This Spiced Gingerbread Wreath Cake with Cream Cheese Frosting is a holiday favorite that combines cozy spices, molasses, and a creamy topping.
Perfect for festive gatherings, it’s sure to impress both in flavor and looks.
Get ready to make this delicious treat to brighten up your holiday celebrations!
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 ¼ cups brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup molasses
- 1 cup hot water
- 1 tsp baking soda
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (adjust for consistency)
For decoration:
- Star anise (for garnish)
- Ground cinnamon for dusting
- Chocolate or gingerbread cookies (optional)
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
Step 2: Whisk together flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a bowl.
Step 3: Cream brown sugar and butter in a large bowl. Add eggs one at a time, beating well after each. Stir in vanilla and molasses.
Step 4: Dissolve baking soda in hot water. Alternate adding dry ingredients and hot water mixture to wet ingredients until combined.
Step 5: Pour batter into Bundt pan. Bake for 35-40 mins, until a toothpick comes out clean.
Cool in pan for 10 mins, then transfer to a wire rack.
Step 6: Beat cream cheese and butter. Gradually add powdered sugar, vanilla, and milk until smooth.
Frost cooled cake, garnish with star anise, and dust with cinnamon.
Frequently Asked Questions (FAQs)
1. Can I use a different pan?
Yes, you can use a 9-inch round or square pan, but adjust baking time.
2. How can I store leftovers?
Store cake in an airtight container at room temp for up to 3 days.
3. Can I make this ahead?
Yes, bake the cake 1-2 days ahead and store it. Frost before serving.
4. Can I freeze this cake?
Yes, freeze unfrosted cake for up to 3 months. Thaw before frosting.
5. Can I skip the spices?
The spices are key to the flavor, but you can reduce or omit them to suit your taste.
Spiced Gingerbread Wreath Cake (With Cream Cheese Frosting)
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 ¼ cups brown sugar packed
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup molasses
- 1 cup hot water
- 1 tsp baking soda
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk adjust for consistency
For decoration:
- Star anise for garnish
- Ground cinnamon for dusting
- Chocolate or gingerbread cookies optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- Whisk together flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a bowl.
- Cream brown sugar and butter in a large bowl. Add eggs one at a time, beating well after each. Stir in vanilla and molasses.
- Dissolve baking soda in hot water. Alternate adding dry ingredients and hot water mixture to wet ingredients until combined.
- Pour batter into Bundt pan. Bake for 35-40 mins, until a toothpick comes out clean.
- Cool in pan for 10 mins, then transfer to a wire rack.
- Beat cream cheese and butter. Gradually add powdered sugar, vanilla, and milk until smooth.
- Frost cooled cake, garnish with star anise, and dust with cinnamon.
