Red Velvet Wreath Cake Recipe

Introduction

The Red Velvet Wreath Cake is a festive twist on the classic red velvet cake, shaped into a beautiful wreath perfect for holiday gatherings. With its moist, cocoa-infused layers and creamy cream cheese frosting, this cake is as delightful to look at as it is to eat.

Ingredients

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 1/2 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• Pinch of salt
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 tbsp red food coloring
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract (for batter)
• 1 tsp white vinegar
• Fresh cranberries (for decoration)
• Rosemary sprigs or other edible greenery (for decoration)
• Powdered sugar (for dusting)
• Red food coloring for additional frosting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, sift together the flour, cocoa powder, baking soda, and a pinch of salt.
3. Step 3: In a large bowl, beat the granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
4. Step 4: Stir in the buttermilk, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and evenly colored.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
8. Step 8: To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
9. Step 9: Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is fluffy. Adjust the consistency by adding more powdered sugar or a little milk if needed.
10. Step 10: Once the cake is fully cooled, pipe or spread the cream cheese frosting evenly over the top and sides. Decorate with fresh cranberries and rosemary sprigs or other edible greenery to create a festive wreath appearance. Dust lightly with powdered sugar.
11. Step 11: Serve the cake on a beautiful platter and enjoy this stunning and delicious holiday treat!

Tips & Variations

• For a deeper red color, add an extra tablespoon of red food coloring to the batter or a few drops to the frosting.
• Use sour cream instead of buttermilk for a richer texture.
• Try decorating with pomegranate seeds in place of cranberries for a different festive touch.
• If you don’t have a bundt pan, a tube pan or a regular round cake pan can work, but you may need to adjust baking time slightly.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. The frosting may firm up when chilled, so a short time out of the fridge helps soften it. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, you can omit the red food coloring, but the cake will be more of a chocolate flavor without the classic red velvet appearance. Adding a bit more cocoa powder can enhance the chocolate taste.

What is the purpose of the vinegar in the batter?

The white vinegar reacts with the baking soda to help the cake rise and also enhances the red velvet flavor by intensifying the cocoa taste.

Red Velvet Wreath Cake Recipe

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★★★★★

4.9 from 77 reviews

This festive Red Velvet Wreath Cake is a beautiful and delicious holiday centerpiece. Featuring a moist, tender red velvet bundt cake layered with creamy cream cheese frosting, it’s elegantly decorated with fresh cranberries and rosemary sprigs for a seasonal touch. Perfect for celebrations, this cake combines classic flavors with stunning presentation that impresses both in taste and appearance.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 tbsp red food coloring
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar

Frosting Ingredients

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

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) and grease a bundt pan thoroughly to prevent sticking.
2. Combine dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and a pinch of salt to ensure even distribution and remove lumps.
3. Mix wet ingredients with sugar and oil: In a large bowl, beat together the granulated sugar and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition to incorporate fully.
4. Add liquids and food coloring: Stir in the buttermilk, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and evenly colored.
5. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the batter light and tender.
6. Bake the cake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
8. Prepare the frosting: Beat the softened cream cheese and butter together until creamy and smooth.
9. Add powdered sugar and flavorings: Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat. Adjust the frosting thickness as needed by adding more powdered sugar or a small amount of milk for desired consistency.
10. Assemble and decorate: Pipe or spread the cream cheese frosting over the cooled cake. Decorate with fresh cranberries, rosemary sprigs or other edible greenery, and dust with powdered sugar for a festive finish. Optionally, tint some frosting with red food coloring and use it for additional decorative piping.
11. Serve and enjoy: Present your beautiful Red Velvet Wreath Cake for celebrations and enjoy its rich, creamy flavor and festive appearance.

Notes

• Be sure to let the cake cool completely before frosting to prevent the frosting from melting.
• If you prefer a more vibrant red velvet color, increase the red food coloring slightly, but avoid overuse as it may affect flavor.
• You can substitute buttermilk with milk + 1 tbsp vinegar if needed.
• Fresh cranberries provide a tart contrast, but you can substitute with other red berries or pomegranate seeds.
• Use a bundt pan with decorative ridges to enhance the wreath shape and texture.
• For a sturdier frosting suitable for piping, chill it briefly after mixing.

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