Christmas Wreath Cake
My Christmas wreath cake is so much fun to make, and so easy too! It’s made of my peppermint vanilla cake and boasts an array of festive buttercream decorations on the outside, complete with a big bright red buttercream bow. Deck the halls!
Nick’s favorite thing…
My favorite thing about this cake is how festive it is! And I really enjoyed the buttercream decorations too. No fondant, just simple buttercream. Even the bow up top is made of buttercream! Cool right?
What does Christmas wreath cake taste like?
This cake is simply made of my deliciously moist vanilla cake recipe and flavored with peppermint extract. The frosting is my silky-smooth American Buttercream frosting. The cake tastes delicious and is easy to make, bake and decorate!
What are the ingredients I need for the Christmas wreath cake?
All-purpose flour – also known as plain flour.
Caster sugar – also known as superfine sugar.
Salt – I used fine salt.
Unsalted butter – make sure your butter is softened.
Eggs – I used large eggs.
Milk – I used cow’s milk but almond milk will also work.
Vegetable oil – you can also use sunflower oil.
Greek yogurt – you may use sour cream instead if you wish.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Food gel – I used the chefmaster brand.
Peppermint Extract. I used the Queens brand.
American Buttercream Frosting – I have a really great recipe for this that you can grab here! It’s great for cupcake, cakes and buttercream decorations!
My Top Tips!
Storage
Cake can be stored in an airtight container for up to three days.
To Colour Frosting
When colouring the frosting, it’s best to do it the day before if using food gell colouring as the colour intensifies the day after it’s mixed into the frosting. Which means you may not need to use as much as you think.
That frosted bow.
For the bow I used a Wilton 418 piping tip. Alternatively, you can use an actual bow and take it off the cake before cutting and serving. Although I wouldn’t put the ribbon on the cake for long otherwise the oil from the buttercream will stain it. Place it on top 20 before serving.
Other Recipes You Might Like!
- Christmas Day Pav Cupcakes
- Christmas Tree Gingerbread Cupcakes
- Delightful Gingerbread Cookies
- Snowball Marshmallows
- Strawberry Pavlova
- No-Bake Hot Chocolate Cheesecake
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I hope you guys enjoyed this simple but delicious Christmas wreath cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
Christmas Wreath Cake
Serves 20
Ingredients
Cake
- 3 3/4 cups / 645 g all-purpose flour
- 1 3/4 cups / 400 g caster sugar
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup / 190 g unsalted butter, softened
- 3 large eggs
- 2 1/4 cups / 560 ml milk
- 3/4 cup / 190 ml vegetable oil
- 3 tbsp Greek yoghurt, (or sour cream)
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 5 drops red food gel
Frosting
- 1 1/2 batches American buttercream frosting
- 1 tsp peppermint extract
- 5 drops red food gel, RED FROSTING
- 3 drops pink food gel, PINK FROSTING
- 8 drops green food gel + 5 drops blue food gel, DARK GREEN FROSTING
- 8 drops green food gel, GREEN FROSTING
- 5 drops green food gel, LIGHT GREEN FROSTING
- 2 drops green food gel, LIGHTEST GREEN FROSTING
Decorations
- assorted sprinkles
Learn How To Make it! [VIDEO]
Instructions
Frosting
- Add peppermint extract to the frosting and mix until well combined. Split into 6 mixing bowls and colour each in different colours using the colour combination listed in the ingredients list.
Cake
- Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three an angel food gel with oil spray and line the bottom with baking paper. Set aside.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, oil, peppermint extract, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
- Add half of the batter into another mixing bowl and add red food gel. Mix using a spatula until evenly coloured.
- Drizzle each coloured batter into the cake tin, alternating between each colour. Bake for 45minutes and then allow to cool completely.
- Use a cake leveller or large serrated knife to trim the top crust off the cake.
- Add pink frosting to a piping bag and pipe it a blob of frosting on top of a 10” cake board. Add the cake on top and cover the top and sides of the cake in frosting. Use a small offset spatula to smoothen out the frosting before placing it in the fridge to chill for 2 hours.
- Cover the cake in an additional layer of green frosting and smoothen out.
- Fit the end of a piping bag with a grass tip and fill with dark green frosting. Pipe around the sides of the cake, starting at the bottom, working your way around until you covered it all.
- Fit the end of a piping bag with a Wilton 1M piping tip and fill with light green frosting pipe swirls around the top perimeter of the cake.
- Fit the end of1 piping bag with a small round tip and another with a leaf tip and pipe assorted leaves around the top of the cake in different colours.
- Add sprinkles on top of the cake.
- Fit the end of a piping bag with a Wilton 418 piping tip and fill with red frosting. Pipe a bow on top of the wreath.
- This cake can prepared up to three days in advance and stored in the fridge for up to three days in an airtight container.
Notes
Nutrition
