Description
A festive gingerbread chocolate bundt cake shaped like a Christmas wreath, perfect for holiday celebrations.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup molasses
- 1 cup buttermilk
- For the Glaze:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Green food coloring (optional for wreath decoration)
- Red candy sprinkles (optional for berries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and molasses.
- Alternately add dry ingredients and buttermilk to the wet mixture, stirring until just combined.
- Pour batter into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Mix powdered sugar, melted butter, heavy cream, and vanilla until smooth. Adjust consistency if needed.
- Drizzle glaze over cooled cake. If desired, add green food coloring to some glaze for a wreath look and sprinkle with red candies.
Notes
This cake can be made ahead and glazed just before serving. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g