Peppermint Red Velvet Cake Recipe
Peppermint Red Velvet Cake Recipe photo by Taste of Home

Peppermint Red Velvet Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 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
  • 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

Nutritional 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.


  1. 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 alternately with the buttermilk, beating well after each addition.
  2. 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.
  3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. 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.
Originally published as Peppermint Red Velvet Cake in Taste of Home Christmas Annual Annual 2011, p51

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Reviewed Dec. 23, 2013

"This cake had a nice subtle peppermint flavor to it. The candy pieces on top ran though & it dried out within 2 days of making it."

Reviewed Sep. 23, 2013

"This cake was way too sweet and soggy. I threw it out"

Reviewed Jan. 19, 2013

"Fairly easy to make, very pretty to serve and everyone loved it!"

Reviewed Jan. 6, 2013

"my crushed pepper mints bled all down my cake as well.Frosting needed to have a thicker consistency and sweeter taste. Next time I will add more confectioner's sugar. The cake itself was very light ,moist and airy."

Reviewed Dec. 21, 2012

"Taste was great but cake was a disaster! I made the cake the day before a party. It baked up and decorated so beautifully. I put it in a cake carrier to bring to the party and when I got up the next morning the cake had melted, literally. The icing had not melted and run off the cake but the peppermint was melting and pulling the icing down so much it split the cake into 3 almost perfect sections. I was heartbroken but ate some anyway. Finally had to throw it out because it kept melting and running out of the cake keeper onto the cabinet. Icing never melted off the cake. It was the strangest thing I had ever experienced. Any suggestions?"

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