Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time
45 Mins
Freeze Time
1 Hour
Yield
Makes 32 cakes

How to Make It

Step 1

Prepare Basic Vanilla Cake Batter as directed.

Step 2

Pour batter into 2 lightly greased parchment paper-lined 15- x 10-inch jelly-roll pans.

Step 3

Bake and cool as directed in "Pick a Pan," below. Do not remove cakes from pans.

Step 4

Spread top of 1 cooled cake (in pan) with spreadable fruit. Invert remaining cake onto fruit-covered cake. Remove top pan. Remove and discard top piece of parchment paper. Cover and freeze cake 1 to 2 hours.

Step 5

Run an offset spatula under and around sides of cake to release from pan. Invert cake onto a cutting board. Remove and discard remaining piece of parchment paper. Trim and discard edges of cake. Cut cake into 32 squares.

Step 6

Tint Vanilla Buttercream Frosting with desired amount of food coloring, and beat until blended. Place in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe frosting onto each cake square. Garnish, if desired.

Step 7

*Seedless jam may be substituted.

Step 8

Pick a Pan:

Step 9

These batters can be baked in many different pans. Follow our guide below for perfect layers every time. As usual, be sure to test the cakes for doneness by inserting a wooden pick into the center. It should come out clean.

Step 10

Bake at 350 in 2 greased and floured (9-inch) round cake pans 32 to 36 minutes. Cool as directed.

Step 11

Bake at 350 in 2 greased and floured (8-inch) square pans 30 to 34 minutes. Cool as directed.

Step 12

Bake at 350 in 2 lightly greased parchment paper-lined (15- x 10-inch) jelly-roll pans 15 to 17 minutes. Cool in pans on wire racks 30 minutes.

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