JadeDash

A festive Christmas wreath can add some holiday joy practically anywhere—even the dessert table!

After making a basic white-buttercream cake, all you need is some green fondant and red Sixlets to create a holly wreath that's good enough to eat! 

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Yields: 12 - 16 serving(s)

Prep Time: 20 mins

Total Time: 2 hrs

Ingredients

For the cake:

• Unsalted butter, for cake pans

• 2 1/4 c.

  all-purpose flour, spooned and leveled, plus more for cake pans

• 1 1/2 c.

  granulated sugar

• 1 tbsp.

  baking powder

• 1/2 tsp.

  kosher salt

• 1/2 c.

  canola oil

• 3

  large eggs

• 1 tsp.

  pure vanilla extract

• 1 1/4 c.

  whole milk

For the buttercream:

• 1 1/2 c.

  (3 sticks) unsalted butter, at room temperature

• 3 tbsp.

  whole milk or heavy cream

• 1 tsp.

  pure vanilla extract

• 5 c.

  confectioners’ sugar

• Pinch of salt

• 1 1/2 tbsp.

  cocoa powder, divided

• Green fondant

• Red Sixlets, for decorating

Directions

• Step 1Make the cake: Preheat oven to 350°F. Butter and flour three 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl. 
• Step 2Beat oil, eggs, vanilla, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. 
• Step 3Transfer batter to prepared pans, dividing evenly. Bake, until cakes are golden brown and a toothpick inserted in the centers comes out clean, 23 to 25 minutes. Cool in pans on wire racks for 10 minutes, then transfer to racks to cool completely. 
• Step 4Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream and vanilla. Add half of the confectioners’ sugar and beat until combined. Add remaining confectioners’ sugar and salt and beat for 1 minute. 
• Step 5Remove domed cake tops with a serrated knife, if desired. Place one cake layer on a cake stand or plate and top with frosting (about 3/4 cup). Repeat with second layer. Frost sides of cake. 
• Step 6Roll fondant to 1/4-inch thickness. Cut out using a 1 1/2 -inch holly leaf cookie cutter. Use a toothpick or skewer to make veins in leaves. Place leaves around the top outside edge of the cake in a wreath-like pattern. Top with red Sixlets to mimic holly berries.

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