Tender red velvet cake layers have been smothered in a not-too-sweet peppermint white chocolate buttercream. Finish off this whimsical look with swirly frosting, piped details, and extra sprinkles!
I don’t have much to say about this cake, except that you should definitely make it ASAP! We are down to the final days before Christmas, and if you have yet to finalized your holiday menu, then I strongly encourage you to add this cutie to your list. Unapologetically whimsical, swirly, and pink, this cake is full of joy and Christmas magic! And if I can’t personally share a slice will you all, then please accept this virtual attempt to spread holiday cheer to all you cake lovers and dessert aficionados.
This week is usually spent baking cookies with my mom and wrapping last-minute gifts (side note- I LOVE wrapping presents), but things have definitely changed these past couple year. We won’t be flying out to California until the 24th, so this week leaves me with plenty of time to reflect and get homesick. I’ll try to focus on the former…. It’s just the little guy and me at home (with the hubs at work everyday). The weather is an absolute mess (yesterday’s gorgeous snow turned to slush) and all of Everett’s regular activities are on hold until after the New Year. In the meantime, we will try to fill our days with cookie-making, coloring, and lots of snuggles.
But back to this cake. I designed it with my little one in mind. Seeing Christmas through his innocent eyes this year has been pure magic. He still is a bit behind in the language department, but “Sansa” has become his new favorite thing to shout out (either he loves the idea of Santa or can’t wait until Game of Thrones returns, lol). So while you might find yourself trying to dig out from under a pile stress, chaos, wrapping paper, and sugar comas these next few days (me included), try to remember this is a season for love and ultimately FUN!
Here’s a bit more of what I have to say about this cake that I made for The Cake Blog:
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“I can’t think of anything more fun than this Peppermint Red Velvet Cake. Bright red cake layers alternate with white chocolate peppermint buttercream filling to create festive candy cane striped slices. While I understand that red velvet can sometimes be “controversial,” I officially give you permission to skip the red food coloring or use a natural version, if you’d like. Either way, this cake is slightly tangy, has a hint of cocoa, and is extremely moist and fluffy. Using a mix of both butter (for flavor) and oil (for texture) keeps the layers extra tender and, well, velvety! Peppermint can be quite strong, but the white chocolate keeps it mellow and oh so delightful. For added fun and a bit of whimsy, swirl in some pink dye as you frost the cake and add a generous sprinkle of sugar pearls and sanding sugar to finish!”
Head on over The Cake Blog for the full recipe!
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