cake mixes

how to make the 3 layered cake

A lot of people have been asking how to make the 3 layered rich chocolate or vanilla velvet cake on the front of our packaging. There are a few different steps you’ll need to follow but it’s not that hard and you’ll impress everyone with your creation.

makes 1 x 13cm (5inch) round 3 layered cake
prep 45 mins
bake 25 mins
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how to make the 3 layered cake


You will need

  • 1 box Noshu 98% Sugar Free Cake Mix (Rich Chocolate or Vanilla Velvet)
  • 3 x 5 inch (13cm) round cake tins

for the cake

  • 1 sachet Noshu 98% Sugar Free Cake Mix (Rich Chocolate or Vanilla Velvet)
  • 3/4 cup milk/nut milk or water
  • 2 x extra large eggs
  • 100 g/6 tbsp non-dairy spread or butter (melted)

for the frosting

  • 1 sachet Noshu 98% Sugar Free Frosting Mix (Chocolate or Vanilla)
  • 70 g/4 tbsp butter (room temperature)
  • 2 tbsp full cream milk

non-dairy frosting option

  • 70 g/4 tbsp non-dairy spread (no milk needed)


  • 100 g Noshu 95% Sugar Free Choc or White Choc Baking Chips
  • 100 ml pouring cream



Preheat the oven to 170°C (160°C fan forced). Grease and line the base of your baking tins with baking paper.


  1. In a mixing bowl, combine packet cake mix, milk (or water), eggs and melted non-dairy spread (or melted butter).
  2. Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.
  3. Divide the batter evenly between the 3 x 5inch (13cm) round cake tins and cover with foil.


  1. Place the 3 cake tins in the preheated over at 170°C (160°C fan forced), then remove foil after 20 minutes baking time.
  2. Cook uncovered for a further 5 minutes until a skewer inserted into the cake centre comes out clean.
  3. Once cooked, remove cakes from tins and place on a wire cooling rack to cool completely before decorating.


  1. To prepare frosting, add room temperature butter (or non-dairy spread) to a medium mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.
  2. Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth.
  3. If using butter, add the full cream milk and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.
  4. Using a spatular, spread a thin layer of frosting between the cake layers before applying the frosting on the top and lightly to the sides of the cake.
  5. If your layers have slightly domed tops, simply slice off with a sharp knife to even the layers before applying frosting. Scrape and smooth the frosting on the cake sides with a spatula.


  1. Bring 100 ml of pouring cream to a simmer.
  2. Finely chop 100 g of Noshu 95% Sugar Free Choc or White Choc Baking Chips, place in a bowl and slowly pour over the hot cream.
  3. Stir gently to form a smooth ganache and pour over the top of cake as desired.
  4. Decorate with more Sugar Free Choc Baking Chips to add extra choc love.


Keep chilled in an airtight container for up to 3 days, or freeze for up to 3 months.



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