High Altitude Christmas Wreath Bundt Cake

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An easy recipe for a Christmas wreath bundt cake, starting with a high altitude tested chocolate bundt cake. The cake is decorated with piped green buttercream, fresh cranberries, rosemary and powdered sugar. A beautiful and easy cake to make for the holidays.

You might also love these recipes for chocolate gingerbread cake, red velvet sheet cake with snowflakes, and candy cane Christmas cake.

Christmas wreath bundt cake decorated with cranberries and sprigs of rosemary.

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Why You’ll Love This Recipe

Easy to Decorate. You’ll only need one piping tip to easily decorate this festive holiday cake.

Video Tutorial. To watch how to decorate a cake Christmas wreath bundt cake, scroll to the recipe card below for the video tutorial as I decorate my own cake.

Best Chocolate Bundt Cake. The chocolate bundt cake is so moist, soft and perfectly chocolatey.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients and Tools

Bundt Pan. You’ll need a bundt pan with a 10-cup capacity, like the Jubilee bundt pan I used. I like that the design on this one allows for lots of little nooks and crannies for the piped buttercream to cling to.
Stand Mixer with Paddle Attachment. You can make the cake batter with just a bowl and whisk, but you’ll need a mixer for the buttercream.
16-inch Disposable Piping Bag + Tip 1M. Tip 1M is an extremely versatile piping tip, and it can create both the swirls (rosettes) and drop flowers for decorating this cake.
Bundt Cake. You can use your favorite bundt cake recipe, but I love my recipe for chocolate bundt cake.
Buttercream. My American buttercream is perfectly pipeable for today’s cake decorating project.
Gel Food Coloring. To get a deep green color, I used a combination of “super black”, “leaf green”, “royal blue”.
Fresh Cranberries, Rosemary, Powdered Sugar. For an extra special touch, take the time to make sugared cranberries.

Instructions

Cake

Bake the chocolate bundt cake as instructed.
Cool the cake completely before decorating.

Buttercream

Make 3x the recipe American Buttercream.
You can add the gel food coloring as you’re whipping the buttercream, adding more until you’ve achieved your desired shade of green. I added quite a few drops of “leaf green” and a few drops of “super black” to deepen the green color. Then I added a few drops of “royal blue” to adjust the hue of the green a little.

Decorating

Set the cooled cake on a serving plate.
Fit a 16-inch disposable bag with tip 1M, and fill half full of buttercream. You can refill the bag as needed.
Start by piping a few rosettes, randomly onto the cake. Then pipe lots of drop flowers to fill in all the gaps.
Just before serving, decorate with fresh cranberries and sprigs of rosemary. Finish with a dusting of powdered sugar to look like snow.
For a decorating tutorial, see the video in this recipe card.

Christmas wreath bundt cake decorated with piped green buttercream, cranberries and sprigs of rosemary.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

How should I store the leftover cake?

Store the leftover cake (without the cranberries and rosemary) in an airtight container or cake carrier at room temperature for up to 3 days.

What bundt pan did you use?

I used the Nordic Ware Jubilee Bundt Pan, which has a 10-cup capacity.

Red velvet sheet cake with powdered sugar snowflakes. — Red Velvet Sheet Cake

Christmas tree cupcake, decorated with sprinkles and star anise. — Red Velvet Sheet Cake

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