Wreath Cake

Here's evidence that wreaths aren't just for doors. Add a berry one to your next cake for a spectacular and sweet Christmas dessert.

Prep Time:
50 mins
Bake Time:
35 mins
Total Time:
50 mins


  • 3 eggs

  • 1 ½ cup all-purpose flour

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 6 tablespoon butter, softened

  • 1 ⅓ cup sugar

  • 1 teaspoon vanilla bean paste

  • 1 cup buttermilk

  • ½ recipe Vanilla Sour Cream Frosting

  • 3 cup strawberries, cherries, and/or raspberries

  • 2 tablespoon strawberry jelly

  • 2 ounce white or green candy coating discs or wafers, melted

Vanilla Sour Cream Frosting

  • ¾ cup butter, softened

  • ¾ cup sour cream

  • 1 ½ teaspoon vanilla

  • 8 cup powdered sugar

  • Buttermilk or milk


  1. Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease one 9×2-inch round cake pan. Line bottom of pan with parchment paper. Grease parchment paper and lightly flour pan; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

  2. Preheat oven to 350°F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Transfer batter to prepared pan.

  3. Bake in preheated oven 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake in pan on wire racks 10 minutes. Remove from pan. Cool completely on wire rack.

  4. Frost top and sides of cake with Vanilla Sour Cream Frosting. Arrange berries around outside edge of cake to resemble a wreath. Heat strawberry jelly until melted; brush evenly over berries.

  5. Line a small baking sheet with wax paper. Place melted candy coating in a heavy resealable plastic bag; snip a small hole in one corner of the bag. Pipe candy coating onto the prepared baking sheet to form 3- to 4-inch bow(s). Let stand until set (if necessary, place in the refrigerator until set). Carefully lift bow(s) off paper and transfer to cake.

Vanilla Sour Cream Frosting

  1. In large mixing bowl combine butter, sour cream, and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.

    Wreath Cake
    Hannah Bigot

Nutrition Facts (per serving)

588 Calories
19g Fat
102g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 588
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 98mg 33%
Sodium 297mg 13%
Total Carbohydrate 102g 37%
Total Sugars 84g
Protein 5g
Vitamin C 25.8mg 129%
Calcium 87mg 7%
Iron 1.4mg 8%
Potassium 124mg 3%
Fatty acids, total trans 1g
Folate, total 52.8mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles