Dry and not flavorful. I wouldn't try it again.
Red Velvet Peppermint Cake
Photo: Tina Cornett
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.
Yield: 1 (3-layer) cake
- 1 (18.25-ounce) package white cake mix
- 3 egg whites
- 1 1/3 cups buttermilk
- 2 tablespoons vegetable oil
- 1 (9-ounce) package yellow cake mix*
- 1/2 cup buttermilk
- 1 large egg
- 1 1/2 tablespoons cocoa
- 1/2 teaspoon baking soda
- 2 tablespoons liquid red food coloring
- 1 teaspoon cider vinegar
- Peppermint Cream Cheese Frosting
- Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies
- Beat 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 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
- 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.
- 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.
- *1 3/4 cups yellow cake mix may be substituted
- NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.
- If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
- For testing purposes only, we used candy canes from the American Candy Company. Call 1-800-822-6398.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts
Food & Wine