Christmas Chocolate Ripple Cake Wreath
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This Christmas Chocolate Ripple Cake Wreath is a creamy, no-bake showstopper made with whipped cream and chocolate ripple biscuits. Decorated with homemade gingerbread cookies, it’s the ultimate festive centerpiece for your holiday table!
Ripple Reimagined.
Creamy, chocolatey, and full of Christmas cheer, this wreath-shaped ripple cake is a family favourite that’s as beautiful as it is delicious. Easy to assemble and best made ahead, it transforms simple biscuits and cream into a stunning dessert everyone will love. Sam x
No-Bake Wonder – simple to make, perfect for the holidays
Make Ahead Magic – chill overnight for the best texture
Festive Flair – decorate with gingerbread cookies or your favourite toppings
How to make a choc ripple cake wreath
Step 1: In a large mixing bowl, add cream, sugar, and vanilla. Beat with electric hand beaters on medium speed until soft peaks form, about 3–4 minutes. If using brandy, beat in one tablespoon at a time until just combined, do not overwhip.
Step 2: On a large round serving plate, dollop whipped cream in a circle to form the base of your wreath.
Step 3: Spread a little cream onto the flat side of two biscuits and stand them upright on the plate.
Step 4: Continue spreading cream onto each biscuit and sandwiching them together, following the circle of cream to form a wreath shape.
Step 5: Gently spread remaining cream over the entire wreath until smooth.
Step 6: Chill for 6–8 hours (or overnight) to allow biscuits to soften. Decorate.
How to store
Store: Keep the ripple cake on its serving plate, covered tightly with plastic wrap, and refrigerate for up to 2 days. Alternatively, transfer leftovers to an airtight container and store in the fridge for up to 2 days.
Make Ahead: This dessert is best made the day before serving to allow the biscuits to soften and the flavors to meld. You can prepare it up to 2 days in advance. Cover the cake with plastic wrap and a layer of foil to keep it fresh.
Tip: If covering with plastic wrap, insert a few toothpicks into the cake before wrapping to prevent the wrap from sticking to the cream.
Not suitable for freezing.
Christmas Chocolate Ripple Cake Wreath
Ingredients
Method
- Whip Cream: In a large mixing bowl, combine cream, sugar, and vanilla. Beat with an electric hand beater or stand mixer on medium speed until soft peaks form, about 3–4 minutes.
- Add Brandy (Optional): Gradually pour in brandy, one tablespoon at a time, and mix until combined. Avoid overwhipping.
- Form Base: On a large round serving plate, dollop whipped cream in a circle to create the wreath base, leaving space around the edges.
- Assemble Biscuits: Spread about ½ tablespoon of cream onto the flat side of a biscuit, place another on top, and stand them upright on the cream circle. Continue sandwiching biscuits with cream, forming a wreath shape.
- Cover Cake: Use the remaining whipped cream to coat the entire wreath evenly. Smooth with a spatula.
- Chill: Refrigerate for 6–8 hours or overnight until the biscuits soften and the texture becomes cake-like.
- Decorate & Serve: Before serving, use extra whipped cream to stick on gingerbread cookies or decorate with fresh berries, chocolate shavings, peppermint crisp, or festive candies. Slice and enjoy!