Layered Red Velvet Cake: A Festive Treat with Peppermint Crunch

 

 

Layered Red Velvet Cake: A Festive Treat with Peppermint Crunch

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon unsweetened cocoa powder

1 ½ cups buttermilk

1 cup vegetable oil

2 large eggs

1 teaspoon white vinegar

2 teaspoons vanilla extract

Red food coloring (optional, for the vibrant red hue)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

4 tablespoons milk or heavy cream

1 teaspoon peppermint extract (optional)

For the Topping:

Crushed peppermint candies or candy canes

Small edible festive sprinkles (optional)

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In a separate bowl, mix the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until combined and smooth.

Divide the batter evenly among the prepared cake pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating well after each addition.

Mix in the vanilla extract, peppermint extract (if using), and milk or heavy cream until the frosting reaches your desired consistency.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.

Repeat with the remaining layers, frosting the top and sides of the cake.

Decorate the Cake:

Sprinkle the top with crushed peppermint candies or candy canes for a festive look.

Add a swirl design around the top edge using a piping bag and frosting.

Scatter small edible festive sprinkles over the crushed peppermint for added color and texture.

Decoration Tips:

For a clean presentation, use a cake scraper to smooth the frosting on the sides.

Place the cake on a white or neutral-toned plate to highlight the vibrant red and festive toppings.

Create a layered effect on top by adding a small pile of crushed peppermint candies in the center and surrounding it with sprinkles.

Happy Baking