Peppermint Delight Velvet Cake
Indulge in the festive flavors of the season with this Peppermint Delight Velvet Cake. This delightful dessert takes the classic red velvet cake to new heights by adding a refreshing peppermint twist. Its rich red layers are surrounded by a luscious peppermint cream cheese frosting that is both creamy and dreamy. Perfect for holiday gatherings, special occasions, or as a whimsical treat to brighten up your dessert table, this cake is sure to be a hit with family and friends alike. Each slice offers a balance of chocolate and peppermint, making it the perfect holiday dessert!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
white cake mix
1 package (18 1/4 ounces) (none)
egg whites
3 (separated)
buttermilk
1 1/3 cups (divided)
vegetable oil
2 tablespoons (none)
yellow cake mix
1 package (9 ounces) (none)
egg
1 (none)
unsweetened cocoa powder
1 1/2 tablespoons (none)
red food coloring
2 tablespoons (none)
cider vinegar
1 teaspoon (none)
cream cheese
1 package (8 ounces) (softened)
margarine
1 cup (softened)
confectioners' sugar
2 packages (16 ounces each) (none)
peppermint extract
2 teaspoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
2
In a large mixing bowl, combine the white cake mix, egg whites, 1 1/3 cups of buttermilk, and vegetable oil. Use an electric mixer on high speed to mix for 2 minutes until the batter is smooth and well combined.
3
In another bowl, whisk together the yellow cake mix, the remaining 1/2 cup of buttermilk, 1 egg, cocoa powder, red food coloring, and cider vinegar. Again, beat with an electric mixer for 2 minutes until fully mixed and creamy.
4
Spoon the white batter and the red batter alternately into the prepared cake pans. Use a knife to gently swirl the batters together to create a marbled effect, being careful not to overmix.
5
Bake in the preheated oven for 22-25 minutes, or until a wooden toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for at least 10 minutes before turning them out onto a wire rack to cool completely.
6
While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and margarine until smooth and creamy. Gradually add the confectioners' sugar, mixing until fully incorporated and fluffy. Stir in the peppermint extract until well blended.
7
Once the cakes are completely cool, spread a generous layer of peppermint cream cheese frosting between each cake layer, on top, and around the sides of the cake. Decorate with additional peppermint candies or sprinkles if desired for a festive touch.
8
Slice and serve this delightful peppermint cake at your holiday events, and enjoy the joyful flavors of the season!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Peppermint Delight Velvet Cake?
It is a festive dessert featuring marbled layers of white and red velvet cake, finished with a peppermint-infused cream cheese frosting.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What size cake pans are required?
The recipe calls for three 9-inch round cake pans.
How do I prevent the cakes from sticking to the pans?
You should grease and flour the cake pans before pouring in the batter.
What ingredients are needed for the white batter?
The white batter consists of white cake mix, egg whites, 1 1/3 cups of buttermilk, and vegetable oil.
How long should I mix the white cake batter?
Mix the white batter for 2 minutes on high speed with an electric mixer until smooth.
What ingredients make up the red batter?
The red batter includes yellow cake mix, 1/2 cup of buttermilk, one egg, cocoa powder, red food coloring, and cider vinegar.
How do I achieve the marbled effect?
Alternately spoon the white and red batters into the pans and gently swirl them with a knife.
Why is cider vinegar used in the recipe?
Cider vinegar is a traditional velvet cake ingredient that helps enhance the red color and texture.
How long do the cakes need to bake?
Bake the cakes for 22 to 25 minutes.
How do I know when the cakes are finished baking?
The cakes are done when a wooden toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for at least 10 minutes before moving them to a wire rack.
What are the ingredients for the peppermint frosting?
The frosting is made from softened cream cheese, margarine, confectioners' sugar, and peppermint extract.
Does the cream cheese need to be a specific temperature?
Yes, the cream cheese should be softened to ensure a smooth and creamy frosting.
Can I substitute butter for margarine in the frosting?
Yes, butter can be used as a substitute for margarine if preferred.
How much peppermint extract should be added?
Stir in 2 teaspoons of peppermint extract into the frosting.
How much confectioners' sugar is used in the frosting?
The recipe requires two 16-ounce packages of confectioners' sugar.
How do I assemble the cake?
Once cool, spread frosting between the layers, on the top, and around the sides of the cake.
What can I use for decoration?
You can decorate the cake with additional peppermint candies or festive sprinkles.
Is this recipe suitable for holidays?
Yes, the red and white marbling and peppermint flavor make it ideal for Christmas and winter celebrations.
How many egg whites are needed?
The white batter portion of the recipe requires 3 egg whites.
What kind of cocoa powder is used?
The recipe calls for 1 1/2 tablespoons of unsweetened cocoa powder.
How much red food coloring is needed?
You will need 2 tablespoons of red food coloring for the red batter.
Can I use a different type of cake mix for the red part?
The recipe specifically calls for a 9-ounce package of yellow cake mix to create the red batter.
Is buttermilk used in both batters?
Yes, buttermilk is divided between the white and red batters.
Should I use a specific type of mixer?
An electric mixer is recommended for both the cake batter and the frosting for the best results.
What is the total amount of buttermilk needed?
The total amount is 1 5/6 cups (1 1/3 cups for one part and 1/2 cup for the other).
How many layers does this cake have?
This recipe creates a three-layer cake.
Can I store this cake at room temperature?
Because the frosting contains cream cheese, it is generally safer to store the cake in the refrigerator.
Can I use peppermint oil instead of extract?
Peppermint oil is much stronger than extract, so you would need to significantly reduce the amount if substituting.