Spiced Gingerbread Wreath Cake (With Cream Cheese Frosting)
A festive centerpiece for your holiday table, with creamy frosting and festive accents to wow your guests!
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.