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.
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