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Chocolate Mini Layer Cakes




  • 1 box Duncan Hines Devils Food Cake Mix
  • 1 3.4 oz box Chocolate Jell-O Pudding mix, dry
  • 1 cup water
  • 1/3 cup oil
  • 4 large eggs

Buttercream Icing

  • 2 cups margarine
  • 2 cups crisco
  • 4 lbs powdered sugar
  • 2 tsp McCormick pure vanilla extract
  • 6 tbls milk


Baking and Assembling the Mini Cakes

  • 1. Preheat oven to 350 degrees. Coat 9×13 pans with cooking spray. Set aside.
  • 2. Using an electric mixer, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape sides of the bowl and mix again until all the ingredients are incorporated.
  • 3. Pour 1/2 the batter inside each of the prepared pans.
  • 4. Bake cakes for 15-17 minutes each, or until a toothpick inserted into the center comes out clean.
  • 5. Remove pans from the oven and place on wire cooling racks for 25-30 minutes to cool. Run a knife around the edges of the cakes, flip the pans over and gently extract the cakes. Let cool completely before decorating.
  • 6. Make buttercream frosting while waiting for cakes to cool.
  • 7. Color frosting in shades of your choice. Fill each decorating bag with icing, fitted with the variety of spring flower decorating tips
  • 8. After cakes have cooled, using circle cookie cutter cut circles from each cake.  
  • 9. Using the filled decorating bag fitted with a Wilton 2A tip, ice the tops of 6 cake circles.
  • 10. As each circle is covered in icing, top with a cake circle. Repeat until you have stacked two cake circles on each.  Top each stacked cake with icing. 
  • 11.  Decorate tops of cakes with fresh berries, flowers and sprinkles.  

Buttercream Icing:

  • 1. Combine the margarine and Crisco in an electric mixer fitted with a paddle attachment. Beat on medium until smooth, about 2 minutes.
  • 2. Add half of the powdered sugar and mix on low speed about 2 minutes or until mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add remaining powdered sugar, vanilla and milk, and beat until frosting is creamy and fluffy about 2 minutes.