Red Velvet Cake with Peppermint Buttercream

A red velvet cake only gets better when topped with a dreamy buttercream and a hint of peppermint.

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Red Velvet Cake with Peppermint Buttercream

2016-12-09 02:32:16

Makes 1 (9-inch) cake

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Ingredients

1. 2 1/2 cups all-purpose flour
2. 1/4 cup unsweetened cocoa powder
3. 1 1/2 teaspoons baking soda
4. 1 teaspoon salt
5. 1 1/2 cups granulated sugar
6. 1 1/4 cups vegetable oil
7. 3 large eggs
8. 1 (1-ounce) bottle liquid red food coloring
9. 1 cup whole buttermilk
10. 2 teaspoons distilled white vinegar
11. 1 teaspoon vanilla extract
12. Peppermint Buttercream (recipe follows)
13. 2⁄3 cup crushed peppermint candies, divided
14. Garnish: crushed peppermint candies, sanding sugar

Instructions

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
2. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat granulated sugar and oil with a mixer at medium-high speed until well combined. Add eggs, one at a time, beating well after each addition. Stir in food coloring.
3. Gradually add flour mixture to oil mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vinegar and vanilla. Pour batter into prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, 17 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Spread 1 cup Peppermint Buttercream onto one cake layer. Sprinkle with 1/3 cup crushed peppermints. Top with another cake layer; spread with 1 cup Peppermint Buttercream, and sprinkle with remaining 1/3 cup crushed peppermints. Top with remaining cake layer, and spread remaining buttercream on top and sides of cake. Garnish with crushed peppermints and sanding sugar, if desired. Cover and refrigerate for up to 3 days.

Paula Deen Magazine https://pauladeenmagazine.com/

From Paula Deen’s Holiday Baking 2016

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