How to Bake and Decorate a Multi-Layered Cake

December 11th, 2012 by Beth Somers

I’m really getting into the holiday spirit this year, and that spirit is showing up in everything, including my baked goods!

Christmas Tort This Red and Green Velvet Christmas Cake is a great addition to your holiday table. The cake layers are baked in 6 in. round pans, cooled and then torted into three very thin layers before filling them with buttercream icing.

Worried about cutting the layers unevenly? Try the Small Cake Leveler to keep your torted cakes straight.

Before it is even cut, the cake is tall and impressive, with cute Candy Melts® candy ornaments dangling from an evergreen bough, but your guests will really marvel when they see all of the varying layers of red, green and white inside!

Although it is only 6 inches around, the height of the cake allows you to make thin slices that will serve at least 12 people. Happy baking and happy holidays!

Red and Green Velvet Christmas Cake

2-1/2 cups all-purpose flour
2  tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter, softened
1-3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1-1/2 cups buttermilk
1-1/2 teaspoons baking soda
1 tablespoon white vinegar
Wilton Kelly Green Icing Color
Wilton No-Taste Red Icing Color
8 cups buttercream icing
1  package (12 oz.) Wilton White Candy Melts Candy
Wilton Primary Candy Colors Kit (red, blue and yellow used)
Wilton Black Icing Color

Preheat oven to 350ºF. Prepare three 6 in. round pans with Bake Easy™ Non-Stick Spray.

In large bowl, stir together flour, cocoa powder, baking powder and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating well after each addition. Remove 1-1/2 cups of batter from the bowl. Gently stir in green icing color until completely combined. Pour into one of the prepared pans. Tint remaining batter with red icing color; divide batter between remaining two prepared pans.

Bake 34-37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pan and cool completely.

While cake cools, melt Candy Melts candy according to package directions. Divide into thirds, and tint red, blue and yellow. Pour each color into a disposable decorating bag. Pipe dots of varying sizes from 1/2 in. to 1 in. on parchment-lined cookie sheet; tap pan on counter to settle candy. Refrigerate until set.

Tint 1 cup buttercream green and 1/4 cup buttercream gray using black icing color; reserve remaining white.

To assemble cake, tort each layer of cake into 3 layers. Stack and fill cake with thin layers of white buttercream icing. Spatula ice top and sides of cake smooth with white buttercream icing.

Use decorating tip 18 and green buttercream icing to pipe shell swags around sides of cake. Pipe a green shell border at top and bottom of cake.

Use decorating tip 3 and gray buttercream icing to pipe ornament hooks coming down from the swags. Attach candy ornaments at the bottoms of the hooks, using dots of white icing, if needed.

Serves 12.

Christmas Tort Slice

For more Christmas treat decorating inspiration, please check our Christmas Celebration page.

Beth Somers Beth Somers is the Senior Test Kitchen Manager and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, IL. As a competitor on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.

7 Replies

  1. Zandra says:

    Can you please tell me the amount of slices in the round pans, I need to make a wedding cake for 100 people, and I dont know which ones I can useeee !!! Please help !!!

  2. Debbie says:

    Zandra, I’m new at doing cakes… I need to make a cake for 55 people only need 1 tier. How many layers should I make? The chart says 2 layers but if the venue doesn’t slice it right I’m afraid it won’t go very far.

    Thank you

  3. Debbie says:

    I meant to say Beth sorry

  4. Lynn says:

    The recipe lists vinegar, but vinegar isn’t mentioned in the recipe instructions. Should vinegar be added? Thank you

  5. Kharia says:

    I still do not know how to bake a cake, after baking it comes out strong and heavy, could be because of the fact that I use stove instead of oven?

Leave a Reply

To prevent spam please solve the math problem below :