Christmas Recipes

Red Velvet Peppermint Cake

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Yield: 1 (3 layer) cake

Ingredients

Cake

  • 1 (18.25 ounce) box white cake mix*
  • 3 egg whites
  • 1 1/3 cups buttermilk
  • 2 tablespoons vegetable oil
  • 1 (9 ounce) box yellow cake mix
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 1/2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon cider vinegar

Peppermint Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup butter, softened
  • 2 (16 ounce) boxes confectioners' sugar
  • 2 teaspoons peppermint extract

Garnishes

  • 6 (5 inch) holiday trees
  • Red and white peppermint candy canes, crushed
  • 12 (5 inch) green candy canes, broken
  • 12 round peppermint candies

Instructions

  1. Heat oven to 350 degrees F. Grease and flour** three 9 inch round cake pans.

Cake

  1. Beat white cake mix and first 4 ingredients according to cake mix package directions.
  2. Beat yellow cake mix and next 6 ingredients according to package directions.
  3. Spoon red batter alternately with white batter into prepared cake pans. Swirl batter gently with a knife.
  4. Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Peppermint Cream Cheese Frosting

  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar, beating at low speed until smooth.
  3. Add peppermint extract, beating until blended.
  4. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake.
  5. Cake may be chilled up to 2 days or frozen up to 1 month.
  6. Garnish, if desired.
  7. Serve within 2 hours.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!



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