A few days ago, I made a batch of Mini Gingerbread Honey Cakes and they went down a treat. I kept a few at home and gifted some and the feedback I received was overwhelmingly positive. Everyone loved that perfect balance of warming gingerbread spices, fragrant honey and soft, moist texture.
On that note, I decided to make this Gingerbread Honey Christmas Wreath Cake, adapted from the same recipe to take with me to a Christmas party tomorrow. It’s rich with Christmas flavour, simple to assemble and looks absolutely stunning on the table.
From mini cakes to a Christmas wreath showstopper
I adapt this cake directly from my Mini Gingerbread Honey Cakes recipe. The base ingredients remain the same, only the quantity is increased to make enough for three wreath layers.
To create the wreath shape, I used two cake rings: one 10-inch and one 4-inch. I followed the same method for cutting and baking as in my Mini Gingerbread Honey Cakes – the only difference was the baking time. For this larger and a touch thicker version, I baked the layers at 200°C (fan) for 6 minutes, instead of 5 minutes for the mini biscuits.
You will want to bake three layers for the wreath cake. Use the leftover dough to cut out a few tiny hearts and stars, they make lovely edible decorations later. As the cakes bake, the kitchen fills with the warm scent of ginger, cinnamon and honey, it smells just like Christmas morning.
Decorating the Gingerbread Honey Christmas Wreath Cake
Once the layers are baked and cooled completely, it’s time to assemble:
- First layer: Place the first wreath cake layer on a board and pipe generous dollops of cream cheese frosting on top.
- Second layer: Lay the next ring carefully over it and repeat the same piping of frosting.
- Third layer: Add the final ring and finish with another layer of smooth cream cheese frosting.
I spared a little of the frosting and tinted it with red and green food colours to pipe delicate flowers, berries and leaves around the wreath. Finally, I topped the cake with fresh berries and the tiny biscuit cut-outs I’d made earlier.
And that’s my Gingerbread Honey Christmas Wreath Cake done! It’s soft, gently spiced and beautifully festive – a cake that looks as joyful as it tastes.
Why you’ll love this cake
- It’s based on my tried-and-tested gingerbread honey recipe.
- The tangy cream cheese frosting balances the rich, spiced flavours.
- It keeps beautifully for a few days, perfect for making ahead or gifting.
- It’s an easy yet elegant festive centrepiece.
If you love my Mini Gingerbread Honey Cakes, you’ll absolutely adore this Gingerbread Honey Christmas Wreath Cake – festive, fragrant and full of homemade Christmas joy. Check out my Mini Gingerbread Honey Cakes recipe too for more helpful hints and tips to make it perfect.
Check out my other Christmas bakes
Looking for more ideas? Explore my Christmas Bake Ideas Collection, from Red Velvet Christmas Tree Cake to Black Forest Christmas Log, there’s plenty to get you into the holiday baking spirit.
Gingerbread Honey Christmas Wreath Cake
Description
This Gingerbread Honey Christmas Wreath Cake is adapted from my Mini Gingerbread Honey Cakes — soft, spiced layers baked in a wreath shape, sandwiched with cream cheese frosting and topped with berries and biscuit cut-outs. A simple yet stunning festive centrepiece that tastes just like Christmas.
Ingredients
For the cake layers
For the cream cheese frosting
For decoration
Instructions
-
Make the Gingerbread honey Doug
- In a mixing bowl, whisk together the eggs and sugar. Set aside.
- In a saucepan, heat the honey and baking soda over low heat, stirring continuously. The mixture will foam, rise and gradually turn into a deeper toffee colour.
- Remove from the heat and stir in the butter in small pieces until fully melted and glossy.
- Slowly pour the warm honey mixture into the egg mixture, stirring constantly so the eggs don't curdle.
- Mix your gingerbread spice into the cake flour, then sift the flour into the wet mixture. Stir until smooth.
- Cover the bowl and chill for 1 hour in the fridge (or 30 minutes in the freezer) until the dough firms slightly.
-
Shape and bake the layers
- Lightly flour the silicone baking mat or baking paper. Take a portion of dough, dust with flour and gently knead.
- Roll out the dough to around 3mm thickness.
- Use two cake rings (10-inch and 4 inch) to cut out wreath-shaped layers.
- Prick each layer with a fork to prevent puffing.
- Bake each layer for 6 minutes at 200°C (fan) until lightly golden and set.
- Repeat to make three layers.
- From any leftover dough, cut a few tiny hearts and stars to bake for decoration.
- Cool completely on a wire rack before assembling.
- Check out my Mini Gingerbread Honey Cakes recipe too for more helpful hints and tips to make it perfect.
-
Make the Butter Cream Cheese Filling
- Beat softened butter with icing sugar for about 5 minutes until pale, fluffy and increased in volume.
- Add full-fat soft cheese and mix for another 2 minutes until smooth and creamy.
- Add the gingerbread spice and mix to combine.
-
Assemble the wreath cake
- Place the first wreath layer on a cake board and pipe dollops of cream cheese frosting over it.
- Add the second layer, repeat with frosting then top with the third layer and finish with more cream cheese.
- Tint a little frosting red and green to pipe flowers, berries and leaves around the wreath.
- Decorate with fresh berries and biscuit cut-outs for a festive touch.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 650.39kcal
- % Daily Value *
- Total Fat 39.01g61%
- Saturated Fat 22.05g111%
- Trans Fat 0g
- Cholesterol 126.16mg43%
- Sodium 404.9mg17%
- Potassium 166.41mg5%
- Total Carbohydrate 64.48g22%
- Dietary Fiber 0.44g2%
- Sugars 33.3g
- Protein 12.49g25%
- Vitamin A 327.38 mcg
- Vitamin C 0.06 mg
- Calcium 295.41 mg
- Iron 2.64 mg
- Vitamin D 0.35 mcg
- Vitamin E 0.97 mg
- Vitamin K 2.91 mcg
- Thiamin 0.27 mg
- Riboflavin 0.34 mg
- Niacin 2.1 mg
- Vitamin B6 0.08 mg
- Folate 27.47 mcg
- Vitamin B12 0.52 mcg
- Phosphorus 222.43 mg
- Magnesium 30.16 mg
- Zinc 1.72 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
