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Peppermint Red Velvet Cake

A stunning and festive dessert combining rich cocoa flavors with refreshing peppermint, topped with creamy frosting and crunchy peppermint candies.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.