Let's make cake! These stacks of red velvety cakes are easy-to-make and are full of vanilla and a hint of chocolaty goodness. Sandwiched with my cream cheese frosting, folks go crazy over this creamy addition and I aim to please! It is the perfect balance for the lightly sweetened red velvet crumb. Garnish with blueberries and red raspberries and you'll have a delicious and refreshing treat!
Makes: 3 (8-inch or 9-inch round cakes) | Prep: 40 min | Bake: 18-25 min (8") or 35-40 min (9")
Let's Make Cake!
- 10 Tbsp. butter softened
- 1½ c. sugar granulated (or granulated sugar substitute)
- 4 eggs
- 3 Tbsp. cocoa powder
- 2 oz. red food coloring (McCormick)
- 2 tsp. GF vanilla extract
- 1 c. buttermilk
- (can make buttermilk by adding 1 tsp vinegar to milk - let sit 5 minutes)
- 1 bag MinusG White Cake Mix
- 2 tsp Vinegar
- Grease cake pans and line with parchment paper. Heat oven to 350°F.
- In a stand mixer, cream together butter and sugar. Add eggs and beat together.
- Add cocoa, red food coloring, and vanilla. Mix together on low speed, scraping down sides of the bowl and beat again.
- Add buttermilk, white cake mix and vinegar, alternating each and ending with buttermilk.
- Divide batter between cake pans.
- Bake: 3 8-inch 18 minutes or 2 9-inch 35-40 minutes.
- Remove from oven when toothpick inserted comes out clean.
- Let cakes cool in pans.
Make Cream Cheese Frosting
- (½ c.)1 stick butter softened
- 8 oz pkg cream cheese room temp.
- 3-4 c. powdered sugar
- 1-2 tsp GF vanilla
- Using a stand mixer, beat together butter and cream cheese until smooth, without lumps.
- Add vanilla and beat together.
- Add ½ c. powdered sugar and slowly incorporate. Continue until all powdered sugar is added and combined.
- Whip frosting on high about 5 minutes.
- If frosting is too thin, refrigerate it as the butter and cream cheese may have been over beaten, or the temperature of the made in a warm kitchen. With just a few tablespoons of sugar, your frosting will transform and will be easier to work with.
- If it's too thick, simply add milk, 1 tablespoon at a time until you reach your desired consistency. This will not effect the flavor of your frosting.
- Turn cakes out onto a piece of wax paper.
- Slice cakes in half to make 4 cake rounds leaving the parchment paper intact.
- Place one cake round on the plate and frost leaving, ½" of cake to the edge.
- Repeat step 3 until all cakes are layered and frosted.
- Top with fresh berries.
- Eat. Smile. Enjoy.