Use the flat beater to mix all the cake ingredients at medium speed for 5 minutes. Pour the mixture into preferable molds and fill them up to 1/2. Bake at 160-165°C for about 35 minutes.
Once they have cooled down, remove from the molds and cut into layers.
Use the wire whisk to mix Margarine Princess and Powdered Sugar. Add Philadelphia cheese and mix until the cream has formed a smooth texture.

Assemble the layered cake by placing the cake layers and cream layers consecutively. Finish assembling the layered cake with a final spread of buttercream

Freeze for a few minutes. Sift red velvet cake until powder.
Decorate with red velvet powder, Scaldis Dark & Mont Blanc.