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Red Velvet Torte with White Truffle Frosting

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  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 12
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Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!
Updated May 24, 2022
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • 2
    Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
  • 3
    In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Splitting cake layers is easy. Insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife.
  • tip 2
    For a double-chocolate cake, use semisweet chocolate chips instead of the white chips and Betty Crocker® Rich & Creamy chocolate frosting instead of the vanilla frosting.


Nutrition Facts are not available for this recipe
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