Yes, you're seeing double - it's a Frosting in the Cake Cake.
I almost renamed it Ugly Frosting Cake but that's not very appetizing. The cake is plain and you might overlook it at a pot-luck, but that would be a mistake.
This ultra-ultra moist and still somehow fluffy dessert will wow your family and friends. Promise.
I visited my sister a couple of weeks ago and the conversation as usual came around to recipes. She has muscadine grapes on her property (not to mention blueberries, strawberries, and a newly-planted fig tree) and made some wonderful jelly with them.
We also chatted about a cake that I haven't made in years that's dumped into one bowl along with a can of frosting, then mixed all together and baked. So....it's a Frosting in the Cake Cake because the frosting is actually in it - not on top!
I get high and mighty about making cakes from scratch, but I make an exception with this one. The recipe came from a Taste of Home bulletin board over ten years ago that since has been shut down.
I don't know if the person who originally created it got in a hurry and decided to heck with it and dumped the frosting in the batter, but I'm glad they did. This is one of the best cakes I've ever tasted. No kidding.
There's a very thin, almost chewy caramely layer on top of the cake. Be sure and get the corner piece to get the most of that.
I've found that a butter cake mix and a buttercream frosting is the best combination. Others have experimented with a strawberry cake mix/frosting combo and I once made a chocolate combo, but be sure and try the butter cake combo first.
The flavor is unbelievable - buttery, kind of vanilla-y, but not. It's hard to describe.
Oh, and if you want it prettier just sprinkle some powdered sugar on top. For heaven's sake don't frost it though!
Frosting in the Cake Cake
Wonderful flavor, ultra-ultra moist and yet still fluffy. One of the best cakes you'll ever have.
Ingredients
- 1 boxed butter cake mix
- ¾ C oil
- 1 C milk
- 4 eggs
- 1 can buttercream frosting
Instructions
- Preheat oven to 350°. Spray and flour a 13x9" cake pan.
- In a large stand mixer, combine all of the ingredients. Start mixer on low (it will slosh about a bit until blended), then turn it up a little to mix until lumps are gone (1-2 minutes).
- Bake cake for 40 to 45 minutes until the top is a medium-dark caramel brown.
- Let cool on a rack. Dust with powdered sugar if desired before serving.
Notes
Tips and Stuff:
Careful when you start the mixer - the milk will slosh around so make sure and start it on very low, then turn it up a little after mixed or you'll have milky batter all over your kitchen!
The brands I used this time are Duncan Hines Butter Cake mix with Pillsbury Butter Cream frosting. It's perfect and soooooooo good!
Next time I might try a butter pecan cake mix with butter cream frosting. Oh, and what about an orange cake mix with butter cream frosting. The combinations are endless, but please try the butter cake mix and butter cream frosting first.
Nutrition Information:
Yield: 20 pieces Serving Size: 1 pieceAmount Per Serving: Calories: 115Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 30mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 2g
Nutrition Values are Approximate
My Mother gave me this recipe years ago using Butter Pecan Cake Mix and Coconut Pecan Frosting. Wonderful!! I also use bundt pan..
I love all the combinations that can be used.
I love this recipe. I have made it with spice cake mix and cream cheese frosting; lemon cake, mix, and lemon frosting; and strawberry cake mix and cream cheese frosting. I am going to also try pumpkin or carrot cake mix with cream cheese frosting. This is a very easy recipe and everyone seems to enjoy it when I make it. Thank you so much for the recipe.
I'm so glad you love this, Alexis. That lemon cake/lemon frosting sounds incredible (I'm a big lemon fan)!
This also works with gluten free mixes with gluten free frosting. I made chocolate mix with coconut pecan frosting in a muffin pan and they were perfect! The 2nd time I made them and reserved some frosting—I half filled the cups and put a small dollop of frosting before topping with the remaining batter
That's great to know Aleta. I'm going to share that with my gluten-free niece!
Can you make it with water or a milk alternative?
Hi Christina! Probably something like almond milk would work. Not sure how water or alternative milk product will change the texture, as milk has a little fat in it. If you've successfully substituted in the past with a cake mix, then it would work.
I made this recipe in round pans to make a layered cake...the cake sunk in the middle....any tips?
It baked great in a bundt pan
I'm not sure, Mimi. I know when it's made in the 13x9" pan, it definitely sinks (and has that wonderful side crust...). Things you've probably thought of - make sure the oven is up to temperature, don't underbake, make sure the batter is thoroughly mixed.
By the way, it's good to know it makes a great bundt cake - I'll have to try that next time.
In Louisiana this is a well known cake. It's called a "Louisiana Stranger Cake" or "Stranger Cake" It's traditionally brought to new neighbors. Usually made with coconut pecan frosting & baked in a bundt pan.
I didn't know that Laini! Thanks for the info.
How amazing! And it's not ugly at all!
Lol, thanks Karen!
What a fun and easy cake. It looks moist and delicious!
Thanks Ellen. It may be ugly, but it tastes wonderful and we're sure enjoying it!