Santa's Favorite Cake Recipe -
Santa's Favorite Cake Recipe

Santa's Favorite Cake

Recipe by  

"This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer cake Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    2 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  2. 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.
  3. Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
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 directions 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!

Most Helpful Critical Review
Feb 01, 2010

Frosting was excellent, cake was blah. I will make this frosting again for other cakes. I will never make the cake recipe again. The box by it's self would have been better. The frosting would be delish on a devils food cake.

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 that 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.

Jan 02, 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 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.

Jun 21, 2003

This makes a really festive teaspoon of peppermint extract goes a long way. Taste it before you add the second.

Dec 25, 2004

I got so many compliments on this cake when I served it at my Christmas party. I even had people asking me for the recipe. The only changes I made was that I used butter instead of margarine (I prefer eating real food, not chemicals) and I used one teaspoon of peppermint extract. Two teaspoons would have been way too much. I will definately be making this every Christmas from now on. It is truely the best Christmas cake I have ever had.

Dec 27, 2004

This was good. I took the advice of others and used only 1/2 the yellow cake mix and 1 1/2 tsp. of peppermint extract. It was still too much peppermint. I will use 1/2 tsp. next time. Also, I crushed candy canes to put on top, which looked great but got yucky and soggy after the first day. So if you're going to do that, I'd recommend making sure the whole thing gets eaten immediately!

Jan 16, 2004

A number of reviews mentioned it was sort of dry, so I added an extra T. of oil to the white cake recipe. It takes a little longer to bake, but was nice and moist. Also, make sure you have fresh, quality peppermint extract to avoid that bitter taste.


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  • Calories
  • 810 kcal
  • 40%
  • Carbohydrates
  • 126.9 g
  • 41%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 711 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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