Marbled Red Velvet Peppermint Cake
We added a holiday twist to the traditional red velvet cake with cream cheese icing by adding a hint of peppermint to the icing and marbling in white cake with the red velvet. This cake features a gorgeous presentation with a rich, festive taste.
Make This Recipe
Ingredients
Cake:
1 Package White Cake Mix
3 Eggland's Best 100% Egg Whites
1 1/3 Cups Buttermilk
2 Tbsp Vegetable Oil
1 Package Yellow Cake Mix
1/2 Cup Buttermilk
1 Eggland's Best Egg, large
1 1/2 Tbsp Cocoa
1/2 tsp Baking Soda
2 Tbsp Red Food Color
1 tsp Apple Cider Vinegar
Icing Ingredients:
1 Bag Powdered Sugar
1 Stick Softened Butter
8 oz Softened Cream Cheese
1 tsp Vanilla
1 tsp Peppermint Extract
1 c. Half & Half
Candy Canes for Garnish
Preparation
- Beat the first 4 ingredients as the cake package instructs.
- Beat yellow cake mix and the next 6 ingredients as the package instructs.
- Spoon red batter and white batter into 3 greased and floured 9-inch cake pans.
- Swirl batter with a knife to create the marbled effect.
- Bake at 350°F for 25 minutes.
- Cool on wire racks for 10 minutes before removing cakes from their pans.
- Place cakes back on wire racks and cool COMPLETELY before icing.
- Prepare the icing by mixing all ingredients except the Half & Half. Add the Half & Half to the icing a tablespoon at a time until the icing is a consistency that will spread easily enough to not hurt the cakes, but thick enough to not run.
- Use the candy canes to garnish the cake as desired!
Recipe Notes: You may use store-bought cream cheese icing if you like!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 764 |
| Fat | 36.2g |
| Saturated Fat | 17.9g |
| Cholesterol | 85mg |
| Sodium | 878mg |
| Carbohydrates | 103.3g |
| Dietary Fiber | 1.1g |
| Protein | 10g |