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Makes: 4- layer cake


  • 1 box white cake mix

  • 1 pouch (17.5-ounce) sugar cookie mix

  • 6 tablespoons butter, room temperature

  • 1/4 cup PHILADELPHIA Cream Cheese, room temperature

  • 3 eggs

  • 1½ cup milk

  • 1 teaspoon vanilla extract


  • 2 cups (4 sticks) butter, room temperature

  • 1 package (8-ounce) PHILADELPHIA Cream Cheese

  • 2 boxes (1 pound each) powdered sugar

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350˚F. Grease four 9-inch cake pans and line the bottoms with parchment. In a bowl, combine butter with ¼ cup cream cheese and beat until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Add cake mix, cookie mix, milk, and vanilla extract and beat until batter is light and fluffy.

  2. Divide batter among pans. Smooth with a spatula and bake for 25 minutes or until a butter knife inserted in the center comes out clean. Cool layers completely.

  3. For frosting, beat butter and cream cheese until smooth. Add sugar and beat on low until smooth. Beat at medium until light   and fluffy. Add vanilla and milk and beat to combine.

  4. Set a cake layer on serving platter. Spread frosting over top. Repeat with remaining layers. Frost sides of cake and smooth for an even finish.