This Red Velvet Wreath Cake transforms the beloved flavors of a classic red velvet cake into a delightful wreath shape, making it a perfect treat for any celebration or simply when you crave something special. The rich, chocolatey base paired with a vibrant red hue, and topped with a sweet glaze and fresh berries, turns every slice into a festive experience, no matter the occasion.
Why You’ll Love This:
The charm of this cake lies in its versatility and visual appeal, complemented by its delicious taste. The moist, cocoa-infused cake gets its stunning color from red food coloring, making each slice vibrantly enticing. Topped with a simple yet elegant glaze and fresh berries, it offers a balance of sweet and tart flavors that are sure to delight.
Perfect Occasion:
Ideal for gatherings, celebrations, or as a special weekend treat, this Red Velvet Wreath Cake can serve as a beautiful and tasty centerpiece. It’s also a fantastic choice for themed parties, anniversaries, or anytime you want to add a touch of elegance to your dining table.
Decoration Tips:
After glazing, top the cake with a selection of fresh berries such as raspberries, blueberries, and blackberries for a burst of color and freshness. You can also sprinkle a little powdered sugar over the berries for a touch of added sweetness and a more dramatic presentation.
Ingredients:
- 160g vegetable or canola oil
- 110g unsalted butter, melted
- 400g white sugar
- 2 eggs
- 240ml buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 300g plain flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
Topping:
- 2 cups powdered sugar
- 2 tablespoons milk
- Fresh berries for decoration
Method:
- Preheat your oven to 175°C (347°F) and prepare a large bundt tin by greasing it lightly.
- In a bowl, combine the flour, cocoa powder, and baking soda. Set aside.
- In a separate bowl, whisk together the oil, melted butter, and sugar for 2 minutes. Add the eggs, buttermilk, vanilla, vinegar, and red food coloring, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared bundt tin and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and milk until smooth and pourable. Drizzle over the cooled cake.
- Decorate with fresh berries before serving.
Enjoy this Red Velvet Wreath Cake whenever you desire a visually impressive and deliciously rich dessert!
