Red velvet peppermint cake recipe

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makes: 1
Skill: easy
Prep: 10 min
Cooking: 25 min
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  • Bakes from the States! Give classic American red velvet cake a festive update by topping it with cool peppermint frosting and some crushed candy canes


    • 1 (18.25oz) white cake mix
    • 3 egg whites
    • 1 1/3 cups buttermilk
    • 2 tbsp vegetable oil
    • 1 (9oz) 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
    • 1 x tub Peppermint Cream Cheese Frosting (or use our
    • and add a few drops of peppermint essence)
    • To decorate:
    • Green plastic Christmas trees or similar cake decorations
    • 6 (5-inch) red and white peppermint candy canes, crushed
    • 12 (5-inch) green candy canes, broken
    • 12 round peppermint candies


    • 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 cakepans. Swirl batter gently with a knife.

    • Bake at 350°F 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 the crushed candies, if desired. Serve within 2 hours.

    Top tip for making Red velvet peppermint cake

    To convert these US measurements into UK ones with our cups to grams converter.

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