Red Velvet Peppermint Cake

  • malorey279 Posted: 12/28/09
    Worthy of a Special Occasion

    Wonderful flavor and the peppermint was a great touch. I had some peppermint snow from William-Sonoma that I used that made it super easy. I was crunched for time so I used store bought cream cheese icing and it was so good. My only tip (and it sort of goes without saying...but I made the mistake!)make sure you level off the cakes and that they are even sizes. Mine totally cracked apart but it was because the layers were not even. Even with the crumbled mess, everyone at Christmas dinner loved this and asked for it again next year.

  • JennaB Posted: 12/14/08
    Worthy of a Special Occasion

    I have made this cake every year since it was first featured in the magazine and is now an expected family tradition. No matter what I do to it, it turns out spectacularly!! Each year I change the decorations, and it's always fun to see what I'll do next! It's fun, delicious, and easy to make!

  • KBollman Posted: 12/23/08
    Worthy of a Special Occasion

    Very easy and yummy recipe! I made this for a work Christmas party and several people asked me for the recipe. It kind of shifted in the car on the way to the party...but even a little lopsided, it looked and tasted great! :)

  • CookinProgress Posted: 12/15/10
    Worthy of a Special Occasion

    This looks like a 5-star dessert in presentation. The cake came out perfectly, and it looks wonderful on display. I wasn't OVERLY impressed with the taste of the cake itself. The frosting is delicious and light, though. Definitely 41/2 stars.

  • kc1950 Posted: 12/18/10
    Worthy of a Special Occasion

    ERROR??? The frosting recipe doesn't sound correct.... a 2 lb box of confectioner's sugar? The boxes are 1 lb. I want to make this for Christmas & don't want to mess it up.

  • mariannw Posted: 12/14/10
    Worthy of a Special Occasion

    WONDERFUL! An Excellent TREAT!! Red Velvet has ALWAYS been a favorite cake of mine, & the peppermint adds JUST the right touch! PERFECT for the holidays!!!

  • mom2ab Posted: 12/17/10
    Worthy of a Special Occasion

    I have been making this cake since it first appeared in Southern Living years ago, and it is always a hit. It is not only gorgeous but very delicious, especially for a cake that is made from cake mixes. It is moist, light, and the peppermint icing really goes perfectly with it. I have even bought a white cake mix and a red velvet cake mix to use instead (there was a BOGO sale on cake mixes), and the cake was still delicious. This method made more cake batter than needed, though.

  • GirlschoolFan Posted: 02/12/11
    Worthy of a Special Occasion

    The cream cheese icing was way too heavy that it caused the cake to fall apart when you tried to frost it. The top layer of the cake opened up like the Red Sea and the cake started to fall to pieces. Sorry, but I wouldn't make this again. Too much work, and wasn't worth the effort.

  • jmcdonald721 Posted: 11/01/11
    Worthy of a Special Occasion

    i started making this cake last year and its a HUGE hit! i use 1 box red velvet mix, 1 box french vanilla mix i just use regular cream cheese icing bc i buy andes peppermint chips (soft white chocolate peppermint) and mix half the bag in with my mix and the other half to decorate the top :) gives it a little crunch but without the peppermint pieces getting jammed in your teeth.

  • Lindsay86 Posted: 12/21/11
    Worthy of a Special Occasion

    I made this for a Christmas potluck at work and everyone went crazy over it! Its easy to make AND it tasted as good as it looked. You could add a bit more cream cheese and butter to the icing, since it was pretty sweet, but careful to not add too much because you need plenty of powered sugar to thicken the icing to ensure it doesn't run on the cake. You would be ok if you did 3/4 of the amount of sugar this called for. I also decorated with cranberrries and sprigs from my Christmas tree- with gold sprinkles. Very pretty!

  • Keiko123 Posted: 12/24/11
    Worthy of a Special Occasion

    Great cake..but the frosting recipe makes a TON of frosting..I think you could probably get by with the 1 lb package..I have so much left over frostng,I think I am going to have to make cupcakes or another cake..

  • ajoreilly Posted: 01/17/12
    Worthy of a Special Occasion

    Every time I make this cake it get rave reviews. I do not marble the mix in the cake pans, I pour the red on top of the white in a large bowl and fold them together. I find this works just as well and is easier. I normally only make a 2-layer cake and then make cupcakes with the rest of the batter. The frosting recipe makes more frosting than is needed for the cake.

  • TracyKerr Posted: 12/23/12
    Worthy of a Special Occasion

    I have been making this cake for several years at Christmas, it has become our family tradition. We skipped the peppermint the second year and liked it better. As mentioned before, there is always frosting left over.

  • bascabaker Posted: 11/13/12
    Worthy of a Special Occasion

    This is a keeper-have made it many times for birthdays and parties during the winter holidays. Makes a tall, show-stopper cake. Agree with other reviewers: I never add all of the p. sugar as the right spreading consistency is reached with less.

  • annbrag Posted: 09/03/13
    Worthy of a Special Occasion

    Dry and not flavorful. I wouldn't try it again.

  • LaShanta Posted: 01/15/14
    Worthy of a Special Occasion

    This turned out wonderfully and it tasted great!!! My only issue was that the crushed candy canes I put on the top. The red and green color ran onto the white cake frosting and it made the cake look like it was tie-died. That made me sad. I used a box of white cake mix and a box of red velvet cake mix. That worked fine. The frosting recipe did not have enough liquid in it. I kept the butter and powdered sugar measurements (yes, I used the entire 2-pound bag of powdered sugar), but I added about a quarter of a cup of milk, a tablespoon at a time. I used a standing mixer until it reached the consistency that I wanted. The amount was perfect. I had just enough to frost three layers. Oh, and the cake mix is very think, I spooned it into the cake pans on top of each other and then gently swirled it around the cake pans.

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