Christmas Recipes
Red Velvet Peppermint Cake
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
- Heat oven to 350 degrees F. Grease and flour** three 9 inch round cake pans.
Cake
- Beat white cake mix and first 4 ingredients according to cake mix package directions.
- Beat yellow cake mix and next 6 ingredients according to package directions.
- Spoon red batter alternately with white batter into prepared cake pans. Swirl batter gently with a knife.
- Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
Peppermint Cream Cheese 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 peppermint extract, beating until blended.
- 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.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!