Here’s a delicious Red Velvet Peppermint Cake recipe that combines the classic red velvet flavor with a refreshing peppermint twist—perfect for the holidays or any festive occasion. I’ll give you a step-by-step version for both the cake and the frosting.
Red Velvet Peppermint Cake
Ingredients
For the Cake:
- 2½ cups (312 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp (30 ml) red food coloring
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 tsp white vinegar
For the Peppermint Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ½ tsp peppermint extract
- Optional: crushed candy canes or peppermint candies for garnish
Instructions
1. Preheat & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment paper).
2. Mix Dry Ingredients
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
3. Mix Wet Ingredients
- In another bowl, whisk together sugar, oil, eggs, buttermilk, red food coloring, vanilla, and peppermint extract until smooth.
4. Combine
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Stir in vinegar at the end. The batter may bubble slightly—this is normal.
5. Bake
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Peppermint Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Mix in peppermint extract.
7. Assemble the Cake
- Level the cakes if needed.
- Place one cake layer on a serving plate, spread a thick layer of frosting on top.
- Place the second cake layer on top and frost the top and sides evenly.
- Sprinkle crushed candy canes on top for a festive touch.
8. Chill & Serve
- Chill for at least 30 minutes to set the frosting before slicing.
💡 Tips for Best Results:
- Use high-quality peppermint extract; a little goes a long way.
- Red velvet is best when the cake is moist, so don’t overbake.
- For a fun variation, swirl a little white chocolate ganache with the frosting.
If you want, I can also give you a fancier layered version with peppermint bark decoration that looks stunning for holiday tables.
Do you want me to do that?
