Print

Red Velvet Bundt Cake Christmas Style – Wreath Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A festive Red Velvet Wreath Cake with a moist cocoa-vanilla crumb and luscious cream cheese frosting. Decorated like a holiday wreath for stunning presentation.

Ingredients

Scale

Cake:

  • 2½ cups all-purpose flour

  • 2 tbsp unsweetened cocoa powder (natural)

  • 1 tsp baking soda

  • ½ tsp salt

  • 1½ cups sugar

  • 1¼ cups vegetable oil

  • 2 large eggs

  • 1 cup buttermilk

  • 1 tbsp white vinegar

  • 1½ tsp vanilla extract

  • 1 tbsp red food coloring (gel preferred)

Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 2½ cups powdered sugar

  • 1 tsp vanilla extract

  • Pinch of salt

Optional Toppings:

  • Sugared cranberries

  • Fresh rosemary

  • White chocolate curls

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a Bundt or wreath-shaped cake pan.

  • Whisk together flour, cocoa, baking soda, and salt. Set aside.

  • In a large bowl, beat sugar and oil. Add eggs, buttermilk, vinegar, vanilla, and red coloring. Mix well.

  • Gradually add dry ingredients into wet, stirring until smooth.

  • Pour into pan and bake 45–55 minutes. Cool 10 minutes in pan, then invert onto rack.

  • Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Beat until smooth.

  • Frost cooled cake and decorate as desired.

Notes

Substitute buttermilk with milk + vinegar if needed. Use natural cocoa for best color. Store in fridge up to 3 days.

Find it online: https://flavorlyzo.com/red-velvet-bundt-cake-christmas-style-wreath-cake/