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
