Spiced Gingerbread Wreath Cake (Print)
Festive spiced cake with cinnamon buttercream.
# Ingredients:
→ For the cake
01 -
2 ½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
1 tablespoon ground ginger
05 -
2 teaspoons ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
½ teaspoon ground cloves
08 -
½ teaspoon salt
09 -
¾ cup unsalted butter, softened
10 -
1 cup brown sugar
11 -
2 large eggs
12 -
½ cup molasses
13 -
1 cup buttermilk
→ For the cinnamon buttercream
14 -
1 cup unsalted butter, softened
15 -
3 cups powdered sugar
16 -
1 teaspoon ground cinnamon
17 -
2 tablespoons heavy cream
18 -
1 teaspoon vanilla extract
# Directions:
01 -
Preheat oven to 350°F (175°C). Grease a bundt or wreath cake pan.
02 -
In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
03 -
In a separate large bowl, beat the butter and brown sugar until fluffy.
04 -
Add the eggs one at a time, mixing well, then stir in the molasses.
05 -
Gradually add the dry ingredients, alternating with the buttermilk, mixing until smooth.
06 -
Pour the batter into the prepared pan and smooth the top.
07 -
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
08 -
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 -
Beat the butter until creamy. Gradually add the powdered sugar and cinnamon, mixing well. Pour in the heavy cream and vanilla extract, beating until fluffy.