Red Velvet Wreath Cake

Introduction:

The Red Velvet Wreath Cake combines the rich, cocoa-infused flavor of red velvet with a festive presentation, perfect for holiday gatherings. Its vibrant color, moist texture, and cream cheese frosting make it an eye-catching and delicious centerpiece for your dessert table​.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 2 tbsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

For Decoration:

• Fresh or sugared cranberries
• Rosemary sprigs
• Powdered sugar

Instructions:

1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure an easy release.
2. Mix the Cake Batter: Sift the dry ingredients (flour, sugar, baking soda, cocoa powder) together. In another bowl, whisk the wet ingredients (oil, buttermilk, eggs, food coloring, vanilla, and vinegar). Gradually combine wet and dry mixtures, stirring until just smooth.
3. Bake: Pour the batter into the Bundt pan and bake for 45-50 minutes. Test with a toothpick—if it comes out clean, the cake is ready. Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
4. Make the Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
5. Decorate: Pipe the frosting around the top of the cake to resemble a wreath. Add cranberries and rosemary sprigs for a festive look. Dust with powdered sugar for a snowy effect​.

Conclusion:

This Red Velvet Wreath Cake is as delightful to look at as it is to eat. With its velvety texture, creamy frosting, and seasonal decorations, it’s sure to be a hit at any holiday gathering​