Looking for a festive cake to add to your holiday baking this year?? Well we have you covered with these delicious Mulled Wine Mini Cakes with Brandy Butter Cream! Mulled wine is truly one of our favorite seasonal drinks, so we couldn't help but create a tasty cake out of that flavor combo!
What is the best wine to use when making mulled wine?
The best red wine to use for mulled wine is Merlot, Cabernet Sauvignon or Grenache. These wines are dark, fruity and full bodied, which means they can support all the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”
With only a handful of ingredients, mulled wine is something that you truly can put together in no time at all. With the holidays fast approaching and guests coming over. A pot of simmering Mulled Wine with Amaretto and Brandy is our perfect hostess with the mostess drink. The aromas are so inviting and guests can help themselves, allowing you as the host to relax and enjoy the party with them!
Do you have a favorite mulled wine recipe? No prob! Simply incorporate your favorite into this recipe! We included a recipe for a classic version below, as well.
Top Tip for Mulled Wine
Use whole spices – NOT GROUND. Not only do whole spices look pretty in the pot, but it also allows the flavors of the cloves, cinnamon and anise to infuse into the wine without changing the consistency of the liquid.
Mulled Wine in a Cake??
Taking the extra step to get these flavors into cake form is the ultimate holiday treat! For this recipe, we added a classic mulled wine into the cake itself, and made a mulled wine syrup to drizzle over the finished cake rounds before assembling, so this cake is packed with mulled wine and spices!
Brandy Butter Cream
To give this cake even more holiday flavor, we filled and frosted it with a Brandy Butter Cream! The butter cream frosting is so luscious and the brandy gives it a little something special!
Candied Oranges
To top this cake off, we included a recipe to make candied orange slices. Honestly, these orange slices are great to enjoy in a variety of recipes or on their own. Check them out with our Savory Champagne Poached Pears and our Empress Ginger Hot Toddy!
Enjoy!
We hope you enjoy this recipe for Mulled Wine Mini Cakes! If you give this recipe a try, click the heart button, leave us a comment and 5-star rating below, or tag us on Instagram @cooking_with_wine!
Recipe developed in collaboration with Chef Vanessa Wilson-Watson
Looking for more recipes like this? Check these out:
- Christmas Gingerbread Trifle with Brandy Whipped Cream
- Sticky Toffee Pudding
- Gingerbread Mini Loaf Cakes with Lemon Glaze
- Peppermint Chocolate Bourbon Bundtlettes
Mulled Wine Mini Cakes with Brandy Butter Cream
Ingredients
Candied Orange Slices**
- 2 large oranges
- 2 tablespoon water (from oranges boiling)
- 1 cup sugar
Homemade Mulled Wine**
- 2 oranges sliced
- 2 cinnamon sticks
- 2 star anise
- 1 bottle red wine (we used a merlot)
Mulled Wine Syrup**
- 1 ½ cups Mulled wine
- ¼ cups sugar
Brandy Butter Cream**
- 3 sticks of unsalted butter – room temp and very soft
- 3 cups powdered sugar
- 2 tablespoon heavy whipping cream
- 1 tablespoon brandy
Mulled Wine Cake**
- 2 cups all purpose flour
- 2 teaspoon red food color (optional, but recommended for color)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 ½ sticks unsalted butter room temp
- 1 ½ cups sugar
- 3 large eggs
- 1 cup homemade mulled wine (room temp)
Instructions
Candied Orange Slices
- Slice the oranges into thin slices.
- Fill a saucepan with water and bring to a boil over high heat. Once boiling add the orange slices.
- Turn down the heat to low and continue to simmer until the oranges turn translucent. Remove carefully and place them onto a plate lined with paper towels in a single layer.
- In a heavy-duty pot add the sugar and 2 tablespoons of water from the orange blanching water and bring to a boil on medium-high heat. While you wait for the water to boil, set up a silicone mat (or parchment paper), tongs and the orange slices.
- Bring the water/sugar mixture to 295 F (use a candy thermometer to check the temp of the mixture). Once the mixture is up to temperature, turn off the heat. VERY carefully using tongs, hold one orange slice at a time and dip each into the syrup. Carefully place each orange slice onto the silicone mat or parchment paper. Allow the oranges to cool at room temperature overnight. These can be made and stored in an airtight container up to one week before using.
Homemade Mulled Wine
- In a large pot add all the ingredients and bring to a low simmer over medium heat. Once at a simmer, lower the heat and continue to simmer for around 20 minutes.
- This is best served warm to drink, but be sure to save 2.5 cups for the cake and syrup. This can be made up to one week in advance and stored in an airtight contain in the fridge until ready to use.
Mulled Wine Cake
- Preheat the oven to 350°F. Prepare a 9 inch cake pan with nonstick baking spray (we use Baker’s Joy), or coat with butter and a dusting of flour and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
- In a stand mixer with paddle attachment mix butter and sugar on medium speed until well combined and a very pale yellow color. Next add the eggs one at a time, beating well after each addition. You will need to scrape down the sides of the bowl with a spatula each time. If using red food color add it as this time.
- Start alternating adding about ½ of the mulled wine and the dry mixture into the mixing bowl. Mix until just combined. You don’t ever want to overwork a cake batter as this will result in a very dense cake sponge.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
Mulled Wine Syrup
- Place mulled wine and sugar in a small heavy-bottomed pot. Bring to boil over high heat, then reduce the heat to medium-low allowing the syrup to simmer for around 20 mins until it is thicker and sweeter. You can make this in advance and store in an airtight container in your fridge for up to 1 month (also use as a simple syrup in a variety of cocktails as desired).
Brandy Butter Cream
- Add the butter into the bowl of a stand mixer fitted with the paddle attachment. Mix on a high speed for 4-5 minutes until the butter is very light in color. Stop the mixer every minute or so to scrape down the sides with a spatula.
- Add in 2 cups of powdered sugar at a time and mix on the lowest speed at first then bring to a high speed before repeating. Once it is all combined add the heavy whipping cream and continue to mix. Next add the vanilla and the brandy, mix until combined.
- Place into a piping bag until you are ready to build your mini cakes.
Assemble the Cakes
- For mini cakes, we used 2-3 inch round biscuit cutters to make smaller cake rounds. You can also use the top of a glass to cut even circles. Cut the domed top off of each round to make sure the rounds are flat and even thickness.
- Next, drizzle the mulled wine syrup over each round and allow it to soak in briefly before building your cakes.
- Assemble your cake layers with frosting in between and a light coating of frosting on the sides of the cake to give it that rustic look - or frost your cakes however you desire. Add the candied orange slices to the top of the cake and serve with a glass of our Mulled Wine with Amaretto and Brandy!
Nutrition
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