I absolutely love red velvet cake and I feel like December is a good time to start making fun, Christmas cakes. I found this recipe a few years ago that isn’t like your traditional red velvet cake, instead it’s like a marble-red velvet cake and it is scrumptious. Another twist that I’ve put on this cake is adding peppermint extract to the cream cheese frosting and crushing peppermint candies and using them as a garnish. The recipe is as follows:
•1 package white cake mix
•3 egg whites
•1 1/3 cups buttermilk
•2 tablespoons vegetable oil
•1 package yellow cake mix
•1/2 cup buttermilk
•1 large egg
•1 1/2 tablespoons cocoa
•1/2 teaspoon baking soda
•2 tablespoons liquid red food coloring
•1 teaspoon cider vinegar
•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 prepared 9-inch round cakepans. Swirl batter gently with a knife.
•Bake at 350° for 22 to 25
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.