Kitchen & Garden

Indulge in the festive elegance of an easy red velvet cake crafted with tangy buttermilk for a supremely moist red velvet cake recipe. This simplified yet show‑stopping dessert features a cool and creamy peppermint frosting that brightens holiday celebrations. Whether you’re craving a classic (red velvet cake with cream cheese frosting) or exploring variations like red velvet cake with buttercream frosting or white chocolate, this recipe balances rich cocoa flavor, seasonal charm, and the perfect crumb—without compromising on ease or taste.

This stunning red velvet cake is a showstopper for any holiday table. With its vibrant color and rich cocoa flavor, it’s paired perfectly with a refreshing peppermint frosting. It’s festive, fun, and utterly delightful!

Red Velvet Cake Recipe Overview:

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes (plus cooling)
Texture: Moist and tender from buttermilk and gentle mixing

Red Velvet Cake Nutritional Information:

Red Velvet Cake Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• ½ tsp unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1½ cups granulated sugar
• 1½ cups vegetable oil
• 1 cup full‑fat buttermilk (key to a tender, tangy crumb)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring (optional—omit for a red velvet cake without food coloring)

For the Peppermint Frosting:

• 8 oz full‑fat cream cheese, softened
• ½ cup unsalted butter, softened
• 4–5 cups powdered sugar (adjust for sweetness)
• ½ tsp peppermint extract (add more if desired)
• 2–4 tbsp heavy cream (for spreadable consistency)

Optional Garnish: crushed peppermint candies or candy canes

Instructions:

1. Prep
   • Preheat oven to 350°F (175°C). Grease and line two 9‑inch round pans.
2. Dry Mix
   • Whisk together flour, cocoa, baking soda, salt, and sugar.
3. Wet Mix
   • Combine oil, buttermilk, eggs, vanilla, vinegar, and food coloring (if using). Mix until just smooth.
4. Combine
   • Gently fold wet ingredients into dry just until combined—avoid overmixing to keep the cake fluffy.
5. Bake
   • Divide batter evenly and bake for 22–25 minutes. Check doneness with a toothpick.
6. Cool
   • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to finish cooling.
7. Frosting
   • Beat cream cheese and butter until creamy. Gradually mix in powdered sugar. Add peppermint extract and heavy cream until fluffy.
8. Assemble
   • Layer and frost the cake. Garnish with crushed peppermint candies as desired.

Pro Tips for the Red Velvet Cake

• Use full‑fat buttermilk for a richer, tangier cake and to achieve that coveted “moist red velvet cake” texture.¹Correy Williams. (2024). 32 Peppermint Desserts to Make Before Christmas. All Recipes. https://www.allrecipes.com/peppermint-dessert-recipes-8736172,²Amy. (2020). Festive Red Velvet Layer Cake with Peppermint Cream Cheese Frosting. Bucets of Yum. https://bucketsofyum.com/red-velvet-layer-cake/
• Prefer to avoid artificial dyes? Craft a red velvet cake without food coloring—you’ll still get a subtle reddish moisture from cocoa reacting with buttermilk and vinegar.³Lisa Ruland. (2025). No Dye Red Velvet Layer Cake. https://unpeeledjournal.com/not-red-velvet-layer-cake-recipe/
• If you’re partial to a tangy frosting, try a cream cheese frosting with peppermint—simple but festive. For a lighter, silkier option, consider a Swiss meringue-style version with white chocolate.⁴Megan Keno. (2020). Peppermint Bark Red Velvet Cake. Homemade Home. https://homemadehome.com/peppermint-bark-red-velvet-cake/

Red Velvet Cake Variations

• Red velvet cake with white chocolate: Add finely chopped white chocolate to the topping or surround your cake with white chocolate shavings.
• Red velvet cake with chocolate chips: Gently fold dark chocolate chips into your batter for bursts of chocolate in every bite.
• Red velvet cake with beets: For natural color, substitute red food coloring with beet puree or beet powder—adds moisture and subtle earthiness.
• Old fashioned red velvet cake with peppermint frosting: Try replacing cream cheese frosting with a classic ermine (flour-buttermilk) frosting for a vintage twist.
• Original red velvet cake recipe: For historical authenticity, reduce or omit food coloring and rely on the traditional mix of cocoa, vinegar, and buttermilk.
• Red velvet cake with milk: You can substitute part of the buttermilk with whole milk in a pinch, though this may slightly reduce tang and crumb tenderness.
• Simple red velvet cake recipe: Skip intricate steps and focus on the basics—well-mixed dry and wet ingredients, proper bake time, and a straightforward frosting.

This Easy Red Velvet Cake with Peppermint Frosting and Buttermilk delivers everything you’re aiming for in one stunning holiday bake—moist, tender layers enriched by buttermilk, highlighted by classic red velvet flavor, and topped with a festive and creamy peppermint frosting. Whether you’re reminiscing about the original red velvet cake recipe or experimenting with cream cheese frosting, buttercream frosting, or even white chocolate elements, this recipe adapts beautifully. Try a natural version without food coloring or give it a retro spin with ermine icing. No matter the variation, you’re set to serve a show-stopping slice that’s as keyword-ready as it is delicious—perfect for sharing online or savoring table-side in a festive season.

Red Velvet Cake Recipe Card

Easy Red Velvet Cake with Peppermint Frosting and Buttermilk

Kenshah K.

Indulge in the festive elegance of an easy red velvet cake crafted with tangy buttermilk for a supremely moist red velvet cake recipe. This simplified yet show‑stopping dessert features a cool and creamy peppermint frosting that brightens holiday celebrations. Whether you're craving a classic (red velvet cake with cream cheese frosting) or exploring variations like red velvet cake with buttercream frosting or white chocolate, this recipe balances rich cocoa flavor, seasonal charm, and the perfect crumb—without compromising on ease or taste.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Cake, Dessert, Holiday Baking

Cuisine American, Holiday, Southern-Inspired

Servings 12 Slices

Calories 877 kcal

Ingredients

  

For the Cake:

• 2½ cups all-purpose flour
• ½ tsp unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1½ cups granulated sugar
• 1½ cups vegetable oil
• 1 cup full‑fat buttermilk key to a tender, tangy crumb
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring optional—omit for a red velvet cake without food coloring

For the Peppermint Frosting:

• 8 oz full‑fat cream cheese softened
• ½ cup unsalted butter softened
• 4–5 cups powdered sugar adjust for sweetness
• ½ tsp peppermint extract add more if desired
• 2–4 tbsp heavy cream for spreadable consistency
• Cushed peppermint candies or candy canes Optional garnish

Instructions

 

Prep

• Preheat oven to 350°F (175°C). Grease and line two 9‑inch round pans.
  

Dry Mix, Wet Mix, and Combine

• For dry mix: Whisk together flour, cocoa, baking soda, salt, and sugar. For wet mix: Combine oil, buttermilk, eggs, vanilla, vinegar, and food coloring (if using). Mix until just smooth. Combine: Gently fold wet ingredients into dry just until combined—avoid overmixing to keep the cake fluffy.
  

Bake

• Divide batter evenly and bake for 22–25 minutes. Check doneness with a toothpick.
  

Cool

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to finish cooling.
  

Frosting

• Beat cream cheese and butter until creamy. Gradually mix in powdered sugar. Add peppermint extract and heavy cream until fluffy.
  

Assemble

• Layer and frost the cake. Garnish with crushed peppermint candies as desired.
  

Notes

• Buttermilk is key: It reacts with baking soda and vinegar to give the cake its signature moist and tender crumb with a subtle tang. If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tbsp lemon juice or vinegar.
• Food coloring choices: Traditional red velvet uses food coloring for vibrancy, but you can make a red velvet cake without food coloring by relying on the natural cocoa–buttermilk reaction or using organic beetroot powder.
• Frosting flexibility: This recipe uses peppermint cream cheese frosting for a festive twist, but you can swap in buttercream frosting, white chocolate frosting, or even a classic cream cheese frosting without peppermint.
• Don’t overmix: Overbeating the batter develops gluten, which makes the cake dense instead of fluffy. Mix until ingredients are just combined.
• Storage: Keep frosted cake in the fridge (covered) for up to 4 days. For longer storage, freeze unfrosted cake layers tightly wrapped for up to 2 months.
• Serving suggestion: Garnish with crushed candy canes, shaved white chocolate, or chocolate chips for extra holiday flair.
• Temperature matters: Ensure eggs, buttermilk, and cream cheese are at room temperature before mixing for the smoothest batter and frosting.
• Portion sizes: This cake serves 12 generously. For smaller gatherings, halve the recipe and bake in one 9-inch round pan or a Bundt pan.

Keyword easy red velvet cake, moist red velvet cake recipe, original red velvet cake recipe, red velvet cake with buttercream frosting, red velvet cake with buttermilk, red velvet cake with cream cheese frosting, red velvet cake with frosting, red velvet cake with peppermint frosting, red velvet cake without food coloring, simple red velvet cake recipe

List of Sources

• 1
  Correy Williams. (2024). 32 Peppermint Desserts to Make Before Christmas. All Recipes. https://www.allrecipes.com/peppermint-dessert-recipes-8736172
• 2
  Amy. (2020). Festive Red Velvet Layer Cake with Peppermint Cream Cheese Frosting. Bucets of Yum. https://bucketsofyum.com/red-velvet-layer-cake/
• 3
  Lisa Ruland. (2025). No Dye Red Velvet Layer Cake. https://unpeeledjournal.com/not-red-velvet-layer-cake-recipe/
• 4
  Megan Keno. (2020). Peppermint Bark Red Velvet Cake. Homemade Home. https://homemadehome.com/peppermint-bark-red-velvet-cake/