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18 Layer Red Velvet Cake

Red Hot Holiday Trends - Take your holiday celebration to impressive new heights! Once you cut into this stunning cake, guests will go gaga over all 18 layers. You don’t have to reveal how easy it is to make. We won’t tell. See how it's done.

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( 24 Ratings)

24 Ratings

5 Stars 62%

4 Stars 12%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 30 )

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Prep Time 1 hr 45 min
Total Time 4 hr 0 min
Servings 16

Ingredients

White Cake

1: box Betty Crocker® SuperMoist® white cake mix

1 1/4: cups water

1/3: cup vegetable oil

3: eggs

Red Velvet Cake

1: box Betty Crocker® SuperMoist® German chocolate cake mix

1: cup water

1/2: cup vegetable oil

3: eggs

2: tablespoons unsweetened baking cocoa

1: bottle (1 oz) red liquid food color (about 2 tablespoons)

Frosting

2 1/2: cups marshmallow creme (from two 7-oz jars)

1 1/2: cups butter, softened

1: teaspoon vanilla

1: to 2 tablespoons milk

4 1/2: cups powdered sugar

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Directions

1 Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
2 In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
3 In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4 Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
5 For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
6 Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
7 Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
8 Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
9 To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 14g, 14% Trans Fat 1g 1% ),
Cholesterol: 115mg; 115%;
Sodium: 410mg; 410%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 0g 0% Sugars 56g 56% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 30 Reviews View All

Posted 6/8/2013 10:48:04 PM REPORT ABUSE kdw77 said:

Rating:

Reading and understanding the directions will answer all your questions. 1# All you use is 1 piece of parchment for each of the 3 cake pans. It stays there the entire baking time. You are pouring a layer of mix over a cooked layer. Understand? 2# The bottom should not be dry. Doing the math, it cooks a total of 48 minutes. Right there on the back of the cake mix box, it says to cook 8 or 9 inch rounds 43-49 minutes. Also, NYDoris, start with the shortest bake time. Catching when the layer is fully cooked, but not pulling away from the pan. If a layer pulls from the pan, the next layer will seep down the sides. At that point, you can just keep going or you could remove that layer and just have less layers. OR, if not in a rush, cook a layer, cool completely, remove from pan, repeat until done. I hope this clears everything up.

This reply was: Helpful Inspiring

Posted 5/22/2013 8:08:50 PM REPORT ABUSE mvj said:

Rating:

This was a big hit and not nearly as difficult as it looks. A very clever idea. The frosting is a yummy treat.

This reply was: Helpful Inspiring

Posted 4/29/2013 11:30:06 AM REPORT ABUSE LLVB said:

Rating:

THIS CAKE IS AMAZING! VERY IMPRESSIVE, GORGEOUS RESULTS. WELL WORTH THE EFFORT FOR YOUR NEXT SPECIAL OCCASION. THANK YOU FOR THIS RECIPE! 5 STARS FOR SURE!

This reply was: Helpful Inspiring