Red Velvet Peppermint Cake
1 (18.25-Ounce) Package Deluxe White Cake Mix
3 Egg Whites
1 1/3 Cups Buttermilk
2 Tablespoons Vegetable Oil
1 (9-Ounce) Package Jiffy Golden Yellow Cake
1/2 Cup Buttermilk
1 Large Egg
1 1/2 Tablespoons Cocoa
1/2 Teaspoon Baking Soda
2 Tablespoons Liquid Red Food Coloring
1 Teaspoon Cider Vinegar
3 Cans Cream Cheese Frosting
3 (5-Inch) Red And White Peppermint Candy Canes, Crushed
2 (5-Inch) Green Candy Canes, Crushed
3 (5-Inch) Red And White Peppermint Candy Canes, Broken
2 (5-Inch) Green Candy Canes, Broken
Preheat oven to 350°. Grease and lightly flour three 9” round cake pans
Beat first 4 ingredients according to cake mix package directions.
Beat yellow cake mix and next 6 ingredients according to package directions.
Spoon red batter alternately with white batter into prepared cake pans. After pans are filled, swirl batter with a rubber spatula or knife to further create the marble effect (do not mix batters). Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
Mix the cream cheese frosting in a bowl with ½ of the crushed candy canes and spread frosting between layers and on top and sides of cake.
Garnish, if desired with broken candy canes. Serve within 2 hours
(Cake may be chilled up to 2 days or frozen up to 1 month. If cake is frozen, thaw completely before garnishing to prevent candy from running. Do not refrigerate after garnishing)
1 (3-layer) cake 10-12 slices