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Gingerbread and Salted Caramel Wreath Cake

Prep Time30 mins
Cook Time20 mins
Course: Dessert
Keyword: Christmas, Gingerbread
Servings: 4


  • 4 x Mini Bundt Pans


  • 1 ½ Cups Plain Flour
  • ¾ Cups Self-Raising Flour
  • 1 Teaspoon Bicarb Soda
  • 1 Tablespoon Ground Ginger
  • 1 Teaspoon Mixed Spice
  • 1 Cup Brown Sugar
  • ¾ Cup Vegetable Oil
  • 1 Cup Golden Syrup
  • 2 Eggs, lightly beaten
  • ¾ Cup Milk
  • 100 Grams Your favourite Salted Caramel (make your own, or purchased)
  • 100 Grams White Chocolate
  • Red M&Ms, smarties or jaffas + Green lolly mint leaves for decoration


  • Preheat the oven to 160° celsius (fan-forced) and grease your pans. 
  • Sift together the flours, bicarb soda, ginger and mixed spice into a bowl.
    Add the sugar and stir until all combined. 
  • In a separate jug, combine the oil, golden syrup, eggs and milk.
  • Add the wet ingredients to the dry ingredients and stir until just combined. 
  • Pour the mixture into your prepared pans.
  • Bake for about 20-25 minutes, or until a skewer inserted comes out clean.
  • Let cool in the pan and then turn out onto a wire rack to cool completely. 
  • Once cooled completely, drizzle your salted caramel over the top of the cake, followed by the white chocolate. The best part about the little bundt cakes is the pool in the middle that can be filled with salted caramel and chocolate! 
  • Place two red M&MS and a lolly mint leaf next to the red M&Ms to decorate.


You can buy ready made caramel sauce/spreads in the baking section of your local supermarket. My favourite storebought is Bonne Maman Caramel Spread.
If you’re making one bigger cake, bake for about 35 – 40 minutes.
If you’re making the smaller bundt cakes, bake for about 20 – 25 minutes.
If you’ve decided to go for the small individual gingerbread donuts, bake for approximately 15 minutes.