Christmas Wreath Cake Recipe

Since you all enjoyed my Christmas tree cake recipe a lot, I decided to make this wreath cake. It’s similar to that cake, but not the same recipe. It’s a lovely festive holiday cake but equally as easy to customize to your liking! No complicated cakes here!

Ingredients for the Vanilla Cake:

  • One stick (1/2 cup) unsalted, softened to room temperature butter
  • 3/4 cup sugar
  • Two eggs 
  • 2 tsp vanilla extract
  • 1 1/4 cups cake flour (or all-purpose flour, sifted)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Ingredients for the Vanilla Frosting:

  • Two sticks (1 cup) unsalted, softened to room temperature butter
  • 3 1/2 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 2 tbsp cream (as needed)
  • pinch of salt 
  • White Frosting Coloring

Ingredient for the Chocolate Frosting:

  • One stick (1/2 cup) unsalted, softened to room temperature butter
  • 2 cups powdered sugar (sifted)
  • 1/4 cup cocoa powder (sifted)
  • 2 tsp vanilla extract
  • 2 1/2 tbsp cream (as needed)
  • pinch of salt

Ingredients for Decorating:

  • Assorted food coloring: I used blue, yellow, black, brown, white, and red
  • Assorted sprinkles

Notes:

  • Double this vanilla cake recipe if you want to have two cakes (two layers).
  • I had to make two batches of this frosting plus a chocolate frosting for the whole cake, but I did end up with some extra, so start with one batch, and see how it goes. 
  • Instead of making chocolate frosting for the brown, you can also make the vanilla frosting but add brown food coloring. 

Instructions for the Vanilla Cake:

  • Preheat oven to 350 and grease a round, 9 inch or 9 1/2 inch cake pan. 
  • Beat the butter until creamy, add the sugar. Mix in the eggs and vanilla. 
  • Whisk together the cake flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients alternating with the milk. Mix in on a low speed until dry ingredients are incorporated. 
  • Pour into greased cake pan(s).
  • Bake at 350 for 35 min.
  • Cool completely before frosting.

Instructions for Cutting the Cake:

  • Once the cake has cooled, take a round cookie cutter to cut the middle out. The size of the cookie cutter depends on how you want the cake to look. Alternatively, if you don’t feel like cutting the cake, you can cover the whole top of the cake in a layer of white frosting and pipe the wreath leaving the center empty, giving a wreath effect. 
  • I didn’t level off the cake because the dome of the cake helps give the wreath a natural rounded effect.

Instructions for the Vanilla Frosting:

  • Beat the butter for 7 minutes on med-high speed, scraping down the sides of the bowl.
  • Add the sifted powdered sugar slowly, one scoop at a time at low speed.
  • Add the vanilla, salt, and cream. Add the white food coloring.
  • Adjust frosting as needed.

Instructions for the Chocolate Frosting:

  • Beat the butter for 7 minutes on med-high speed, scraping down the sides of the bowl.
  • Add the sifted powdered sugar slowly, one scoop at a time at low speed.
  • Add the cocoa powder.
  • Add the vanilla, salt, and cream.
  • Adjust frosting as needed.

Instructions for Dying the Frostings:

  • This is where you can play around with your colors.
  • For the light green frosting, I used blue, black, brown, and lots of yellow. Play around with it, and you should get a color similar to mine.
  • I used blue, lots of yellow, and more brown and black for the dark green frosting. Again, play around with it until you get the shade you want.
  • For the red frosting, I used a primary red color and added brown. Don’t add too much black unless you want a purple-y color.
  • I left the white frosting plain obviously, and the chocolate frosting for the brown.

Instructions for Decorating the Cake:

  • Transfer the different frostings to different bags with assorted piping tips. I used a small french star tip, a 1m open star tip, a little round tip, and a grass tip.
  • Use the assorted frostings and tips to fill up the cake. 
  • I used mainly green in the center area. I used brown on the inside and outside border and a bit in the center areas. I used red in the center as well as for the bow.
  • Once you’ve covered the whole cake up, I used the small french star tip to make the bow in red. I made two big loops of frosting and two small pieces for the rest of the ribbon.
  • Then I used sprinkles to add more decoration.

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