Description

Christmas Wreath Cake is a festive, elegant holiday dessert that brings Christmas cheer to your table. This moist vanilla cake is topped with a smooth glaze and decorated with rosemary sprigs and cranberries, making it a beautiful and delicious showstopper. Perfect for Christmas gatherings, this cake will impress with both its flavor and its charm. A stunning centerpiece that’s easy to make and guaranteed to be a hit!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup unsalted butter, softened
1 1/4 cups sugar
4 large eggs
1 cup sour cream

For the Glaze:

1 cup powdered sugar
2 tbsp milk (more as needed for desired consistency)
1 tsp vanilla extract

For Decoration:

Fresh rosemary sprigs
Fresh cranberries (or festive berries like green grapes)
Powdered sugar for dusting

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Instructions

Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a bundt or round cake pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then add vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
Bake the Cake
Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Decorate the Cake
Once the cake is cool, drizzle the glaze over the top, letting it drip down the sides. Arrange rosemary sprigs and cranberries on top in a wreath shape, then dust lightly with powdered sugar.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for a smooth batter.
For a festive twist, try adding a hint of almond extract or lemon zest.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg