Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

1 hr
1 hr 45 mins
45 mins
Makes 32 cakes


Ingredient Checklist


Instructions Checklist
  • Prepare Basic Vanilla Cake Batter as directed.

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

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

  • 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.

  • 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.

  • 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.

  • *Seedless jam may be substituted.

  • Pick a Pan:

  • 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.

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

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

  • 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.