Peppermint Red Velvet Cake Recipe

Name: Peppermint Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
Transfer to two greased and floured 9-in. round baking pans. Bake at 350u00b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3
Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
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.

2332

kcal

Calories

149

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup butter, softened, 1-1/2 cups sugar, 2 large eggs, room temperature, 1/2 cup sour cream, and more.

Yes, Peppermint Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions