Sometimes the simplest recipes come straight from a box. OMG. I can’t believe I’m even saying this.
From someone who creates and develops recipes almost daily, making a cake from a box is sacrilegious.
There is only ONE cake that my kids keep asking for over and over again.
And you’re looking at it right here.
What’s so special about this cake? Well, for starters, it’s made in a bundt pan. Oh sure, you can make it any which way you want it but BUNDTING is the really the only way to go.
I have been making this cake for my boys since they were toddlers. They absolutely will not accept another cake when we celebrate their birthdays. When they were small, they requested “gummie bears” for a garnish. Now that they are all grown men, they just want THE CAKE (although I secretly know they wouldn’t say no to the cute little bears).
Why are you going to make this cake? Because it tastes like it’s made from scratch but the base is a boxed mix. It’s basically what you add to the cake that makes this one of the moistest, best cakes around.
As I have said a million times. No one will judge you if you unbox a mix and kick it up a notch.
A couple of weeks ago we celebrated my husband’s birthday. He didn’t even have a chance to ask for the cake HE WANTED. The boys totally hijacked the cake decision and requested this one. I had to compromise a bit and make some dark chocolate espresso bark to top off the cake to make Steve happy. I mean, after all – it was HIS birthday.
Trust me. It’s going to become a family favourite just like it is around here.
- 1 box marble cake mix (there will be a package of yellow cake mix and a small package of chocolate mix in the box)
- 1 box instant vanilla pudding
- 4 extra large eggs
- 1 cup water or milk
- ⅓ cup oil
- 1 cup sour cream or yogurt
- Optional garnish - chocolate bark
- Preheat the oven to 350 degrees F.
- Grease your bundt pan with nonstick cooking spray.
- Place the yellow cake mix and pudding mix in a stand mixer with paddle attachment.
- Add the eggs, water or milk, vegetable oil and sour cream or yogurt.
- Beat all the ingredients until combined with an electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes.
- Take 1 cup of the batter and mix it with the chocolate cake mix in a small bowl.
- Pour the yellow cake mix batter into the greased cake pan, then dollop on the chocolate cake batter here and there into the pan as well. Using a knife, swirl the chocolate batter. Bake according to package directions for the bundt cake.
- Insert a toothpick in the middle of the cake and remove it. If the toothpick comes out clean with no raw batter.... VOILA the cake is done. Use your favorite frosting recipe (I love this chocolate buttercream one below)
- 1½ cups unsalted butter, at room temperature
- 4 cups powdered sugar
- ¾ cup cocoa powder
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- pinch table salt
- In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
- Turn mixer OFF and add in cocoa powder, vanilla and salt.
- Turn mixer on low and blend for about 30 seconds.
- One tablespoon at a time add in heavy cream. Keep scraping down the bowl until all the cream is incorporated.
- Now jack up the mixer to medium-high to high and whisk for 3-5 minutes or until mixture becomes beautifully light and oh so fluffy.