Red Velvet Wreath Cake

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Red Velvet Wreath Cake

The Red Velvet Wreath Cake is a festive and visually stunning dessert that’s perfect for holidays and celebrations. With its vibrant red hue, soft texture, and delicate frosting, it’s a show-stopper that combines flavor and aesthetics beautifully. This cake is shaped like a wreath and adorned with creamy frosting, cranberries, and decorative elements, making it a centerpiece for your dessert table.

Ingredients:

For the Cake:

  • 2 ½ cups (320g) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (300g) granulated sugar
  • ½ 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

Preparation:

Step 1: Prepare the Batter
  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, vinegar, and vanilla extract.
Step 2: Mix Wet Ingredients
  1. In a large mixing bowl, beat the sugar and vegetable oil until well combined.
  2. Add the eggs one at a time, mixing after each addition.
  3. Gradually add the red food coloring until the desired vibrant hue is achieved.
Step 3: Combine Wet and Dry Ingredients
  1. Alternate adding the flour mixture and buttermilk mixture to the wet ingredients, beginning and ending with the flour.
  2. Mix until just combined, avoiding overmixing to ensure a light texture.
Step 4: Bake the Cake
  1. Pour the batter into the prepared Bundt pan and smooth the top.
  2. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 5: Prepare the Frosting
  1. Beat the softened butter and cream cheese together until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  3. Stir in the vanilla extract and beat until fluffy.
Step 6: Decorate the Cake
  1. Pipe the frosting onto the cooled cake using a star or rose tip to mimic the look of a wreath.
  2. Garnish with fresh cranberries and rosemary sprigs to enhance the festive appearance.
  3. Dust lightly with powdered sugar to resemble snow.

Variations:

  • Chocolate Wreath Cake: Substitute red food coloring with dark cocoa powder for a rich chocolate flavor.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
  • Alternative Decorations: Use sugared fruits or edible flowers instead of cranberries and rosemary.

Cooking Notes:

  • Ensure all ingredients are at room temperature for the smoothest batter and frosting.
  • Use gel-based food coloring for a more vibrant red shade without altering the texture.
  • Avoid overbaking to keep the cake moist and tender.

Serving Suggestions:

  • Serve the cake as a centerpiece for Christmas or holiday gatherings.
  • Pair it with hot cocoa or coffee for a warm, cozy treat.
  • Slice and serve on decorative holiday plates for added charm.

Tips:

  • Grease the Bundt pan thoroughly and dust with flour to prevent sticking.
  • Chill the frosting slightly if it becomes too soft for piping.
  • Prepare sugared cranberries by rolling fresh cranberries in granulated sugar for extra sparkle.

Prep Time:

15 minutes

Cooking Time:

45 minutes

Total Time:

1 hour

Nutritional Information (Per Serving):

  • Calories: 420
  • Protein: 4g
  • Sodium: 220mg

FAQs:

Q: Can I use a different pan instead of a Bundt pan?

A: Yes, you can use a round or square cake pan, but the cooking time may vary.

Q: How do I store the cake?

A: Store the cake in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze the cake?

A: Yes, wrap the unfrosted cake in plastic wrap and aluminum foil, then freeze for up to 3 months.

Q: Is it necessary to use food coloring?

A: No, you can skip the food coloring, but the cake won’t have its signature red hue.

Conclusion:

The Red Velvet Wreath Cake is not just a dessert; it’s a celebration of festivity, flavor, and fun. Its stunning design and delicious taste make it a favorite for holiday gatherings. With its moist crumb and tangy cream cheese frosting, it’s a guaranteed crowd-pleaser. Whether you’re hosting a party or surprising your loved ones, this cake will leave a lasting impression. Enjoy the process of baking, decorating, and sharing this delightful treat!

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Red Velvet Wreath Cake

Red Velvet Wreath Cake

  • Author: Imili Johnson
  • Total Time: 1 hour
Print Recipe

Ingredients

Scale

Ingredients:

For the Cake:

  • 2 ½ cups (320g) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (300g) granulated sugar
  • ½ 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

Preparation:

Step 1: Prepare the Batter

  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, vinegar, and vanilla extract.

Step 2: Mix Wet Ingredients

  1. In a large mixing bowl, beat the sugar and vegetable oil until well combined.
  2. Add the eggs one at a time, mixing after each addition.
  3. Gradually add the red food coloring until the desired vibrant hue is achieved.

Step 3: Combine Wet and Dry Ingredients

  1. Alternate adding the flour mixture and buttermilk mixture to the wet ingredients, beginning and ending with the flour.
  2. Mix until just combined, avoiding overmixing to ensure a light texture.

Step 4: Bake the Cake

  1. Pour the batter into the prepared Bundt pan and smooth the top.
  2. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Step 5: Prepare the Frosting

  1. Beat the softened butter and cream cheese together until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  3. Stir in the vanilla extract and beat until fluffy.

Step 6: Decorate the Cake

  1. Pipe the frosting onto the cooled cake using a star or rose tip to mimic the look of a wreath.
  2. Garnish with fresh cranberries and rosemary sprigs to enhance the festive appearance.
  3. Dust lightly with powdered sugar to resemble snow.

Notes

Cooking Notes:

  • Ensure all ingredients are at room temperature for the smoothest batter and frosting.
  • Use gel-based food coloring for a more vibrant red shade without altering the texture.
  • Avoid overbaking to keep the cake moist and tender.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 420
  • Sodium: 220mg
  • Protein: 4g

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