Chocolate Bundt Cake Wreath

The kitchen smelled like cocoa and pine the December I decided a regular Bundt cake was not going to cut it for our holiday party. I had rosemary clippings on the counter from garland making and a bag of cranberries nobody was going to eat raw. Somehow those leftovers became the most photographed dessert I have ever made.

My neighbor Linda stood in the kitchen doorway holding a glass of mulled wine and stared at the cake for a full minute before asking if I had bought it from a bakery. I handed her a knife and told her to find out.

Ingredients

• All-purpose flour (2 1/2 cups or 310 g): Provides the sturdy structure this dense cake needs without making it heavy.
• Unsweetened cocoa powder (1 cup or 90 g): Use a good quality Dutch processed brand if you can find it for a deeper darker flavor.
• Baking powder (2 tsp): Gives the cake its lift alongside the cocoa which can weigh things down.
• Baking soda (1/2 tsp): Reacts with the acidity of the buttermilk for extra tenderness.
• Salt (1/2 tsp): Do not skip this because it balances the sugar and intensifies the chocolate.
• Unsalted butter at room temperature (1 cup or 225 g): Room temp is nonnegotiable here because cold butter will leave lumps throughout the batter.
• Granulated sugar (2 cups or 400 g): Creates the tender crumb and slight crust on the outside edge.
• Large eggs (4): Add them one at a time so each fully incorporates before the next goes in.
• Vanilla extract (1 tbsp): A full tablespoon sounds like a lot but it rounds out the cocoa beautifully.
• Buttermilk (1 1/2 cups or 360 ml): This is the secret to the velvety texture and sour cream works as a backup in a pinch.
• Semisweet chocolate chips (1 cup or 170 g): The glaze depends entirely on decent chocolate so buy something you would eat by the handful.
• Heavy cream (1/2 cup or 120 ml): Heated until just steaming it melts the chocolate into a glossy pourable glaze.
• Unsalted butter for glaze (2 tbsp): Adds shine and helps the glaze set with a soft finish.
• Fresh cranberries (1/2 cup): These become sparkling red jewels once sugared.
• Granulated sugar for coating (1/3 cup): A quick roll in sugar after a dip in water gives the cranberries their frosted look.
• Fresh rosemary sprigs (4 to 5): They double as wreath greenery and a wonderful herbal scent.
• Powered sugar for dusting: A final snowy sprinkle that makes everything magical.

Instructions

Prepare the pan and oven:

Heat your oven to 350°F and grease every ridge of that Bundt pan generously before dusting it with flour. Missing a spot means the cake will tear when you flip it.

Whisk the dry ingredients:

Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Sifting matters here because cocoa clumps more than you think.

Cream the butter and sugar:

Beat the room temperature butter and sugar for a full three minutes until the mixture looks pale and fluffy. Add the eggs one at a time beating well after each then stir in the vanilla.

Combine wet and dry:

Alternate adding the flour mixture and buttermilk starting and ending with the dry ingredients. Stop mixing as soon as everything disappears because overmixing makes the cake tough.

Bake the cake:

Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes until a skewer poked into the center comes out clean and the top springs back when touched.

Cool and release:

Let the cake sit in the pan for 15 minutes to firm up then invert it onto a wire rack. Wait until it is completely cool before glazing or the chocolate will slide right off.

Make the glaze:

Heat the cream in a small saucepan until it steams then pour it over the chocolate chips and butter in a bowl. Let it sit for two minutes then whisk until you have a smooth silky ganache.

Decorate like a wreath:

Drizzle the glaze over the cooled cake letting it drip down the sides naturally. Dunk cranberries briefly in water, roll them in sugar, let them dry, then arrange them with rosemary sprigs around the ring and finish with a dusting of powdered sugar.

Save

The second year I made this my niece helped me arrange the cranberries and ate half of them before they made it onto the cake. We just kept sugaring more.

Serving and Pairing

Slice this cake thick and serve it alongside mugs of hot cocoa or a glass of spiced mulled wine for a truly cozy evening. A scoop of vanilla bean ice cream on the side turns it into something even more indulgent if you are feeling generous.

Storage and Make Ahead

The baked cake freezes beautifully for up to two months if you wrap it tightly in plastic and then foil. Thaw it overnight on the counter and glaze it the day you plan to serve for the freshest presentation.

Variations and Substitutions

Sour cream works in place of buttermilk if that is what you have in the fridge. You can also fold half a cup of toasted pecans or walnuts into the batter for a nutty crunch that pairs perfectly with the chocolate.

• Add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without tasting coffee.
• Use white chocolate chips for the glaze if you want a lighter look against the dark cake.
• Always taste your cocoa powder first because stale cocoa will make the whole cake taste flat.

Save

Every December now there is a point where the cocoa comes out and the rosemary gets snipped and the kitchen turns into a little workshop. Some traditions start by accident and that is what makes them worth keeping.

Recipe FAQs

→ How do I prevent the Bundt from sticking?

Thoroughly grease every nook of the pan with butter or shortening, then dust with flour or cocoa powder. Tap out excess. Allow the cake to rest 10–15 minutes in the pan before inverting to avoid breakage.

→ How can I tell when the cake is done?

Insert a skewer or thin knife into the deepest part; it should come out clean or with a few moist crumbs. The top should spring back lightly when pressed and the edges will begin to pull away from the pan.

→ What’s the best way to make the chocolate glaze glossy?

Warm the cream until steaming, pour over chopped chocolate and a bit of butter, let sit for 1–2 minutes, then whisk until smooth. Pour while slightly warm for a shiny, even finish.

→ How do I make sugared cranberries?

Toss fresh cranberries in a little water, roll them in granulated sugar, and let them dry on a rack for at least 30 minutes. This creates a crunchy, frosted appearance ideal for decorating.

→ Can I add nuts or other mix-ins?

Yes—fold in 1/2 cup toasted chopped pecans or walnuts to the batter for nutty texture. Add them at the end of mixing to avoid overworking the crumb.

→ How should I store leftovers?

Keep the cake covered at room temperature for 1–2 days. For longer storage, wrap tightly and refrigerate up to 5 days; bring to room temperature before serving to soften the glaze.