Tuesday, December 14, 2010

Red Velvet for the Holidays

My friend, Kate, (also known as my brother's girlfriend) asked me to make something she could bring to her work holiday party.  At first she wasn't sure what she wanted, and I think initially I overwhelmed her with possible options.  After reviewing the other submissions, we decided a cake would be the best bet, and I thought a red velvet cake with white frosting would look especially festive.  Add some mint flavoring and top it with crushed peppermint and then it is holiday party-ready...

What are your favorite holiday party treats?

Minty Red Velvet Cake with Best Ever White Frosting
Makes 8-inch two-layer cake
Modified from Pastry Queen Christmas

1/4 cup red food coloring
4 Tbsp cocoa
1 cup butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda
2 tsp vanilla extract
1 tsp peppermint extract
1 cup buttermilk
1 cup sour cream
1 Tbsp distilled white vinegar

Preheat the oven to 350 degrees F.  Grease and flour two 8-inch round pans.

In a small bowl, blend red food coloring and cocoa into a creamy paste.  Set aside.

Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy.

Add the eggs, one at a time, beating after each addition.

Then, add cocoa paste, and beat again at medium for about 4 minutes.

In a medium bowl, sift together flours, salt, and baking soda.

Pour buttermilk into your measuring cup and add extracts.

Starting and ending with flour, alternate between flour mixture and milk, add to the creamed butter and sugar.  Beat on medium speed after each addition only until ingredients are combined.

Next, add sour cream and vinegar and beat on low speed until combined.

Divide batter between greased and floured cake pans.  Bake for 35 to 45 minutes, or until cakes feel firm to the touch and a tester comes out clean.  Be careful not to overbake or the cakes will be dry.

Remove from oven and let cool for 5 to 10 minutes in the pans, then turn out onto wire rack to finish cooling.

Let cool completely before frosting.

Best Ever White Frosting

3 egg whites
3/4 cup white sugar
3/4 cup light corn syrup
1 Tbsp water
1 tsp vanilla

Put all ingredients in a double boiler.  Start beating the ingredients with your electric beater at the same time you turn on the burner.

Beat until the frosting stands in stiff, glossy peaks.  This varies in time, as some eggs whip faster than others.

The frosting will come out shiny and fluffy with a consistency like marshmallow.  Spread on the cake with an offset spatula.

Happy Holidays!


  1. Wow... I'm taking this recipe home with me and will try it on the family.

    I hope you have a lovely holiday season with lots of love and, of course, great food.

  2. Love Red Velvet! Your cake looks beautiful!

  3. I have never seen mint in a red velvet cake! Sounds delicious thought, something I will have to try :)!