Skip To Content
Home Recipes Browse Recipes Surprise Santa Belt Cake
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 166 g
(Approx. 24 Servings)
Amount Per Serving
Calories 570 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 700 mg 29%
Total Carbohydrate 85 g 28%
Dietary Fiber 1 g 4%
Sugars 70 g
Protein 4 g
Vitamin A 2% • Iron 8%
Vitamin C 0% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Surprise Santa Belt Cake

Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 h 30 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

1 Pam Original No-Stick Cooking Spray
15 1/4 Oz package Duncan Hines Red Velvet Cake Mix
15 1/4 Oz package Duncan Hines Classic Devil's Food Cake Mix
2 cup(s) Central Market Organics Whole Milk
4 cup(s) Blue Bonnet 53% Vegetable Oil Spread, 1 cup melted, 3 cups room temperature, divided use
6 large H‑E‑B Grade AA Cage Free Large White Eggs, 3 for each cake mix
11 cup(s) H‑E‑B Confectioners Powdered Sugar
4 Tsp McCormick Clear Vanilla Flavor
1/2 Tsp H‑E‑B Fine Crystals Mediterranean Sea Salt
3 Tbsp H‑E‑B Select Ingredients Heavy Whipping Cream
2 fl oz McCormick Red Food Color
Check All
Uncheck All
Add to list

Instructions

1
Preheat oven to 350°. Spray four 8-inch round cake pans with no-stick cooking spray.
2
In separate bowls, prepare cake batters per package instructions, subbing milk for water and melted vegetable spread for oil. Divide red velvet batter between 3 pans. Pour half of devil's food batter into the 4th pan (discard remaining batter or save for another use).
3
Bake cakes for 24 to 30 minutes, or until a toothpick inserted in the center comes out clean. Devil's food cake layer may take longer to bake because it's slightly thicker.
4
Transfer cakes to a cooling rack and cool for 15 minutes before turning cakes out of pans. Refrigerate for 30 minutes or until cold.
5
Meanwhile, place room temperature vegetable spread in the bowl of a stand mixer. Using the paddle attachment, beat until fluffy and lightened in color, about 2 to 4 minutes.
6
Add powdered sugar 1 or 2 cups at a time, scraping down sides of bowl and beating on low speed after each addition. Add vanilla extract, salt, and heavy cream and continue to beat until completely smooth, adding more milk if needed to reach desired consistency.
7
Scrape 1/3 of frosting into a pastry bag fitted with an open star tip and set aside briefly. Add red food coloring to the remaining frosting and beat to thoroughly combine, adjusting amount of food coloring for desired color. Set aside
8
Place devil's food cake layer on a cutting board and use a 3-inch ring cutter to remove a circle from the middle. Set aside and reserve. Use a 3.5-inch ring cutter to cut around the hole, creating a ring of cake. Discard (or eat!).
9
Use a 3.5-inch ring cutter and sharp paring knife to scrape out a 1/4-inch deep round hole in the center of 2 of the red velvet cakes.
10
Place one red velvet cake layer with cut-out circle on top of a serving dish or cake cardboard. Fill hole with white buttercream and spread red buttercream on the surrounding edges. Top with devil’s food ring-shaped cake layer.
11
Place reserved chocolate cake circle piece in center of devil’s food cake layer. Fill surrounding gap and top of devil's food cake circle with white buttercream. Carefully spread red buttercream around edges.
12
Fill removed portion of second cut red velvet layer cake with white buttercream and place on top of cake with removed portion facing down. Cover with red buttercream and top with uncut red velvet layer.
13
Cover top and sides of cake with red buttercream. Pipe white buttercream around bottom edge of cake and center of top, to resemble a Santa hat. Chill until ready to serve.
14
Chef's Tip: Cake layers are easier to work with when they are very cold. Frost outsides of cake in two steps, first with a crumb coat and then the outer decorative layer to make sure no crumbs end up on the outside of the cake. Chill in between layers.
15
Sponsored By: Duncan Hines, Conagra Brands
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print