Red Velvet Wreath Cake Recipe
From the Blog Author
Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup cocoa powder
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 16 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Red and green candies
Directions
Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract and red food coloring.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined.
Combine the baking soda and vinegar in a small bowl, then stir the resulting fizzy mixture into the batter.
Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy.
Once the cake is completely cool, spread the frosting evenly over the surface.
Decorate the cake with holiday sprinkles, red and green candies, and fresh rosemary sprigs to resemble a festive wreath.
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Frequently Asked Questions
How should I store the finished Red Velvet Wreath Cake to keep it fresh?
Once fully cooled, the Red Velvet Wreath Cake should be stored in an airtight container at room temperature for up to 3 days. If you've frosted it with cream cheese frosting, refrigeration is necessary, but allow it to come to room temperature for about 30 minutes before serving for the best texture.
Can I substitute the buttermilk in this Red Velvet Wreath Cake recipe?
Yes, if you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. This substitute works perfectly with the other ingredients like the cocoa powder and flour to maintain the cake's signature moisture.
What is the best technique for ensuring my Red Velvet Wreath Cake doesn't stick to the Bundt pan?
To prevent sticking, thoroughly grease and flour your Bundt pan before adding the batter, paying special attention to the crevices. For extra insurance, you can use a baking spray that contains flour, ensuring the entire surface is well-coated before pouring in the batter prepared after creaming the butter and sugar.
