Red Hot Holiday Trends: How to Make the 18-Layer Cake
Betty Crocker Kitchens food editor Kristen Olson takes us behind her team’s Red Hot Holiday Trends and shares the step-by-step how-to for one of her favorites (18-layer cake, anyone?).
Food Editor, Betty Crocker Kitchens
December 4, 2012
Start heating the oven and prep the pans. Spray 3 (8-inch) round cake pans with cooking spray and line the bottom of each pan with cooking parchment paper—also coated with cooking spray; this makes it easy to get the cake out of the pans.
Make both the white cake and red velvet cake batters. Mix the white cake first so there’s no need to clean the beaters before mixing the red velvet batter. (Do it the other way around and your white cake batter will be pink. Oops!)