Peppermint Red Velvet Cake Recipe Write a reviewSave RecipePrint Ingredients 3/4 cup butter, softened 1-1/2 cups sugar 2 eggs 1/2 cup sour cream 1 bottle (1 ounce) 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 Instructions 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 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 near 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. Yield: 12 servings. To Make Ahead: Cake layers can be frozen for up to 1 month. Unwrap cake; thaw on a wire rack. Proceed as directed. By tasteofhome/
Posted on: Sun, 17 Nov 2013 03:56:29 +0000
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