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Peppermint Red Velvet Cake

 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.
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.