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Irresistible Red Velvet Wreath Cake Recipe

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This Red Velvet Wreath Cake is a stunning, festive dessert that combines the classic rich flavor of red velvet cake with a beautiful wreath shape, perfect for holiday celebrations. The moist, velvety cake is topped with a luscious cream cheese frosting and decorated with festive touches like sprinkles, edible glitter, or even fresh berries. Whether it’s for Christmas, a New Year’s Eve gathering, or a special occasion, this cake is sure to be a showstopper on your dessert table.

Ingredients

Scale

For the Red Velvet Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • ½ teaspoon salt
  • 1 ½ cups vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Decoration (optional):

  • Edible glitter or sprinkles
  • Fresh berries (like raspberries or cranberries)
  • Mint leaves or small decorative ornaments (optional)

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a wreath-shaped cake pan.
  • Prepare the Cake Batter:
    In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt. In another bowl, whisk together the oil, eggs, buttermilk, red food coloring, vanilla extract, and vinegar.
  • Combine Wet and Dry Ingredients:
    Gradually add the wet ingredients to the dry ingredients and mix until fully combined and smooth. Do not overmix.
  • Bake the Cake:
    Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Cream Cheese Frosting:
    In a medium bowl, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt, and beat until the frosting is smooth and creamy.
  • Frost the Cake:
    Once the cake is completely cool, spread a thick layer of cream cheese frosting over the top. You can either leave it smooth or create decorative swirls with a spatula.
  • Decorate:
    Decorate the cake with edible glitter, sprinkles, fresh berries, or mint leaves to give it a festive wreath look.
  • Serve:
    Slice and serve! Enjoy the rich, velvety flavor of this festive cake.

Notes

  • Make-Ahead: The cake can be baked a day ahead and stored at room temperature. Frost the cake the day you plan to serve it.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Substitute for Buttermilk: If you don’t have buttermilk, use 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Keywords: Red Velvet Wreath Cake, Christmas Cake, Holiday Dessert, Red Velvet Cake, Festive Cake, Cream Cheese Frosting, Celebration Cake

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