How to Make a Boxed Cake Mix Taste Better Than Bakery

Magically transform a store bought cake mix into a moist, crowd-pleasing layer cake with my "secret" hack for How to Make a Boxed Cake Mix Taste Better Than Bakery...

I don't mean to brag or anything (okay, maybe I do just *a little* bit ;) ), but I have become known over the past few years for my "homemade" two-layer cakes. 

They are often requested by my family & friends for birthdays, special occasions, and holidays. And I do have to say that I find it a tad bit amusing since I have never really considered myself much of a cake baker.

But a few years back, I discovered a little hack to doctoring up a boxed cake mix. (Shhhhh.... I do not make my layer cakes from scratch!) 

The "secret" is extra eggs, extra oil, and sour cream. The addition of these three things can magically transform a regular ole store bought cake mix into a super moist and decadent cake that will leave all of your party guests raving and begging you the recipe.

Chocolate Raspberry Layer Cake

With its rich & chocolaty cake layers frosted with a fresh raspberry buttercream, you certainly cannot go wrong with this crowd-pleasing Chocolate Raspberry Layer Cake for your next party or celebration...

Let me start this post off by first offering an apology to any of my Instagram followers who may have seen the teaser photo I posted back in August for this insanely decadent cake. You all have been waiting almost two months for this recipe, and I didn't mean to make you all wait that long for this one. 

But you know, life & work & the kids starting back to school got in the way. But today the wait is finally over, my friends!

I actually whipped up this cake for my son's 20th birthday party in August. And yes, I did say TWENTY. I mean, how does that even happen anyways? 

When they say the years go by fast, they are not exaggerating, you all. One day you are planning a Blue's Clues themed party for their first birthday, and then the next thing you know they have officially left their teen years and are in their twenties. I can't even wrap my head around it sometimes.

Pumpkin Spice Latte Layer Cake

This Pumpkin Spice Latte Layer Cake is your favorite fall coffee drink in a moist, decadent cake form...

A big thank you to the folks at LorAnn Oils for providing me with high quality ingredients. All opinions expressed below are my own

Although I am a huge fan of both pumpkin and coffee, one thing that I am not a big fan of is the ever popular pumpkin spice lattes that start popping up on the menus of coffee shops all over the country this time of year.  Maybe I am in the minority & maybe I am just weird, but I have tried them more than once & I don't get the hoopla. 

But before you all start forming a mob to burn me at the stake, one thing that I do love and can't enough enough of are any and all desserts inspired by the popular fall must-have coffee drink.  This moist & decadent Pumpkin Spice Latte Layer Cake is a prime example of my pumpkin/coffee dessert obsession this time of the year. ;)

This cake is amazing, you all. Fan of the PSL or not, this may become your new favorite sweet treat for fall...

Triple Chocolate Peanut Butter Mousse Cake

With it's super moist chocolaty cake layers frosted with a rich peanut buttery mousse, this Triple Chocolate Peanut Butter Mousse Cake is chocolate cake perfection...

Do you all know what day it is today?

Nope.... It isn't hump day (that's tomorrow, folks). ;)

It is National Chocolate Cake Day! (As if we all need a national food holiday to eat a slice or two of chocolate cake today, right?)

I have actually been holding onto this recipe for a decadent Triple Chocolate Peanut Butter Mousse Cake for a little while now. Inspired by my Peanut Butter Chocolate Mousse Pie, this cake has been served at my son's birthday party for the past two years, and it has been requested by my mother for her department's work birthday parties several times in the past year.  

To say that this cake has been thoroughly tested and taste tested would be an understatement, friends. ;)

I could think of no better day to finally share this recipe with you all than for National Chocolate Cake Day. How can you go wrong with super moist chocolaty cake layers frosted with a rich peanut buttery mousse and then topped with your favorite whipped topping, lots of chocolate syrup and honey roasted peanuts? 

I mean, unless you are not a fan of chocolate... or peanut butter... or cake. Does someone like that even exist anyways? ;)

Invite the BOSS to a Cake Decorating Party

I participated in an Influencer Activation on behalf of Influence Central for Cake Boss. I received product samples and a promotional item to thank me for participating.

If any of you all happen to be a huge fan of the Cake Boss show on TLC, you are going to love today's post! Not only am I am going to be sharing some fun ideas for hosting a cake decorating party for friends and family, but I am also going to be sharing some of my favorite Cake Boss products available at Michael's.

I have to admit- I have only watched the Cake Boss show a handful of times.  But I was always blown away by the cakes that they create and in awe of how they get them from one place to another without the cake totally toppling over. Buddy and his family and their staff has some serious cake skills, folks. ;)

When I saw a huge array of the Cake Boss Fabulous Fondant in my shipment from Michael's, I knew I had to set up a little station for my party just for fondant rolling and cutting...

Chocolate Funfetti Sheet Cake

Chockfull of rainbow sprinkles, this dense and fudgy Chocolate Funfetti Sheet Cake is topped with the most airy & light chocolate whipped frosting. A little slice of happiness on a plate!

I have been contemplating the meaning of happiness lately- the complexities of it, the things that enhance our own personal happiness and the things that seem to hinder or take away from it, and the various ways that we sometimes seem to get in the way of our own happiness.

I mean, when do we know that we are truly happy? 

When we stop reaching for the next big thing? The better thing? When we allow ourselves to finally feel some contentment with how things are in the here and now?

But then you have to ask yourself- is that really true happiness? Or is that just settling?

Shouldn't we always be striving to better ourselves? To improve our lives? To love harder? To love ourselves more? To push that extra mile or two? To not give up on the things that we feel are important in our lives just because it may be hard at the moment?

Citrus Coconut Sunshine Cake

This super easy to make and delicious Citrus Coconut Sunshine Cake is bursting with bright lemon, sweet mandarin oranges, and toasted coconut- just like summer on a fork!

So, the last time I posted a new recipe on here it was near the beginning of summer. I do apologize for the almost 3 month long hiatus, but I promise you all that it was for a very good reason. A very good reason that I can't reveal to everyone just yet, but that I should be able to tell you all about within the next two months or so. ;) So, stay tuned- because it is a pretty BIG. 

In the meantime, I am over here soaking up these last little bits of summertime and digging into this easy to make Citrus Coconut Sunshine Cake. Seriously, folks. This citrusy and bright cake is summer on a fork.

And when I say summer, I mean the pre-Covid, all day at the pool, backyard family BBQ's, beach vacation summer. Because let's face it- this has been a super weird summer. Summer 2019 with its outdoor concerts, and the crowded city pool, and packed restaurant patios seems like a lifetime ago at this point- am I right?

Cookie Butter Pecan Bars {The Leftovers Club}

I will admit it.  I am a full-on cookie butter addict.  I spread it on granola bars, dip pretzels in it, and just eat it by the spoonful straight out of the jar.  I knew it wouldn't be long before I was baking with it.  

The inspiration for my Butter Pecan Cookie Butter Bars came to me when I was visiting the Wine and Glue blog and came across Lisa's recipe for Sugar Cookie Cookie Butter Bars.  I am not going to lie- I REALLY wanted to make her cookie bar recipe, but I was feeling lazy and was short on butter for her recipe.  So, I improvised! ;)

I had a box of Butter Pecan cake mix that had been sitting in my pantry for a few months now.  Honestly, I had no clue why I even bought it.  But it had been sitting there on my shelf for months staring at me, begging me to just do something with it.  I figured cookie butter and butter pecan would go well together, so why not make some cookie bars combining the two flavors? (And finally get rid of that box of cake mix already! ;) )

And so I did and the results were ah-mazing!  In fact when I was paired up with my April partner for The Leftovers Club, I knew I had to make a batch of these cookie bars again to send to Daphne of Go Gastronomy.

What you will need:

1 box of butter pecan cake mix

1/2 cup butter, melted

1 egg

1/2 cup chopped pecans (optional- I did not add pecans to either one of my batches of the cookie bars, but I plan to for my next batch.)

For the cookie butter layer:

1 stick of butter

1 cup of cookie butter

3/4 cup powdered sugar

Preheat your oven to 350 degrees.  Spray a 8 x 11.5 baking pan with cooking spray.  Set aside.

Dump the cake mix into a large mixing bowl.  In your microwave, melt the 1/2 cup butter in a microwave safe bowl.  Pour the melted butter over the cake mix and add the egg.  Mix well.  Fold in the chopped pecans if you decided to add them.  

Press the butter pecan dough into the bottom of the prepared baking pan.  Bake at 350 for 20-25 minutes, until the cookie layer is lightly golden brown.  

Let it cool completely (pop it in the fridge for 30 minutes to speed up the process if you are impatient like me).  

Once the cookie layer is cooled, whip up the cookie butter layer.  Place the stick of butter in a medium sized microwave safe bowl.  Nuke it for about 30 seconds.  Add the cookie butter and microwave for another 30 seconds.  Whisk in the powdered sugar until smooth.  

Spread the cookie butter mixture evenly over top of the cooled butter pecan cookie layer.

Pop in the refrigerator for at least 30 minutes until the cookie butter layer sets up. 

I cut the cookie bars as needed, and left the entire pan wrapped tightly with plastic wrap at room temperature.  You can refrigerate them if you would like, but be sure to let them come to room temperature before cutting or the cookie butter layer will break up.

I am not going to lie...  I probably ate 80% of both of the batches of these Cookie Butter Pecan Bars that I made.  They are addicting.  And they were staring me in the face.

All day.

Every day.

Just sitting out on that kitchen counter beckoning me to cut off just one more tiny piece.

Note:  All those tiny pieces add up to one huge hunk by the end of the day.... just saying. ;)

So I was more than happy to send a few bars Daphne's way for this month's The Leftovers Club swap. 

Cookie Butter Pecan Bars

by Frugal Foodie Mama

Prep Time: 10 minutes

Cook Time: 20-25 minutes

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Ingredients (12-16 bars)

For the cookie bar layer

• 1 box of butter pecan cake mix
• 1/2 cup butter, melted
• 1 egg
• 1/2 cup chopped pecans (optional)

For the cookie butter layer

• 1 stick of butter
• 1 cup of cookie butter
• 3/4 cup powdered sugar

Instructions

Preheat your oven to 350 degrees. Spray a 8 x 11.5 baking pan with cooking spray. Set aside.

Dump the cake mix into a large mixing bowl. In your microwave, melt the 1/2 cup butter in a microwave safe bowl. Pour the melted butter over the cake mix and add the egg. Mix well. Fold in the chopped pecans if you decided to add them.

Press the butter pecan dough into the bottom of the prepared baking pan. Bake at 350 for 20-25 minutes, until the cookie layer is lightly golden brown.

Let it cool completely (pop it in the fridge for 30 minutes to speed up the process if you are impatient like me).

Once the cookie layer is cooled, whip up the cookie butter layer. Place the stick of butter in a medium sized microwave safe bowl. Nuke it for about 30 seconds. Add the cookie butter and microwave for another 30 seconds. Whisk in the powdered sugar until smooth.

Spread the cookie butter mixture evenly over top of the cooled butter pecan cookie layer.

Pop in the refrigerator for at least 30 minutes until the cookie butter layer sets up.

I cut the cookie bars as needed, and left the entire pan wrapped tightly with plastic wrap at room temperature. You can refrigerate them if you would like, but be sure to let them come to room temperature before cutting or the cookie butter layer will break up.

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If you are a lover of cookie butter like me, make sure to check out my recipe for...

Cookie Butter Walnut Granola

Be sure to check out all the other amazing recipes from this month's The Leftovers Club...

Savory Simple - Quinoa Energy Bars

Meadows Cooks - Intensely Chocolate Sables with Raspberry Cream

The Girl In The Little Red Kitchen - Cashew Butter and Blackerry Jam Thumbprint Cookies

Dining with Dani - Pancakes and Bacon Cookies

Juanita's Cocina - Butterscotch Browned Butter Blondies

Damn Delicious - Salted Caramel Pretzel Blondies

Eats Well With Others - Salted Caramel Shortbread

Farmgirl Gourmet - Sea Salted Toffee Chocolate Chip Cookies

Frugal Foodie Mama - Cookie Butter Pecan Bars

Let's Give Peas a Chance - Chocolate Stout Brownies

Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches

A Zesty Bite - Dulce de Leche Sugar Cookies

Sugar Dish Me - Strawberry Lemonade Loaf

Roxana's Home Baking  - Chocolate chip bars

Little Kitchie - Salted Oatmeal Chocolate Chip Cookies

Pineapple and Coconut - Pineapple Whoopie Pies with Coconut Cream Filling

O'Boy! Organic - Rhubarb Cake

MarocMama - Caramel Vanilla Bean Krispie Treats

Omeletta - Brown Sugar Meringues

Eat Bake Drink Cook - Everything Cookies

Healthy. Delicious. - Carrot Cake Granola

Souffle Bombay - Sweet & Spicy Pecans

The Spiced Life - Garam Masala Caramel Corn

Kelly Bakes - Raspberry Cream Marshmallows

Bakeaholic Mama - Chocolate Cookie Dough Macarons

Whey Beyond the Naked Truth - Chia Seed Protein Bites

Don't you wish you could enjoy some of these leftovers with us? You can!  Visit The Leftovers Club online for more details!

Rainbow Bundt Cake & Rainbow Layered Smash Cake

My sweet baby girl turned one this month.  I still can hardly believe this first year with her has already come and gone.  

For her first birthday party, we decided to go all out rainbow.  My main inspiration for her first birthday party came from a term that is used with great hope and love in the infertility community... rainbow baby. 

A rainbow baby is the first baby you are able to give birth to, to hold after the loss of a previous pregnancy or little one.  

Baby girl is our rainbow baby after two previous consecutive miscarriages.  

The rainbow birthday party theme was just destined. :)

When I first started looking for inspiration for her party, I stumbled upon the blog Wine & Glue.  I have had a bloggy "love" affair with Lisa and her blog ever since. ;)  She was definitely the inspiration behind baby girl's smash cake with her Rainbow Heart Cakes, although I went a slightly different route with how I created mine.  (Plus, I think her's are so much more brightly colored and pretty than mine so you should click over & check out her post too. ;) )

For baby girl's party, I created a rainbow bundt cake, a heart shaped layered smash cake, and also baked extra rainbow swirled cupcakes when I realized my guest count was a *a little* higher than I had originally anticipated.  The bundt cake will serve about 12-15.  I made about 18 cupcakes as well. If you plan to make cupcakes, just pick up another box of cake mix & double the recipe. But if you are having a smaller party, the bundt cake should be sufficient. 

What you will need:

1 box of your favorite vanilla cake mix

3 eggs

1 1/4 cups water

1/2 cup canola oil

1/2 cup sour cream

various food coloring (I would suggest gel food colorings if you have them.  The liquids can get kind of messy with a project of this undertaking.)

Preheat your oven to 350 degrees.

In a large bowl, mix together the cake mix, eggs, water, oil, and sour cream.  Divide the batter into 6 different bowls- putting the most batter in the first one and then progressively putting less in each bowl as you divvy it out.  

Now color each of your bowls of batter with your food coloring.  I did yellow, orange, red, purple, green, and blue.  I added a few drops at a time until I had the color that I was going for.  

Be sure to grease and flour your bundt cake pan and your heart shaped pans.

Before you start the bundt cake, pour your batter into a heart shaped baking pan (similar to the one I have pictured below). I just did four layers for her smash cake. This is probably the perfect time to look for heart shaped pans since many of them will be included with the Valentine's Day clearance sales. ;) 

After you have your smash cake layers poured, start with the layering of your batter for the bundt cake.  I started with my red since it was the batter I had the most of and poured it into the bottom.  Then I layered all the other colors in.  I do suggest that you make sure you pour each of the colors of batter from the outside in so that the rainbow layers also show up on the outside of the cake.

I found a lot of helpful tips for layering the rainbow bundt cake batter from this post on Shane's Killer Cupcakes.

You will bake the bundt cake for about 35-40 minutes.  After 30 minutes or so, check the cake with a toothpick.  When the toothpick comes out clean, it is done.  The heart shaped cakes took about 20 minutes to bake.

Let the cakes cool for about 10 minutes in the pans, and then turn them out on wire racks to cool completely before frosting.  If the cakes won't come out very easily at first, just work a butter knife along the outer edges of the cakes & then try turning them out again.

I had an idea in my head that I wanted the frosting on the bundt cake to just run along the bottom so that it would look like clouds at the end of the "rainbow" when you cut into the cake.  I needed a buttercream that was fluffy, but that was stiff enough to not slide down.  I remembered seeing a recipe for a Marshmallow Buttercream on Shaken Together that she had used on Rocky Road cupcakes, and I knew it would be perfect!

What you will need:

2 sticks of butter, room temperature

One 17 oz jar of marshmallow fluff (I actually used two 7 oz jars because that is what I had on hand, & it worked perfectly.)

1 cup powdered sugar

1 tsp vanilla

Just cream the butter and sugar together.  Then hand stir in the marshmallow fluff and vanilla. 

I simply used a pastry bag & decorative frosting tip and piped the buttercream in 2 thick layers, one right on top of the other all along the bottom of the bundt cake.  I then carefully tossed on rainbow sprinkles all around on the "clouds".  

For the rainbow smash cake, I used the same frosting tip and simply piped heart shaped dollops of buttercream between each heart shaped cake layer, and then put a pretty dollop on top with a dash of rainbow sprinkles.

Voila!

If you opted to make cupcakes in addition to the bundt cake and smash cake, this frosting recipe is almost enough for all of them.  I actually had 3 cupcakes that were not frosted because I ran out of the buttercream.  But they were not actually needed for the party, so no biggie.

I couldn't wait to cut into the rainbow bundt cake to see how it looked on the inside!  It turned out beautifully even if they colors were not perfectly rainbow layered.

The smash cake was also a huge success.  Well, with everyone but baby girl. ;)  She really wasn't sure exactly what to do with it, I think...

Be looking for the next colorful party post on the blog soon.  Here is a little hint...

It just may go hand in hand with birthday cake.  ;)

Magical Essentials for a Unicorn Themed Party

Planning a unicorn themed birthday party soon? Here are all the magical essentials you will need for throwing an unforgettable unicorn themed party... 

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Like most girls in grade school, my youngest is obsessed with all things unicorn. So it didn't surprise me in the slightest when she told me that she wanted a unicorn themed party for her 7th birthday last month. A magical unicorn themed party with all things purple & a fancy unicorn birthday cake.

Funny enough, I had a purple unicorn party myself for my 8th birthday many, many years ago. Maybe her obsession with unicorns & the color purple is hereditary? ;)

As soon as my daughter has settled on a birthday party theme each year, I get to work browsing Amazon for party supplies & decorations. You can find just about everything on Amazon, and you just can't beat the two day free shipping with Amazon Prime.