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Red Velvet Cream Torte
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Prep Time:
40 minutes
Total Time:
1 hour 50 minutes
Create a luscious red velvet cake with layers of creamy cream cheese frosting using Betty Crocker™ Super Moist™ white cake mix for effortless indulgence.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • 6 tablespoons unsweetened baking cocoa
  • 2 bottles (1 oz each) red food color
  • 2 cups whipping cream
  • 2 packages (8 oz each) cream cheese, softened
  • 3 1/2 to 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • Fresh raspberries
  • Rosemary sprigs
Instructions:
  • Preheat the oven to 350°F. Grease and lightly flour 3 (9-inch) round cake pans. In a large bowl, mix the cake ingredients with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Divide the batter evenly among the pans.
  • Bake for 27 to 30 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans and transfer to cooling racks. Allow to cool completely for about 30 minutes. For easier cutting, refrigerate the layers if preferred.
  • Start by whipping the cream in a chilled large bowl until stiff peaks form. Be careful not to overbeat it. Next, mix the cream cheese, powdered sugar, vanilla, and salt in a separate large bowl until well blended. Then gently fold in the whipped cream.
  • Trim the tops off 2 cakes to make them flat. Slice each cake horizontally to create 6 layers. Set aside 1 layer with a rounded top. Begin by placing the first cake layer on the serving plate, cut side up, and spread approximately 1 cup of frosting on top. Repeat this process with the next 4 layers. Place the reserved cake layer on top, cut side down, and frost the entire cake with the remaining frosting. Store the cake in the refrigerator with a loose covering. Decorate with raspberries and rosemary sprigs before serving.

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