Red Velvet Peppermint Cake

Jolayne Cooper

By
@jwcooper

Once again, here is another cake that I have discovered since moving to Georgia. Red Velvet cake is a big thing here. This is a twist for the holidays that I really like. I got the recipe from Southern Living magazine.


Featured Pinch Tips Video

Comments:

Serves:

16

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

FOR THE CAKE

1 pkg
(18.25-ounce) white cake mix
3
egg whites
1 1/3 c
buttermilk
2 Tbsp
vegetable oil
1 pkg
(9-ounce) yellow cake mix*
1/2 c
buttermilk
1
large egg
1 1/2 Tbsp
cocoa powder
1/2 tsp
baking soda
1-2 Tbsp
liquid red food coloring
1 tsp
apple cider vinegar

PEPPERMINT CREAM CHEESE FROSTING

8 oz
cream cheese, softened
1 c
butter, softened
2 lb
powdered sugar
2 tsp
peppermint extract

Directions Step-By-Step

1
Beat first 4 ingredients according to cake mix package directions.
2
Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife.
3
Bake at 350 degrees F for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks.
4
Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
5
*1 3/4 cups yellow cake mix may be substituted.
6
If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
7
For Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #red, #velvet, #peppermint