Santa's Favorite Cake

74 Reviews

Prep: 45 min
Cook: 25 min
Ready In: 2 hr 10 min

“This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting.” - by Debbie Rowe

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Metric US

Original recipe yields 1 - 3 layer cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

Nutrition

Amount Per Serving (12 total)

Calories
810 cal
40%

Fat
31.7 g
49%

Carbs
126.9 g
41%

Based on a 2,000 calorie diet

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Reviews (74)

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SHANA_WILSON

Dec. 18, 2002

"Okay, I thought this was a perfect recipe! I completely enjoyed it. I only have one tip. . . I had no clue that the red batter would be so thick! The recipe says to just bake according to directio..." See morens and being the novice cook that I am, I was worried that I needed to add the oil, water and etc. according to the box. But, I didn't. I worried until the knife slid effortlessly through the cake. So, for any beginning cooks out there--don't be alarmed by lumpy red batter! Merry Christmas!"

Andrea

Dec. 24, 2004

"My mom only made the peppermint frosting and put it on top of chocolate cupcakes. It was very, very good. I'm NOT a big fan of peppermint but I didn't think it was too minty at all. You need to know t..." See morehat the recipe calls for peppermint EXTRACT, not oil, which isn't supposed to be used for cooking (although it is edible). Peppermint OIL is much stronger than extract, which would explain the bitter taste. An all around great recipe for some delicious frosting."

jandtsmom

Jan. 2, 2004

"This is a very good cake, would be really nice to take to a Christmas party. I have to agree with the previous post, 1 teaspoon of peppermint oil is more then enough! I used the 2 called for, and it's..." See more so strong it's bitter. I made this for my mom's birthday, she loves peppermint, but even she agreed that it's to strong. I honestly don't know how you could eat it being that strong. It overpowers the whole cake. I'm hoping that in a day or so, it will mellow out."

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