Description
This red velvet wreath cake is a festive holiday dessert made in a Bundt pan, topped with a cream cheese glaze and beautiful seasonal garnishes. Rich, moist, and perfectly balanced with cocoa and tangy buttermilk, this red velvet wreath cake is an elegant centerpiece for Christmas, holiday parties, and winter celebrations.
Ingredients
For the Cake:
- 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
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream (adjust for consistency)
- ½ teaspoon vanilla extract
Optional Garnishes:
- Sugared cranberries
- Rosemary sprigs
- White chocolate drizzle
- Edible glitter or powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and generously grease a Bundt pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the eggs. Add buttermilk, oil, vinegar, vanilla, and red food coloring. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, beat softened cream cheese with powdered sugar, vanilla, and milk until smooth and pourable.
- Once the cake is completely cool, drizzle glaze over the top and decorate with festive garnishes as desired.
Notes
- Add mini chocolate chips or chopped white chocolate to the batter for extra indulgence.
- A few drops of peppermint extract in the glaze add a holiday twist.
- Dust with powdered sugar for a snow-dusted effect or garnish with candied orange slices for citrus flair.
- Cake can be made a day ahead—glaze before serving for the best look.
