Saturday, June 4, 2011


This is my go-to cake any time anyone in my family has a birthday. Who can argue with yellow cake and chocolate buttercream frosting?! Thank you Cake Mix Doctor for the world's best birthday cake recipe!


Recipe Notes

The Cake Mix Doctor calls for whole milk. I have always used skim because that is what we keep on hand, and I've never had a problem with it. I double the chocolate frosting and make two recipes for one cake so that I can have extra thick layers of frosting!


  • Plain white cake mix (1 package)

  • 1 c. whole milk

  • 1 stick butter, softened or melted

  • 3 eggs

  • 2 tsp. pure vanilla extract

  • Fluffy chocolate frosting (recipe follows)


1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

2. Combine cake mix, milk, butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down sides with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more.

3. Divide batter between prepared pans and place in oven side-by-side. Bake until cakes are golden brown and spring back lightly when pressed (approximately 27-29 minutes).

4. Remove pans from the oven and place them on wire wracks to cool. Run a knife around the edges of each pan and invert on a wire rack.

5. Frost each layer with fluffy chocolate frosting (below) and then frost sides of cake.

Fluffy Chocolate Frosting


  • 1 stick butter, softened

  • 2/3 c. unsweetened cocoa powder

  • 3 c. confectioner's sugar, sifted (approximately 1 box)

  • 1/3 c. whole milk

  • 2 tsp. vanilla extract

  • 1/4 tsp. salt


1. Beat butter and cocoa powder in a large mixing bowl, blend on low until well-combined.

2. Add confectioner's sugar, milk, vanilla extract, and salt. Beat until frosting is light and fluffy (2-3 minutes).

3. Use frosting to frost layer cake or cupcakes of your choice. I always make a double batch of this for a two-layer cake!

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