A flirty, festive cake for the holidays that’s sure to be the star of the dessert table! Starting with a spiced gingerbread cake with creamy eggnog frosting, this show-stopper comes together easily and just in time for your holiday celebration. A splash of colour and a few piping tips turn simple icing into a festive wreath around the top of the cake. Feel free use the colours of your choice to match your party décor!

Pom-Pom-Wreath-Cake-wholejpg

Gingerbread Pom-Pom Wreath Cake Recipe

Bake Time: 22 to 26 minutes
Total Time: 90 to 120 minutes
Serves: 12 to 16

Ingredients:
Gingerbread Cake:
3 cups all-purpose flour
2 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tsp ground ginger
2 tsp ground cinnamon
½ tsp all-spice
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 tsp finely grated ginger
4 large eggs
3 Tbsp grapeseed or canola oil
¾ cup molasses
1 cup buttermilk

Eggnog Frosting:
1 cup unsalted butter, softened
4 ounces cream cheese, softened
5 to 6 cups confectioners’ sugar
3 Tbsp eggnog
2 tsp pure vanilla extract
½ tsp cinnamon
¼ tsp nutmeg

Vanilla Decorating Icing:
¾ cup unsalted butter, softened
3 to 4 cups confectioners’ sugar
2 Tbsp heavy cream or milk
1 tsp pure vanilla extract
Gel food colouring

Pom-Pom-Wreath-Cake-slice

Directions:
Gingerbread Cake:
1. Preheat the oven to 350°F degrees. Grease and flour three 8-inch round cake pans and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and all-spice. Set aside.
3. Using an electric mixer (hand or stand), beat the butter on medium speed until smooth. Add the granulated sugar, brown sugar, and ginger and continue to mix for 2 to 4 minutes or until light and fluffy. With the mixer on medium-low, add in the eggs, one at a time, until incorporated. Add in the oil and molasses and mix until smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
4. Add in half of the dry ingredients and mix on low until combined. Stream in the buttermilk and mix until it is absorbed into the mixture. Add in the remaining dry ingredients and mix on low until combined. Mix on medium for no longer than 30-seconds or until smooth.
5. Evenly distribute the batter into the prepared pans. Bake for 22 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. Allow to cool completely before filling and frosting.

Pom-Pom-Wreath-icing

Eggnog Frosting:
1. Using an electric mixer (stand or hand), beat the butter until smooth. Add the cream cheese and continue to mix until combined. With the mixer on low, gradually add in 5 cups of the sugar and the remaining ingredients. Once incorporated, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. If the mixture is too soft to spread, add in the additional amount of sugar until the desired consistency.

Vanilla Decorating Icing:
1. Using an electric mixer (stand or hand), beat the butter until smooth. With the mixer on low, gradually add in 3 cups of the sugar and the remaining ingredients. Once incorporated, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. If the mixture is too soft to pipe, add in the additional amount of sugar until the desired consistency.

Pom-Pom-Wreath-piping

To Assemble:
1. Place one layer of cake on a cake board or serving plate. Dollop on about 1 cup of the eggnog frosting and spread until smooth. Top with the next layer of cake and repeat. Crumb coat the cake in a thin layer of eggnog frosting and chill in the refrigerator for 15 minutes. Once chilled, continue to smoothly frost the cake with the remaining frosting.
2. To decorate the cake, divided the vanilla decorating icing into three bowls. Tint the frosting with gel food colouring. For depth, pipe a ring of icing around the top edge of the cake using a piping bag fitted with a medium round tip. Fill three piping bags fitted with star tips (various or those of the same size) with the tinted icing. Pipe “pom-poms” around the top of the cake to create a wreath. Starting with the large piping tip, angle the pom-poms on top and on the sides of the ring of icing. Fill in the gaps and layer on colour and texture with the remaining icing. To pipe, apply pressure to the piping bag until a small bulb of icing forms, stop the pressure, and then pull the bag away from the cake. Add tiny sugar pearl sprinkles, if desired.

PomPom-Wreath

Looking for more inspiration? Try our Show-Stopping Holiday Desserts.