Photo: Tina Cornett
Yield
1 (3-layer) cake

Transform a classic red velvet cake into a festive holiday dessert by adding peppermint extract to the rich cream cheese frosting and garnishing the cake with peppermint candies.

How to Make It

Step 1

Beat first 4 ingredients according to cake mix package directions.

Step 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 cakepans. Swirl batter gently with a knife.

Step 3

Bake at 350° 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.

Step 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.

Step 5

*1 3/4 cups yellow cake mix may be substituted

Step 6

NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.

Step 7

If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

Step 8

For testing purposes only, we used candy canes from the American Candy Company. Call 1-800-822-

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