Easy Red Velvet Cake with Peppermint Frosting and Buttermilk
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.
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.