RED VELVET PEPPERMINT CHRISTMAS CAKE

By serena On December 26, 2011 · Leave a Comment

PHOTO AND RECIPE Submitted by Tammy Reynolds-Rice

Red Velvet Peppermint Christmas Cake

1 box white cake mix
3 egg whites
2 T oil
1 box yellow cake mix
1/2 c buttermilk
1 large egg
1 1/2 T cocoa
1/2 t baking soda
2 T liquid Red food coloring
1 t cidar vinegar

Peppermint cream cheese frosting or I use Fluffy White with a dash of peppermint flavoring added.

Garnish-6 Red and white pepermint candy canes (crushed) 12 green candy canes broken up, 12 round peppermint candies.

Beat first 4 ingredients together according to cake mix directions.

In seperate bowl beat together Yellow cake mix and the next 6 ingredients together.

Spoon red batter alternately with white batter into 3 greased and floured 9 inch round cakepans.

Swirl batter gently with a knife. DO NOT STIR.

Bake at 350 degrees for 22 to 25 mins or until toothpick inserted in center comes out clean.

Cool in pans on wire rack for 10 mins then remove from pans and cool completely on wire racks.

Spread frosting between layers and stack. Then finish frosting entire cake. Garnish with crushed and broken candy canes and round candies.

Do NOT Refrigerate after granishing or the candy with run.

- Tammy Reynolds-Rice This is one of my fav cakes!!
- Rosetta Sperring Ohhhhhhh, you’ve stolen my heart! BeAuTiFuL!!!
- Rosetta Sperring Tammdo you make these cakes? If so, your extremely talented!
- Rosetta Sperring Hey, Tammy, I almost called you a tomato! lol grrrrr type o’s! lol
- Tammy Reynolds-Rice This isn’t hard to make! I haven’t made the small trees but I think I will try this year. The rest of the garnish is just broken candy canes and round peppermint candies for the sides and crushed candy canes for the top . Your can make the trees with ice cream cones and icing and crushed candy canes for decorating.
- Rosetta Sperring I see the recipe used cake mixes, which makes it even easier. I love the red and white inside the cake. I’m sure I can make a cake like this, but not sure if it would be as pretty. Is this a photo of one you’ve made Tammy?
- Tammy Reynolds-Rice No it came with the recipe! But the cake when made looks just like this. I will take a pic on mine this year and post it. It is so easy using boxed cake mix and store bought frosting. My hubby loves the fluffy white frosting from Betty Crocker on Red Velvet Cake, so I always use it when making these and the other Red Velvet Cake.
- Tammy Reynolds-Rice ‎” of mine”
- Dawn Hughes-Weber I love the little trees…what a cute idea…
- Kathy McClurg Galford Beautiful!!
- Rosetta Sperring Tammy, can’t wait to see your cake! I usually use cream cheese icing on red velvet cake, but I also have a recipe I’ve used that uses a flour paste. Looking forward to your cake!
- Dawn Hughes-Weber Rosetta, what is a flour paste…I make homemade icing and I mix it with all sorts of things…like cream cheese and melted milk chocolate…oh, my it is delicious…: )
- Rosetta Sperring Dawn, I typed the recipe out in word but it won’t let me copy and paste so this time I’ll type it out here. I call it a paste because it looks like a paste. This (from what I know) is the original recipe for Red Velvet Cake, before the cream cheese version became popular. Here is the recipe, you may already have tried it.
- Rosetta Sperring Red Velvet Cake Icing
  
  1 cup whole milk
  5 Tablespoons all-purpose flour
  Pinch of salt
  1 cup butter (room temp)
  1 cup sugar
  1 teaspoon vanilla (real)
  
  Add milk to flour and salt in a small saucepan and cook on low for about 5 to 7 minutes. Cook until it’s thick, and looks like a paste. Set aside to cool completely. Meanwhile, cream butter and sugar until light and fluffy (a light yellow color), about 7 minutes. Add cooled flour and milk paste a little at a time. Beat until fluffy (about 5 minutes). Stir in vanilla.
- Rosetta Sperring The icing is not very sweet, just sweet enough. I like this icing, but I like the cream cheese version best.
- Dawn Hughes-Weber That sounds like a very old recipe…probably not many making icing like that anymore. I like the cream cheese version best too…for the cakes I make for people, like graduation, birthday and such, I have a buttercream version I make then I add cream cheese to it…so it is not as strong as regular cream cheese, but it keeps the buttercream from being overly sweet and sugary tasting…people love it. It is good on most any cake…one of my favorites is what I call my orange cream…maybe I should post that…hmmm…: )
- Rosetta Sperring It is pretty old Dawn, I’ve been making it for years…come to think of it, I’m pretty old! lol
  
  about an hour ago ·