If you’re looking for a show-stopping Christmas dessert that’s as beautiful as it is delicious, this Peppermint Velvet Cake is the peppermint dessert of the season.

Soft, velvety red layers meet a fluffy peppermint cream cheese frosting, finished with crushed candy canes for that snowy holiday sparkle. It’s festive, vibrant, and full of cool peppermint flavor — the perfect centerpiece for Christmas parties, dessert tables, and holiday gatherings.

This cake looks like it came straight from a bakery window, yet it comes together easily at home!

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking! Follow on FB for new recipe updates!

Prep Time: 25 minutes

Cook Time: 28–32 minutes

Cool Time: 1 hour

Yield: 1 (8-inch) layered cake

Ingredients

For the Cake

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp fine salt
2 tbsp unsweetened cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs
1 tbsp red food coloring (liquid or gel)
1 tsp vanilla extract
1 tsp peppermint extract
1 tsp white vinegar

Peppermint Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp peppermint extract
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed)

For Decorating

Crushed candy canes
Coarse white sanding sugar (optional for sparkle)
Extra peppermint swirls for topping (optional)

Instructions

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, combine oil, buttermilk, eggs, red food coloring, vanilla, and peppermint extract.
Add wet mixture to dry ingredients and whisk until smooth.
Stir in vinegar last — this activates the lift and makes the cake extra tender.
Divide batter evenly into pans and bake for 28–32 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat cream cheese and butter until fluffy.
Add powdered sugar, peppermint, vanilla, and heavy cream (as needed) and whip until smooth.
Frost the cake, stacking both layers.
Press crushed candy canes around the sides for the snowy peppermint coating.
Decorate the top with piped swirls and extra crushed candy canes if desired.