Christmas Wreath Cake Recipe

For the Cakes

1. Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper. Set aside.
2. Mix the cake mix, butter, eggs, vanilla, sour cream, and milk in a large bowl. Divide the cake batter evenly between both prepared cake pans. Try to get the same amount (about 397 grams) in each pan so that they bake at the same speed and bake up the same size (height).
3. Bake for 33-35 minutes, or until a toothpick inserted in middle comes out clean.
4. Remove the cakes from the oven and let them cool in the pans for 15 minutes before removing and placing on wire racks to finish cooling.
5. Once the cakes have completely cooled to room temperature, use a large serrated knife to cut the dome tops off both cakes so they both have a flat top.
6. Cover the cakes completely in food-safe plastic wrap and refrigerate for 2 hours. This step is important because you’ll want the cakes to be firm before frosting. If they are too soft when you start frosting, the cakes may crumble and break apart.

For the Frosting

1. In a large bowl, using a hand mixer, beat the powdered sugar, butter, and vanilla extract on high speed until light and fluffy, about 5 minutes. The frosting should be firm enough to hold its shape while piping with an icing tip but soft enough that it can be frosted onto the cake smoothly.

For Assembly

1. Place a thin layer of frosting (about 2 tablespoons) in the middle of a cake board or cake plate then place one cake (cut side facing up) on top of that frosting. This is meant to secure the cake to the cake board or cake plate.
2. Add a generous layer of frosting on top of that first layer then place the second layer (bottom facing up) on top of the first layer. You’ll now have a two-layer cake.
3. Frost a thin layer of frosting around the top and sides of the cake. This first thin layer of frosting (called a crumb coat) is meant to secure all the crumbs to the cake. It helps to prevent crumbs from getting into the final layer of the cake.
4. Place the lightly frosted (crumb coated) cake in the freezer for 10 minutes so the crumb coat hardens up a bit before frosting the next layer.
5. Remove the cake from the freezer and apply the second layer of white frosting. Spread this layer as smoothly as you can.
6. Take about 1½-2 cups of white frosting in a separate bowl and color it green. Place it in an icing bag with a Wilton 1M tip. Frost round green “roses” around the top border of the cake.
7. Take about ½ cup of white frosting in a separate bowl and color it red. Place it in an icing bag with a Wilton #12 tip. Place small round dots “berries” around your green wreath. Draw a red bow at the top of the wreath. Place small round dots of icing around the bottom outer edge of the cake.