Red Velvet Cake with Peppermint White Chocolate Frosting


This cake tastes like Christmas. The light and airy frosting is the perfect complement to the smooth and velvety cake! This cake is will be a hit at any Christmas party!

Christmas is coming soon! I am so so soooooooooo excited! There is just a little bit of snow here in Minnesota, but it is defiantly enough to get me in the Christmas spirit! A couple of nights ago I was driving back from work and many of the houses had pretty Christmas lights decorating the outside of the houses, trees lit up in the windows, and snowmen in the yards. This time of year is seriously magical. Although I have to admit… I am a bit stressed about the Christmas presents I still have to get for my family! Shipping can take a LONG time at this time of year! At least I have some leftover red velvet cake to eat while I am stressing about what presents to buy. 😉

Speaking of this cake… It is amazing! If Christmas were a dessert it would totally be this cake. I mean can you get any more Christmasy than red velvet and peppermint?! Just a few notes about the cake. First, in order to make the cake red, you would need a lot of food coloring. Therefore, I decided to just keep my cake as is. Also, this cake stays good in the fridge for up to 4 days, but it may be a bit crumbly when you go to slice it. Other than that, it is pretty straight forward. Get ready to taste some Christmas!

Red Velvet Cake with Peppermint White Chocolate Frosting

For the cake:
2 1/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup canola oil
2 eggs
2 tablespoons unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
3/4 cup + 2 tablespoons buttermilk
1 tablespoon distilled white vinegar

For the frosting:
2 sticks unsalted butter, softened
2 cups powdered sugar
6 ounces white chocolate, melted
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1/8 teaspoon salt

1) Preheat oven to 350 degrees. Grease two 9 inch cake pans (or three 8 inch cake pans) with baking spray and set aside.
2) In a medium bowl, whisk together cake flour, baking soda, and salt. Set aside.
3) Using an electric or handheld mixer, beat butter and sugar on medium high-speed until light and fluffy. Add oil and mix until combined.
4) One at a time, add eggs, mixing well after each addition. Mix in cocoa powder and vanilla.
5) With the mixer on low, add half of the dry ingredients, followed by the buttermilk and vinegar, and finally the other half of the dry ingredients. Mix until just combined.
6) Divide batter evenly among the pans and bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
7) Allow cakes to cool in the pans on a wire rack for 10-15 minutes. Remove cakes from pans and cool completely.
8) After the cake has cooled, make the frosting. Using a handheld or electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add powdered sugar and beat for another 3-4 minutes. With the mixer running on low, beat in white chocolate. Finally, beat is heavy cream, vanilla, peppermint extract, and salt.
9) Decorate cake as desired and serve! Cake stays good covered for up to 2 days at room temperature, or 4 days in the fridge.

Cake recipe from The Cake Blog via Tessa Huff and frosting recipe adapted from Mel’s Kitchen Cafe


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