Devil's Food Cake with Italian Cream Frosting

By GwennW

Ingredients

• For Cake:
• Baker's Joy baking spray
• 1 (18.25 oz.) pkg. plain devil's food cake mix
• 3/4 c. whole milk
• 3/4 c. vegetable oil
• 3 eggs
• 2 tsp. pure vanilla extract
• For Frosting:
• 12 oz. cream cheese, at room temperature
• 4 oz. mascarpone, at room temperature
• 2 stick butter, at room temperature
• 2 - 3 c. powdered sugar, to taste
• 2 tsp. vanilla bean paste, or pure vanilla extract

Details

Servings 16

Preparation

Step 1

For Cake:
Preheat oven to 350. Prepare two 9-inch round cake pans by spraying completely with non-stick baking spray. Set pans aside.

Place cake mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Scrape down the sides with a rubber spatula and beat on medium for 2 minutes until well combined. Divide batter evenly between two pans. Place in the oven side by side. Bake until cakes spring back when lightly pressed with your finger, 28 - 32 minutes. Allow to cool completely on a wire rack for 30 minutes.

For Frosting:
Place cream cheese, mascarpone and butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined, about 30 seconds. Add in powdered sugar, a little at a time with mixer on low until sugar is well incorporated. Add vanilla, then increase speed to medium and blend until frosting is fluffy, 1 more minute.