Peppermint Red Velvet Cake Recipe

Red Velvet Cake:

1. Preheat oven to 350°F and spray three 8-inch cake pans with Baker’s Joy® baking spray.
2. To make the cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, buttermilk, eggs, vanilla, and vinegar. Using an electric mixer, mix on low speed until all ingredients are incorporated. Add food coloring and mix again.
4. Divide batter evenly among the prepared cake pans and bake for 22 to 25 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
5. Let cakes cool in pans for 10 to 15 minutes, then transfer to a wire rack to cool completely, about 4 hours.

Peppermint Cream Cheese Frosting:

1. In the bowl of a stand mixer, add cream cheese, butter, and shortening. Beat on medium speed until smooth and creamy.
2. Add peppermint extract, cream, and half of the powdered sugar. Mix on low speed until mostly combined, then medium-high speed until completely combined.
3. Repeat with the rest of the powdered sugar.

Assembly:

1. When the cakes are cool, use a serrated knife to remove the domed tops and create even layers. Place one cake layer on a cake stand or cake plate; spread a layer of frosting on top. Repeat with the second and third cake layers.
2. Cover the cake in a thin crumb coat to seal in any red velvet crumbs.
3. Refrigerate cake for 20 to 30 minutes. (Place frosting back in the fridge too.)
4. When the crumb coat is firm, spread remaining frosting around the outside
5. of the cake and over the top. There should be enough frosting to pipe decorations around the top as well. Garnish with peppermints and small pieces of rosemary to look like Christmas trees.
6. Store cake loosely covered in the refrigerator.