- Eye-catching design: This cake is decorated to resemble a holiday wreath, making it perfect for festive gatherings.
- Classic red velvet flavor: Rich cocoa undertones and tangy cream cheese frosting create a harmonious taste.
- Easy to customize: Add your favorite holiday decorations to make it uniquely yours.
- Crowd-pleaser: It’s as delicious as it is gorgeous—sure to impress your guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup cocoa powder
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp baking soda
- 1 tsp white vinegar
For the Frosting:
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For Decoration:
- Assorted holiday sprinkles
- Red and green candies
- Fresh rosemary sprigs
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
- In a small bowl, mix the baking soda and vinegar. Quickly fold this mixture into the batter.
- Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract.
- Frost the cooled cake evenly. Decorate with holiday sprinkles, red and green candies, and fresh rosemary sprigs to create a festive wreath design.
Servings and Timing
- Servings: 12-16 slices
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Cooling Time: 1 hour
Variations
- Mini Cakes: Use a mini Bundt pan or cupcake molds for individual servings.
- Different Colors: Swap the red food coloring for green or blue to match other holiday themes.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan Version: Substitute plant-based butter, vegan cream cheese, and flaxseed eggs.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before decorating.
- Reheating: Enjoy the cake cold or bring it to room temperature before serving.
FAQs
1. Can I make this cake in advance?
Yes, you can bake the cake a day or two ahead and frost it the day of serving.
2. Can I use a different pan?
A Bundt pan works best for the wreath effect, but you can use a round or square pan and adjust the baking time accordingly.
3. Can I substitute the buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
4. How do I prevent the cake from sticking?
Grease the pan thoroughly with butter or non-stick spray, then dust with flour.
5. Can I make this cake without food coloring?
Yes, but the cake will lack the traditional red velvet appearance.
6. What kind of sprinkles work best?
Choose holiday-themed sprinkles for the most festive look.
7. Can I use store-bought frosting?
You can, but homemade cream cheese frosting offers a fresher taste.
8. Is this cake suitable for children?
Yes, but ensure the decorations are edible and age-appropriate.
9. Can I use gel food coloring?
Yes, gel food coloring is more concentrated and provides vibrant color with less quantity.
10. Can I double the recipe?
Yes, but bake in batches or use multiple pans to ensure even cooking.
Conclusion
The Red Velvet Wreath Cake is the ultimate holiday dessert, blending a timeless recipe with a festive twist. Its rich flavors, eye-catching presentation, and customizable decorations make it a must-have for your seasonal celebrations. Gather your ingredients, follow the steps, and watch this stunning cake become the star of your table!
Red Velvet Wreath Cake
- Total Time: ~2 hours
- Yield: 12-16 slices
- Diet: Vegetarian
Description
Impress your guests this holiday season with a stunning Red Velvet Wreath Cake! Soft, moist, and beautifully decorated with festive sprinkles and rosemary, this easy-to-make dessert features classic red velvet flavors paired with tangy cream cheese frosting. Perfect for Christmas or any special gathering.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup cocoa powder
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp baking soda
- 1 tsp white vinegar
For the Frosting:
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For Decoration:
- Assorted holiday sprinkles
- Red and green candies
- Fresh rosemary sprigs
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk flour, cocoa powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and red food coloring.
- Alternate adding dry ingredients and buttermilk to wet mixture, beginning and ending with dry ingredients.
- Mix baking soda and vinegar in a small bowl, then fold into batter.
- Pour batter into the prepared Bundt pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla to make the frosting.
- Frost the cooled cake and decorate with sprinkles, candies, and rosemary sprigs.
Notes
- For best results, ensure ingredients are at room temperature.
- Store in the refrigerator for up to 5 days.
- For variations, try using different food coloring or making a gluten-free version.
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
