simple living for a scrumptious life

Twice as Sweet Triple Layer Double Flavor Cakes

You guys, I may have gone just a teeny bit overboard for B’s birthday this year. I mean, the boy lived on pizza and cake for 24 hours! Not joking. Totally not joking.

We’ve been asking him for the last couple weeks what kind of cake he wanted. At first it was brown with brown frosting. I had absolutely no problem with that. Because… chocolate.

And then he changed his mind and wanted pink. Then blue. Then white. Then… you get the picture. Not sure what I was expecting, he changes his mind every 3 seconds about everything else. Why should cake selection be any different?

I kept asking, and finally he settled on white frosting. Ok, decision #1 done. What about the inside cake part? Pink. Still pink.

Now, I have no problem at all with a boy liking the color pink. It’s totally fine, I “like” pink too. What I don’t like is the taste of red food coloring. Isn’t that how you get a white cake to turn pink? I suppose as long as you don’t use the entire bottle of red food coloring to turn it pink it’d be ok. I think? Not sure, that’s not what I ended up doing anyway.

So, we’re having a pink cake with white frosting. Done. I even found (in the back of my pantry) a strawberry cake mix. Not sure where it came from, but it was pink! I had a plan, ready to execute.

Then we went to the dollar store to snag some cheap-o party decorations. And the plan changed. He saw the cake mix of all cake mixes.

B: “Hey hey hey momma! It’s my cake! It’s my birthday cake!”

Me: “Oh yeah, buddy? Where is it?”

And there on the shelf sat B’s birthday cake mix. Red velvet with white buttercream frosting.

Me: “You want a red cake, buddy?”

B: “Yup! Red and pink.”

Now, wait a sec. I’m a fairly experienced baker, but I don’t know how to take color out of a cake mix to make a red cake turn into a pink cake without totally messing up the science of cake baking. So… what do I do? I make two cakes, of course!

The plan was starting to form. We were going to a friend’s house for a birthday party during the day, and then we had to have cake again at home after dinner. So we totally needed two cakes. Because… well, cake!

As I’m writing this, I seriously just realized that I could’ve made each cake to have 2 layers, one pink and one red. Seriously. I just thought of that. But is that what I did? Nope! That would’ve been too easy.

I like things to have some sort of order (not that you could tell from my kitchen last weekend!), so I wanted pink/red/pink for cake #1 and red/pink/red for cake #2. That meant I had to track down three 6-inch cake pans. I found them at Meijer… right next to the fancy shmancy cake decorating stuff. That aisle is dangerous!

I was able to control myself and only walked away with one extra. Had to have some red decorator style frosting stuff! Here’s my mini review of the Wilton Icing Pouch with tips… do not buy it unless you’re looking for a major forearm work out. Maybe the one I got was just on the older side, but it was so stiff and took forever to get the stuff to come out of the tube! I asked my big strong Hubs for help and even he had a problem with it. And it tasted like red. My point, just don’t do it. Ask a friend to borrow their cake decorating tips or something. It’d be way easier.

Anywho… I baked the mini cakes two days before B’s birthday, giving them plenty of time to cool before frosting them the next day. Had to do a bit of math, though, as the box didn’t give directions for three 6-inch cakes in dark non-stick pans. 25 minutes at 350 degrees did the trick! They came out perfect.

Side note… did you know that when you’re making layered cakes you have to trim the tops off so they’ll stack flat? And that when you have 6 mini cakes to trim, that makes for 6 cake tops just laying around? Oh yeah, baby… cake top frosting sandwich cookies! Just one of the perks of cake making. A very yummy perk.


I chose to use a simple white buttercream frosting for the cakes, and I felt really silly looking up a recipe. It’s not rocket science, but I seriously didn’t know how to make it! Here’s the recipe I followed from Savory Sweet Life, and it turned out perfect!

Instead of hurting myself trying to use the red stuff everywhere, the Hubs and I were able to squeeze out just enough for a “3” and a bottom border for cake #1. I used a toothpick to make simple swirls in the frosting all the way around and tossed some red sprinkles on top of both cakes, then colored a bit of frosting pink to write “Happy B-day” on cake #2. Gosh I wish it had been red. But B didn’t care, he loved his white frosting.


Cutting into these triple layer double color cakes was super fun, too! I had my fingers crossed the whole time (not really, it would’ve been hard to hold a knife that way), but they looked awesome! Isn’t it nice when what you imagine turns out just as well in reality? If I had found this on Pinterest (and I probably could have had I looked), I would totally consider it a Pinterest win!


What baking projects have you brainstormed and tried? Did they work or bomb? I’d love to hear from you!

Print Recipe
Twice as Sweet Triple Layer Double Flavor Cakes
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 2 hours
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 2 hours
  1. Preheat oven to 350 degrees, grease and flour three 6-inch round cake pans, I recommend the dark non-stick style.
  2. Mix ingredients as directed from packages, making 1 cake mix at a time.
  3. Divide evenly between the three cake pans.
  4. Place in center of oven and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Cool for 10-15 minutes and remove from pans onto a cooling rack.
  6. Repeat all steps with the second cake mix.
  7. Allow all six cakes to cool completely before building the tiers and adding frosting.
Recipe Notes

Follow this link for the classic buttercream frosting recipe that I used.

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