18 Layer Red Velvet Cake

Name: 18 Layer Red Velvet Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 16
Cuisine: Global
Ingredients: 355 milliliters butter, softened; 3 eggs; 28 grams bottle red liquid food color (about 2 tablespoons); 1 box Betty German chocolate cake mix; 591 milliliters marshmallow creme (from two 7-oz jars); 1 Tbsp milk; 1 liters powdered sugar; 2 Tbsps unsweetened baking cocoa; 1 teaspoon vanilla; 79 milliliters vegetable oil; 118 milliliters vegetable oil; 237 milliliters water; 296 milliliters water; 1 box Betty white cake mix

You can never have too many dessert recipes, so give 18 Layer Red Velvet Cake a try. This recipe serves 16. One portion of this dish contains about 5g of protein, 32g of fat, and a total of 692 calories. If you have vanilla, betty cake mix, water, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Heat oven to 350F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.

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Cooking Spray

Equipment you will use

Baking Paper

Oven

Frying Pan

In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.

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Bowl

In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

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Bowl

Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter.

Ingredients you will need

Spread

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Frying Pan

Place all 3 pans on oven rack positioned in center of oven.

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Oven

Bake about 8 minutes or until cake is set when lightly touched in center.

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Oven

For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer.

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Spread

Bake 8 to 10 minutes or until cake is set when lightly touched in center.

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Oven

Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.

Cool 10 minutes.

Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.

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Baking Paper

Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.

Ingredients you will need

Marshmallow Cream