Red Velvet Wreath Cake

A stunning and festive red velvet cake, shaped like a holiday wreath, perfect for making your celebrations unforgettable. This eye-catching dessert is as delicious as it is beautiful, featuring a soft and moist red velvet base topped with rich cream cheese frosting and adorned with fresh cranberries and rosemary sprigs for a wintery touch.

Why You’ll Love This Recipe

• Perfect for the Holidays: This cake doubles as a show-stopping centerpiece for Christmas gatherings.
• Simple Yet Elegant: The Bundt shape and minimal decorations give it a sophisticated look without much effort.
• Crowd-Pleasing Flavor: The classic combination of tangy cream cheese frosting and moist red velvet cake is universally loved.
• Customizable: Adjust the decorations or ingredients to fit dietary needs or personal tastes.

Ingredients

For the Cake

• 2 ½ cups (320g) all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 tablespoon red food coloring

For the Cream Cheese Frosting

• 1 cup (227g) unsalted butter, softened
• 16 oz (450g) cream cheese, softened
• 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract

For Decorations

• Fresh cranberries
• Rosemary sprigs
• Powdered sugar for dusting

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine buttermilk, vinegar, and vanilla extract.

Step 2: Mix Wet Ingredients

1. Beat the sugar and vegetable oil in a large mixing bowl until well combined.
2. Add the eggs one at a time, mixing well after each addition.
3. Gradually mix in the red food coloring until you achieve the desired vibrant hue.

Step 3: Combine Wet and Dry Ingredients

1. Alternate adding the flour mixture and buttermilk mixture to the wet ingredients, starting and ending with the flour mixture.
2. Mix until just combined to avoid overmixing.

Step 4: Bake the Cake

1. Pour the batter into the prepared Bundt pan, smoothing the top.
2. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 5: Prepare the Frosting

1. Beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing well.
3. Stir in the vanilla extract and beat until fluffy.

Step 6: Decorate the Cake

1. Pipe the frosting onto the cooled cake using a piping tip of your choice to mimic a wreath.
2. Garnish with fresh cranberries and rosemary sprigs.
3. Dust lightly with powdered sugar for a snowy effect.

Servings and Timing

• Servings: 12–14 slices
• Prep Time: 15 minutes
• Cooking Time: 45 minutes

Variations

• Chocolate Wreath Cake: Replace red food coloring with dark cocoa powder for a decadent chocolate cake.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free all-purpose blend.
• Alternative Decorations: Use sugared fruits, edible flowers, or candy canes for a different festive look.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the undecorated cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Bring the cake to room temperature before serving to restore its soft texture.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake and store it in the fridge or freezer. Decorate it the day you plan to serve it.

2. What type of food coloring works best?

Gel-based food coloring provides a more vibrant red without affecting the texture of the batter.

3. Can I use a different pan?

A Bundt pan is ideal for the wreath shape, but you can use a round or square cake pan if desired.

4. How can I prevent the cake from sticking?

Grease the Bundt pan thoroughly and dust with flour before pouring the batter.

5. Is there a substitute for buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.

6. Can I use margarine instead of butter for the frosting?

Yes, but the flavor and texture may differ slightly.

7. How do I make the cranberries sparkle?

Roll fresh cranberries in granulated sugar after lightly dampening them with water.

8. Can I skip the frosting?

You can serve the cake without frosting or use a glaze for a lighter option.

9. What can I use instead of cream cheese?

Mascarpone or a thick Greek yogurt can work as substitutes.

10. Can I make this cake dairy-free?

Use dairy-free milk and cream cheese alternatives to adapt the recipe.

Conclusion

The Red Velvet Wreath Cake is a delightful holiday treat that combines festive visuals with classic flavors. Whether as a centerpiece for your Christmas dinner or a thoughtful gift for loved ones, this cake is sure to impress. Customize it to suit your needs and enjoy the compliments that are bound to follow!

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