Preheat your oven to 350°F (175°C). In a mixing bowl, combine the yellow cake mix, milk, melted unsalted butter, vanilla extract, and eggs. Mix until smooth, about 2-3 minutes.

Pour the prepared batter into a parchment-lined baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for 15 minutes.

Flip the cake onto another parchment-lined tray and place it in the freezer for 1 hour.

Whip the softened unsalted butter until light and fluffy. Gradually add the powdered sugar and vanilla extract, then add milk to achieve the desired frosting consistency.

Use a 3-inch cookie cutter to cut out circles from the frozen cake. Pipe buttercream filling on one half and sandwich with another half. Freeze for 30 minutes.

Melt almond bark in a microwave-safe bowl in 30-second intervals. Dip each assembled cake into the melted almond bark, fully coating its sides.

Drizzle melted semi-sweet chocolate chips on top. Allow cakes to harden on a wire rack.

Serve cold or at room temperature, and enjoy!