Peppermint Red Velvet Cake

Why Make This Peppermint Red Velvet Cake

If you’re looking for a stunning dessert that combines classic flavors with a festive twist, look no further than this Peppermint Red Velvet Cake. This vibrant red cake isn’t just a feast for the eyes; it offers a delightful taste experience that perfectly balances the rich cocoa notes with a refreshing burst of peppermint. Whether for a holiday gathering, a birthday celebration, or just a special weekend treat, this cake will impress your family and friends. Plus, the creamy, tangy frosting and the crunchy peppermint topping create a beautiful contrast in both flavor and texture, making each bite a joy.

How to Make Peppermint Red Velvet Cake

Making this Peppermint Red Velvet Cake is simple and fun, even if you’re not an experienced baker! Start by gathering all your ingredients and preheating your oven to 350°F (175°C). The key to a perfect cake lies in properly measuring and mixing your ingredients. You’ll whisk together the dry components, then blend in the wet ones before combining everything into a smooth batter. Once it’s in the oven, the heavenly aroma of chocolate and peppermint will fill your kitchen! After baking, allow the cake to cool completely before frosting it with rich cream cheese icing and decorating it with crushed peppermint candies for that extra festive flair.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Cream cheese frosting (for serving)
• Crushed peppermint candies (for topping)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
3. In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and peppermint extract until well combined.
4. Gradually pour the wet ingredients into the dry mixture and stir until fully mixed with no lumps.
5. Grease two round cake pans and evenly pour the batter into them.
6. Bake in the oven for 25-30 minutes, checking doneness with a toothpick.
7. Once baked, let the cakes cool completely on a wire rack before frosting.
8. Serve with cream cheese frosting and sprinkle with crushed peppermint candies.

Nutritional Information

Each serving of Peppermint Red Velvet Cake (assuming 12 servings) contains approximately:

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 380mg
• Total Carbohydrate: 63g
• Dietary Fiber: 1g
• Sugars: 36g
• Protein: 5g

(Note: Nutritional values may vary based on exact measurements and ingredient brands used.)

How to Serve Peppermint Red Velvet Cake

This Peppermint Red Velvet Cake shines as a centerpiece for any festive dessert table. Serve it in generous slices adorned with a dollop of cream cheese frosting and a sprinkle of crushed peppermint candy for that added crunch. Pair it with a warm cup of cocoa or a scoop of vanilla ice cream to elevate the experience. This cake is sure to delight during Christmas, Valentine’s Day, or any cheerful occasion!

How to Store Peppermint Red Velvet Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. For best results, keep the frosting separate until you’re ready to serve. You can also freeze the un-frosted cake layers for up to 2 months. Just wrap them tightly with plastic wrap and aluminum foil. Thaw it in the fridge overnight before frosting and serving.

Expert Tips for Perfect Peppermint Red Velvet Cake

• Use room-temperature ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter.
• Don’t overmix: Once the wet and dry ingredients are combined, mix just until incorporated. Overmixing can lead to a tough texture.
• Check for doneness: Insert a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, your cakes are ready!

Delicious Variations

1. Chocolate Peppermint Variation: Fold in some miniature chocolate chips into the batter for a decadent surprise.
2. Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
3. Mint Chocolate Swirl: For a marbled effect, mix half the batter with peppermint extract, then swirl it into the red batter before baking.

Frequently Asked Questions

Q: Can I reduce the amount of sugar in this recipe?
A: Yes, you can reduce the sugar by about 1/4 cup, but this may slightly alter the moisture and sweetness of the cake.

Q: Can I use regular milk instead of buttermilk?
A: While buttermilk adds a lovely tang and moisture, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes to mimic the acidity.

Q: How do I know when my cake is done?
A: Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs. If there’s wet batter on it, give the cake a few more minutes.

Conclusion

This Peppermint Red Velvet Cake is not only visually stunning but also bursting with flavors that will make any occasion extra special. Its rich texture, combined with a refreshing peppermint taste, is sure to become a favorite in your dessert repertoire. So, gather your ingredients and bake this delightful cake soon! Don’t forget to share your creations with friends and family or tag us in your baking adventures. Happy baking!

Peppermint Red Velvet Cake

A stunning and festive dessert combining rich cocoa flavors with refreshing peppermint, topped with creamy frosting and crunchy peppermint candies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Holiday

Calories: 450

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 batch Cream cheese frosting (for serving)
• 1 cup Crushed peppermint candies (for topping)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
3. In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and peppermint extract until well combined.
4. Gradually pour the wet ingredients into the dry mixture and stir until fully mixed with no lumps.
5. Grease two round cake pans and evenly pour the batter into them.
6. Bake in the oven for 25-30 minutes, checking doneness with a toothpick.
7. Once baked, let the cakes cool completely on a wire rack before frosting.

Serving

1. Serve with cream cheese frosting and sprinkle with crushed peppermint candies.

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, keeping frosting separate. Un-frosted cake layers can be frozen for up to 2 months.