Peppermint Red Velvet Cake

Ingredients

For the Red Velvet Cake:

• 2 ¼ cups cake flour
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ¼ cup canola oil
• 2 large eggs
• 2 tablespoons unsweetened natural cocoa powder
• 1 teaspoon vanilla extract
• red food coloring (optional)
• ¾ cup + 2 tablespoons buttermilk
• 1 tablespoon distilled white vinegar

For the White Chocolate Peppermint Buttercream:

• 5 large egg whites
• 1 ⅔ cups granulated sugar
• 2 ½ cups unsalted butter, cubed, softened
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract, or to taste
• 5 ounces white chocolate, melted and cooled

For the Assembly:

• pink food coloring
• white sugar pearls or crushed peppermint and/or sanding sugar

Instructions

For the Red Velvet Cake:

1. Preheat the oven to 350 degrees Fahrenheit. Set aside three 8-inch round cake pans that have been greased and floured.
2. Combine the cake flour, baking soda, baking powder, and salt in a sifter. Remove from the equation.
3. Combine the butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Mix in the oil until everything is well mixed.
4. Add the eggs one at a time to the mixer on low speed. Combine the cocoa powder, vanilla, and red food coloring in a mixing bowl. Scrape down the bowl and turn off the mixer.
5. Add half of the dry ingredients to the mixer on low, then the buttermilk and vinegar. Mix in the second half of the dry ingredients until everything is well blended.
6. Bake for 23 to 28 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool for 10 to 15 minutes on a wire rack before removing the cakes from the pans to complete cooling.

For the White Chocolate Peppermint Buttercream:

1. In the bowl of an electric mixer, combine the egg whites and sugar. Whisk until everything is well blended.
2. To make a double-boiler, place the mixing bowl over a pan of boiling water. Heat the egg mixture, whisking frequently, until it reaches 160 degrees on a candy thermometer. Return the bowl to the stand mixer with caution.
3. Whip the egg white mixture on high for 8 to 10 minutes, or until the outside of the mixing bowl has returned to room temperature and the egg whites are frothy, glossy, and retain a stiff peak, using the whisk attachment.
4. Toggle the paddle attachment on. Slowly add cubed butter to the mixer on low speed and mix until fully integrated.
5. Peppermint and vanilla extract should be added at this point. Whip on medium for 3 to 5 minutes, or until silky and smooth. It’s possible that the buttercream will seem curdled or soupy. Continue to mix until the mixture is entirely smooth.
6. Mix in the melted chocolate until it is completely smooth.

For the Assembly:

1. After the cakes have cooled, use a broad serrated knife to trim the tops as needed. Place the bottom layer of cake on a serving platter or cake board. With an offset spatula, spread roughly 1 cup of buttercream on the cake. Replace the top layer of cake and continue the process. Buttercream the cake and dust it with crumbs.
2. A tiny part of the buttercream (approximately 12 cup) should be set aside and tinted pink. Swirl chunks of pink buttercream onto the frosted cake with an offset spatula to give it a rustic feel. Using an open star tip, pipe any leftover buttercream around the top of the cake. Finish with sanding sugar and/or white sugar pearls or crushed peppermint.

Notes

• If you’re using red food coloring, put it in before the dry ingredients (start with a teaspoon or two, depending on type of food coloring). If you think the batter needs a little more color after you’ve mixed in the dry ingredients, add a little more, but don’t overmix the batter.
• It’s best to serve the buttercream at room temperature so it’s silky smooth.
• The cake can be served at room temperature if served the same day it is baked. Refrigerate leftovers in an airtight container.

Source: The Cake Blog

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