If you can stir then you can make this cake.
As you may have noticed with some of my recent posts, I have been making some pretty decent cupcakes using store-bought mixes. Last week I had to bake a cake for my husband’s birthday, so I decided to see what I could come up with.
Basically this is three packets of cake mix – vanilla, chocolate and caramel. Each mix is made up in a separate bowl, (no electric mixer required), and then you just splodge spoonfuls of the mixtures randomly into two cake pans. Bake for 30-35 minutes and voila!
I even cheated on the decorating. I filled the cake with some ready-made vanilla frosting from a tub. The frosting on the top came in the box with the caramel cake mix. If you don’t have any frosting with your mixes then just buy another flavour of ready-made frosting. The additional decoration is the result of me hacking at some dark and milk chocolate with my vegetable peeler for about 10 seconds!
This cake will keep for 4-5 days in an airtight container, but is best eaten as soon as you can 🙂
By the way, I have family visiting at the moment so I’m going to take a day off posting on Wednesday. I’ll be back next Sunday though.
Ingredients – makes a huge cake:
1 packet vanilla cake mix (I used my supermarket’s own brand, 340g/12 oz)
- 1 packet chocolate cake mix (again I used own brand, 340g/12 oz)
- 1 packet caramel cake mix (I used Green’s, which came with caramel icing mix too)
- 1 and 1/2 cups milk
- 1 and 1/2 cups vegetable oil
- 1 cup light sour cream
- 3 eggs
- vanilla ready-made frosting, to fill
- caramel (or other flavour) frosting, to decorate
- chocolate shavings, optional, to decorate
- Grease two 23cm/9 inch spring-form cake pans with either cooking spray or butter/magarine.
- Heat your oven to 180C/160C fan forced/350F.
- Place your vanilla cake mix into a medium bowl. Put 1/2 cup milk, 1/2 cup vegetable oil, 1/3 cup light sour cream and 1 egg into a jug and whisk with a fork for a few seconds. Stir the contents of the jug into the vanilla cake mix in the bowl until combined and smooth. Set aside whilst you make the other batters.
- Place your chocolate cake mix into another medium bowl. Repeat the above step to make up the chocolate cake batter.
- Place your caramel cake mix into another medium bowl. Use the remaining milk, vegetable oil, sour cream and egg to make up the caramel cake batter.
- Put your prepared spring-form pans onto your work surface and line up your bowls of cake batter. Use a dessert spoon to dollop spoonfuls of the mixtures randomly into the cake pans. The mixtures will spread out but don’t worry. Just keep dolloping between the pans until all the cake batter is used, even if you are dolloping batter on top of other batter – they will stay separate as long as you don’t stir. If you do stir then you won’t get the swirl effect in the finished cake.
- Bake for about 30-35 minutes, until the cakes are golden and a skewer comes out clean when inserted into the middle. (If you have to put the pans on different shelves in your oven then you may need to swap them halfway through the cooking time – it depends on your oven.)
- Remove the cooked cakes from the oven and leave to cool in the pans for 10-15 minutes, then remove the cakes from the pans and sit on wire racks to cool completely.
- Once cooled, sandwich the two cakes together using vanilla frosting. Frost the top of the cake with your caramel (or other flavoured) frosting. Decorate with chocolate shavings, if using.
- Serve and enjoy!