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Santa's Favorite Cake
SUBMITTED BY:
Debbie Rowe
PHOTO BY:
etakily
"This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting."
RECIPE RATING:
Read Reviews
(51)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
25 Min
READY IN
2 Hrs 10 Min
Original recipe yield 1 - 3 layer cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar
1 (8 ounce) package cream cheese, softened
1 cup margarine, softened
2 (16 ounce) packages confectioners' sugar
2 teaspoons peppermint extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
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.
Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
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.
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
Reviewed on Jan. 2, 2004 by JOHNJRSMOM
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JOHNJRSMOM
Jan. 2, 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.
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9 users found this review helpful
This is a very good cake, would be really nice to take to a Christmas party. I have to agree...
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Reviewed on Dec. 18, 2002 by SHANA_WILSON
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SHANA_WILSON
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!
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7 users found this review helpful
Okay, I thought this was a perfect recipe! I completely enjoyed it. I only have one tip. ....
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Reviewed on Dec. 24, 2004 by Andrea
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Andrea
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.
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6 users found this review helpful
My mom only made the peppermint frosting and put it on top of chocolate cupcakes. It was very,...
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Reviewed on Dec. 25, 2004 by Emily335
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Emily335
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.
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5 users found this review helpful
I got so many compliments on this cake when I served it at my Christmas party. I even had...
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Reviewed on Jun. 21, 2003 by ERINELIZ821
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ERINELIZ821
Jun. 21, 2003
This makes a really festive cake...one suggestion...one teaspoon of peppermint extract goes a long way. Taste it before you add the second.
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5 users found this review helpful
This makes a really festive cake...one suggestion...one teaspoon of peppermint extract goes a...
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Reviewed on Dec. 27, 2004 by
PULLEYHEATHER
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PULLEYHEATHER
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!
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4 users found this review helpful
This was good. I took the advice of others and used only 1/2 the yellow cake mix and 1 1/2...
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Reviewed on Jan. 16, 2004 by AnnWC
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AnnWC
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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4 users found this review helpful
A number of reviews mentioned it was sort of dry, so I added an extra T. of oil to the white...
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Reviewed on Dec. 2, 2002 by PEH23
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PEH23
Dec. 2, 2002
I made this a few nights ago and the whole family LOVED it. I didn't have peppermint flavoring. So I took a bag of peppermint individuals put them in the blender and crushed them as fine as sugar and stired into the icing. It was very good. We stored ours in the fridge.
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4 users found this review helpful
I made this a few nights ago and the whole family LOVED it. I didn't have peppermint...
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Reviewed on Jan. 5, 2005 by ANPEEL
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ANPEEL
Jan. 5, 2005
Really great recipe, especially for someone who is just learning to cook beyond the microwave!! My only problem is that the cake split across the top after I put the icing on. Also, making the icing was extremely labor intensive, but well worth it. I used 2 tsp. of Peppermint Flavor instead of extract (couldn't find it at the store). Not sure if it was the same thing, but it didn't turn out bitter or too strong. It was perfect!
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3 users found this review helpful
Really great recipe, especially for someone who is just learning to cook beyond the...
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Reviewed on Dec. 25, 2004 by
SubtleButStrong
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SubtleButStrong
Dec. 25, 2004
This cake was great, although I cheated and used a chocolate cake mix and prepared according to those instructions. I halved the icing recipe and sprinkled crushed puffed peppermint candy over the top of the frosted cake. It was