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All-in-One Cake and Frosting

A cake and frosting all from one simple recipe.


  • 6 oz. cream cheese, softened
  • 1 cup butter or margarine, softened (2 sticks)
  • 1 tablespoon vanilla extract
  • 1 (2 lb.) pkg. C&H® Powdered 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


Preheat oven to 350°F. Generously grease and flour a 12-cup Bundt baking pan, preferably non-stick.

Frosting: In large mixing bowl, beat cream cheese, butter and vanilla extract at medium speed until smooth. Add powdered or confectioners' sugar alternately with milk, beating 1-2 minutes or until blended. Remove 2 1/2 cups of frosting from bowl, placing into a plastic sealable bag, and set aside.

Cake: With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Beat until blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture alternately with water and continue beating 1-2 minutes or until well blended.

Pour into pan and bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. While cake is still warm, use a knife to loosen the cake from the sides of the pan. Cool completely before removing from pan. Place cake on serving plate and top with remaining icing.

For Cupcakes: Line 2 or 3 muffin pans with paper liners. Pour to fill halfway, and 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.

Reviews & Comments

Posted by Briget S.


This cake is excellent!

Posted by Becky s.


very pretty, but cake tasted like it had too much flour.

Posted by pam r.


This cake was gone in three days, family loved it and went back for seconds,thirds etc till it was gone!

Posted by Robyn G.


I liked this cake & how easy it was to make, it was flavorful & will make it again.

Posted by Nia A.


Delicious! Just wish it was a little more moist, next time i will only reserve 1 3/4 - 2 cups of frosting.

Posted by MO D.


This cake was amazing! I baked it in two layers and applied the frosting in two steps since it was so soft. After applying a thin coat of frosting between layers, I applied a thin crumb coat followed by an hour in the frig. I then applied the rest of the frosting and returned the cake to the frig. Friends have asked for the recipe.

Posted by natalia k.


this cake is thick and very sweet i liked making it because of the frosting part inside. i love frosting this is the perfect cake if you love frosting. i added a little more milk to to the batter due to the thickness. i used less confectioners sugar it will very sweet accordingly. the cake is delicious!

Posted by Karen R.


I think there is a mistake in this recipe see 1 (2lb.) pkg. C&H Powdered sugar. I've made many a cake in my days and they all turned out good except this one I made for Easter. 2 pounds of sugar is way too much and I had about a three pound cake. Please take this under advisement. It is a great concept, but please use perhaps 1 (1lb.) pkg.

Posted by ginny r.


I thought this was going to be really good but I have to agree with Becky, it tastes too much like flour. I might try using more vanilla in the cake and frosting. Also, the recipe calls for baking powder and in the Quick Tips it talks about baking soda, very confusing.