The origins of red velvet cake are a mystery, but it's been popular in the southern United States since the early 1900s. The smooth-as-silk and buttery-rich frosting is extra delicious.
In a pinch for time but still want to make this impressive layer cake? You can replace the homemade frosting with 3 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting.
You also can use Betty Crocker SuperMoist red velvet cake mix in place of the devil's food cake mix.
Make red velvet cake batter using water, egg and oil amounts as called for on package. Omit unsweetened baking cocoa and red food color.