Description
This stunning red velvet wreath cake is a festive centerpiece for your holiday table, combining the classic red velvet flavor with a wreath-shaped presentation. It’s moist, tender, and decorated with a cream cheese frosting for an irresistible treat.
Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 ounce red food coloring
- 1 cup buttermilk
- For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- Fresh cranberries
- Sprigs of rosemary
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a wreath-shaped cake pan or bundt pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, beat sugar and oil until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and vinegar.
- Add red food coloring to the buttermilk. Alternately add flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with flour.
- Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool completely in pan on a wire rack. Invert onto a serving plate.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over cooled cake.
- Garnish with cranberries and rosemary to resemble a wreath.
Notes
For best results, chill the cake for 1 hour before serving. If you don’t have a wreath pan, use a bundt pan and shape the frosting accordingly. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Calories: 450 kcal
- Sugar: 42g
- Fat: 22g
- Carbohydrates: 58g
- Protein: 5g