Description
This festive Red Velvet Peppermint Truffle Cake is a decadent dessert that’s perfect for the holiday season. With layers of rich red velvet cake, cream cheese frosting, and peppermint-infused white chocolate drizzle, it’s a treat your guests won’t forget.
Ingredients
Scale
- 1 box red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup peppermint baking chips
- 1 container cream cheese frosting
- 1/2 cup white chocolate chips
- 1/4 cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, water, vegetable oil, and eggs until well combined.
- Stir in the peppermint baking chips and pour the batter into the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Once cooled, spread the cream cheese frosting evenly over the top of the cake.
- In a small microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted white chocolate over the frosting and sprinkle with crushed candy canes.
- Refrigerate the cake for at least 1 hour before serving.
Notes
- For an extra peppermint flavor, you can add 1/2 teaspoon of peppermint extract to the cake batter.
- If you prefer a thicker frosting layer, feel free to add more cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes