Christmas Velvet Layer Cake with Peppermint Whipped Cream Frosting
Layers of red velvet and green velvet cake spread with a dreamy peppermint whipped cream frosting. This Christmas Velvet Layer Cake is a stunning addition to any holiday gathering!
CHECK OUT ALL OF MY HOLIDAY RECIPES RIGHT HERE.
Ingredients Needed for Christmas Velvet Layer Cake
- baking soda
- cocoa powder
- vegetable oil
- food coloring (red and green!)
Recipe Tips & Supplies You Might Need
- I’ve been playing around with a new method of layering cakes, using a cutting ring and acetate strips. I’m still getting the hang of it, and here’s the lesson I learned with this cake: 6 layers of 6-inch cake is too tall. And whipped cream frosting isn’t stable enough to hold everything up. Learn from my mistakes ???? (see next tip).
- For the sake of stability, I recommend four layers of 8-inch or 10-inch cake rounds (whether you cut them out with a ring or bake them in separate tins). This recipe would also work well baked in a sheet pan, marbling the two colored batters before baking. More times and measurements below. ☺️
- Keeping the cake frozen until about 10 minutes before serving would also help keep the cake stable while you cut it.
Whipped Cream Frosting
Check out this video to see how easily the whipped cream frosting comes together. It’s SO GOOD, and it just takes a few minutes to make!
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Measurements and Baking Times
- Four 8-inch rounds; bake for approximately 20-25 minutes
- Two 8-inch rounds; bake for approximately 30-35 minutes. Cut each cake in half to make 4 layers of cake.
- Two 10×15 jelly roll pans; bake for approximately 20-25 minutes. Use a cake ring cutter to cut 8-inch cake rounds (thick cake layers)
- Two 12×17 jelly roll pans; bake for approximately 15-20 minutes. Use a cake ring cutter to cut 8-inch cake rounds (thin cake layers).
- 9×13 baking dish; only use about 3/4 of the batter from each color (you can discard the rest or make cupcakes). Marble colored batter, and bake for approximately 30-35 minutes. Frost and serve from baking dish (don’t cut with a cake ring cutter).
- 10×15 baking dish; marble the colored batter. Bake for approximately 30 minutes. Frost and serve from baking dish (don’t cut with a cake ring cutter).
- 3 ¾ cups all-purpose flour
- 2 ¼ cups sugar
- 1 ½ teaspoon baking soda
- 2 teaspoon fine salt
- 2 teaspoon cocoa powder
- 2 3/4 cups vegetable oil
- 1½ cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1½ tablespoons red food coloring
- 1½ tablespoons green food coloring
- 2 teaspoon white distilled vinegar
- 2 teaspoon vanilla extract
Peppermint Whipped Cream Frosting
- 4 cups heavy whipping cream
- 1 cup powdered sugar
- 1/4 instant pudding mix, vanilla flavored
- 1/2 tsp peppermint extract (adjust amount to taste)
- Preheat oven to 350ºF.
- Sift together the flour, sugar, cocoa powder, salt, and baking soda.
- Using an electric mixer, whisk together the buttermilk and oil. Mix in the eggs one at a time, and then mix in the vinegar and vanilla extract.
- Mix the dry ingredients into the wet just until a batter forms. Divide the batter evenly into separate bowls and stir the red food coloring into one, and the green into the other.
- Bake according to the measurements and times suggested in the post.
- Layer the baked and cooled cake with the peppermint whipped cream frosting (recipe below).
Peppermint Whipped Cream Frosting
- Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes (I strongly suggest using a stand mixer rather than a hand mixer. If you DO use a hand mixer, be sure to use a large, deep bowl).
- Pour all of the ingredients into the bowl and whisk on high for 5 minutes or until stiff peaks form.
More Holiday Cakes
Love adding a festive cake to your holiday spread? Try these!