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Red Velvet Double Layer Cake

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  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 16
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Turn your cupcake mix into an impressive two layer cake. It takes 2 packages of cupcake mix and the frosting is included!
Created Jan 20, 2014
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  • 2 boxes Betty Crocker* Red Velvet Cupcakes with Cream Cheese Frosting
  • 1 1/3 cups (325 mL) water
  • 6 tbsp (90 mL) vegetable oil
  • 2 eggs


  • 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.

Nutrition Information

No nutrition information available for this recipe
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