Red Velvet Double Layer Cake

Red Velvet Double Layer Cake

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  • Prep Time


  • Total Time


  • Servings



  • 2

    boxes Betty Crocker* Red Velvet Cupcakes with Cream Cheese Frosting

  • 1⅓

    cups (325 mL) water

  • 6

    tbsp (90 mL) vegetable oil

  • 2



1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8- or 9-inch cake pans, or spray with baking spray with flour. 2 In large bowl, empty both pouches of cupcake mix. Add water, vegetable oil and eggs. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans. 3 Bake 23 to 25 minutes or until toothpick inserted into centre comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. 4 Knead frosting packets about 10 seconds. Place 1 cake layer top side down, on serving plate; spread with about 1 pouch frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.


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