly
• Heavy cream: To achieve the ideal frosting consistency
• Vanilla extract: For added depth and flavor balance

How To Make Spiced Gingerbread Wreath Cake

Preheat the oven:

Prepare the oven to 350°F (175°C) and grease a bundt or wreath cake pan thoroughly to prevent sticking.

Mix dry ingredients:

In a medium bowl, combine flour, baking soda, baking powder, spices, and salt. Whisk these together to evenly distribute the spices throughout the cake.

Cream butter and sugar:

In another large bowl, beat softened butter and brown sugar until the mixture is light and fluffy, which will create an airy batter.

Add eggs and molasses:

Mix eggs, one at a time, into the butter and sugar mixture, ensuring each is fully incorporated. Stir in molasses for a deep holiday-flavored sweetness.

Combine with dry ingredients:

Gradually alternate adding the dry ingredients and the buttermilk to the wet mixture, combining well after each addition until the batter is smooth and lump-free.

Bake the cake:

Pour the batter evenly into the prepared pan, smoothing the surface with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Cool thoroughly:

Let the cake cool in the pan for 10 minutes before carefully transferring it onto a wire rack. Allow the cake to cool completely before frosting.

Prepare the buttercream:

Beat softened butter until creamy and light. Gradually incorporate powdered sugar and cinnamon for a warm spiced sweetness. Stir in heavy cream and vanilla extract, beating until the frosting is fluffy.

The molasses in this cake recipe has always been my favorite ingredient. From the deep caramel flavor it adds to the way it fills the kitchen with a nostalgic aroma, it truly embodies the essence of this holiday treat.

Storage Tips

To keep the cake fresh, cover it well with plastic wrap or store in an airtight container. It will stay moist at room temperature for up to three days. You can also freeze the unfrosted cake for up to three months and frost it after thawing for a freshly made feel.

Ingredient Substitutions

If buttermilk is unavailable, substitute it with plain yogurt or milk mixed with a teaspoon of lemon juice. Brown sugar can be swapped with coconut sugar for a deeper earthiness. For a dairy-free option, use a plant-based butter and milk replacement.

Serving Suggestions

This cake is best enjoyed with a mug of hot cocoa or spiced cider for a cozy holiday vibe. Decorate the top with sugared cranberries and a dusting of powdered sugar for an elegant presentation. The cinnamon buttercream also pairs wonderfully with hot beverages, making it a delightful companion for your favorite drinks.

Recipe FAQs

→ What spices are used in this gingerbread cake?

This cake features a blend of warming spices like ground ginger, cinnamon, nutmeg, and cloves.

→ How do I avoid overbaking the cake?

Bake the cake at 350°F for 35-40 minutes, checking doneness with a toothpick. Remove it once the toothpick comes out clean.

→ Can I substitute molasses with another ingredient?

Yes, you can use dark brown sugar or maple syrup as a substitute, but molasses is recommended for its rich flavor.

→ Can I make this buttercream without heavy cream?

Yes, you can substitute heavy cream with milk or leave it out altogether for a firmer buttercream texture.

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

Absolutely! You can use a regular round or square cake pan. Be sure to adjust baking time as needed.