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Vanilla Cake with Chocolate Cream Cheese Frosting

(6 Votes)
25 Min

This Vanilla Cake with Chocolate Cream Cheese Frosting starts as easy as can be with a boxed cake mix. We just add in a few eggs to get that extra moist flavor you've always dreamed of! Our homemade chocolate cream cheese frosting is whipped up with a few ingredients you probably have on-hand, too, making this an easy-peasy cake mix recipe that will impress a crowd.

What You'll Need

  • 1 (15.25-ounce) package vanilla cake mix
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup water

  • Chocolate Cream Cheese Frosting
  • 1 cup (2 sticks) butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa
  • 2 cups confectioners' sugar

What to Do

  1. Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.
  2. In a large bowl, combine cake mix, oil, eggs, and water; mix well. Divide batter evenly between cake pans.
  3. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool slightly then remove to a wire rack to cool completely.
  4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat butter and cream cheese until creamy. Add vanilla and cocoa and continue beating until thoroughly mixed. Add confectioners’ sugar gradually and continue to mix until well blended. Spread frosting evenly over cooled cake.


Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 505
  • Calories from Fat 290
  • Total Fat 32g 50 %
  • Saturated Fat 16g 80 %
  • Trans Fat 0.6g 0 %
  • Protein 4.0g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 108mg 36 %
  • Sodium 449mg 19 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 36g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What is "vanilla cake mix"? Is it white cake mix or yellow cake mix?

There is actually a "french vanilla" cake mix (Betty Crocker) OR you could probably use a white cake mix...

I made this today and my frosting never stiffened enough to spread -even when I added additional conf. sugar. The only thing I put in not according to recipe was margarine instead of butter- Don't know what happened!!

Unfortunately, there is a big difference between butter and margine. The oil and water in margarine causes it to have a watery consistency, whereas butter is made with cream, which is what gives the frosting the right consistency.

I love Mr. Food, You have made my Day, so many times , Thank you. :)

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