Christmas Wreath Bundt Cake: This One-Bowl Treat Will Steal Your Holiday Spotlight!
You know that moment when you see a cake so festive it practically jingles? That’s exactly what this Christmas Wreath Bundt Cake does. I still remember the first time I made one—it was the centerpiece of my holiday table, and guests kept asking, “Where did you get that?” Little did they know, I baked it in my cozy kitchen while jamming to Mariah Carey.
Why This Cake Steals the Show
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Gorgeous Presentation: It doubles as holiday décor.
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Easy to Customize: Swap extracts or colors to match your style.
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Moist & Tender: No dry bites here!
Ever wondered how one cake can wow both the eyes and the taste buds? This recipe nails it every time.
Ingredients You’ll Need
For the Cake
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3 cups (360g) all-purpose flour – foundation for structure.
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2 teaspoons baking powder – gives the cake a gentle lift.
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½ teaspoon salt – balances sweetness.
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1 cup (230g) unsalted butter, room temperature – richness central.
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1 ½ cups (300g) granulated sugar – sweetness factor.
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4 large eggs – binds everything together.
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1 teaspoon vanilla extract – classic warmth.
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½ teaspoon almond extract (optional) – fancy twist.
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1 cup (240ml) whole milk – ensures moist crumb.
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Green food coloring – to tint your wreath.
For the Decoration
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½ cup (60g) powdered sugar – for a light dusting.
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Red candy pearls or pomegranate arils – “holly berries.”
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Fresh rosemary sprigs – edible greenery accent.
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Edible glitter (optional) – subtle sparkle.
Equipment Checklist
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Bundt pan (10-cup capacity) – wreath shape essential.
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Mixer (stand or hand) – for smooth batter.
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Spatula – for batter scraping.
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Cooling rack – to let your cake rest.
Step-by-Step Instructions
1. Prep Your Pan
Grease the bundt pan thoroughly with butter, then dust it lightly with flour. This step prevents your cake from sticking.
2. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, and salt. Doing this keeps your cake light and avoids lumps.
3. Cream Butter and Sugar
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Beat butter and sugar on medium speed until fluffy (about 3 minutes).
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Add eggs one at a time, beating well after each addition.
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Stir in vanilla and almond extract.
Ever wondered why creaming works? It incorporates air, making your cake ultra-tender.
4. Alternate Adding Dry and Wet
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Reduce mixer speed to low.
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Add dry mixture in three parts, alternating with milk, beginning and ending with dry.
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Mix just until combined—overmixing gives you a tough cake crust (nobody wants that!).
5. Color Your Batter
Gently fold in green food coloring until you reach your desired shade. I go for a pine-green vibe, but go bold if you like!
6. Bake to Perfection
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Pour batter into the prepared pan and smooth the top.
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Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
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Let the cake rest in the pan for 10 minutes, then invert onto a cooling rack.
Pro Tip: Place your rack over a baking sheet when flipping—any stray crumbs make cleanup easy.
Decorating Like a Pro
Simple Powdered Sugar Dusting
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Sift powdered sugar over the cooled cake for a snowy effect.
“Holly Berry” Accents
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Cluster red candy pearls or pomegranate arils around the wreath’s top.
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Tuck in a few rosemary sprigs to mimic evergreen leaves.
Optional Glitter Glam
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Lightly brush a bit of edible glitter for extra holiday dazzle.
Rhetorical moment: Who says you can’t eat Christmas decorations? 😉
Flavor Variations
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Chocolate Peppermint: Swap ½ cup flour for cocoa powder and add crushed candy canes on top.
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Citrus Twist: Replace half the milk with orange juice and add a teaspoon of orange zest.
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Spiced Bundt: Stir in 1 teaspoon cinnamon and ¼ teaspoon nutmeg for cozy warmth.
Bold Takeaway: These tweaks let you turn one recipe into many festive flavors!
Troubleshooting Common Issues
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Cake Sticks to Pan:
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Check that you greased and floured thoroughly.
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Use a silicone brush for even spreading.
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Dry Crumb:
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Don’t overbake—start checking at 45 minutes.
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Measure flour correctly; spoon into the cup, then level off.
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Uneven Color:
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Stir food coloring gently but thoroughly—no streaks allowed.
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Make-Ahead & Storage Tips
Baking Ahead
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Freeze whole cake (unfrosted) in plastic wrap up to 1 month. Thaw in the fridge overnight.
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Day-before dusting keeps your sugar snow fresh.
Storing Leftovers
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Keep in an airtight container at room temperature for up to 3 days.
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For extra moisture, tuck in a slice of bread; it won’t make your cake taste like toast, promise.
Frequently Asked Questions
Can I use a different pan?
You can, but you’ll lose the wreath effect. A regular tube pan works—just skip the “holly berry” clusters.
What if I don’t have a mixer?
Whisk vigorously by hand! You’ll earn some arm strength.
How do I get a deeper green?
Add gel food coloring a drop at a time—gel packs more pigment than liquid.
Conclusion
There you have it: a Christmas Wreath Bundt Cake that looks like art and tastes like joy. Whether you stick to the classic recipe or riff on the variations, this cake brings cheer to any holiday gathering. So preheat that oven, grab your bundt pan, and let’s make some memories—because nothing says “I love you” like homemade cake.
Your next move: Snap a pic of your creation and bask in the compliments (no humble-bragging required 😉).
