Cooling peppermint perfectly compliments rich red velvet, and a generous portion of fluffy frosting makes this cake especially decadent.
Candy Cane Red Velvet Swirl Cake
Serves: 1 (8x4-inch) cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 cup whole buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup unsalted butter, melted
- 1½ teaspoons unsweetened cocoa powder
- 1 teaspoon red liquid food coloring
- Peppermint Frosting (recipe follows)
- Garnish: crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350°. Lightly spray an 8x4-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; make a well in center.
- In a medium bowl, whisk together buttermilk, egg, and extracts; add buttermilk mixture to flour mixture. Add melted butter, and stir just until dry ingredients are moistened.
- In a small bowl, combine 1 cup batter, cocoa, and food coloring; stir until well combined.
- Spoon half of white batter by tablespoonfuls into prepared pan. Spoon half of red batter by tablespoonfuls over white batter. Repeat layers once with remaining batters. Using a knife, swirl batters together. Tap pan on a kitchen towel-lined counter twice to release air bubbles.
- Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Peppermint Frosting on top of cooled cake. Garnish with candy, if desired.
Peppermint Frosting
Serves: about 1 cup
Ingredients
- 3 tablespoons unsalted butter, softened
- 3 tablespoons cream cheese, softened
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon peppermint extract
- 1⁄8 teaspoon kosher salt
- 2 1⁄4 cups confectioners’ sugar
- 2 teaspoons whole milk
Instructions
- In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Beat in extracts and salt. Gradually add confectioners’ sugar and milk, beating until fluffy and stopping to scrape sides of bowl.
