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Red Velvet Cake with Peppermint Whipped Cream!

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.

Course Dessert
Cuisine American
Keyword Red Velvet Cake with Peppermint Whipped Cream
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Jen

Ingredients

  • 3 1/3 c cake flour not self-rising
  • 1 1/2 tsp. cider vinegar
  • 1 1/2 c 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 c sugar
  • 3/4 c 1 1/2 sticks unsalted butter, softened
  • 1 1/2 tsp. baking soda

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
  3. 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.

  4. Add the eggs, one at a time,beating well after each addition.
  5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  6. 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.

  7. 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.

  8. Divide the batter among the prepared pans.
  9. 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.