Chocolate Bundt Christmas Wreath (Printable)
Moist chocolate Bundt topped with ganache and candied fruits, arranged to resemble a festive Christmas wreath.
# What You’ll Need:
→ Chocolate Bundt Cake Batter
01 - 2½ cups (315 g) all-purpose flour
02 - 1 cup (85 g) unsweetened cocoa powder
03 - 2 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup (225 g) unsalted butter, softened
07 - 2 cups (400 g) granulated sugar
08 - 4 large eggs
09 - 1½ tsp vanilla extract
10 - 1 cup (240 ml) sour cream
11 - 1 cup (240 ml) whole milk
→ Chocolate Ganache
12 - 1 cup (170 g) semi-sweet chocolate chips
13 - ½ cup (120 ml) heavy cream
→ Wreath Decoration
14 - Assorted candied cherries, cranberries, and green candied fruit
15 - Powdered sugar for dusting
16 - Fresh rosemary or mint sprigs (optional, for wreath effect)
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring every crevice is coated to prevent sticking.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly distributed and no lumps remain.
03 - Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition to maintain a smooth emulsion. Blend in the vanilla extract until fully incorporated.
05 - With the mixer on low speed, add the dry ingredient mixture alternately with the sour cream and whole milk in three additions, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.
06 - Pour the batter into the prepared Bundt pan, using a spatula to smooth the top and ensure even distribution throughout the pan's decorative ridges.
07 - Bake on the center rack for 45 to 50 minutes, or until a wooden toothpick inserted into the thickest part of the cake comes out clean. The cake should spring back lightly when pressed.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire cooling rack. Let the cake cool completely before decorating, approximately 1 hour.
09 - In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer — do not boil. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let stand for 2 minutes. Stir gently from the center outward until a smooth, glossy ganache forms. Allow to cool slightly until it reaches a thick drizzling consistency.
10 - Spoon or drizzle the ganache evenly over the fully cooled Bundt cake, allowing it to cascade naturally down the sides for an elegant finish.
11 - Arrange candied cherries, cranberries, and green candied fruit around the top ring of the cake to resemble a festive wreath. Tuck small sprigs of fresh rosemary or mint between the fruit for a natural holly effect. Finish with a light dusting of powdered sugar to mimic fresh snow.
# Expert Advice:
01 -
- The sour cream keeps this cake impossibly moist for days, which means you can bake it ahead and still impress everyone at your holiday table.
- Decorating the wreath pattern is surprisingly forgiving and honestly therapeutic after a long day of holiday stress.
02 -
- Do not skip greasing every curve of the Bundt pan or you will lose half the cake when you flip it, which I learned the hard way one Christmas Eve in front of twelve guests.
- Let the ganache cool for about ten minutes before drizzling because if it is too hot it will run right off the cake and pool uselessly on your counter.
03 -
- Rap the filled Bundt pan firmly on the counter two or three times before baking to dislodge trapped air bubbles that cause unsightly tunnels in the finished cake.
- If your cocoa powder is dutch processed you will get a deeper darker color and smoother flavor that photographs beautifully under holiday lights.