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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.

Ingredients

Scale

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

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