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Red Velvet Wreath Cake Recipe

Red Velvet Wreath Cake Recipe
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★★★★★

4.7 from 15 reviews

Celebrate the holidays with this festive Red Velvet Wreath Cake, featuring a moist, tender red velvet bundt cake layered with rich cream cheese frosting. Decorated with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar, this stunning cake brings a beautiful and delicious centerpiece to any holiday table.

Ingredients

Scale

Cream Cheese Frosting

  • 1/2 cup (115g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 3 1/2 cups (440g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Cake

  • 2 1/2 cups (310g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 2 tbsp red food coloring (gel works best)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1/4 tsp salt (from dry ingredient mix)

Decoration

  • Fresh cranberries
  • Rosemary sprigs or other edible greenery
  • Powdered sugar (for dusting)
  • Red food coloring for additional frosting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, making sure all crevices are coated to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
  3. Cream Sugar and Oil: In a large bowl, beat the granulated sugar and vegetable oil together until well combined and smooth.
  4. Add Eggs: Add eggs one at a time to the sugar and oil mixture, beating well after each addition to fully incorporate them.
  5. Add Wet Ingredients: Mix in the buttermilk, vanilla extract, white vinegar, and red food coloring until the batter is smooth and evenly colored.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
  7. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cake: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely before frosting.
  9. Make Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and a pinch of salt. Adjust consistency with milk or more powdered sugar if needed.
  10. Assemble the Cake: Transfer frosting to a piping bag fitted with a star tip. Pipe decorative swirls around the top of the bundt cake to create a wreath effect.
  11. Decorate: Place fresh cranberries on the frosting swirls like ornaments. Add sprigs of rosemary or other edible greenery for a festive look. Lightly dust the entire cake with powdered sugar to mimic snow.
  12. Serve and Enjoy: Display the beautiful wreath cake on a cake stand. Slice, serve, and enjoy the festive holiday treat with family and friends.

Notes

  • Use gel red food coloring for a vibrant red color without altering the batter consistency.
  • Make sure the cake is completely cool before frosting to prevent melting.
  • For extra festive impact, tint some of the frosting with red food coloring and use it for additional decorations.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Room temperature ingredients help achieve a smoother batter and frosting texture.

Nutrition

Keywords: red velvet cake, wreath cake, holiday cake, cream cheese frosting, Christmas dessert, festive cake, bundt cake

Find it online: https://maicook.com/red-velvet-wreath-cake-recipe/