The Partiologist: All-In-One...Cake & Frosting!

All-In-One...Cake & Frosting!

You know when you see something that sounds too good to be true?  Well, that's what I thought when I found this recipe.  It's one recipe that makes both the Cake and the Frosting.  So I did a scientific experiment...I tried the recipe and I am going to share the results with you.

Cupcakes & Frosting

Well, as you can see, it really made the cake AND the frosting.  And for my scientific experiment to be complete, I had to add some edible pearls.
And I had the perfect boxes!
So, now you're curious.  The results?  Not too bad.  That's why I had to box them up and give them away very fast.  While they may not be my favorite of cupcakes or my favorite of frosting's (because it was to thin to hold it's shape), I give it a thumbs up! 
Now you can be the judge for yourself, here's the recipe from C & H Powdered Sugar!
6 oz. cream cheese, softened
1 cup butter or margarine, softened (2 sticks)
1 tablespoon vanilla extract
1 (2 lb.) pkg. 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 Sheet cake: 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.
 Now you can have your cake...
And Frost it Too!


  1. How interesting -- I think I am going to try these.

    1. Thanks what I thought when I saw the recipe! You'll have to let me know what you think! :)

  2. Great Idea...only one mixing bowl! You always make everything look great! Thanks for sharing...


    1. After many recipes using every bowl in my kitchen, this was nice! :)

  3. I've seen this recipe too and wondered if it would work. I just might have to give it a try! Cheryl

  4. This sounds interesting and I want to do experiment with it now. Especially since you give it a thumbs up!

    1. Let me know if you give it a one thumbs up or two! :)

  5. I'm intrigued. I just may have to give these a try:) Thanks for the review!

  6. Hmmm, I'm intrigued, what a neat idea!!


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