Peppermint Velvet Gooey Butter Cake Recipes

PEPPERMINT RED VELVET CAKE

Peppermint Red Velvet Cake image

A couple of years ago, I saw a recipe for a peppermint red velvet cake that called for cake mixes. I prefer homemade cakes, so I developed this one from scratch. It is a beautiful, elegant dessert. In the summer, I omit the peppermint and use fresh berries, adding them between the layers and on top of the frosting. -Aimee Fortney, Fairview, Tennessee

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 19

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
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

Steps:

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., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 702 calories, Fat 35g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 528mg sodium, Carbohydrate 90g carbohydrate (58g sugars, Fiber 1g fiber), Protein 8g protein.

RED VELVET OOEY GOOEY BARS

Red Velvet Ooey Gooey Bars image

A classic red velvet cake with cream cheese frosting has been taken to new level of ooey gooey buttery goodness, just in time for the holidays.

Provided by Food Network Kitchen

Categories dessert

Time 5h30m

Yield 24 servings

Number Of Ingredients 10

Ingredients

Nonstick baking spray
One 15.25-ounce box red velvet cake mix
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 cups confectioners' sugar
3 tablespoons meringue powder
Sprinkles, for decorating, optional

Steps:

For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).

RED VELVET GOOEY BUTTER CAKE

Red Velvet Gooey Butter Cake image

Make and share this Red Velvet Gooey Butter Cake recipe from Food.com.

Provided by Kazakh LaJauna

Categories Dessert

Time 1h5m

Yield 20-24

Number Of Ingredients 11

Ingredients

1 (18 1/4 ounce) box red velvet cake mix
1 egg
8 tablespoons butter, melted
8 ounces cream cheese, softened
3 eggs
8 tablespoons butter, melted
4 tablespoons cocoa powder
1 teaspoon vanilla extract
0.5 (1 ounce) bottle red food coloring
1 lb powdered sugar
1 cup white chocolate chips

Steps:

Preheat oven to 350 degrees F.
Lightly grease a 9 by 13 inch baking pan.
For cake base:.
In a large bowl combine cake mix, egg and melted butter. Stir until blended. Pat into prepared pan and set aside.
For filling:.
Beat cream cheese until smooth. Add eggs, butter,cocoa, vanilla and red food coloring and beat until creamy.
Add powdered sugar and beat until smooth. Stir in the white chocolate chips with a spatula to not break the chips.
Spread filling over cake base in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a bit loose when finished baking. Let the cake cool on a wire rack before cutting into 20 to 24 servings.

Nutrition Facts : Calories 272.8, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.4, Sodium 121.1, Carbohydrate 28.6, Fiber 0.4, Sugar 27.4, Protein 2.9

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