Red Velvet Cream Torte
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Updated May 24, 2022
Prepare this decadent dessert easily by starting with Betty Crocker™ Super Moist™ white cake mix to make delicious layers of red velvet and cream cheese frosting.
Red Velvet Cream Torte
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- Prep Time 40 min
- Total 1 hr 50 min
- Servings 16
- Ingredients 11
Ingredients
Cake
- 2 boxes Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix boxes
- 6 tablespoons unsweetened baking cocoa
- 2 bottles (1 oz each) red food color
Frosting
- 2 cups whipping cream
- 2 packages (8 oz each) cream cheese, softened
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Garnish, if desired
- Fresh raspberries
- Rosemary sprigs
Instructions
-
Step1Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
-
Step2Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
-
Step3In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
-
Step4Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.
Nutrition
Nutrition Facts are not available for this recipe
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