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Santa's Favorite Cake
Santa's Favorite Cake
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
130 minutes
Red velvet cake with peppermint twist and decadent peppermint cream cheese frosting.
Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 3 egg whites
  • 1.3333300352097 cups buttermilk
  • 2 tablespoons vegetable oil
  • 1 (9 ounce) package yellow cake mix
  • 0.5 cup buttermilk
  • 1.5 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 1 teaspoon cider vinegar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup margarine, softened
  • 2 (16 ounce) packages confectioners' sugar
  • 2 teaspoons peppermint extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour three 9-inch round cake pans.
  • In a large bowl, mix white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil with an electric mixer on high speed for 2 minutes. In another bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Beat with an electric mixer on high speed for 2 minutes.
  • Layer the white batter and red batter in the cake pans, then gently swirl the two batters together with a knife to achieve a marbled look.
  • Bake in a preheated oven for 22 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Allow to cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.
  • Combine cream cheese and margarine in a large bowl, mixing until smooth. Gradually add sugar until fully incorporated and smooth. Stir in peppermint extract. Use the peppermint cream cheese frosting to sandwich between cake layers, and to frost the top and sides of the cake.

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