Red Velvet Peppermint Cake Recipes

RED VELVET PEPPERMINT THUMBPRINTS

Red Velvet Peppermint Thumbprints image

Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
4 teaspoons red food coloring
1 teaspoon peppermint extract
2-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 cups white baking chips
2 teaspoons canola oil
1/4 cup crushed peppermint candies

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.

Nutrition Facts : Calories 118 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

RED VELVET PEPPERMINT CAKE RECIPE - (4.4/5)

Red Velvet Peppermint Cake Recipe - (4.4/5) image

Provided by á-2469

Number Of Ingredients 16

Ingredients

PEPPERMINT CREAM CHEESE FROSTING:
1 (18 1/4-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) 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
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract

Steps:

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 greased and floured 9-inch round cake pans. Swirl batter gently with a knife. Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks. 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. *1 3/4 cups yellow cake mix may be substituted Note: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color. If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing. Peppermint cream cheese frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended. *2 teaspoons vanilla extract may be substituted. For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.

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