Simple and stunning, this almond-kissed cake is made extra tender with creamy butter, and the addition of cream cheese. A must try for birthdays and holidays (and breakfast, too!), this tasty cake is absolutely irresistible.
- 1 (8 ounce) Challenge cream cheese, softened
- 1 cup Challenge butter, softened, divided
- 1 (15.25 ounces) box vanilla cake mix
- 1 ¼ cup milk, divided
- 3 eggs
- 1 ½ teaspoons almond extract
- 4 cups powdered sugar
Spray a 9” springform pan with baking spray. Set aside.
In a large bowl or stand mixer, cream cheese and ½ cup butter together until smooth. Add cake mix, 1 cup milk, eggs and 1 teaspoon almond extract. Blend until a smooth batter forms.
Spread batter into prepared pan. Bake at 350ºF for 40-45 minutes, or until center of cake springs back when touched lightly. Remove and cool completely.
In a large bowl or stand mixer, beat together ½ cup butter, powdered sugar, ½ teaspoon almond extract and 2 Tablespoons of milk until light and fluffy. Add more milk, if needed, until frosting is soft and fluffy.
Frost cake. Decorate as desired.