Peppermint Red Velvet Cake

Name: Peppermint Red Velvet Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 4 teaspoons baking cocoa; 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters butter, softened; 237 milliliters buttermilk; 591 milliliters cake flour; 473 milliliters confectioners sugar; 454 grams packages each) cream cheese, softened; 2 eggs; 28 grams bottle food coloring, optional; 31 peppermint candies; 2 teaspoons peppermint extract; 1 teaspoons salt; 118 milliliters sour cream; 355 milliliters sugar; 1 teaspoon white vinegar

Peppermint Red Velvet Cake takes roughly 45 minutes from beginning to end. This dessert has 565 calories, 7g of protein, and 24g of fat per serving. This recipe serves 12. This recipe from Taste of Home requires baking cocoa, confectioners' sugar, eggs, and cream cheese. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring and vinegar.

Ingredients you will need

Food Color

Sour Cream

Vinegar

Egg

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.

Ingredients you will need

Baking Soda

Cocoa Powder

Buttermilk

All Purpose Flour

Salt

Transfer to two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Extract

Butter

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.

Ingredients you will need

Frosting

Spread

Equipment

Ingredients

Servings:

4teaspoons

baking cocoa 1teaspoon

baking powder 1teaspoon

baking soda 118milliliters

butter, softened 237milliliters

buttermilk 591milliliters

cake flour 473milliliters

confectioners' sugar 454grams

packages each) cream cheese, softened 2

eggs 28grams

bottle food coloring, optional 31

peppermint candies 2teaspoons

peppermint extract 1teaspoons

salt 118milliliters

sour cream 355milliliters

sugar 1teaspoon

white vinegar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Red Velvet Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.