Directions:

CAKE:
Preheat oven to 350 degrees. Spray four 8-inch round cake pans with PAM® Baking Spray.

Prepare cake batters as per back-of-box instructions, subbing milk for water and melted butter for oil. Divide red velvet batter into 3 of the prepared pans. Pour half of devil's food cake batter into 4th prepared pan. Discard remaining batter or save for another use.

Bake cakes for 24 to 30 minutes, or until toothpick inserted in center comes out clean. Devil's food cake layer may take longer to bake because it's slightly thicker. Cool cakes on cooling rack 15 minutes before turning out of pans. Refrigerate cake layers 30 minutes, or until cold.

BUTTERCREAM:
Meanwhile, place room temperature butter in bowl of standing mixer and beat with paddle attachment until fluffy and lightened in color, 2 to 4 minutes.

Add powdered sugar, 1 or 2 cups at a time, scraping sides of bowl down and beating on low after each addition. Add vanilla extract, salt and milk and continue to beat until completey smooth, adding more milk if needed to reach desired consistency.

Remove 1/3 frosting and scrape into pastry bag fitted with an open star tip. Add red food coloring to remaining frosting and beat to thoroughly combine, adjusting amount of food coloring for desired color. Set aside.

Place devil's food cake layer on cutting board and use 3-in ring cutter to remove a circle from middle. Set aside and reserve. Use 3.5-inch ring cutter to cut around hole, creating a ring of cake. Discard (or eat!).

Use 3.5-inch ring cutter and sharp paring knife to scrape out a 1/4-inch deep round hole in center of two red velvet cake layers.

Place one red velvet cake layer with cutout circle on top on serving dish or cake cardboard. Fill hole with white buttercream and spread red buttercream on surrounding edges. Top with devil's food ring-shaped cake layer.

Place reserved chocolate cake circle piece in center of devil's food cake layer. Fill surrounding gap and top of devil's food cake circle with white buttercream. Carefully spread red buttercream around edges.

Fill removed portion of second cut red velvet layer cake with white buttercream and place on top of cake with removed portion facing down. Cover with red buttercream and top with uncut red velvet layer.

Cover top and sides of cake with red buttercream. Pipe white buttercream around bottom edge of cake and center of top, to resemble a Santa hat. Chill until ready to serve.