Red Velvet Cake with Cream Cheese Frosting

You won’t eat another red velvet cake after tasting this one. This recipe has been tested to perfection to create moist, airy layers of cake with that unique taste and texture that you love about red velvet. Four layers are filled with generous amounts of thick, creamy, just-sweet-enough cream cheese icing. The whole cake is sealed with even more cream cheese icing. Rather than using artificial red food coloring, this cake gets its red tint from beetroot powder that does not alter the taste but enhances the color to that rich red that you know and love. True to the Noble Bakers promise, no artificial flavors, additives, colors, fillers or sweeteners have been added to this cake.