I Am Baker

Red Velvet Cake with Peppermint Whipped Cream

This cake is basically a wintery version of my Chocolate Pumpkin Cake.  I have been wanting to do another version of that cake for a year now, and this seemed like the perfect way to do it.

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

Other than the flavors, I did a couple things different with this cake.

First I baked two full red velvet cake recipes.  Each entire recipe went into one 8×8 pan.  (Make sure the batter does not fill the pan more than half way.)

Also, I did not level my cakes.  This was not a good idea!  I highly recommend that you make sure your cakes are leveled to the same height.

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

Bake two red velvet cakes in square pans.

Prepare Milk Chocolate Ganache.

Prepare Peppermint Whipped Cream.

You will also use straws, and offset spatula, a piping bag and 1M tip.

 

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

 

To assemble this cake place your first red velvet layer on the cake stand.  Cover in about 3/4 cup of chocolate ganache.  I love the look of letting it spill over the sides, but you can do whatever you prefer at this step.  Place other red velvet cake on flat surface and cover with about 3/4 cup of ganache.  Set aside.

Cut a straw into four equal sections.  Place the straws into the cake.  I make sure the straws are at least 1-inch in from each side and in each corner.  The homemade whipped cream is not sturdy enough to hold the weight of the top layer of cake on its own, that is why I add the straws.  Just be sure to tell your family when you cut into the cake.

Cover cake in about 1 1/2 cups of peppermint whipped cream.  I level the whipped cream to the height of the straws with an offset spatula.

Take other red velvet cake and center it on top of the cake on your cake stand.

Using a 1M tip, pipe out nine fancy swirls at least 2 inches high.  Cover in red and chocolate sprinkles.

I would recommend serving right away, but cake will keep for one day in the fridge.

Red Velvet Cake Covered in Rich Chocolate Ganache and Topped with Peppermint Whipped Cream #cake #Christmas

The Peppermint Whipped Cream is amazing.  It’s subtle, not overpowering.  Light.  Refreshing.

Such a perfect compliment to the rich Red Velvet and chocolate ganache!

I can’t recommend this cake enough.  It is seriously the PERFECT cake for any holiday celebration!

Comments

  1. says

    ok Amanda, not only are the flavors fabulous……but the decorating is so simple yet elegant! I think I see this cake in my near future!…….and it’s going to take a trip to my belly! ;)

  2. says

    Omg, I love this cake! Red velvet is my favorite, but I love those huge layers and all the peppermint whipped cream! Love the swirls on top and the ganache too. Definitely perfect for the holidays! :)

  3. Martha T says

    This cake sounds (and looks) amazing, but I’m trying to figure out the structure. How do the straws hold the top layer up without poking into it?

  4. donna harris says

    I love Red Velvet Cake! I’m going to make this cake with the Peppermint Whipped Cream Frosting. Also I love Whipped Frosting! Both are favorite so I know I’ll the cake. Thank you for posting this wonderful cake!

  5. Patty Smith says

    This sounds delicious and looks fabulous. I have a question about preparation: how long do I cook the full red velvet cake recipe in one 8 x 8 pan and at what temperature? Can I cook the two cakes at one time? Thanks!

  6. Lane says

    YAY!!! The pumpkin cake was the hit at Thanksgiving, and my 12 year old daughter said, “Mom, you know what would be really good – chocolate and PEPPERMINT”!!! Thanks for sharing! I hate to invent something that has already been perfected and published :)

    For the pumpkin, I didn’t bother with the straws structure, but I was worried about the whipped cream since i had to transport the cake to my aunt’s prior to the meal. I searched the webs for ways to stabilize whipped cream and ended up using a method with a teeny bit of unflavored gelatin in the whipping cream. (1/4 t dissolved in minimal water; cool slightly then add to cream before whipping) May not have needed it, but I will say the leftovers were sturdy and didn’t ooze for the 2 more days we had some remaining in the fridge.

    Thank you for a beautiful cake – not too difficult, but 100x the WOW factor (I love that combo!)

  7. Shannon says

    I made this Saturday and it was a hit with my girlfriends! I was out of peppermint extract, (thought I had some!), so I just used vanilla and then sprinkled the whipped cream with the crushed Andes peppermint candies. I can’t wait to try the chocolate version!

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