Peppermint Red Velvet Cake Recipe

Cake

Ingredients

• 2 ¹/₂ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ¹/₂ cups sugar
• 2 cups vegetable oil (we used Wesson)
• 2 eggs
• 2 teaspoons cocoa powder
• 1 teaspoon vinegar
• 1 large bottle red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Peppermint Cream Cheese Frosting (recipe follows)
• Peppermint candies (optional)

Directions

1 | Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, salt, and baking soda.

2 | Using a stand mixer and beating until well combined after each addition: Cream the sugar and oil. Add eggs one at a time. Combine cocoa powder, vinegar, and food coloring; add to sugar mixture. Alternately add flour mixture and buttermilk in 2-3 parts, beginning and ending with flour mixture. Lastly, add vanilla, blending well. Divide batter evenly between 2 greased and floured 9” cake pans.

3 | Bake at 350 degrees for 30 minutes. Cool cake layers in pans on a wire rack for 10 minutes. Remove from pans, and let cool completely on wire rack (about 1 hour). Frost cake with Peppermint Cream Cheese Frosting. Decorate with peppermint candies, if desired.

Peppermint Cream Cheese Frosting

Yield: Makes enough to frost a 3-layer cake

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• ¹/₂ cup butter, softened
• 1-2 teaspoons heavy whipping cream
• 8 cups powdered sugar
• 3-4 teaspoons peppermint extract

Directions

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Add 1 teaspoon heavy whipping cream. Gradually add powdered sugar, beating at low speed until smooth. Add extract, beating until blended. Use remaining 1 teaspoon heavy whipping cream, if needed, to reach desired consistency.