Cranberry Wreath Cake

Cranberry Wreath Cake is a luscious chocolate cake covered in sweet vanilla buttercream and is perfect for the holidays or any winter celebration. A crown of fresh rosemary and sugared cranberries makes a stunning finishing touch.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 55

Drying and Cooling Time 1

Total Time 2 30

Servings servings

Calories 916kcal

Author Meggan Hill

Ingredients

For the chocolate cake:

2 cups all-purpose flour
3/4 cup cocoa powder (see note 1)
2 teaspoons instant espresso powder or instant coffee (see note 2)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter softened (1 1/2 sticks)
1 3/4 cup granulated sugar
4 eggs room temperature
2 teaspoons vanilla extract
1 1/2 cups whole milk

For the buttercream frosting:

1 cup butter softened (2 sticks)
4 to 5 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream
pinch salt optional

For the sugared cranberries:

4 cups granulated sugar divided
1 (12-ounce) bag fresh cranberries picked over and rinsed (see note 3)

For the rosemary wreath:

5 to 10 pieces floral wire cut into 1 1/2-inch pieces (see note 4)
5 to 10 sprigs fresh rosemary pliable (see note 5)

US Customary - Metric

Instructions

For the chocolate cake:

Adjust oven rack to middle position and preheat oven to 350 degrees. Prepare two 8-inch or 9-inch round cake pans with non-stick spray. Line the bottoms with parchment paper, and spray again with non-stick spray.
In a large bowl, whisk together the flour, cocoa, instant espresso, baking soda, and salt. Set aside. In the bowl of a stand mixer fit with the whisk attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 6 minutes. Beat in the eggs one at a time into the mixture until incorporated, scraping down the bowl as necessary. Beat in the vanilla.
With the mixer speed reduced to low, beat in one-third of the flour mixture, then half of the milk. Beat in half of the remaining flour, then the remaining milk. Beat in the remaining flour mixture. Using a rubber spatula, give the batter a final stir to ensure the mixture is thoroughly combined.
Divide the batter evenly between both pans, smoothing the tops. Bake until a toothpick inserted in the center of the cake comes out dry with a few crumbs attached, 35 to 40 minutes. Rotate the pans halfway through baking time.
Cool the cakes in the pans for 10 minutes. Run a small sharp knife around the inside of each pan to loosen, then flip the cakes onto a wire rack. Peel off the parchment paper then flip the cakes right side up to cool completely, about 1 to 2 hours. Cool the cakes completely before frosting.

To make the buttercream frosting:

In a stand mixer fit with the paddle attachment on medium-high speed, cream butter until pale and fluffy, about 3 minutes.
Reduce mixer speed to low. Add 4 cups powdered sugar, cream, vanilla, and salt (if using). Continue mixing 2 to 3 minutes longer. If the frosting seems too soft, add the remaining powdered sugar 2 tablespoons at a time.
Cover and refrigerate the frosting until assembling the cake.

To make the sugared cranberries:

In a large saucepan over medium heat, combine 1 cup sugar and 1 cup water, stirring until the sugar is dissolved, 2 to 3 minutes. Stir in cranberries until well coated.
Using a slotted spoon, gently transfer cranberries to a wire rack and allow to dry, at least 1 hour.
Place remaining sugar in a medium bowl, and working in small batches, roll cranberries until well coated. Allow to dry, about 1 hour.

To make the rosemary wreath:

Using floral wire, tie rosemary end to end, working in the same direction, until long enough to create a 7-inch diameter round wreath, about 22 inches. Using remaining wire, secure end of the final sprig to the first securely.

To assemble the cake:

Using a serrated knife, cut tops of cake to level. Place one layer on cake stand or plate. Using an offset spatula, evenly spread layer of buttercream frosting over the top of the cake. Top with remaining cake.
Scoop large dollops of remaining buttercream onto sides and top of cake. Using offset spatula, smooth tops and sides. Refrigerate cake 30 minutes to firm frosting.
Place prepared rosemary wreath on top of cake. Arrange cranberries around bottom of cake to create border, and arrange remaining cranberries on top of cake as desired.

Notes

Cocoa powder: We tested this recipe with both Dutch processed cocoa and natural cocoa and enjoyed the results (the Dutch processed cocoa gave the cake a darker color).
Instant espresso powder: A little instant espresso helps intensify the chocolate.It's usually sold in small jars at the grocery store. Do not use ground espresso or coffee because they don't dissolve and will give the cake unwanted texture.
Fresh cranberries: For a glittery, edible garnish. These get sugared and placed on the top of the cake before serving.
Floral wire: A few lengths of wire help coax the rosemary into the wreath shape. Find what you need at floral shops, hobby and craft stores, or online (Culinary Hill may earn money if you buy through this link).
Rosemary sprigs: Look for fresh rosemary which is pliable and beautifully fragrant.
Spray-paper-spray: No one wants cakes that stick to the pan and you won't, with these 3 steps. Spray the insides of the pan with nonstick spray, and line the pan with a piece of parchment paper. Then spray the parchment paper with nonstick spray.
Yield: We're hoping for 12 generous slices, but you may get more (or less) depending on how you cut.
Storage: This cake is best served at room temperature, so the buttercream melts in your mouth.
Cranberries: If you make the cranberries ahead, store them in an airtight container with a small bowl of uncooked rice next to them (to absorb moisture) for up to 3 days, or freeze in a single layer on a sheet tray. Roll in more sugar if they become sticky and let them dry.
Make ahead: Make the buttercream frosting up to a week ahead of time; cover and refrigerate. When ready to spread, let the frosting come to room temperature, beating with a splash of milk if needed to get desired consistency. Wrap the (unfrosted) cake layers tightly in plastic; they are fine at room temperature for 1 day. If you want to freeze them, wrap them in plastic and foil and freeze for up to 1 month. Defrost at room temperature before assembling and frosting the cake.
Other decorations: This cake is just as pretty with a sprig or two of evergreen boughs cut off the tree and a few fresh cranberries placed on the top. Or a bit of fresh holly. For an edible garnish, try fresh raspberries which can be sliced and eaten with the cake.

Nutrition