Red Velvet Peppermint Cake
Cook time
Total time
Serves: 16 servings
  • Cake
  • 1 pkg white cake mix (18.25 oz pkg)
  • 3 egg whites
  • 3¼ Tbsp SACO Cultured Buttermilk Blend
  • 1⅓ cup water
  • 2 Tbsp oil
  • 1 pkg yellow cake mix (9 oz pkg)
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 1 egg
  • 1½ Tbsp SACO Premium Cocoa
  • ½ tsp baking soda
  • 2 Tbsp red food coloring
  • 1 tsp cider vinegar
  • Peppermint Cream Cheese Frosting
  • 8oz pkg cream cheese, softened
  • 1 cup butter, softened
  • 2 lbs powdered sugar
  • 2 tsp peppermint extract
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour three 9-inch cake pans.
  4. In medium mixing bowl beat together white cake mix, egg whites, 3¼ Tbsp. Saco Buttermilk Blend, 1⅓ cups water and oil.
  5. In separate mixing bowl, beat together yellow cake mix and remaining cake ingredients.
  6. Spoon red batter alternately with white batter into prepared cake pans.
  7. Swirl batter gently with a knife.
  8. Bake for 22 - 25 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire rack for 10 min.
  10. Place 1 layer cake on serving plate and spread peppermint cream cheese frosting on top.
  11. Place 2nd layer cake on top of that and spread top only with peppermint cream cheese frosting. Place final layer cake on top and cover top and sides with remaining frosting.
  12. Cover with coconut and decorate with peppermint candies.
  13. Peppermint Cream Cheese Frosting
  14. Beat cream cheese and butter at low speed.
  15. Add powdered sugar and peppermint.
  16. Beat until smooth.
Nutrition Information
Calories: 608 Fat: 24g Saturated fat: 11g Trans fat: 0g Carbohydrates: 96g Sugar: 81g Sodium: 514mg Fiber: 1g Protein: 5g Cholesterol: 59mg
Recipe by The Saco Pantry at