Can I make this cake in advance?

Absolutely! The cake layers can be baked and frozen up to 2 months in advance. Just be sure to wrap them tightly in plastic wrap before freezing. You can also make the peppermint buttercream and store it in the refrigerator for up to 5 days. When you're ready to assemble, simply thaw the cake layers, make the glaze, and put it all together.

How do I get the cake layers so moist and tender?

The secret to this velvet crumb is in the buttermilk. The acidity in the buttermilk helps to tenderize the gluten in the flour, resulting in a soft, moist cake. Be sure not to overmix the batter, as that can lead to a tough, dense texture.

Can I use a different type of frosting?

Absolutely! While the peppermint buttercream is a classic pairing, you can certainly switch things up. A rich chocolate ganache or a fluffy whipped cream would also be delicious. Just be sure to adjust the flavors accordingly, like adding a touch of peppermint extract to the whipped cream.

How do I get a smooth, glossy glaze?

The key to a beautifully glossy glaze is to use just the right amount of liquid. Start with a small amount of milk or cream, then gradually add more until you reach a pourable, but not too thin, consistency. Whisking the glaze vigorously also helps to create that shiny finish.

Can I make this cake dairy-free?

Yes, you can easily adapt this recipe to be dairy-free. For the cake, use non-dairy milk, like almond or oat milk, instead of buttermilk. And for the buttercream, substitute vegan butter or a high-quality coconut oil. Just be sure to adjust the amount of liquid to achieve the right consistency.

Velvet Peppermint Layer Cake

Name: Decadent Velvet Peppermint Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: – 2 ½ cups all-purpose flour; – 1 ½ cups granulated sugar; – 1 tsp baking soda; – 1 tsp salt; – 1 cup vegetable oil; – 1 cup buttermilk, at room temperature; – 2 large eggs, at room temperature; – 2 tbsp red food coloring; – 1 tsp vanilla extract; – 1 tsp peppermint extract; – 1 cup unsalted butter, softened; – 4 cups powdered sugar; – 2 tsp peppermint extract (for frosting); – 4 tbsp heavy cream; – Crushed peppermint candies (for garnish)

Decadent Velvet Peppermint Layer Cake

Print Recipe

This Velvet Peppermint Layer Cake is a festive treat perfect for holiday celebrations. With its rich red velvet layers and refreshing peppermint frosting, it’s a delightful combination of flavors and textures.

Author: Casey Morgan
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings
Category: 🍰 Cake Recipes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

– 2 ½ cups all-purpose flour

– 1 ½ cups granulated sugar

– 1 tsp baking soda

– 1 tsp salt

– 1 cup vegetable oil

– 1 cup buttermilk, at room temperature

– 2 large eggs, at room temperature

– 2 tbsp red food coloring

– 1 tsp vanilla extract

– 1 tsp peppermint extract

– 1 cup unsalted butter, softened

– 4 cups powdered sugar

– 2 tsp peppermint extract (for frosting)

– 4 tbsp heavy cream

– Crushed peppermint candies (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. In a large bowl, mix together the flour, sugar, baking soda, and salt.

3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and peppermint extract.

4. Combine the wet and dry ingredients until just mixed.

5. Divide the batter evenly among the three prepared pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

7. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.

8. Add the peppermint extract and heavy cream to the frosting and beat until fluffy.

9. Once the cakes are completely cooled, frost the top of one layer, add the second layer and frost again. Repeat with the third layer.

10. Decorate the top with crushed peppermint candies and serve.

Notes

– Ensure all ingredients are at room temperature for best results.

– The cake can be made a day in advance; just store it in an airtight container.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: cake, peppermint, holiday

Find it online: https://dailycake.net/velvet-peppermint-layer-cake/