Free Recipes 3-Layer Holiday Cakes


  • 1 box (19.6 oz.) Frozen Pepperidge Farm® Coconut 3 Layer Cake
  • (19.6 oz.) Frozen Pepperidge Farm® Chocolate Fudge 3 Layer Cake
  • 2 cups heavy cream
  • 1/2 cup sugar
  • Baking cocoa OR confectioners’ sugar (optional)


  • THAW cakes at room temperature for about 15 min. Cut each cake into 4 squares.
  • BEAT cream and sugar in bowl with an electric mixer at high speed until stiff peaks form.
  • SPRINKLE cocoa on serving platters, if desired. Place 2 squares from coconut cake on opposite sides of platter. Put 2 squares from chocolate cake at remaining corners. Repeat with remaining cake squares.
  • SPOON whipped cream into pastry bag fitted with fluted decorating tip.
  • Pipe cream on both cakes to cover seams and edges. Refrigerate until ready to serve.
  • TIP: Holiday Tip: Crush peppermint candy canes and sprinkle on tops and sides of chocolate cake pieces only.

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