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Fancy Frosted Choc-Vanilla Mini Layer Cakes

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Frosted Choc-Vanilla Layer Cake Cupcakes

This recipe made 8 finished layer cakes in our Kmart Pie Maker.




  • 1 x 510g packet White Wings Vanilla Cake Mix
  • 1 x 530g packet White Wings Rich Chocolate Cake Mix
  • 4 extra large eggs (59g)
  • 180ml (3/4 cup) of water
  • 180ml (3/4 cup) of milk
  • 60g of margarine or softened butter
  • 150ml of thickened cream, whipped


There's a frosting sachet with each cake mix, so for the two sachets you'll need:
  • 30ml (6 tablespoons) of milk
  • 120g of margarine or softened butter



  • In 2 separate medium bowls prepare the vanilla cake mix and the chocolate cake mix as per the instructions on the packets.
  • Fill each hole in your pie maker with cake batter to 3/4 full.
  • Close the lid and cook for 4 minutes, turn over and cook for another 5 minutes or until done (a metal skewer inserted in the center comes out clean).
  • Remove from pie maker and place on a wire rack to cool.
  • Repeat for each batch of 4 cakes - there will be enough cake mix for 12 vanilla cupcakes and 12 chocolate cupcakes
  • Once the cupcakes have completely cooled, assemble them in stacks of 3 with whipped cream between each one, alternating chocolate and vanilla layers (ie; 2 chocolate with a vanilla in the middle for half of them and the reverse for the other half).
  • To make sure that the cupcakes sit flat on each other you may need to trim the rounded tops off the bottom and middle cupcakes in each stack. TIP: Brush any loose crumbs off the cupcakes to avoid the crumbs getting in your frosting.
  • Refrigerate for 30 minutes.
  • In 2 separate small bowls prepare the vanilla frosting and the chocolate frosting as per the instructions on the packets - place frosting mix, 60g of shortening and 15ml of milk in a small bowl and, using an electric mixer, beat on low for 30 seconds until combined. Increase speed to high and mix for another 3 minutes.
  • Apply the frosting to each stack using a spatula or icing knife, using chocolate frosting for 4 of them and vanilla frosting for the other 4.
  • Decorate using some of the following suggestions:
    • Lindt Milk Chocolate or White Chocolate Balls (cut in half)
    • A broken Caramilk Twist Twirl bar
    • A broken Flake bar
    • Crushed white or milk chocolate
    • Gaytime Violet Crumble Crumbs or a crushed Violet Crumble bar
    • Dessicated Coconut


Prep Time: 45 minutes (includes refrigeration time)


Cook Time: 9 minutes per batch

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