Description
Festive gingerbread wreath cake weaves holiday magic into a delightful dessert masterpiece. Warm spices and rich molasses create a comforting centerpiece that delights guests and brings seasonal cheer to any celebration.
Ingredients
Scale
Flour and Spices:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups dark brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Leavening Agent:
- 1 teaspoon baking soda
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and preparing a 9-inch ring-shaped pan with parchment paper and grease to ensure easy cake release.
- Create the dry ingredient mixture by combining flour, baking powder, warming spices like ginger, cinnamon, cloves, nutmeg, and salt in a medium mixing bowl, whisking thoroughly to distribute evenly.
- Cream the butter and brown sugar in a separate large bowl until the mixture becomes light, airy, and pale, creating a fluffy base for the cake.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to maintain a smooth, consistent texture.
- Add molasses and vanilla extract to the wet ingredients, stirring until fully integrated and creating a rich, aromatic foundation.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with buttermilk to maintain a silky batter consistency, ensuring the final addition is the dry ingredients.
- Gently stir in baking soda to activate the leavening process and create a tender crumb.
- Transfer the batter into the prepared pan, smoothing the surface to ensure even baking and an attractive final appearance.
- Bake for 35-40 minutes, testing doneness with a toothpick that should emerge clean when inserted into the center.
- Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare the whipped cream frosting by chilling a mixing bowl and beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form, being cautious not to overwhip.
- Once the cake has cooled completely, pipe decorative whipped cream borders using a star-shaped tip around the cake’s edges.
- Embellish with festive garnishes including cinnamon sticks, star anise, candied ginger, and fresh rosemary sprigs.
- Finish by dusting the cake with a delicate layer of powdered sugar for a wintry, elegant presentation.
Notes
- Keep ingredients at room temperature for smoother batter mixing and better cake texture.
- Measure spices precisely to balance the warm, rich gingerbread flavor without overwhelming the palate.
- Use fresh spices within six months for maximum potency and vibrant taste.
- Substitute buttermilk with dairy-free alternatives like almond or oat milk mixed with apple cider vinegar for vegan adaptation.
- Ensure baking soda is fresh to help cake rise properly and create tender crumb.
- Cool cake completely before frosting to prevent whipped cream from melting.
- Store leftover cake in refrigerator, covered, for up to three days to maintain moisture and freshness.
- For gluten-free version, replace wheat flour with a high-quality gluten-free blend containing xanthan gum.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg