Red Velvet Peppermint Poke Cake
Red Velvet Peppermint Poke Cake : if you’re looking for a festive and delightful dessert to impress your friends and family during the holiday season, look no further than the Red Velvet Peppermint Poke Cake. This stunning cake combines the classic flavors of red velvet with a refreshing peppermint twist, creating a mouth-watering treat that is sure to become a holiday favorite. Whether you’re hosting a big Christmas dinner or just want to add a special touch to your dessert table, this cake is perfect for the occasion.
Why You Will Love This Recipe
There are many reasons to love this Red Velvet Peppermint Poke Cake. First, it’s visually striking with its vibrant red color, making it a perfect centerpiece for your holiday celebrations. Second, the combination of fluffy red velvet cake and creamy peppermint filling provides a delicious contrast of flavors and textures. It’s a unique twist on the traditional poke cake, as the peppermint flavor adds a festive flair that everyone will enjoy. Finally, it’s incredibly easy to make, even for those who might not consider themselves expert bakers. With simple ingredients and straightforward steps, you can create a stunning cake that will impress everyone at your gathering.
How to Prepare Red Velvet Peppermint Poke Cake
Preparing the Red Velvet Peppermint Poke Cake is simple and fun. Here’s everything you need to know to whip up this delightful dessert.
Ingredients:
- For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon white vinegar
- For the Peppermint Filling:
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- ½ cup crushed peppermint candies (for topping)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed, for consistency)
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the Wet Ingredients: In a large mixing bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Make sure not to overmix.
- Add Vinegar: Stir in the white vinegar until evenly distributed.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the Peppermint Filling: While the cake is cooling, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and peppermint extract, and continue to whip until stiff peaks form.
- Poke Holes in the Cake: Once the cake is cool, use the end of a wooden spoon or a skewer to poke holes all over the cake. Make sure the holes reach down into the cake but don’t go all the way through.
- Add the Peppermint Filling: Spoon the peppermint filling into the holes, allowing it to seep into the cake. Spread any remaining filling evenly over the top.
- Make the Cream Cheese Frosting: In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Frost the Cake: Spread the cream cheese frosting over the top of the cake, smoothing it out with a spatula.
- Top with Crushed Peppermint Candies: Finally, sprinkle the crushed peppermint candies over the frosting for a festive touch.
How to Serve Red Velvet Peppermint Poke Cake
Serve your Red Velvet Peppermint Poke Cake at room temperature for the best flavor and texture. It can be sliced into squares and plated for individual servings. Adding a dollop of whipped cream or a drizzle of chocolate sauce on top can make it even more delightful. This cake pairs wonderfully with a cup of hot cocoa or a festive holiday beverage to complete your dessert experience.
How to Store Red Velvet Peppermint Poke Cake
Storing this cake is easy, and it will keep well in the fridge. If you have leftovers, place them in an airtight container to prevent them from drying out. The cake can be kept in the refrigerator for up to 5 days. The flavors may actually deepen as it sits. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then foil. They can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge before serving.
Tips for Preparing Red Velvet Peppermint Poke Cake
- Room Temperature Ingredients: For the best results, make sure your eggs and buttermilk are at room temperature. This helps to create a smooth batter that rises well.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined to ensure a light and fluffy cake.
- Use High-Quality Cocoa Powder: Using good quality cocoa powder will enhance the chocolate flavor in the cake and contribute to its rich color.
- Adjust Peppermint Flavor: If you prefer a stronger peppermint flavor, feel free to add a little more peppermint extract to the filling or frosting. Just be careful not to overpower it.
- Experiment with Toppings: While crushed peppermint candies are festive, other toppings like grated chocolate or holiday sprinkles can add a nice touch as well.
Variation
You can make several fun variations of the Red Velvet Peppermint Poke Cake. For a lighter touch, substitute the heavy cream filling with whipped topping or Greek yogurt for a healthier option. Additionally, you can reduce the amount of peppermint extract if you prefer more of a vanilla flavor. You might also consider adding a layer of chocolate ganache on top of your frosted cake for an indulgent twist or switching up the frosting to a simple whipped cream for a lighter alternative.
Frequently Asked Questions
- Can I use a different color for the cake?
Yes, you can use a different food coloring or omit it altogether for a chocolate poke cake. Just keep in mind that the appearance will also change. - Is it okay to make this cake ahead of time?
Absolutely! The flavors develop beautifully when the cake sits in the fridge. You can make it a day in advance and store it to enjoy later. - Can I substitute the peppermint in the filling?
If you’re not a fan of peppermint, you can substitute the peppermint extract with vanilla extract for a simple, classic flavor instead.
With its beautiful appearance and delightful flavor, the Red Velvet Peppermint Poke Cake is sure to be the highlight of your holiday celebrations. This recipe is not only easy to follow, but it also allows you to put your own spin on a classic dessert. Enjoy making and sharing this cake with your loved ones this holiday season!
