Best 3 Peppermint Red Velvet Cake Recipes
Indulge in a delightful culinary creation that tantalizes your taste buds and captivates your senses – the Peppermint Red Velvet Cake. This irresistible dessert combines the classic flavors of red velvet cake with the refreshing coolness of peppermint, resulting in a symphony of flavors that will leave you craving for more.
This article presents a collection of delectable recipes that guide you through the process of crafting this extraordinary cake. From the moist and fluffy red velvet cake layers to the creamy and minty frosting, each recipe is meticulously detailed to ensure success in your baking endeavor.
You'll discover the secrets behind achieving that perfect red velvet crumb, the ideal balance of sweetness and tanginess in the frosting, and the techniques to create stunning decorations that will transform your cake into a centerpiece worthy of any occasion.
Whether you're an experienced baker looking to expand your repertoire or a novice seeking a challenge, this article provides you with all the necessary knowledge and guidance to create a Peppermint Red Velvet Cake that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave your taste buds singing.
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 702 calories, Fat 35g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 528mg sodium, Carbohydrate 90g carbohydrate (58g sugars, Fiber 1g fiber), Protein 8g protein.
RED VELVET PEPPERMINT CAKE RECIPE - (4.4/5)
Provided by á-2469
Number Of Ingredients 16
Steps:
- Beat first 4 ingredients according to cake mix package directions. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife. Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours. *1 3/4 cups yellow cake mix may be substituted Note: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color. If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing. Peppermint cream cheese frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended. *2 teaspoons vanilla extract may be substituted. For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
RED VELVET PEPPERMINT CAKE
Once again, here is another cake that I have discovered since moving to Georgia. Red Velvet cake is a big thing here. This is a twist for the holidays that I really like. I got the recipe from Southern Living magazine.
Provided by Jolayne Cooper
Categories Cakes
Time 55m
Number Of Ingredients 17
Steps:
- 1. Beat first 4 ingredients according to cake mix package directions.
- 2. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife.
- 3. Bake at 350 degrees F for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks.
- 4. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
- 5. *1 3/4 cups yellow cake mix may be substituted.
- 6. If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
- 7. For Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
Tips:
- To achieve the perfect red velvet color, use a combination of red food coloring and cocoa powder. Avoid overmixing the batter, as this can result in a dense and dry cake.
- When making the peppermint buttercream frosting, ensure the butter is at room temperature for easy creaming. Add the peppermint extract gradually to taste, as too much can overpower the other flavors.
- For a festive presentation, decorate the cake with crushed peppermint candies, candy canes, or white chocolate shavings.
- If you don't have a piping bag, use a ziplock bag with the corner snipped off to create the peppermint swirls on top of the cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
With its striking red color, delightful peppermint flavor, and creamy frosting, this Peppermint Red Velvet Cake is sure to be a hit at any gathering. Whether you're celebrating a holiday or simply looking for a delicious dessert to enjoy, this cake is sure to satisfy your sweet tooth. So, gather your ingredients, preheat your oven, and let's get baking!
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