Rustic Red Velvet Cake

What you'll need



Mix cake according to manufacturer’s instructions.  Deposit 1 lb. of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Each cake will use 3 layers plus extra for decorating the top of each cake.

Fill and crumb coat with cream cheese buttercreme. Using an uniced cake layer, tear it into varying sized pieces and decorate the top of the cake in a half moon decoration, sprinkle with crispearls and gold sprinkles.


Additional Info

Chef Tips

To make cake shards for decorating, use your old or stale red velvet cake rounds!  Older cakes tear more easily for pretty decoration on top!


Red Velvet Cake, Juneteenth, Layer Cake, Cream Cheese, Buttercream, Buttercreme, Cake Crumbs, Crispearls, Gold Sugar, Naked Cake

Load More Reviews

Rustic Red Velvet Cake

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.