Stacked Book Cake

Stacked Book Cake

Recipe by JadeCourse: DessertCuisine: AmericanDifficulty: Easy


  • 1 Box Triple chocolate cake mix

  • 1 Box Strawberry cake mix

  • 1 Box French Vanilla cake mix

  • Large eggs

  • Canola Oil

  • Water

  • 3 9 inch round cake pans

  • 1 10 inch round cake board

  • Cake Leveler

  • angled spatula

  • 3 C Unsalted Sweet Cream Butter softened

  • 6 C powdered sugar

  • 2 tbsp pure vanilla extract

  • 5-7 tbsp heavy whipping cream

  • 1 large piping bag fitted with a star tip

  • 1 1/2 C semi sweet chocolate chips

  • 3/4 C heavy whipping cream

  • 1 Squeeze bottle


  • Preheat oven to 350 degrees and spray the cake pans with pam baking spray
  • Following the directions on the back of the cake boxes, make your cake batters
  • Fill 1 cake pan 3/4 way full with one flavor batter for each pan
  • Bake in the oven for 25-30 minutes or until a toothpick comes out clean
  • Allow to cool on the counter completely
  • Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks
  • Scoop 1 1/2 C frosting into the piping bag and set aside
  • Building Cake directions:
  • Remove cakes from the pans and use the cake leveler to remove the dome tops
  • Place the strawberry layer onto the cake board and scoop 1 1/2 C frosting onto the top of the cake and smooth evenly with the angled spatula
  • Place the chocolate cake layer on top of the frosting and scoop another 1 1/2 C frosting onto the top of the chocolate layer and smooth evenly
  • Place the vanilla cake layer on top of the second layer of frosting
  • Using the remaining frosting, frost entire cake
  • Cover the bottom of the cake with the sprinkles
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Pipe drips of the ganache around the edge of the cake and fill in the top middle of the cake with ganache
  • place the cake into the fridge for 30 minutes to allow the ganache to harden
  • Once hardened, remove from fridge, pipe dollops of frosting onto the top of the cake
  • Sprinkle some chopped peanuts
  • Top the frosting dollops with cherries
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  1. Denise Henzi says

    While this cake looks beautiful and I am sure to make it, the name is misleading. How is this a Banana Split Cake when the recipe does not call for any bananas? More likely a Neapolitan Cake?

  2. Rochelle says

    I think I’d call this a Neapolitan Cake because of the flavor layers and the fact that there are no bananas! 🙂

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