Christmas Wreath Cake
A visually appealing and deliciously moist cake, perfect for festive celebrations with family and friends during the holiday season.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 1 cup milk Can substitute with almond or soy milk.
- 3 large eggs Can substitute with flaxseed meal or applesauce for vegan version.
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For Decoration
- Green buttercream frosting For creating a wreath shape.
- Sugared cranberries For festive touch.
- Seasonal accents Like edible glitter or small ornaments.
Instructions
Preparation
- Gather all your ingredients. Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing it.
Mixing the Batter
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
Baking
- Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Decoration
- Once the cake is completely cooled, use green buttercream frosting to create a wreath shape on top.
- Decorate with sugared cranberries and seasonal accents like edible glitter.
Serving
- Slice the cake into pieces and serve at your holiday gathering.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for longer storage. Can be frozen for up to three months.