Prep Time
30 Mins
Bake Time
20 Mins
Makes 16 servings

We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we could fill all the pans at once. This way, if you need to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2 inches apart from one another and away from the inside walls of the oven. Although the pans are disposable, they can be washed and reused.

How to Make It

Step 1

Spoon Chocolate-Red Velvet Cake Batter evenly into 6 greased and floured 8-inch round foil cake pans.

Step 2

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.

Step 3

Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.

Step 4

Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Ratings & Reviews

Candiharris11's Review

November 19, 2012
I'd really like some answers to the above questions before I make this for my granddaughter. Candi

rlcheny's Review

November 13, 2012

AnnaTempleton's Review

October 12, 2012
Where are the recipes??? Please post corrected recipe (per previous posts that recipe may be incorrect). Thanks.

adykt14's Review

November 16, 2011
This needs a link to the recipes!

BeverlyKIm's Review

November 24, 2009
I agree with Diane who wrote in on 12/07. The recipe is spongy if you use 6 pans. You have to double the recipe to use 6 8-inch pans. The recipe is defintely writen incorrectly.