Christmas Wreath Cake Recipe

Name: Christmas Wreath Cake Recipe
Prep time: 20 min
Total time: 2 h
Yield: 12 - 16 serving(s)
Ingredients: Unsalted butter, for cake pans; 2 1/4 c. all-purpose flour, spooned and leveled, plus more for cake pans; 1 1/2 c. granulated sugar; 1 tbsp. baking powder; 1/2 tsp. kosher salt; 1/2 c. canola oil; 3 large eggs; 1 tsp. pure vanilla extract; 1 1/4 c. whole milk; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 3 tbsp. whole milk or heavy cream; 5 c. confectioners’ sugar; Pinch of salt; Green fondant; Red Sixlets, for decorating

This fun, festive cake is perfect for celebrating the holiday season!

By Beth BranchPublished: Oct 26, 2023

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Becky Luigart-Stayner

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Yields:

12 - 16 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs

A festive Christmas wreath can add some holiday joy practically anywhere—even the dessert table!

After making a basic white-buttercream cake, all you need is some green fondant and red Sixlets to create a holly wreath that's good enough to eat!

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Ingredients

For the cake:

Unsalted butter, for cake pans
2 1/4 cups all-purpose flour, spooned and leveled, plus more for cake pans
1 1/2 cups granulated sugar
1 Tbsp. baking powder
1/2 tsp. kosher salt
1/2 cup canola oil
3 large eggs
1 tsp. pure vanilla extract
1 1/4 cups whole milk

For the buttercream:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 Tbsp. whole milk or heavy cream
1 tsp. pure vanilla extract
5 cups confectioners’ sugar
Pinch of salt
Green fondant
Red Sixlets, for decorating

Directions

1. Step 1Make the cake: Preheat oven to 350°F. Butter and flour three 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl.
2. Step 2Beat oil, eggs, vanilla, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes.
3. Step 3Transfer batter to prepared pans, dividing evenly. Bake, until cakes are golden brown and a toothpick inserted in the centers comes out clean, 23 to 25 minutes. Cool in pans on wire racks for 10 minutes, then transfer to racks to cool completely.
4. Step 4Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream and vanilla. Add half of the confectioners’ sugar and beat until combined. Add remaining confectioners’ sugar and salt and beat for 1 minute.
5. Step 5Remove domed cake tops with a serrated knife, if desired. Place one cake layer on a cake stand or plate and top with frosting (about 3/4 cup). Repeat with second layer. Frost sides of cake.
6. Step 6Roll fondant to 1/4-inch thickness. Cut out using a 1 1/2 -inch holly leaf cookie cutter. Use a toothpick or skewer to make veins in leaves. Place leaves around the top outside edge of the cake in a wreath-like pattern. Top with red Sixlets to mimic holly berries.