Red Velvet Wreath Cake

Описание: Ingredients

CAKE
2 1/2 cups (300 g) all‑purpose flour
3 tbsp (21 g) natural cocoa powder
1 1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup (120 ml) neutral oil
1/2 cup (113 g) unsalted butter, melted and cooled
1 1/4 cups (250 g) granulated sugar
2 large eggs
1 cup (240 ml) buttermilk, room temperature
2 tsp vanilla extract
1 tbsp white vinegar
1 tbsp red food coloring

CREAM CHEESE FROSTING
8 oz (226 g) cream cheese, cold and cubed
1/2 cup (113 g) unsalted butter, slightly softened
2 cups (240 g) powdered sugar (or 1 1/2 cups / 180 g for less sweetness)
1 tsp (5 ml) vanilla extract
1–2 tsp (3–6 g) cornstarch

Instructions —

Cake
1. Preheat & Prepare Pan
Heat oven to 350°F.
Grease a 10–12 cup Bundt pan thoroughly (use butter or spray).
Dust with a little cocoa powder to avoid white flour marks.

2. Mix Dry Ingredients
In a medium bowl, whisk together:
flour
cocoa
baking soda
salt

3. Mix Wet Ingredients
In a large bowl whisk:
melted butter
oil
sugar
Beat until glossy and combined.

Add:
eggs
buttermilk
vanilla
vinegar
red food coloring
Whisk until smooth.

4. Combine Mixtures
Add dry ingredients to wet in two additions, mixing gently until just combined.
Do not overmix — this preserves the velvety crumb.

5. Bake
Pour batter into prepared Bundt pan.
Bake 45–55 minutes, until a skewer comes out clean with a few moist crumbs.

6. Cool
Cool in the pan for 10–15 minutes.
Turn out onto a wire rack.
Cool completely before decorating.

CREAM CHEESE FROSTING
Beat butter first (2–3 minutes until pale).
Add cold cream cheese cubes; mix only until just combined.
Add vanilla.
Add powdered sugar gradually; mix until smooth.
Add 1–2 tsp cornstarch
Chill frosting 10–15 minutes before use.

Decorate with:
• cranberries
• rosemary sprigs
• sprinkles