All-in-One Cake and Frosting
8 to 10 servings
- 6 ounces cream cheese, softened
- 1 cup (2 sticks) butter or margarine, softened
- 1 tablespoon vanilla extract
- 1 (2 lb.) pkg. Domino® Confectioners Sugar
- 2/3 cup milk
- 4 large eggs, slightly beaten
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup water
In a large mixing bowl, beat cream cheese, butter and vanilla at medium speed, until smooth. Remember to use regular cream cheese. Substituting with low-fat or fat-free cream cheese may change the consistency of the frosting.
Add sugar alternately with milk, beating 1 to 2 minutes, or until blended.
Remove 2 1/2 cups of frosting from bowl, placing into a plastic resealable bag, and set aside.
Preheat oven to 350°F. Generously grease and flour a 12-cup Bundt baking pan, preferably non-stick.
With mixer at slow speed, add eggs to remaining frosting in mixing bowl; beat until blended. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture, alternately with water, and continue beating 1 to 2 minutes, or until well blended. Be careful not to overmix your cake batter. Mix just until all ingredients are combined, since overmixing will give you a denser, heavier cake. Pour batter into pan.
Bake 65 to 75 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes.
While cake is still warm, use a knife to loosen it from the sides of the pan. Cool completely before removing from pan.
Place cake on serving plate and top with remaining icing by cutting one corner of the resealable plastic bag and squeezing the frosting out in a circular motion on top of the cake. The frosting will begin to descend and cover the sides of the cake.
For cupcakes, line 2 or 3 muffin pans with paper liners, pour batter to fill halfway.
Bake 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
For sheetcake, pour batter into a generously greased and floured 9x13-inch baking dish.
Bake 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely before frosting.
If your baking soda is older than 6 months, consider replacing it with a fresh package. Baking soda is an active ingredient used to help make baked foods rise, so for best results, always use the freshest ingredients.
Click here for All-in-One Chocolate Cake and Frosting recipe.