Red Velvet Peppermint Cake – a delicious recipe with cake mix, cream cheese, whipped cream, white chocolate, canes, vanilla frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and flour 2 - 9 inch cake pans.
2
Prepare cake mix according to package directions. Bake for 22-24 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then transfer to wire racks to cool completely.
3
Meanwhile, beat cream cheese until smooth. Fold in whipped cream then white chocolate. Fold in crushed peppermint sticks.
4
To assemble, place 1 cake layer on a serving platter. Spread white chocolate mousse over top then sandwich with remaining cake layer. Combine vanilla frosting and coconut then spread over top and sides of cake. Arrange remaining candy canes around side of cake, pressing into frosting. Wrap center of cake with ribbon and tie in a bow. Sprinkle top with pearl sugar and decorate with roses, white chocolate leaves and lemon leaves.
1541
kcal
Calories
24
g
Fat
187
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 oz) package red velvet cake mix, 2 oz cream cheese, softened, 1/2 cup whipped cream, 4 oz white chocolate, melted, and more.
Yes, Red Velvet Peppermint 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.
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