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
  1. Preheat oven to 350°. Lightly spray an 8x4-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; make a well in center.
  3. 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.
  4. In a small bowl, combine 1 cup batter, cocoa, and food coloring; stir until well combined.
  5. 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.
  6. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/candy-cane-red-velvet-swirl-cake/