Prepare the box cake mix according to the directions on the package.

Divide the batter into two bowls. Add a few drops of red gel food coloring to one of the bowls and a few drops of pink gel food coloring to the other. Mix until the color is evenly distributed.

Transfer the batters to two cake pans and bake according to the directions on the package.

Once the cakes have cooled, crumble the cakes into two large bowls, one for each color.

Add a large spoonful of buttercream frosting to each bowl and use your hands to combine the cake and the frosting. Add more frosting if needed, until you have a moist, firm, mass of cake.

Shape the cake into balls and place on a wax paper lined baking sheet.

Chill the cake balls in the refrigerator for one hour.

In a medium bowl, beat the butter until smooth.

Add the vanilla and beat until combined.

Gradually beat in the powdered sugar.

Add the milk and beat to combine.

On high speed, beat the frosting until it is light and fluffy.

Preheat the oven to 350 F. Grease three 9-inch cake pans and line with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt.

In a large bowl, beat the sugar, butter, and lemon zest until light and fluffy.

Add the eggs, one at a time, beating after each addition. Beat in the lemon juice.

Add the flour mixture, alternating with the buttermilk. Begin and end with the flour mixture.

Divide the cake batter between the prepared pans.

Gently press the red and pink cake balls into the lemon cake batter.

Bake for 20-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

In a large bowl, beat the cream cheese and butter until light and fluffy.

Add the powdered sugar and beat until smooth.

Beat in the lemonade concentrate.

The icing might be a bit runny. If it’s too runny to work with, place it in the refrigerator for 20-30 minutes to firm up.

Use a serrated knife to trim the tops of the cakes. Make sure the tops are flat and even.

Place one cake, cut side up, on a cake stand or plate flipped upside down. Spread a large scoop of frosting over the top. Place a second cake, cut side down, on top of the first cake and spread a large scoop of frosting over the top. Place the third cake, cut side down on top of the two cakes.

Place 1-2 large scoops of frosting on the top and use a large offset spatula to spread the frosting over the top and down the sides of the cake. This will become the crumb coat, so the frosting doesn’t have to be perfect.

Once frosted, place the cake and the remaining frosting in the refrigerator for 20-30 minutes.

Remove the cake from the refrigerator and frost a second time with the remaining frosting.

To decorate the cake, gently press the round cookie cutter into the top of the cake and pour some of the sprinkles into it to create a polka dot. Repeat until the top of the cake is decorated.