My son’s favorite cake is a yellow cake with chocolate frosting topped with loads and loads of sprinkles. Over the years I’ve made this cake with a number of variations. One year my son requested M&M’s on top instead of sprinkles. I’ve gone back to sprinkles though, because adding a layer of M&M’s on top made each serving so overly sweet it was hard to finish even one tiny slice. All that sugar made our teeth ache…LOL!
This is such a pretty little cake and you don’t need any special cake decorating skills to make this adorable cake. I’ll walk you through how to make this cake step by step. I promise it’s super easy!!! Not only is it adorable, but I’ll show you how easy it is to upgrade a simple boxed cake mix and a container of store bought frosting and turn it into a cake that tastes like it was made from scratch. Without all the work! You’ll gets loads of compliments when you serve up this pretty little cake.
Start by preheating your oven to 350°F. Spray (2) 9 inch round cake pans with non-stick cooking spray. Set aside.
Disregard the instructions on the box of cake mix. Place the dry cake mix, 4 eggs, a stick of melted butter and 1 cup milk in a mixing bowl.
Beat the ingredients with an electric mixer for 2 minutes on high until well combined and there are no lumps in the batter. The batter will have a slightly thicker consistency than the regular cake mix batter you are used to.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean with no crumbs attached to it.
Remove cake rounds from the oven and allow them to cool in the baking pans to room temperature.
One of the great mysteries of life…why is it that one container of frosting just never seems like it’s quite enough, but two is just way too much frosting. For a really great tasting cake, it’s important to get the cake to frosting ratio right. Too much frosting and it’s way too sweet. Not enough frosting leaves you with a dry cake, also not good. Whipping the frosting is the answer to this dilemma. Whipping a container of frosting increases the volume and gives you just enough frosting for the entire cake. Problem solved!
Scoop a container of chocolate frosting into a mixing bowl.
Whip the frosting with a handheld electric beater until the frosting doubles in volume.
Remove a cooled cake round from the baking pan and place it on a cake platter. Top with a layer of whipped frosting. Add second layer of cake on top and frost the entire cake with the remaining frosting.
Press Kit Kat bars into the side of the cake working all the way around the cake. The frosting will act as glue and hold the candy bars in place.
Tie a length of ribbon around the cake and the candy bars and tie it into a pretty bow. Top the cake with a generous layer of sprinkles. Refrigerate cake until ready to serve.
See, I told you this was an easy cake to make, no special cake decorating skills needed. If you can tie a bow, you can easily do this! The addition of the extra eggs, milk and butter makes an ordinary cake mix taste like a homemade cake without a lot of work. Everyone will be wowed by how pretty this cake is. Once they taste it they will never guess you took a short cut starting with a cake mix and used a container of store bought frosting. I won’t tell if you don’t tell. It can be our secret! The important thing is that you made it with love, that’s really what makes it homemade, right?
How To Make A Boxed Cake Mix Taste Like Homemade
Equipment
- 2 9 inch cake pans
Ingredients
- 1 box yellow cake mix
- 1 stick butter, melted
- 4 large eggs
- 1 cup milk
- 1 container Chocolate frosting
- ½ cup multi colored sprinkles
- 38 sticks snack sized Kit Kat candy bars, broken into individual sticks
- non-stick cooking spray
Instructions
- Preheat oven to 350°F.
- Spray (2) 9 inch round cake pans with non-stick cooking spray. Set aside.
- Disregard instructions on the box. Place the cake mix, 4 eggs, stick of melted butter and 1 cup milk in a mixing bowl. Beat with an electric mixer for 2 minutes until well combined and there are no lumps in the batter. Batter will be slightly thicker than the regular cake mix batter your are used to.
- Divide batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean with no crumbs attached to it.
- Remove cake rounds from the oven and allow them to cool in the pans to room temperature.
- Once cakes are cooled scoop the chocolate frosting into a mixing bowl. Whip the frosting with a handheld electric beater until the frosting doubles in volume.
- Remove a cooled cake round from baking pan and place it on a platter. Top with frosting. Add second layer of cake on top and frost the entire cake with the remaining frosting.
- Press Kit Kat bars onto the side of the cake working your way all the way around the cake.
- The frosting will act as glue and hold the candy bars in place.
- Tie a length of ribbon around the cake and candy bars and tie it into a pretty bow.
- Top the cake with a layer of sprinkles.
- Refrigerate until ready to serve.
Did You Make This?
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For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: not of works, lest any man should boast.
Ephesians 2:8-9
Remember…Jesus ❤️’s you!