Christmas Wreath Cake - Xmas Cake Decorating Idea
Coooking Temperature: 325°F/ 165°C / Gas Mark 3
Calories: 23
Adjust Servings Here: 18 servings
Description
This wreath Christmas cake is the perfect centerpiece during the holiday season. This simple and easy recipe uses my butter-based vanilla bean cake along with French buttercream and stiff buttercream for piping the wreath.
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 6 oz (170 g) Butter unsalted, room temperature
- ¾ cup (150 g) Sugar
- 2 Eggs
- ½ cup (120 ml) Sour cream
- 1 tsp Vanilla extract
Buttercream
- 12 oz (340 g) Butter unsalted, room temperature
- 6 cups (720 g) Powdered sugar
- 1 tsp Vanilla extract
- ⅓ cup (80 ml) Whipping cream 32% plus
- ½ tsp Salt
Plus
- ½ cup (120 ml) Sugar syrup
Instructions
Bake the cake
- Prep - Preheat the oven to 325°F / 165°C. Grease and flour two 7-inch donut pans or a 9-cup bundt pan
- Wet Ingredients - In a mixer, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, then add the vanilla.6 oz Butter, 3/4 cup Sugar, 2 Eggs, 1 tsp Vanilla extract
- Dry Ingredients - Whisk together the flour, baking powder, baking soda, salt, and chai spice. Add the dry ingredients and sour cream in three alternating additions.1 ½ cup All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, ½ cup Sour cream
- Bake and Cool - Divide into pans and bake for 30–35 minutes, or until a skewer comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
Buttercream
- Beat the butter until smooth. Add cream, vanilla, and salt. Mix in powdered sugar one cup at a time until the frosting is light and pipeable. Avoid overwhipping—too much air creates holes when piping the leaves.12 oz Butter, 6 cups Powdered sugar, 1 tsp Vanilla extract, 1/3 cup Whipping cream, 1/2 tsp Salt
Assemble
- Trim any domes for a flat surface. Brush the cake lightly with simple syrup to keep it moist. Add a layer of buttercream between the donut cakes if you stack them. Frost the top and sides with a thin, smooth layer of buttercream. Chill for 10 minutes.1/2 cup Sugar syrup
Pipe the Wreath (The Fun Part)
- Tint 1 cup of buttercream red and the rest a deep garden green. Fit a piping bag with a leaf tip, fill with green buttercream, and pipe holly leaves around the entire cake. Overlap them to create a full wreath effect. Switch to a small round tip and pipe red berries in clusters of three. Cover just the top or go around the full ring—your choice.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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