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Christmas Wreath Cake with Cranberry Lime Seltzer – Instant Pot Recipe Christmas Wreath Cake with Cranberry Lime Seltzer – Instant Pot Recipe

Recipe

Christmas Wreath Cake with Cranberry Lime Seltzer – Instant Pot Recipe

Written by: Emily Smith

I whipped up this festive Christmas Wreath Cake using cranberry lime seltzer. It's an Instant Pot wonder, bursting with tangy cranberries and topped with a zesty lime glaze. A holiday showstopper!

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Ah, my special Christmas Wreath Cake with Cranberry Lime Seltzer! It's a festive delight, full of flavorful cranberry tang and a touch of lime zing. Made in my trusty Instant Pot, this beauty never fails to dazzle the holiday table. And you know what? It's easier to make than you'd think. Ready to dive in? Here we go.

Ingredients for Christmas Wreath Cake with Cranberry Lime Seltzer

  • White cake mix: Convenient base for the cake, simplifying the baking process with consistent results and a light, fluffy texture.
  • Cranberry lime seltzer water: Adds a refreshing citrus twist to the cake, enhancing flavor and creating a moist crumb with effervescence.
  • Eggs: Bind the ingredients together, providing structure and stability to the cake while contributing to a rich, tender texture.
  • Vegetable oil: Moisturizes the cake, ensuring a soft crumb and preventing dryness for a delectable and indulgent dessert.
  • Fresh cranberries: Infuse the cake with tartness and bursts of fruity flavor, adding a festive touch and vibrant color contrast.
  • Powdered sugar: Sweetens the glaze, creating a smooth and glossy finish that complements the tangy lime and balances the flavors.
  • Lime juice: Brightens the glaze with zesty acidity, enhancing the overall taste profile and providing a citrusy contrast to the sweetness.
  • Green food coloring: Adds a vibrant hue to the glaze, transforming it into a festive green shade reminiscent of holiday wreaths.
  • Red decorating candies: Decorate the cake with pops of color, resembling berries on a wreath and adding a playful and eye-catching element.

Kitchen Tools and Equipment Required

  • Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
  • Cake Pan: Needed to hold the cake batter in the Instant Pot and shape the cake.
  • Trivet: Elevates the cake pan above the water in the Instant Pot, preventing direct contact during cooking.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients:

  • 1 box of white cake mix
  • 1 cup of cranberry lime seltzer water
  • 3 eggs
  • 1/3 cup of vegetable oil
  • 1 cup of fresh cranberries
  • 1/2 cup of powdered sugar
  • 1 tablespoon of lime juice
  • Green food coloring
  • Red decorating candies

Instructions:

  1. In a bowl, mix the cake mix, cranberry lime seltzer water, eggs, and vegetable oil until well combined.
  2. Fold in the fresh cranberries.
  3. Pour the batter into a greased cake pan that fits in the Instant Pot.
  4. Cover the cake pan with foil.
  5. Add 1 cup of water to the Instant Pot and place a trivet inside.
  6. Carefully lower the cake pan onto the trivet.
  7. Close the lid, set the Instant Pot to high pressure for 30 minutes.
  8. Allow natural pressure release for 10 minutes before quick releasing the remaining pressure.
  9. Carefully remove the cake from the Instant Pot and let it cool.
  10. In a small bowl, mix powdered sugar and lime juice to make a glaze.
  11. Add green food coloring to the glaze.
  12. Drizzle the glaze over the cooled cake.
  13. Decorate with red candies to resemble a Christmas wreath.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 45 g | Protein: 3 g | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 5 g | Cholesterol: 45 mg | Sodium: 280 mg | Dietary Fiber: 1 g | Sugar: 25 g | Calcium: 60 mg | Potassium: 100 mg | Iron: 1 mg | Vitamin A: 80 µg | Vitamin C: 10 mg

Preparing and Storing the Christmas Wreath Cake Ahead of Time

Make Ahead Instructions

  • Bake the cake as instructed and let it cool completely.
  • Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days.
  • When ready to serve, prepare the glaze and decorations as per the recipe.

Freezing Instructions

  • Bake the cake as instructed and allow it to cool completely.
  • Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.
  • Freeze the cake for up to 3 months.
  • Thaw the cake in the refrigerator overnight before serving.

One unique twist to this Christmas wreath cake with cranberry lime seltzer - instant pot recipe is that you can substitute the cranberry lime seltzer water with ginger ale for a slightly different flavor profile.

Common Questions About This Festive Instant Pot Dessert Recipe

FAQ:
Can I use a different flavor of seltzer water for this recipe?
Yes, you can experiment with different flavors of seltzer water to create unique variations of this cake.
Can I substitute fresh cranberries with dried cranberries?
Fresh cranberries work best in this recipe as they provide a burst of tartness and color. Dried cranberries may alter the texture and taste.
How can I store the leftover cake?
Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Can I skip the food coloring for the glaze?
You can skip the food coloring if you prefer a more natural look for the glaze.
Can I use a different type of cake mix for this recipe?
Feel free to experiment with different cake mixes, but keep in mind that the flavor and texture may vary from the original recipe.

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