Forget cookies—the only dessert recipe you need to wow the crowd this holiday season is this beautiful (and super-easy!) Christmas wreath cake. Party guests will ooh and ahh when you cut into the first slice, revealing festive red, green and white layers! Here’s how to make it.
What you’ll need:
- Ingredients for Rainbow Christmas Wreath
- 1 generously greased 12-cup fluted tube cake pan
- 1 medium mixing bowl
- 2 small mixing bowls
- 2 small microwavable bowls
- Cooling rack
- Baking Sheet
- Electric mixer or mixing spoon
1. First, gather your ingredients, and generously grease and flour your 12-cup fluted tube cake pan. Pre-heat the oven to 325°F.
2. Next, make the red, green and white batters. To start, make the cake batter as directed on the box of Betty Crocker SuperMoist white cake mix using the water, vegetable oil and egg whites. Pour half of the batter into a medium bowl, and divide the other half of the batter equally between two small mixing bowls. Now, you should have three bowls of batter. In one of the small bowls, stir in red food coloring until it reaches the shade you want and everything is well mixed. In the other small bowl, do the same with green food coloring.
3. Now, it’s time to start layering! First, pour half of the white cake batter into the bottom of the greased and floured pan, distributing evenly.
4. Next, carefully pour all of the red cake batter over the white cake batter in the pan. The batter should just rest on top of the white layer—don’t mix the colors!
5. After all of the red cake batter is in the pan, carefully pour all of the green cake batter over the red cake batter. Again, resist the urge to mix the colors!
6. For the last layer, pour the remaining half of the white cake batter over the green cake batter. Don’t worry if your batters don’t completely cover one another—the cake will still bake beautifully—promise!
7. Bake the cake as directed on the box or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 30 minutes. Place a wire cooling rack over a cookie sheet and turn the pan upside-down onto the cooling rack. Carefully lift the pan up and allow the cake to cool completely.
Now comes the even more-fun part! Divide an entire can of Betty Crocker Whipped fluffy white frosting evenly into two small microwavable bowls. Microwave one bowl on high just until it’s smooth enough to drizzle over the cake (about 5-10 seconds). With a spoon, drizzle the white frosting back and forth around the cake in a striping pattern.
8. Next, microwave the second bowl of frosting until it’s ready to drizzle. Just before drizzling over the cake, add some green food color and mix until well blended. Then, repeat the same drizzling technique around the whole cake.
10. Give your frosting enough time to set and then slice and serve! The moment your guests see this beauty and take a bite, everyone will be asking for the recipe.
- Have you had your fair share of flip fails when removing the cake pan? Don’t worry—you’re not alone! We’ve found that one of the tricks to preventing the cake from sticking to the pan is using cooking spray with flour. Also, make sure you give the cake enough time to cool.
- Don’t have time to make this cake all in one day? No problem. You can make it up to a day in advance and store loosely covered at room temperature.
- To get richer red and green colors, try using gel food coloring in place of liquid food coloring.
- Feeling creative? Use the same layer and drizzle technique, but with other holiday colors and sprinkles (looking at you, Valentine’s Day!).