This Christmas Chocolate Ripple Cake Wreath is the ultimate Aussie festive dessert - creamy, chocolatey, and absolutely show-stopping! It's the perfect mix of nostalgic chocolate ripple cake and fun Christmas flair, decorated with caramel drizzle, Nutella, Malteser reindeer, and silver baubles. Simple to make but guaranteed to impress!
If you love this easy, no-bake dessert, you'll also adore my Chocolate Ripple Christmas Balls and White Christmas Slice - both are festive favourites that come together in no time.
This is such a show-stopper!!
- Sammie
There's a reason why chocolate ripple cake has been a family favourite for generations - it's quick, delicious, and requires zero baking. This festive version takes that classic dessert and transforms it into a beautiful Christmas wreath, perfect for your holiday table centrepiece.
Layers of Chocolate Ripple biscuits are sandwiched with lightly sweetened whipped cream, arranged in a circle, and chilled overnight until soft and cake-like. Then, it's all about the decorating! A drizzle of caramel and Nutella, a scattering of Malteser reindeer, and a few sparkly silver baubles make it look like something straight out of a Christmas catalogue.
I love serving this alongside Mini Christmas Puddings or Christmas Mint Slice Balls for a fun and festive dessert spread.
Why You're Going To Love This Recipe
- No baking required - The fridge does all the work for you!
- Easy to decorate - You can go as simple or as over-the-top as you like.
- A true Christmas showstopper - Looks amazing on the table and always gets compliments.
- Family favourite - Loved by kids and adults alike.
- Make-ahead magic - Prep the night before for stress-free entertaining.
Jump to:
Ripple Cake Wreath Ingredients
You won't believe how easy it is to make this gorgeous Christmas dessert - just a few simple ingredients and a little fridge time!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Thickened cream - Make sure it's cold; this helps it whip faster and hold its shape.
- Arnott's Chocolate Ripple biscuits - If unavailable, use any plain chocolate biscuit with a firm texture.
- Caramel sauce & Nutella - For drizzling over the top. Microwave Nutella slightly if needed to soften a little.
- Malteser reindeer & silver edible balls - Add that fun, festive touch!
Variations
- Gluten-free option - Use gluten-free chocolate biscuits and check your caramel and decorations are GF-friendly.
- Flavour twist - Swap Nutella for melted chocolate, Biscoff spread, or salted caramel sauce.
- Berry wreath - Add fresh raspberries or strawberries before serving for colour and freshness.
- Mini wreaths - Make smaller versions (or small individual 'stacks') using fewer biscuits for individual serves or kid-friendly portions.
How To Make A Christmas Chocolate Ripple Cake Wreath
This impressive Christmas wreath looks fancy but is actually super easy - here's exactly how to put it together step by step.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Whip the cream - Beat the cream, vanilla, and caster sugar with electric beaters (or in a Thermomix) until soft peaks form.
- Step 2: Stack the biscuits - Spread a little cream around the outer edge of a large serving plate to form the base. Sandwich chocolate ripple biscuits with cream (about 1 teaspoon between each) until you have mini stacks of 3 biscuits.
- Step 3: Shape the wreath - Stand the stacks upright on the cream base, joining them end-to-end to form a circular wreath shape. Continue until all biscuits are used.
- Step 4: Cover with cream - Smooth the remaining whipped cream all over the wreath. You can pipe it for a fancier finish if you like.
- Step 5: Decorate - Drizzle with caramel sauce and warmed Nutella. Press on Malteser reindeer and sprinkle with silver baubles.
- Step 6: Chill - Refrigerate overnight (or at least 6 hours) so the biscuits soften into a cake-like texture. Keep chilled until serving.
Recipe Tips
- Cold cream whips best - Pop your bowl and beaters in the fridge for 10 minutes before starting.
- Work in batches - If your bowl is small, whip the cream in two batches to avoid overwhipping.
- Use softened Nutella - Microwave it for 10-15 seconds to drizzle easily.
- Make ahead - Assemble the wreath the night before serving so the biscuits soften perfectly.
- Decorate just before serving - Add final toppings just before serving for the freshest look.
- Storage - Keep in the fridge, covered, for up to 2 days.
- Presentation idea - Serve on a large white platter and dust with a little icing sugar "snow" for extra wow factor.
Christmas Chocolate Ripple Cake Wreath FAQs
Yes! This is actually the best way to make it - chill overnight so the biscuits soften and the flavours blend beautifully.
Any plain, firm chocolate biscuit will work - Woolworths and Coles have great home-brand alternatives.
Stop beating as soon as soft peaks form. Overbeating can make the cream grainy or turn it into butter.
Of course! Try crushed candy canes, strawberries, mint leaves, or mini Christmas chocolates.
More Simple Christmas Dessert Recipes
Love the look of my Christmas Chocolate Ripple Cake Wreath? Check out these cute Christmas desserts too...
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Christmas Chocolate Ripple Cake Wreath
Ingredients
- 1200 ml thickened cream
- 3 teaspoon vanilla extract
- 3 tbs caster sugar
- 500 g Arnotts Chocolate Ripple biscuits or any plain chocolate biscuit
- caramel sauce to decorate
- Nutella to decorate
- Malteser reindeers to decorate
- silver edible balls to decorate
Instructions
Conventional Method
- Place the cream, vanilla extract and caster sugar into a bowl. Beat with hand-held beaters or a stand mixer until soft peaks form. This will take quite a while due to the volume of cream - if you prefer, you can whip the cream in 2 seperate batches.
- Spread some of the whipped cream in a large circle along the outside edge of your serving plate.
- Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3 biscuits in your hand.
- Stand the stack upright onto the cream on the serving plate. Repeat with another 3 biscuits and then join that stack to the serving platter to begin to form one circular 'wreath'.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the wreath (you may have some leftover).
- Decorate by drizzling caramel sauce and Nutella (see note) over the top of the wreath. Add the Malteser reindeers (pressing in firmly enough to stay put!). Sprinkle over the edible silver balls.
- For best results, place in the fridge overnight to allow the biscuits to soften.
Thermomix Method
- Place the cream, vanilla extract and caster sugar into a clean and dry Thermomix bowl. Whip on Speed 3.5 until soft peaks form (this will take quite a while due to the volume of cream - I recommend doing this in 2 batches).
- Spread some of the whipped cream in a large circle along the outside edge of your serving plate.
- Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top.
- Repeat until you have a stack of 3 biscuits in your hand. Stand the stack upright onto the cream on the serving plate.
- Repeat with another 3 biscuits and then join that stack to the serving platter to begin to form one circular 'wreath'. Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the wreath (you may have some leftover).
- Decorate by drizzling caramel sauce and Nutella (see note) over the top of the wreath.
- Add the Malteser reindeers (pressing in firmly enough to stay put!).
- Sprinkle over the edible silver balls. For best results, place in the fridge overnight to allow the biscuits to soften.
Notes
- Cold cream whips best - Pop your bowl and beaters in the fridge for 10 minutes before starting.
- Work in batches - If your bowl is small, whip the cream in two batches to avoid overwhipping.
- Chocolate Ripple Biscuits - Substitute with any plain chocolate biscuit if these are not available.
- Use softened Nutella - Microwave it for 10-15 seconds to drizzle easily.
- Make ahead - Assemble the wreath the night before serving so the biscuits soften perfectly.
- Decorate just before serving - Add final toppings just before serving for the freshest look.
- Storage - Keep in the fridge, covered, for up to 2 days.
- Presentation idea - Serve on a large white platter and dust with a little icing sugar "snow" for extra wow factor.
Nutrition
Sammie @ The Annoyed Thyroid says
This looks amaze - you have totally outdone yourself this Christmas! What a showstopper!
Lucy Mathieson says
Thank you Sam!! xx