Cranberry Wreath Cake
Ingredients
The chocolate cake
-
2
cups
all-purpose flour
-
¾
cup
cocoa powder
-
2
teaspoons
instant espresso powder
-
1½
teaspoons
baking soda
-
½
teaspoon
salt
-
¾
cup
butter, softened
-
1¾
cups
granulated sugar
-
4
large
eggs
-
2
teaspoons
vanilla extract
-
1½
cups
whole milk
The buttercream frosting
-
1
cup
butter, softened
-
4 to 5
cups
powdered sugar
-
2
teaspoons
vanilla extract
-
¼
cup
heavy cream
-
pinch
salt
The sugared cranberries
-
4
cups
granulated sugar
-
1
12-ounce bag
fresh cranberries
The rosemary wreath
-
5 to 10
pieces
floral wire
-
5 to 10
sprigs
fresh rosemary
Instructions
- Preheat the oven to 350°F and prepare two round cake pans.
- Whisk together the dry ingredients for the cake in a bowl.
- Cream the butter and sugar until light and fluffy, then add eggs and vanilla.
- Mix in the dry ingredients and milk in stages until combined.
- Divide the batter between the pans and bake for 35 to 40 minutes.
- Cool the cakes in the pans before transferring to wire racks.
- For the buttercream, beat the butter until fluffy, then mix in the sugar, cream, vanilla, and salt.
- Prepare the sugared cranberries by making a simple syrup and coating the cranberries with sugar.
- Assemble the cake by leveling the layers, frosting between them, and covering the entire cake.
- Create a rosemary wreath using floral wire and decorate the cake with it and the sugared cranberries.
Nutrition Facts (estimated)
Servings
12
Calories
916
Total fat
32g
Total carbohydrates
157g
Total protein
7g
Sodium
512mg
Cholesterol
143mg
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