Name: Red Velvet Wreath Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1½ cups granulated sugar; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 1 cup buttermilk; 1 cup vegetable oil; 1 tablespoon white vinegar; 2 teaspoons vanilla extract; 1 tablespoon red food coloring; 4 oz cream cheese, softened; 1 cup powdered sugar; 2–3 tablespoons milk or cream (adjust for consistency); ½ teaspoon vanilla extract; Sugared cranberries; Rosemary sprigs; White chocolate drizzle; Edible glitter or powdered sugar

This red velvet wreath cake is a festive showstopper with rich flavor, soft texture, and a holiday-ready look. I bake it in a Bundt pan for that beautiful wreath shape, then top it with a cream cheese glaze and seasonal garnishes like sugared cranberries, rosemary sprigs, or white chocolate drizzle. It’s a classic red velvet cake, dressed up for the holidays, and it never fails to impress.

Why You’ll Love This Recipe

I love this recipe because it’s not only stunning to look at—it’s moist, tender, and full of that signature red velvet flavor with just a hint of cocoa. The slight tang from the buttermilk and cream cheese balances out the sweetness perfectly. It’s ideal for Christmas gatherings, holiday dinners, or any time I want a dessert that brings both flavor and flair. Plus, it’s surprisingly easy to make with simple ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
White vinegar
Vanilla extract
Red food coloring

For the Cream Cheese Glaze:

Cream cheese
Powdered sugar
Milk or cream
Vanilla extract

Optional Garnishes:

Sugared cranberries
Rosemary sprigs
White chocolate drizzle
Edible glitter or powdered sugar

directions

I preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, I beat the eggs, then add the buttermilk, oil, vinegar, vanilla, and red food coloring.
I mix the wet ingredients into the dry ingredients until just combined—careful not to overmix.
I pour the batter into the prepared Bundt pan and bake for 40–45 minutes, or until a toothpick inserted comes out clean.
I let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, I beat softened cream cheese with powdered sugar, vanilla, and just enough milk to create a pourable consistency.
Once the cake is cool, I drizzle the glaze over the top and decorate it with my favorite festive toppings.

Servings and timing

This wreath cake serves 10–12 people.
Prep time: 20 minutes
Bake time: 45 minutes
Cooling + decorating time: 30–40 minutes
Total time: About 1 hour 30 minutes

Variations

Sometimes I add mini chocolate chips or chopped white chocolate to the batter for a little extra indulgence. I’ve also made this cake with a peppermint twist by adding a few drops of peppermint extract to the glaze. If I want a more dramatic look, I dust the whole cake with powdered sugar like fresh snow or top it with candied orange slices for a citrusy note.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, I let it come to room temperature before serving. This cake doesn’t need reheating, but if I want it warm, a quick 10-second zap in the microwave works fine.

FAQs

Can I use a different pan if I don’t have a Bundt pan?

Yes, I’ve used two round cake pans or a loaf pan before, but I keep in mind the bake time will vary. The wreath look really comes from the Bundt pan, though.

Do I have to use food coloring?

No, but red food coloring is what gives red velvet its signature look. I’ve made it without, and it still tastes great—just more of a light cocoa color.

Can I make this cake ahead of time?

Definitely. I usually bake it a day ahead and glaze it the day I serve it. It stays moist and flavorful.

How do I make sugared cranberries for decoration?

I simmer cranberries briefly in simple syrup, roll them in sugar, and let them dry for a few hours. They’re beautiful and add a festive pop.

Is this cake very sweet?

Not overly. The slight tang from the buttermilk and cream cheese glaze keeps the sweetness in balance, which I love.

Conclusion

This red velvet wreath cake is my go-to holiday dessert when I want something that tastes amazing and looks even better. It’s classic, festive, and just the right mix of elegance and fun. Whether I’m hosting a gathering or bringing dessert to a party, this cake always gets compliments—and there’s rarely a slice left behind.

Red Velvet Wreath Cake