Red Velvet Peppermint Cake

Red Velvet Peppermint Cake Recipe from USA with Peppermint-Cream Cheese Frosting

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 12

Introduction

Red Velvet Peppermint Cake is a festive and delicious dessert that combines the rich flavors of red velvet with the refreshing taste of peppermint. This cake is perfect for holiday gatherings or special occasions when you want to impress your guests with a stunning and flavorful dessert.

History

The origins of red velvet cake are somewhat mysterious, with some sources claiming that it was first created in the 19th century, while others suggest that it became popular in the United States in the 20th century. The addition of peppermint to the traditional red velvet cake recipe adds a unique twist and makes this dessert even more special.

Ingredients

1 (18.25 oz (517 g)) box white cake mix (such as Duncan Hines Moist Deluxe Classic white cake mix)
3 egg whites
1.33 cup buttermilk
2 tbsp vegetable oil
1 (9 oz (255 g)) box yellow cake mix (such as Jiffy Golden yellow cake mix)
0.5 cup buttermilk
1 large egg
1.5 tbsp cocoa
0.5 tsp baking soda
2 tbsp liquid red food coloring
1 tsp cider vinegar
Peppermint-cream cheese Frosting

Garnishes

Holiday Trees
6 (5 inches) red and white candy canes, crushed
12 (5 inches) green and white candy canes broken
12 round peppermint candies

How to prepare

Beat the white cake mix and the next 3 ingredients according to the package directions.
Beat the yellow cake mix and the next 6 ingredients according to the package directions.
Spoon the red batter alternately with the white batter into 3 greased and floured 9-inch round cake pans.
Gently swirl the batter with a knife.
Bake at 350°F (177°C) for 22 – 25 minutes, or until a wooden pick comes out clean.
Cool the cakes in the pans on wire racks for 10 minutes.
Remove the cakes from the pans and cool them completely on wire racks.
Spread the peppermint-cream cheese frosting between the layers and on top and sides of the cake.
If desired, garnish the cake and serve it within 2 hours.
The cake may be chilled for up to 2 days or frozen for up to 1 month.
If the cake is frozen, thaw it completely before garnishing to prevent crushed candy from running.
Do not refrigerate the cake after garnishing.

Variations

Add crushed peppermint candies to the cake batter for an extra burst of peppermint flavor.
Use green food coloring in the batter for a fun and colorful twist on this recipe.

Cooking Tips & Tricks

Be sure to swirl the red and white batters together gently to create a marbled effect in the cake.

- Allow the cakes to cool completely before frosting to prevent the frosting from melting.

- Garnish the cake just before serving to keep the candy canes and peppermint candies looking fresh and festive.

Serving Suggestions

Serve Red Velvet Peppermint Cake with a cup of hot cocoa or peppermint tea for a cozy and festive dessert experience.

Cooking Techniques

Swirling the red and white batters together gently will create a beautiful marbled effect in the cake.

- Be sure to cool the cakes completely before frosting to prevent the frosting from melting.

Ingredient Substitutions

You can use a homemade white cake mix instead of a boxed mix if desired.

- If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.

Make Ahead Tips

You can bake the cakes in advance and freeze them before frosting. Thaw the cakes completely before frosting and garnishing.

Presentation Ideas

Decorate the top of the cake with crushed candy canes, peppermint candies, and holiday trees for a festive and eye-catching presentation.

Pairing Recommendations

Serve Red Velvet Peppermint Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious and indulgent dessert.

Storage and Reheating Instructions

Store leftover Red Velvet Peppermint Cake in an airtight container in the refrigerator for up to 2 days. Do not freeze the cake once it has been garnished.

Nutrition Information

Calories per serving

Each serving of Red Velvet Peppermint Cake contains approximately 320 calories.

Carbohydrates

Each serving of Red Velvet Peppermint Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Red Velvet Peppermint Cake contains approximately 12 grams of fat.

Proteins

Each serving of Red Velvet Peppermint Cake contains approximately 3 grams of protein.

Vitamins and minerals

Red Velvet Peppermint Cake is not a significant source of essential vitamins and minerals.

Alergens

This recipe contains dairy (cream cheese) and eggs. It may also contain gluten depending on the brand of cake mix used.

Summary

Red Velvet Peppermint Cake is a delicious dessert that is relatively high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Red Velvet Peppermint Cake is a delightful and festive dessert that is perfect for holiday gatherings or special occasions. With a rich red velvet cake base and a refreshing peppermint-cream cheese frosting, this cake is sure to impress your guests and leave them wanting more. Enjoy this delicious dessert with a cup of hot cocoa or peppermint tea for a truly indulgent experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Red Velvet Peppermint Cake. It was a chilly winter day, and I was visiting my dear friend, Mrs. Thompson, who was known far and wide for her delicious baked goods. As soon as I stepped into her cozy kitchen, I was greeted by the warm and inviting aroma of vanilla and cocoa.

Mrs. Thompson was bustling about, her hands deftly moving as she measured out flour, sugar, and butter. I watched in awe as she mixed together the vibrant red batter, adding just a hint of peppermint extract to give it that extra special touch.

"Would you like to help me with the frosting, dear?" Mrs. Thompson asked, her eyes twinkling with mischief. I eagerly nodded, eager to learn the secrets behind her delectable creations.

As we worked together to whip up a fluffy cream cheese frosting, Mrs. Thompson regaled me with tales of how she had acquired the recipe for her Red Velvet Peppermint Cake. She explained that it had been passed down to her from her own grandmother, who had learned it from a dear friend many years ago.

"It's a family tradition," Mrs. Thompson said, her voice filled with pride. "And now, I'm passing it on to you."

I was touched by her generosity and vowed to carry on the tradition of making this beloved cake for generations to come.

After we had finished frosting the cake and adding a sprinkling of crushed peppermint candies on top, Mrs. Thompson sliced us each a generous piece to enjoy with steaming mugs of hot cocoa. The first bite was pure bliss – the rich, velvety cake melting in my mouth, the cool, creamy frosting balancing perfectly with the refreshing burst of peppermint.

As I savored each bite, I knew that this recipe would hold a special place in my heart forever. It wasn't just a cake – it was a connection to the past, a reminder of the love and friendship that had gone into creating it.

Since that day, I have made Mrs. Thompson's Red Velvet Peppermint Cake countless times, sharing it with friends and family at holiday gatherings and special occasions. Each time I bake it, I think of her and the memories we shared in her warm and welcoming kitchen.

As I pass the recipe on to you, my dear grandchild, I hope that you will find as much joy and fulfillment in creating this cake as I have. May it bring you closer to those you love and serve as a reminder of the traditions that bind us together, no matter how far apart we may be.

And remember, always bake with love – it's the secret ingredient that makes every recipe truly special.