Red Velvet Torte with White Truffle Frosting - 4 Layer Cake
Luxurious red velvet cake transformed into an elegant four-layer torte with white chocolate truffle frosting. The rich cocoa-tinged layers get their signature crimson color from red food coloring, while melted white chocolate chips store-bought vanilla frosting into a decadent truffle-like coating. Perfect for special celebrations, anniversaries, or when you want to impress guests with minimal effort. The cake layers are sliced horizontally and chilled for easier assembly, creating impressive height and multiple frosting layers that make each bite irresistibly moist and indulgent.
Ingredients
- 1 box Betty Crocker Delights Super Moist German Chocolate Cake Mixhomemade red velvet1:1gluten-freehomemade
use 2 1/4 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp salt
Full guide → - 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 bottle (1 oz) red food color
- 1 tablespoons unsweetened baking cocoa
- 1 ½ cups white vanilla baking chips
- 2 ¼ cups Betty Crocker Rich & Creamy Vanilla Frosting, from 2 tubs (16 oz)
Instructions
- 1
Heat oven to 350°F (325°F for dark or nonstick pans)
- 2
Grease and flour two 8-inch round cake pans, or spray with baking spray with flour
- 3
Beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes
- 4
Pour batter into prepared pans
- 5
Bake and cool as directed on box for 8-inch rounds
- 6
Refrigerate layers about 45 minutes for easier handling
- 7
Trim off rounded top of one layer
- 8
Slice each cake layer in half horizontally to make a total of 4 layers
- 9
Reserve untrimmed top layer
- 10
Microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through
- 11
Stir until smooth and cool 5 minutes
- 12
Stir in frosting until well blended
- 13
Place 1 cake layer bottom, cut side up, on serving plate
- 14
Spread with about 3/4 cup of the frosting
- 15
Repeat with second and third cake layers
- 16
Top with reserved cake layer, cut side down
- 17
Frost with remaining frosting
- 18
Store loosely covered
Tips
Chill cake layers for 45 minutes before slicing to prevent crumbling and ensure clean, even cuts.
Use a long serrated knife to slice layers horizontally, rotating the cake as you cut for even thickness.
Cool melted white chocolate chips for 5 minutes before mixing with frosting to prevent melting the frosting base.
Good to Know
covered at room temperature up to 3 days or refrigerated up to 1 week
can be assembled 1 day ahead and refrigerated
at room temperature for best texture and flavor
Common Mistakes
chill layers before cutting to avoid crumbling
cool melted chocolate before mixing to prevent frosting from melting
trim only one layer top to maintain cake height balance
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 2 1/4 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp salt
Full guide →General Alternatives
FAQ
Can I make this cake from scratch instead of using a mix?
Yes, use a homemade red velvet recipe with 2 1/4 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, and standard red velvet ingredients for comparable results.
What if I don't have white chocolate chips for the frosting?
You can substitute with melted white chocolate bars or use cream cheese mixed into the vanilla frosting for a tangy alternative that's equally rich.
How long will this torte keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Bring to room temperature before serving for best texture.