Double the cake = double the fun! Stack up something delicious for your next party. Don’t be intimated by the layers—even beginner bakers will have no trouble whipping up this elevated dessert from scratch. This DIY treat is way kinder to your wallet, and totally gluten free!
Ingredients
2 pkgs Ruby Red Velvet Cupcake Mix
4 eggs
1 1⁄2 cups milk, your choice
2⁄3 cup oil + more for brushing
4 tsp apple cider vinegar
4 tsp vanilla extract
1 brick (8 oz/250 g) light cream cheese
4 tbsp butter
1⁄2 tsp vanilla extract
1 cup icing sugar
Preparation
To make cakes, in a large bowl, whisk mixes with eggs, milk, oil, apple cider vinegar, and vanilla until well combined.
Lightly oil two 8" round silicone cake pans. Evenly divide batter between them.
Microwave one cake at a time on high 7 min. Rest in pan 6 min; invert onto Cooling Racks. Or, bake both cakes at the same time in preheated 350° F oven for 30–35 min, or until a toothpick inserted in centre of cake comes out clean. Cool 10 min before unmolding onto Cooling Racks.
Let cakes cool completely while preparing icing. You can place them in the fridge to speed up the process.
To make icing, in a medium bowl, use an electric mixer to beat cream cheese and butter until smooth. Beat in vanilla and icing sugar, one spoonful at a time, until smooth.
When cakes have cooled completely, spread a spoonful of icing in the centre of a cake plate or pedestal. Place one cake on top. Spread half the icing over top of cake. Gently place remaining cake on top. Spread remaining icing over top of cake just to the edges. If there is leftover icing, you can ice the whole cake or freeze for another day.
Nutritional Information
Per serving: Calories 320, Fat 17 g (Saturated 5 g, 0.2 0 g), Cholesterol 65 mg, Sodium 320 mg, Carbohydrate 37 g (Fiber 1 g, Sugars 22 g), Protein 5 g.