Black and White Cakelettes

Blogger Bree Hester of Baked Bree wows guests with individual layer cakes. These cakelettes will be the talk of the party. Learn to make this recipe with our how-to article.

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 6

Ingredients

1: box Betty Crocker® SuperMoist® golden vanilla cake mix

1: box Betty Crocker® SuperMoist® triple chocolate fudge cake mix

: Water, vegetable oil and eggs called for on cake mix boxes

1: container Betty Crocker® Whipped fluffy white frosting

1: container Betty Crocker® Whipped milk chocolate frosting

: Candy sprinkles, if desired

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Directions

1 Heat oven to 350°F. Line 2 (18x13-inch) half-sheet pans with cooking parchment paper; spray paper with baking spray with flour.
2 Make both cake mixes as directed on packages, using water, oil and eggs. Pour batter into pans; spread evenly with offset spatula.
3 Bake 15 minutes or until cake springs back when touched lightly in center. Cool completely in pans on cooling racks.
4 Using 3-inch round cookie cutter, cut each cake into 12 rounds.
5 For each cakelette, stack 2 vanilla cake rounds and 2 chocolate cake rounds, alternating flavors and spreading frosting in between layers. Pipe white frosting on cakelettes with chocolate rounds on top, and pipe chocolate frosting on cakelettes with vanilla rounds on top. Decorate with sprinkles.

EXPERT TIPS

Expert Tips

Don’t have half-sheet pans? Use 13x9-inch pans (increase baking time by about 15 minutes and bake until toothpick inserted in center comes out clean). Cut each cake into 6 rounds and cut the rounds horizontally in half.

Use your favorite flavors of cake mix and frosting for these cakelettes. The possibilities are endless!

Got questions? Our experts have the answers. Ask Betty now.