Red Velvet Peppermint Cake

Course : Cakes
Serves: 3-layer cake
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18 1/4 Ounces white cake mix
3 large egg white
1 1/3 cups buttermilk
2 tablespoons vegetable oil
9 Ounces yellow cake mix*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon liquid red food coloring
1 teaspoon cider vinegar
1 package peppermint cream cheese frosting
1 pieces holiday trees
6 pieces candy canes -- crushed 5 inch
12 pieces green candy canes -- , broken 5 inch
12 pieces round peppermint candies
8 Ounces cream cheese -- softened
1 cup butter or margarine -- softended
2 pounds package powdered sugar
2 teaspoons peppermint extract

Preparation / Directions:

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 cakepans. Swirl batter gently with a knife. BAKE: at 350 for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rackes 10 minutes. Remove from pans; cool on wire racks. PEPPERMINT CREAM CHEESE ICING: 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. FOR QUICK PEPPERMINT ICING: stir together 3 (16-ounce) containers of ready to spread cream cheese frosting and 2 teaspoons of peppermint extract. (2 Teaspoons vanilla extract may be substituted) SPREAD: Peppermint cream cheese frosting between layers and on top and on 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.

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