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Christmas Red Velvet Wreath Cake

A festive red velvet cake with tangy cream cheese frosting, decorated as a holiday wreath with sugared cranberries, rosemary, and mini pine cones.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Cake Layers
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp unsweetened cocoa powder natural
  • 0.5 tsp salt
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar
  • 1-2 oz red gel food coloring high-quality
Cream Cheese Frosting
  • 1 lb cream cheese softened
  • 1 cup unsalted butter softened
  • 4-5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • to red gel food coloring optional, for red rosettes
Decoration
  • small sprigs fresh rosemary or edible pine for greenery
  • 0.5 cup fresh cranberries for sugared cranberries
  • small miniature pine cones decorative, remove before serving
  • to gold or silver edible glitter/dust optional
For Sugared Cranberries
  • 0.5 cup granulated sugar
  • 0.5 cup water
  • 0.5 cup fresh cranberries

Equipment

  • 2x 8-inch or 3x 6-inch round cake pans
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Wire rack
  • Small saucepan
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line cake pans.
  2. Whisk dry cake ingredients (flour, sugar, baking soda, cocoa, salt) in a large bowl.
  3. In a separate bowl, whisk wet ingredients (buttermilk, oil, eggs, vanilla, vinegar, red food coloring).
  4. Gradually add wet to dry ingredients, mixing on low until just combined. Do not overmix.
  5. Pour batter evenly into pans and bake 25-30 min (8-inch) or 20-25 min (6-inch) until a toothpick comes out clean. Cool completely on wire rack.
  6. Make sugared cranberries: Simmer 0.5 cup sugar and water until dissolved. Add cranberries, simmer 1 min. Drain, roll in more sugar, dry for 30 min.
  7. For frosting: Beat softened cream cheese and butter until fluffy. Gradually add sifted powdered sugar, vanilla, and salt until smooth and thick.
  8. Level cakes. Fill and crumb coat with frosting, then chill. Apply final thick coat, leaving the center of the top unfrosted for the wreath.
  9. Pipe white and optional red frosting rosettes around the unfrosted inner circle of the cake.
  10. Arrange sugared cranberries, rosemary/pine sprigs, and miniature pine cones among the rosettes to complete the wreath. Optionally, dust with edible glitter. Serve.

Notes

Ensure all dairy ingredients are at room temperature for the best cake and frosting consistency. Use gel food coloring for a vibrant red color. Remove decorative pine cones before serving.