Red Velvet Peppermint Cake Recipe 445

PEPPERMINT RED VELVET CAKE

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.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
• Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
• Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
• To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

RED VELVET CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. In a small bowl, mix vinegar and baking soda. (Enjoy the fizz show.) Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. To make the frosting, cream the butter, cream cheese, and vanilla until smooth. Add the powdered sugar a bit at a time and beat until creamy. Add the milk to obtain the proper consistency. Frost oh-so-generously with cream cheese frosting.

RED VELVET PEPPERMINT CAKE RECIPE - (4.4/5)

Steps:

• 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 cake pans. 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. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours. *1 3/4 cups yellow cake mix may be substituted Note: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color. If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing. Peppermint cream cheese frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended. *2 teaspoons vanilla extract may be substituted. For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.

KARDEA'S PEPPERMINT RED VELVET CHEESECAKE

Steps:

• For the cake: Line a 10-inch springform pan with a circle of parchment paper and spray with nonstick cooking spray. Preheat the oven and follow the box instructions for preparing cake. Pour the batter in the pan. Bake until a toothpick inserted in the center of the cake comes out dry, about 35 minutes. Set aside and let cool while you make the filling. Reduce the oven temperature to 325 degrees F.
• For the filling: Meanwhile, mix the cream cheese, granulated sugar, sour cream and cornstarch in a stand mixer fitted with the paddle attachment on medium-low speed until well blended, about 2 minutes. Turn to low speed, then add the eggs one at a time, scraping down the sides of the bowl as needed. Turn to medium and mix until well blended, then add the peppermint and vanilla extracts and mix until incorporated, about another minute. Set aside.
• Bring a kettle of water to a boil. Remove the collar of the springform pan and trim the domed top off the cake using a serrated knife. Crumble and reserve the scraps for later use. Lock the collar back in place and wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in during baking. Using a spoon, gently break up the top half of the cake into small-to-medium pieces right in the pan. Pour the filling over the cake pieces in the pan. Using a spoon, slowly mix the cake pieces into the filling for a marbled look.
• Place the springform pan in a roasting pan; transfer to the oven. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cake is pale yellow and jiggles slightly in the center, about 1 hour 10 minutes. Let cool in the oven with the door open for 1 hour. Cover and refrigerate overnight.
• Remove the collar from the springform pan, using a hot wet towel to warm the sides up to help release the cake if necessary. Return the cake to the refrigerator while you make your frosting.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer on high speed until smooth and creamy. Add the vanilla, salt and 3 cups confectioners' sugar, and beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup confectioners' sugar. Transfer to a piping bag fitted with a large star tip.
• Pipe the frosting on top of the cake, then drizzle with chocolate sauce and decorate with chocolates, Christmas candies and the reserved crumbled cake.