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Peppermint Red Velvet Cake

A couple of years ago, I saw a recipe for a peppermint red velvet cake that called for cake mixes. I prefer homemade cakes, so I developed this one from scratch. It is a beautiful, elegant dessert. In the summer, I omit the peppermint and use fresh berries, adding them between the layers and on top of the frosting. —Aimee Fortney, Fairview, Tennessee

12 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup sour cream
1 bottle (1 ounce) food coloring, optional
1 teaspoon white vinegar
2-1/2 cups cake flour
4 teaspoons baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1-1/2 teaspoons peppermint extract
2 cups confectioners' sugar
1 cup crushed peppermint candies
31 peppermint candies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in sour
cream, food coloring and vinegar. Combine the flour, baking cocoa,
baking powder, baking soda and salt; add to the creamed mixture

2 of 2

Peppermint Red Velvet Cake (continued)

Directions (continued)

alternately with the buttermilk, beating well after each addition.
Transfer to two greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool
completely.
For frosting, beat cream cheese and butter until combined. Beat in
extract. Gradually add confectioners' sugar; beat until smooth.
Spread frosting between layers and over top and sides of cake. Press
crushed candies on top and sides of cake. Arrange whole candies
around bottom of cake. Yield: 12 servings.

To Make Ahead: Cake layers can be frozen for up to 1 month. Unwrap cake; thaw on a wire rack. Proceed as directed.

Nutrition Facts: 1 slice equals 702 calories, 35 g fat (22 g saturated fat), 134 mg cholesterol, 528 mg sodium, 90 g carbohydrate, 1 g fiber, 8 g protein.