Ingredients:

  • 1 box (15.25 oz / 432 g) Spice Cake Mix
  • 3 large eggs (150 g)
  • ½ cup (115 g) unsalted butter, melted and slightly cooled
  • 1 cup (240 ml) full-fat buttermilk
  • 1 tsp (5 ml) vanilla extract
  • 8 oz (225 g) full-fat cream cheese, softened to room temperature
  • ½ cup (115 g) unsalted butter, softened to room temperature
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (15 ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper.
  2. In a large bowl, combine the spice cake mix, melted butter, buttermilk, eggs, and vanilla extract.
  3. Beat on medium speed for about 2 minutes until the batter is smooth and glossy, ensuring no dry streaks remain.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 45–50 minutes until the top is mahogany-colored and a toothpick inserted in the center comes out clean.
  6. Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. In a clean bowl, beat the softened cream cheese and butter on high speed for about 3 minutes until pale and fluffy.
  8. Gradually beat in the sifted powdered sugar and vanilla extract. Add heavy cream if necessary to adjust consistency.
  9. Spread the frosting evenly over the completely cooled cake.