A Red Velvet Wreath Cake is a stunning dessert that combines the classic flavors of red velvet cake with the festive presentation of a Christmas wreath. Here’s a guide to creating your own:
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp distilled white vinegar
For the Cream Cheese Frosting:
16 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
Decorations:
Fresh rosemary sprigs
Cranberries (fresh or sugared)
Edible gold dust or powdered sugar (optional)
Instructions
- Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared Bundt pan and bake for 40–50 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth and creamy.
- Add powdered sugar, one cup at a time, and mix until fully incorporated.
- Stir in vanilla extract and mix until smooth.
- Assemble and Decorate
- Spread or pipe the cream cheese frosting over the cooled cake.
- Arrange rosemary sprigs around the cake to resemble a wreath.
- Place cranberries as “berries” along the rosemary.
- Optional: Dust with edible gold dust or powdered sugar for a snowy effect.
- Serve and Enjoy
Place the cake on a festive platter and enjoy your holiday centerpiece that tastes as good as it looks!
Would you like suggestions for alternative decorations or dietary adjustments?