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Red Velvet Layered Cake

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Red Velvet Layered Cake

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


    1. Grease cake pans and line with parchment paper. Heat oven to 350°F.
    2. In a stand mixer, cream together butter and sugar. Add eggs and beat together. 
    3. Add cocoa, red food coloring, and vanilla. Mix together on low speed, scraping down sides of the bowl and beat again.
    4. Add buttermilk, white cake mix and vinegar, alternating each and ending with buttermilk. 
    5. Divide batter between cake pans.
    6. Bake: 3 8-inch 18 minutes or 2 9-inch 35-40 minutes.
    7. Remove from oven when toothpick inserted comes out clean.
    8. 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


    1. Using a stand mixer, beat together butter and cream cheese until smooth, without lumps.
    2. Add vanilla and beat together.
    3. Add ½ c. powdered sugar and slowly incorporate. Continue until all powdered sugar is added and combined.
    4. 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.


      1. Turn cakes out onto a piece of wax paper.
      2. Slice cakes in half to make 4 cake rounds leaving the parchment paper intact. 
      3. Place one cake round on the plate and frost leaving, ½" of cake to the edge.
      4. Repeat step 3 until all cakes are layered and frosted.
      5. Top with fresh berries.
      6. Eat. Smile. Enjoy.

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