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Peppermint Red Velvet Cake

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

12 servings

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
Peppermint Red Velvet Cake Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 bottle (1 ounce) red 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

  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 if desired, 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 in 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.
To Make Ahead: Unfrosted cake layers can be frozen, wrapped separately, for up to 1 month. To use, unwrap cakes; thaw on wire racks. Proceed as directed to frost and decorate.

Nutrition Facts

1 slice: 702 calories, 35g fat (22g saturated fat), 134mg cholesterol, 528mg sodium, 90g carbohydrate (58g sugars, 1g fiber), 8g protein.

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