If you’re looking for the perfect festive centerpiece that’s as beautiful as it is delicious, look no further than this Spiced Gingerbread Wreath Cake. Moist, warmly spiced layers come together with a silky vanilla-specked buttercream and a gorgeous wreath of sugared cranberries and winter herbs. It’s classic gingerbread with a modern, elegant twist—perfect for Christmas, winter birthdays, or cozy seasonal gatherings.
About The Recipe
I have a deep love for anything gingerbread, especially when the days get shorter and the air starts to carry that crisp December chill. There’s just something about those warming spices—ginger, cinnamon, nutmeg—that instantly make your kitchen feel like a holiday haven.
This cake was inspired by those nostalgic flavors, but elevated into a centerpiece-worthy dessert. It’s not just a gingerbread cake—it’s a showstopper, with deep, caramel-like notes from black treacle and golden syrup, a soft and tender crumb, and just enough citrus zest to brighten every bite.
And then there’s the buttercream. Light, creamy, and flecked with real vanilla bean, it brings just the right amount of sweetness without overpowering the spice. Topped with a rustic herb wreath and sparkling sugared cranberries, this cake is festive, cozy, and incredibly rewarding to serve.
Reasons You Will Love This Spiced Gingerbread Wreath Cake
Packed with warm spices – Ginger, cinnamon, allspice, nutmeg… the gang’s all here, creating a rich, cozy flavor that screams “holiday.”
Moist and tender crumb – Thanks to golden syrup, black treacle, and a touch of milk, each bite melts in your mouth.
Elegant but rustic – The fresh herb and sugared cranberry wreath is a simple yet stunning way to dress up your cake with natural beauty.
Perfect for entertaining – It serves a crowd, makes an unforgettable holiday centerpiece, and can be made in advance!
Vanilla bean buttercream – Speckled with real vanilla, this frosting is creamy, smooth, and the perfect contrast to the spiced layers.
Adaptable – You can scale this cake down to two layers, or make it as a wreath-style bundt if preferred!
Equipment Needed
Here’s what you’ll need to create this festive beauty:
2 x 20cm (8-inch) round cake pans – For even, tall layers that can be split for a stacked wreath look.
Mixing bowls – One large heat-safe bowl, plus a few others for mixing the wet and dry ingredients.
Electric mixer – A hand or stand mixer for whipping up the buttercream and mixing the batter.
Whisk and spatula – For stirring, folding, and scraping down the sides of your bowls.
Fine mesh sieve – For sifting flour and icing sugar.
Serrated knife – For slicing cake layers horizontally.
Offset spatula or cake scraper – To frost the cake and create a beautiful “naked” finish.
Herbs and cranberries – Fresh rosemary, thyme, sage, and cranberries for decorating.
Wire cooling racks – To cool the layers evenly before frosting.
Ingredients
For the Gingerbread Cake:
- 100g black treacle
- 100g golden syrup
- 250g light brown muscovado sugar
- 250g unsalted butter
- 4 medium eggs
- 250ml milk
- 400g plain flour
- 2 tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp allspice
- ¼ tsp ground nutmeg
- Zest of 1 lemon
For the Vanilla Bean Buttercream:
- 250g unsalted butter, softened
- 500g icing sugar, sifted
- Seeds from 1 vanilla pod (or 2 tsp vanilla bean paste)
For the Wreath Decoration:
- Handful of fresh rosemary, thyme, and sage sprigs
- 100g fresh cranberries
- 2 tbsp granulated sugar (for rolling cranberries)
How To Make Spiced Gingerbread Wreath Cake
Step 1: Make the Gingerbread Cake Batter
Preheat your oven to 180°C (350°F), or 160°C fan. Grease and line the base and sides of two 20cm (8-inch) round cake tins with baking paper.
In a large saucepan over medium heat, combine the black treacle, golden syrup, brown sugar, and butter. Stir gently until the butter melts and the sugar dissolves. Remove from the heat and set aside to cool for about 10 minutes.
Meanwhile, whisk the eggs and milk together in a mixing bowl. Slowly pour the cooled treacle mixture into the egg mixture, whisking as you go to combine everything smoothly.
Sift in the flour, bicarbonate of soda, and all the spices (ginger, cinnamon, allspice, nutmeg). Add the lemon zest and gently fold everything together just until combined—don’t overmix.
Step 2: Bake the Cakes
Divide the batter evenly between your prepared cake tins and smooth the tops. Bake for 20–25 minutes, or until the cakes are risen and a skewer inserted in the center comes out clean. Let them cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Vanilla Bean Buttercream
In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy—about 2 minutes. Add the vanilla bean seeds or paste and mix to combine.
Gradually add the sifted icing sugar, beating well after each addition. Continue beating until the frosting is light, fluffy, and pale—about 3–5 minutes total.
Assemble and Decorate
Step 4: Layer and Frost the Cake
Once your cakes are completely cool, use a serrated knife to carefully slice each one in half horizontally—you’ll now have four thin layers.
Place one layer on your cake plate or stand and spread a thin, even layer of buttercream on top. Repeat with the remaining layers, stacking as you go. For the top layer, spread a slightly thicker layer of buttercream, creating soft swoops for a rustic finish.
For the sides, use the remaining buttercream to lightly coat the edges of the cake. Then, use a cake scraper or offset spatula to gently scrape off the excess and achieve that beautiful semi-naked look. Chill the cake slightly to help the frosting set.
Step 5: Make the Sugared Cranberries
Rinse your cranberries and pat them dry just a bit—leave them slightly damp. Roll them in granulated sugar until coated, then let them dry on a parchment-lined tray for 10–15 minutes until the sugar sets.
Step 6: Create the Wreath
Arrange your fresh rosemary, thyme, and sage in a circle on top of the cake to mimic a wreath. Tuck in sugared cranberries for pops of festive red. Get creative—this is your edible holiday centerpiece!
FAQ’s and Troubleshooting
Can I make this cake in advance?
Yes! The cakes can be baked up to 2 days ahead. Wrap them tightly in foil and store in a cool place. I recommend assembling and decorating the day you plan to serve for the freshest finish.
Do I need black treacle and golden syrup?
Both ingredients add depth and moisture to the cake. If you can’t find them, you can substitute with molasses and light corn syrup, though the flavor will be slightly different.
Why is my cake dry or crumbly?
Overbaking or overmixing can cause dryness. Keep a close eye on the timer and mix only until the batter is just combined.
Can I frost the entire cake instead of the naked look?
Absolutely. Just double the buttercream recipe to cover the sides fully.
Decorating Ideas
- Add a dusting of powdered sugar over the top for a snowy finish.
- Use cinnamon sticks or star anise tucked into the wreath for extra charm.
- Mini gingerbread cookies or snowflakes make adorable toppers.
- Sprinkle edible glitter for a touch of holiday magic.
- Try piping extra buttercream along the top or base if you want more structure.
How To Store
- Room Temperature – Store the finished cake in a covered cake stand for 1 day.
- Refrigerator – Keeps well for 3–4 days. Allow slices to come to room temperature before serving for best texture.
- Freezer – Unfrosted layers can be frozen for up to 2 months. Thaw overnight in the fridge and decorate fresh.
And there you have it—a stunning Spiced Gingerbread Wreath Cake that tastes just as magical as it looks. It’s warm, spiced, festive, and everything a holiday dessert should be. Let me know if you’d like a printable version or tips for turning this into a bundt-style wreath!
