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Christmas Wreath Cake

A visually captivating and delicious cake that embodies the spirit of the holiday season, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour Offering a soft and tender crumb.
  • 1.5 teaspoons baking powder Providing the perfect rise.
  • 0.25 teaspoons salt Enhancing flavors harmoniously.
  • 0.5 cups unsalted butter, softened Adding rich creaminess.
  • 1.5 cups granulated sugar Sweetening the cake perfectly.
  • 3 large eggs Ensuring a fluffy texture.
  • 1 teaspoon vanilla extract For aromatic delight.
  • 1 cups buttermilk Keeping the cake moist and tender.
Glaze and Decoration
  • 1 cups powdered sugar For a beautiful glaze.
  • 2-3 tablespoons heavy cream or milk Adding the ideal consistency.
  • 1 teaspoon vanilla extract For extra flavor in the glaze.
  • as needed Fresh cranberries For decoration.
  • as needed Fresh rosemary sprigs Enhancing presentation.
  • as needed Golden edible pearls or decorations Optional for festive sparkle.
  • as needed Powdered sugar (for dusting) Creating a snowy finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a bundt or round cake pan by greasing and lightly flouring it.
  2. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. In another mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the flour mixture and the buttermilk, alternating and starting and ending with the flour mix. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Glazing and Serving
  1. In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and another teaspoon of vanilla extract until smooth.
  2. Once the cake has cooled, drizzle the glaze over the top and arrange fresh cranberries around the base.
  3. Add sprigs of rosemary and sprinkle golden edible pearls if desired.
  4. Dust lightly with powdered sugar and serve.

Notes

Ensure butter is at room temperature for easy creaming. Don’t skip the buttermilk for moisture. You can swap cranberries for pomegranate seeds or add a hint of lemon zest for a unique twist.