Classic cakes never go out of style and they’re versatile for any occasion. I don’t think there is a prettier dessert than a layered cake on a cake stand. This Layered Red Velvet Cake recipe is decadent and delicious. If you’ve never had red velvet before, it’s a southern dessert that mixes buttermilk (that has a tart flavor) with cocoa powder for a hint of chocolate. Except, this recipe keeps it super easy because it’s semi-homemade and uses boxed cake mix. Make as a Christmas dessert or for Valentines Day!

Related: Scrumptious Dipped Red Velvet Cake Mix Cookies

I love that red velvet can take you from the holiday season to Valentines Day. The red color is gorgeous and it makes a very moist cake. You can find red velvet cake on so many restaurant menus in the south because it’s such a traditional dessert. 

You can decorate the top with some holly leaf art or add some green trim, if you’re making it for Christmas. Serve it with a vanilla bean ice cream, or fresh whipped cream. I make a hot pot of coffee and slice it as a show stopping dessert centerpiece. The kids love to enjoy it with a cold glass of milk. Either way, everyone wants a slice of this layered red velvet cake.

Related: Copycat Red Velvet Mickey Waffles

How To Make This Layered Red Velvet Cake Recipe

Preheat oven to 350 degrees and spay cake pans with pam baking spray. Using a large mixing bowl and hand mixer, beat together all cake ingredients until combined and smooth. Divide the cake batter between the three cake pans. Bake in the oven for 28-35 minutes or until a tooth pick comes out clean. Allow to cool completely. 

For the cream cheese frosting: Using a standing mixer, beat together the butter and cream cheese. Gradually beat in the powdered sugar & vanilla until combined and smooth.

Cut off the domes of the cake and crumble into a bowl, set aside. Place the first layer of the cake onto a 10inch round cake board.

Scoop  1 C of frosting into the piping bag. Scoop 1 C of frosting onto the first cake layer. Smooth evenly.

Place the second cake layer on top of the first layer of frosting. Scoop another cup of frosting onto the second cake layer and smooth evenly.

Place the last cake layer on top. Using the remaining frosting, frost entire cake.

Using the cake crumbs, coat the bottom layer of the cake. Pipe dollops of frosting on the top of the cake. Sprinkle some cake crumbs onto the top of the cake. Cut and enjoy!

Yield: 8 Servings

Layered Red Velvet Cake Recipe: A Decadent Southern Dessert

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A traditional southern dessert, this Layered Red Velvet Cake recipe has a hint of cocoa and a smooth cream cheese frosting.

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

• 2 Boxes of Red Velvet Cake Mix
• 6 Large Eggs
• ⅔ Cup Canola Oil
• 2 Cup Water
• 3 9-inch Round Cake Pans
• 3 10- inch Round Cake Boards
• For The Cream Cheese Frosting:
• ½ Cup Unsalted Butter, softened
• 1 - 8oz Block Cream Cheese, softened
• 4 Cup Powdered Sugar
• 2 tsp Pure Vanilla sugar
• 2 Cup Reserved Red Velvet Cake Crumbs
• 1 Large Piping Bag With Large Star Tip

Instructions

1. Preheat oven to 350 degrees and spay cake pans with pam baking spray. Using a large mixing bowl and hand mixer, beat together all cake ingredients until combined and smooth.
2. Divide the cake batter between the three cake pans. Bake in the oven for 28-35 minutes or until a tooth pick comes out clean. Allow to cool completely.
3. For the cream cheese frosting: Using a standing mixer, beat together the butter and cream cheese.
4. Gradually beat in the powdered sugar and vanilla until combined and smooth.
5. To build and decorate: Cut off the domes of the cake and crumble into a bowl, set aside. Place the first layer of the cake onto a 10inch round cake board.
6. Scoop 1 C of frosting into the piping bag. Scoop 1 C of frosting onto the first cake layer. Smooth evenly.
7. Place the second cake layer on top of the first layer of frosting. Scoop another cup of frosting onto the second cake layer and smooth evenly.
8. Place the last cake layer on top. Using the remaining frosting, frost entire cake.
9. Using the cake crumbs, coat the bottom layer of the cake. Pipe dollops of frosting on the top of the cake. Sprinkle some cake crumbs onto the top of the cake Cut and enjoy!

Notes

Store in the refrigerator after serving. The layered red velvet cake is good for 5-7 days. Let it come to room temperature before serving again.

To make it for Christmas: add some green piping or faux holly on the top of the cake.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 526 Total Fat: 71g Saturated Fat: 28g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 36mg Sodium: 239mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 0g Sugar: 26g Sugar Alcohols: 0g Protein: 12g

**Nutritional facts are calculated by a third party. Actual values may vary.

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