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Black and White Cakelettes

black and white cakelettes Dessert
Black and White Cakelettes
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 6

Our Black and White Cakelettes are dressed to impressed with 3-inch round layers of Betty Crocker™ Super Moist™ golden vanilla and triple chocolate fudge cakes. MORE+ LESS-

Bree Hester
January 7, 2013
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


box Betty Crocker™ Super Moist™ golden vanilla cake mix
box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix boxes
container Betty Crocker™ Whipped fluffy white frosting
container Betty Crocker™ Whipped milk chocolate frosting
Candy sprinkles, if desired


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  • 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

  • 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!

Nutrition Information

No nutrition information available for this recipe

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