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Peppermint Red Velvet Cake

Whether for a special occasion or an afternoon baking project, this Peppermint Red Velvet Cake is the perfect sweet treat! If you don’t have a pastry bag to pipe the swirled icing pattern, use a plastic bag with the star tip placed at the bottom.


12 servings

Total Time

Prep Time


  • 1 (15.25 oz.) pkg. red velvet cake mix
  • 3 eggs
  • ½ cup oil
  • 1½ tsp. peppermint extract
  • 2½ cups butter, at room temp.
  • 5 cups confectioners’ sugar
  • ⅓ cup sour cream
  • 1 tsp. vanilla extract
  • Red concentrated food coloring
  • 4 candy canes, finely crushed


Heat oven to 350°F. Grease 2 (8") round cake pans. Prepare cake mix per package directions with eggs, oil, 1 cup water and 1⁄2 tsp. peppermint extract. Divide between pans. Bake until pick inserted in centers comes out clean, 25-30 min. Let cool 10 min. Transfer from pans to rack; let cool.

On medium speed, beat butter until fluffy. On low, gradually beat in sugar, then sour cream, vanilla and remaining peppermint extract. On medium-high, beat until fluffy, 2-3 min.; transfer 3⁄4 cup to bowl and tint red. Transfer red and 3⁄4 cup plain frosting to separate disposable pastry bags; snip 3⁄4" opening. Place bags inside larger pastry bag fitted with star tip; reserve. Trim top of cakes if domed. Place 1 cake on serving plate. Spread with 1 cup frosting. Top with remaining cake. Spread top and side with remaining frosting. Pipe rosettes on top with reserved frosting. Press candy along bottom edge of cake.

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