Peppermint Red Velvet Cake
Ingredients
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 bottle (1 ounce) red food coloring, optional
- 1 teaspoon white vinegar
- 2-1/2 cups cake flour
- 4 teaspoons baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- frosting:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup butter, softened
- 1-1/2 teaspoons peppermint extract
- 2 cups confectioners' sugar
- 1 cup crushed peppermint candies
- 31 peppermint candies
- Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition.
- Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.
- To make ahead: Unfrosted cake layers can be frozen, wrapped separately, for up to 1 month. To use, unwrap cakes; thaw on wire racks. Proceed as directed to frost and decorate.
- Nutrition Facts
- 1 slice: 702 calories, 35g fat (22g saturated fat), 134mg cholesterol, 528mg sodium, 90g carbohydrate (58g sugars, 1g fiber), 8g protein.
