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Red Velvet Wreath Cake

A stunning dessert with a rich, velvety cake and creamy frosting, perfect for festive occasions and celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 large large eggs Vital for structure and moisture.
  • 1 cup buttermilk Adds tanginess, essential for classic red velvet flavor.
  • 1 tsp vanilla extract Provides a warm, sweet aroma.
  • 1 tsp white vinegar Reacts with baking soda for rise and lightness.
  • 2.5 cups all-purpose flour Base ingredient for the cake.
  • 1/4 cup unsweetened cocoa powder Adds depth to the flavor.
  • 1 tsp baking soda Key leavening agent.
  • 1.5 cups granulated sugar Balances the flavors.
  • 1 cup vegetable oil Keeps the cake moist.
  • 2 tbsp red food coloring Gives the cake its vibrant hue.
For the Frosting
  • 1/2 cup unsalted butter, softened Creates a rich frosting with cream cheese.
  • 8 oz cream cheese, softened Adds creaminess and tanginess.
  • 3.5 cups powdered sugar Sweetens the frosting.
  • 1 tsp vanilla extract Enhances frosting flavor.
  • 1 pinch salt Balances sweetness.
For Decoration
  • Fresh cranberries Adds a festive touch.
  • Rosemary sprigs or other edible greenery Provides contrast and aroma.
  • Powdered sugar for dusting Gives an elegant look.
  • Red food coloring for additional frosting (optional) For enhanced color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your 10-inch bundt pan or a wreath-shaped cake pan by greasing and flouring it generously.
  2. In a large mixing bowl, whisk together the eggs, buttermilk, vanilla extract, white vinegar, and vegetable oil until smooth and well-combined.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and granulated sugar.
  4. Gradually fold the dry ingredients into the wet mixture until just combined, then add the red food coloring and mix until uniformly incorporated.
Baking
  1. Pour the batter into the prepared pan, smoothing the top for even baking. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  2. Gradually add the powdered sugar, mixing well after each addition, then stir in the vanilla extract and a pinch of salt.
  3. If desired, enhance frosting with red food coloring for a deeper color.
Decorating
  1. Once the cake is completely cool, spread the cream cheese frosting on top.
  2. Garnish the wreath cake with fresh cranberries, rosemary sprigs, and a light dusting of powdered sugar.

Notes

To ensure the cake turns out perfectly, use room temperature ingredients, don’t overmix, and ensure your dry ingredients are sifted.