My daughter-in-law Kristen baked this cake last week and brought it when she and our son came to dinner at our house. She is pregnant, and any day now they will be bringing their baby Nora to our house instead of cake! Pregnancies are well known for food cravings, and she had been craving this cake, which she first ate when my friend Joyce brought it here for a Solstice gathering several years ago. The cake was a huge hit that evening, as it was again. It is a beautiful cake, billed in 1998 Southern Living magazine as their “most show-stopping dessert ever.” It appears in several sites online and Kristen made it by the book! It is a lovely thing to look at it, and delicious to sample. I rarely post recipes here that I have not made myself or helped to make, but this is a special cake, baked at a special time! Kristen, thank you!
Red Velvet Peppermint Cake
- 1 (18.25-ounce) package white cake mix
- 3 egg whites
- 1 1/3 cups buttermilk
- 2 tablespoons vegetable oil
- 1 (9-ounce) package yellow cake mix
- 1/2 cup buttermilk
- 1 large egg
- 1 1/2 tablespoons cocoa
- 1/2 teaspoon baking soda
- 2 tablespoons liquid red food coloring
- 1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting, recipe follows
Peppermint Candy Canes for garnish
Beat first 4 ingredients according to cake mix package directions.
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 pans. Swirl batter gently with a knife.
Bake at 350° 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.
Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. Garnish with crushed candy canes.
Peppermint Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened\
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract
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.