Ingredients
2 cups flour
3/4 cup Dutch-processed cocoa powder
2 teaspoons instant espresso powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup softened butter
1 3/4 cups sugar
4 room temperature eggs
2 teaspoons vanilla extract
1 1/2 cups milk
1 cup softened butter for buttercream frosting
4 to 5 cups powdered sugar for buttercream frosting
2 teaspoons vanilla extract for buttercream frosting
1/4 cup cream for buttercream frosting
pinch of salt optional for buttercream frosting
4 cups sugar divided for sugared cranberries
12 ounces fresh cranberries for sugared cranberries
5 to 10 sprigs fresh, pliable rosemary for rosemary wreath
Instructions
1-Getting started with this Cranberry Wreath Cake is straightforward and fun, beginning with preheating your oven to 350°F (175°C). Prepare two 8 or 9-inch round pans using a spray-paper-spray method to keep everything from sticking. This cake’s preparation takes about 35 minutes, baking about 40 minutes, and includes extra time for cooling and drying, totaling around 2 hours and 30 minutes.
2-Whisking and Mixing the Batter: First, whisk together the dry ingredients: 2 cups flour, 3/4 cup Dutch-processed cocoa powder, 2 teaspoons instant espresso powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt. In another bowl, cream 3/4 cup softened butter with 1 3/4 cups sugar until it’s light and fluffy. Add 4 room temperature eggs one at a time, then mix in 2 teaspoons vanilla extract for that extra flavor boost.
3-Next, alternate adding the dry mixture and 1 1/2 cups milk into the wet ingredients at low speed, finishing up with a spatula to ensure it’s all blended well. Divide the batter evenly between your prepared pans and bake for 35-40 minutes, or until a toothpick shows a few moist crumbs. Let the cakes cool in the pans for 10 minutes before moving them to wire racks.
4-Frosting and Decorating: For the buttercream, beat 1 cup softened butter until fluffy, then gradually add 4 to 5 cups powdered sugar, 1/4 cup cream, 2 teaspoons vanilla extract, and a pinch of salt if you like. To make sugared cranberries, dissolve 1 cup sugar in 1 cup water over heat, add 12 ounces fresh cranberries, simmer briefly, roll them in the remaining 3 cups sugar, and let them dry for at least one hour.
5-Form a rosemary wreath by securing 5 to 10 sprigs of fresh rosemary with 5 to 10 pieces of floral wire into a 7-inch circle. Assemble by leveling your cake layers, frosting the first with about 1 cup buttercream, stacking the second, then adding 1 1/2 cups on top and coating the sides. Chill for 30 minutes, then decorate with the rosemary wreath and place sugared cranberries inside it. For more on health perks, read about the health benefits of cranberries.
Notes
🎂 Level the cake layers carefully for a neat, even appearance.
🌿 Use fresh rosemary sprigs that are flexible for easy wreath assembly.
🍒 Let sugared cranberries dry fully for best sparkle and crunch before decorating.
- Prep Time: 35 minutes
- Baking and Cooling Time: 1 hour 55 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
