Mixing, Baking, and Assembling 8-Inch Cake Kits
Baking a beautiful birthday cake at home doesn't have to be intimidating. Just follow our breakdown of easy baking and cake decorating steps - works for both our chocolate cake and vanilla cake!
Gather all your ingredients. Besides what comes in the box, you'll need to add the following, or one of the substitutions:
For 8-Inch Cakes:
|1 1/2 cups canola oil||
- Any neutral oil, such as sunflower, safflower, grapeseed, or vegetable oil
- 3/4 cup apple sauce, plus 3/4 cup neutral oil
|1 cup whole milk||2% or skim milk, soy milk, almond milk, oat milk|
|6 large eggs||Vegan substitutions coming soon|
| Frosting Ingredients
|3 sticks unsalted butter, softened||Vegan substitutions coming soon|
|1/3 cup heavy cream, at room temp||Half and half, at room temp|
|1 to 2 tsp extract (optional)||
- Vanilla, almond, coconut, strawberry
- 1/2 tsp peppermint, or to taste
Mix and Bake the Cake
1. Heat oven to 300°F.
2. In a large bowl, whisk together cake mix, oil, milk, and eggs. Pour into cake pans (about 1 generous cup each), and bake until cake springs back when pressed in the center, 50 to 55 mins.
3. Cool completely. (See bottom for storage tips.)
Make the Frosting
1. While cakes bake, make the frosting. In a large bowl, use an electric mixer on low speed to beat together frosting mix and room temperature butter to combine. Raise speed to high and beat until smooth.
2. Beat in room temperature heavy cream, a little at a time, until smooth and spreadable. (Cold cream can make frosting grainy.) Cover and keep at room temperature until ready to use.
Build the Cake
1. To assemble the cake, spread 1 to 2 Tbsp frosting in the center of the cake board to act as glue. Top with a cake layer, flat side-up. Spread 3/4 cup frosting in an even layer on top, leaving a small border. Repeat with second cake and frosting.
2. Top with 3rd cake layer flat-side up, this time spreading frosting all the way to the edges.
3. Crumb coat the cake: spread a thin layer of frosting on the sides, scraping any excess off into a separate bowl (to keep crumbs out of frosting). Chill for 20 mins to set the cake.
4. Frost sides again with remaining buttercream. The cake will keep in the fridge or at cool room temperature for up to 2 days. If using fondant decorations, put them on after removing from fridge, before serving. Serve at room temperature.
|Item||How to Store||Timing|
|Baked cakes||Cool, then wrap in plastic wrap. Cover with foil, or stick in a ziploc bag.||
- Fridge: 2 days
- Freezer: 1 month
|Frosting||In a ziploc bag, or an airtight container.||
- Fridge: 5 days
- Freezer: 1 month
Defrost either frozen cakes or frosting in the fridge overnight, or leave out for a few hours at room temperature. Stir frosting well before using.