Description
A festive and delightful Holiday Almond Cream Wreath Cake, perfect for celebrating the season with a beautiful presentation and delicious flavors.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¾ cup whole milk, room temperature
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 tsp almond extract
- ½ tsp vanilla extract
- 1 cup fresh cranberries
- ½ cup sugar + ½ cup water (simple syrup)
- ½ cup extra granulated sugar (for coating)
- 1–1 ½ cups toasted sliced almonds
- Extra cranberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one tall 9-inch and slice later).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter + sugar until light and creamy (3 minutes).
- Add eggs one at a time, mixing well.
- Mix in vanilla + almond extract.
- Add dry ingredients and milk alternating, mixing just until smooth — do not overbeat.
- Pour into pans and bake 24–28 minutes, until edges are golden and a toothpick comes out clean.
- Cool completely.
- Beat cold heavy cream to soft peaks.
- Add powdered sugar, almond extract, vanilla, then beat to stiff peaks.
- Keep refrigerated until assembly.
- Heat water + ½ cup sugar until dissolved — do not boil.
- Add cranberries, toss gently, then remove and spread onto parchment.
- Let dry 10–15 minutes.
- Roll in extra granulated sugar.
- Chill until use.
- Place first cake layer on plate.
- Spread a layer of almond cream.
- Add second cake layer.
- Frost entire cake with almond whipped cream.
- Press toasted sliced almonds around the sides.
- Pipe swirls or rosettes on top.
- Place sugared cranberries, fresh cranberries, or a mix along the top in a wreath pattern.
- Dust lightly with powdered sugar snow.
Notes
- For a more intense almond flavor, increase the almond extract in the frosting.
- Make the sugared cranberries a day in advance for convenience.
- This cake can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg