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. Rich, chocolatey red velvet cake with the perfectly minted whipped topping… and then more chocolate of course!
How to Make a Red Velvet Cake with Peppermint Whipped Cream
First I baked two full red velvet cake recipes. Each entire recipe went into one 9×9 pan. (Make sure the batter does not fill the pan more than halfway.) Two cake recipes, two pans.
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. You can see how high the bottom layer is and making sure it is level before stacking is very important.
Bake two red velvet cakes in square pans. (recipe below)
Prepare Milk Chocolate Ganache.
Prepare Peppermint Whipped Cream.
You will also use straws, and offset spatula, a piping bag and 1M tip.
How to Assemble Red Velvet Cake with Peppermint Whipped Cream
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 a 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 the cake will keep for one day in the fridge.
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!
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.
- 3 1/3 cups cake flour, not self-rising
- 1 1/2 tsp. cider vinegar
- 1 1/2 cup buttermilk
- 1 1/2 tsp. salt
- 1 1/2 tsp. vanilla extract
- 3 tbsp. unsweetened cocoa
- 1 oz bottle McCormick® red food coloring
- 3 large eggs, at room temperature
- 2 1/4 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 tsp. baking soda
Preheat oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
Add the eggs, one at a time,beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans.
Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.