Preheat your oven to 350°F (175°C). Prepare both cake mixes according to package instructions. Divide batter evenly between two 9” cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.

Wrap each layer tightly in plastic wrap and freeze each for at least 1 hour.

While the layers are chilling, beat softened butter with powdered sugar and a splash of milk until smooth to make buttercream icing. Set aside white icing for decorative piping and tint the rest with red food coloring.

Layer one frozen cake on a serving plate, spreading an even layer of buttercream icing on top. Add the second layer, alternating colors for visual appeal.

Level the edges if necessary with a serrated knife for an even surface.

Apply a thin crumb coat to the entire cake and freeze for approximately 20 minutes.

Remove from freezer and decorate with red and white buttercream icing using piping bags fitted with Wilton tips.

Continue decorating until the desired look is achieved. Slice and serve.