Red Velvet Peppermint Cake

(from Lucianolinda’s recipe box)

Source: Relish Magazine

Categories: Cakes - Frosting - Icing

Ingredients

  • 1 (18.25 oz.) pkg. white cake mix
  • 3 egg whites
  • 1 1/3 cups buttermilk
  • 2 Tbsp. vegetable oil
  • 1 ( 9 oz.) pkg. yellow cake mix
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 1/2 Tbsp. cocoa
  • 1/2 tsp. baking soda
  • 2 Tbsp. liquid red food coloring
  • 1 tsp. cider vinegar
  • Peppermint Cream Cheese Frosting:
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 cup butter or margarine, softened
  • 1 (2 lb.) pkg. powdered sugar
  • 2 tsp. peppermint extract

Directions

  1. Beat first 4 ingredients according to cake mix package directions.
  2. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife.
  3. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
  4. Spread Peppermint Cream Cheese frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish; if desired. Serve within 2 hours.

  5. Peppermint Cream Cheese Frosting:

  6. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.

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