Box Cake


As much as I prefer making cakes and cupcakes from scratch, sometimes a box cake or two creeps into my baking repertoire. Box cakes are actually pretty good, but I do like to modify the ingredients on occasion. Adding a box of pudding mix, or substituting buttermilk for regular milk changes it up a little bit. 


I added cookies n’ cream pudding to these ones to change the flavour. The pudding also makes the cake very soft and spongey 🙂


The icing I used was modified from Sweetapolita’s whipped orange frosting. I like it because it’s really light and fluffy.

Whipped Buttercream Icing:

  • 2 cups butter
  • 4 ½ cups confectioners’ sugar, sifted
  • 1 ½ tsp of vanilla
  • ¼ cups of cream or milk
  • pinch of salt

1. Whip the butter for 8 minutes on medium speed in a stand mixer (4 on KitchenAid) until it becomes pale and creamy.

2. Add in the confectioners’ sugar, vanilla, cream/milk, and salt. Mix on low speed for 1 minute, then on medium speed for 6 minutes.

When I’m feeling REALLY lazy, I will also use icing from the store (which I also doctor a little bit).


All I did for the icing on these was whip a spoonful of peanut butter, and a spoonful of Nutella into the chocolate icing using a stand mixer. Delicious beyond belief!

It also appears that I have a thing for multicoloured box cupcakes…

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