Red Velvet White Cake

The red velvet white cake is a tasty and delightful cake. A soft cake layered with frosting, sprinkles, and red, white, and blue edible sweet stars. A great dessert to enjoy during the holiday.  

Red velvet white cake is a combination of red velvet and white cake mix with added cream cheese frosting and sprinkles. It's a soft and moist two-layer dessert cake. It is an excellent patriotic dessert to make and honor the US military this holiday season. 

For this recipe, I used two different brands of cake mixes. Any brand of red and white cake mix will work. I used two different cream cheese frostings. A store-bought frosting and a homemade cream cheese frosting. In addition, I bought edible red, white, and blue stars and sprinkles, which add a nice touch to this cake. 

Ingredients Details

Cake mix: red velvet and white cake mix
Cooking oil: vegetable oil
Water: filtered water
Eggs: white eggs
Cream cheese homemade frosting
Cream cheese: Great Value cream cheese; alternative Philadelphia cream cheese
Butter: unsalted butter
Sugar: powdered sugar; alternative granulated sugar
Milk: half and half; alternative heavy cream  
Garnish: 
Edible stars and sprinkles.
Frosting: whipped cream cheese frosting (Duncan Hines easy-to-spread frosting)

                                      

Instructions Details

Grease two baking pans with butter. Red and white cake mixes are added to the baking pans. 

Bake the cakes. Let the cakes cool. Trim off the domes of both cakes with a bread knife. Add frosting to the white cake. Combine the red and white cakes. Cover the cake with frosting. 

Ingredients 

• 1⅓ red velvet cake mix
• 1 ⅓ white cake mix
• ½ cup vegetable oil
• 1 ½ cups water
• 3 eggs

Cream cheese homemade frosting

• 1 package cream cheese (8 oz.)
• ½ stick butter
• 2 cups powdered sugar
• 4 tablespoons, half and half

Garnish

• 14 oz. whipped cream cheese frosting 
• Stars and sprinkles

Instructions

Red velvet cake mixture. In a bowl, mix the red velvet cake mix and ¼ cup of vegetable oil. Then add ½ cup of water and 1 egg. Mix until smooth. 

White cake mixture. In a bowl, mix the white cake mix and ¼ cup of vegetable oil. Then add 1 cup of water and 2 eggs. Mix until smooth. 

Cake pans. Grease two round cake pans with butter. Pour the red velvet cake mix into a cake pan. Then pour the white cake mix into the other cake pan.

Bake. Bake at 330 degrees for 45 minutes. 

Homemade cream cheese frosting. In a bowl, add cream cheese, butter, sugar, and half and half. Use a mixer to mix the ingredients. Mix until smooth. Set aside. 

Baked cakes. Remove the cakes from the oven. Let the cakes cool. Shape the cake. Trim off the domes of both cakes with a bread knife. Add the cream cheese frosting to the white cake. Place the red velvet cake on top of the white cake. Cover the entire cake with the cream cheese frosting until the entire cake is saturated.

Decorate and garnish. In an icing-piping cream pastry bag, add the store-bought whipped cream cheese frosting. Decorate the cake with swirl designs. Add sprinkles and the edible stars to the cake. 

Tip: Dip the knife in water prior to cutting the cake. This will give more of an even and clean-cut cake slice.