Description
A festive red velvet cake shaped like a holiday wreath, featuring rich cream cheese frosting and garnished with cranberries and rosemary. Perfect for Christmas celebrations!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups (320g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups (300g) granulated sugar
- 1/2 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
Decorations:
- Fresh cranberries
- Rosemary sprigs
- Powdered sugar for dusting
Instructions
1. Prepare the Batter
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, combine buttermilk, vinegar, and vanilla extract.
2. Mix Wet Ingredients
- Beat sugar and vegetable oil until smooth. Add eggs one at a time, mixing well.
- Gradually incorporate red food coloring.
3. Combine Wet and Dry Ingredients
- Alternate adding flour mixture and buttermilk mixture to wet ingredients, starting and ending with flour. Mix until just combined.
4. Bake the Cake
- Pour batter into the Bundt pan. Bake 40–45 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
5. Prepare the Frosting
- Beat butter and cream cheese until creamy. Gradually add powdered sugar, mixing well. Add vanilla and beat until fluffy.
6. Decorate the Cake
- Pipe frosting onto the cooled cake to create a wreath-like design.
- Garnish with cranberries and rosemary. Dust with powdered sugar.
Notes
- Use gel food coloring for a vibrant red without altering texture.
- Ensure ingredients are at room temperature for smooth batter and frosting.
- To avoid sticking, thoroughly grease and flour the Bundt pan.
