Christmas Wreath Cake – A Festive Centerpiece for Your Holiday Table

This Christmas Wreath Cake brings together everything you want from holiday baking. The vanilla Bundt-style base delivers soft texture and full flavor, while the green buttercream adds color and shape. With sugared cranberries, red candies, and seasonal piping, this wreath cake doubles as decoration for your Christmas table.

It holds up well at room temperature, makes a statement at Christmas dinner, and fits naturally among other holiday cakes or desserts.

Try this gingerbread wreath for a spiced variation if you want something deeper than vanilla.

Spotlight on the Green Buttercream

The buttercream needs structure, so I keep the butter slightly cool before mixing. If it’s too warm, you won’t get definition when piping the wreath leaves.

I use both “Leaf Green” and “Forest Green” gel colors. Mixing the two gives visual depth, which matters when you’re piping texture. If you only have one, stick with the darker shade and add less. Powdered color also works in a pinch, but gel holds better under light and doesn’t fade if the cake sits out.

The vanilla in the frosting rounds out the sweetness, while cream helps with consistency. For extra hold, use heavy cream instead of milk. That difference matters more than it sounds.

This Chocolate Peppermint Christmas Pavlova has a great use of colored accents if you’re looking for more decorating ideas.

What Each Ingredient Brings

The cake flour base gives softness but keeps a tight crumb. All-purpose flour also works, but I sift it to lighten the structure.

Unsalted butter gives control over flavor. Salted butter turns the frosting slightly briny, and it throws off the balance with the sweet decor.

The four eggs keep the cake rich and slightly dense, which you want in a Bundt. You’re not looking for a sponge rise here you want a steady base that cuts clean.

I use whole milk for its fat content. Skim milk leaves the batter thin, which risks sticking or collapsing in the pan. If you’re out of milk, plain yogurt thinned with a little water works.

The Vintage Christmas Cake leans heavier on fruit and spice, but still works well with the same buttercream for decorating.

How to Know It’s Done

Use a long skewer or thin knife to test the center, not just the edge. Look for golden sides and a matte top. You should feel resistance but no jiggle when you gently shake the pan.

Overbaked cakes start to separate from the center ring. Underdone cakes slump. Let it cool in the pan for exactly 10 minutes before turning out. That helps the cake set without breaking.

Decorating Details That Matter

Pipe leaves in different angles, not in a straight line. The variation adds texture and shadow. I hold the piping bag at about 45 degrees and angle the tip slightly outward for best coverage.

I place red sugar pearls in clusters of three. They mimic holly berries, and the trio shape makes them pop against the green.

A light shimmer of gold dust adds contrast without overpowering the natural colors. You don’t need much. I use a dry brush to apply it lightly in sweeping strokes.

Storing This Cake

This wreath cake keeps well at room temperature for 24 hours. After that, move it to an airtight container in the fridge. Bring it back to room temp before serving.

It also freezes well before frosting. I wrap the cooled Bundt tightly in plastic and freeze up to a month. Thaw it overnight in the fridge before decorating.

The buttercream holds its shape for 2–3 days chilled. Rewhip if you’re making it ahead, and pipe it fresh for the best shape.

Tips From Testing

Use a silicone Bundt pan only if it’s high quality. Otherwise, go with metal. I grease with butter and dust with flour, then tap out the excess to avoid flour patches.

Beat the butter and sugar for a full 3–5 minutes. This step makes a difference in the final rise and crumb texture.

Avoid over-mixing after adding the flour. Mix just until no streaks remain, then stop. Over-mixing creates tunnels in the crumb.

I prep my buttercream during the cooling phase so everything finishes around the same time.

Serving Ideas

Serve with hot cocoa and whipped cream for a cozy dessert tray. Slice and plate it next to other wreath cake Christmas treats.

Pair with peppermint bark or gingerbread cookies. Add a tea candle in the center for table decor.

Use the extra buttercream for small cupcakes if you have leftover.

Save This Recipe and Share Your Version

Pin this Christmas Wreath Cake to your Holiday Baking or Christmas Table Decorations board for later.

Let me know in the comments how yours turned out or how you decorated it differently. I’d love to hear what color mixes or candy details you tried.