Costco Cake Copycat (Print Version)
Soft cake with rich vanilla mousse and a thick, creamy frosting that’s made for get-togethers, parties, and big smiles.
# Ingredients:
→ Cake
01 -
2 teaspoons clear pure vanilla extract
02 -
160 ml vegetable oil
03 -
240 ml whole milk
04 -
360 ml sour cream
05 -
8 large egg whites
06 -
0.5 teaspoon kosher salt
07 -
2 boxes (432 g each) white cake mix
→ Vanilla Cheesecake Mousse
08 -
240 ml heavy cream
09 -
96 g package vanilla instant pudding mix (dry)
10 -
240 ml whole milk
11 -
0.5 teaspoon kosher salt
12 -
60 g confectioners' sugar
13 -
227 g cream cheese, room temperature
→ Bakery-Style Frosting & Assembly
14 -
Sprinkles (optional)
15 -
960 g confectioners' sugar, divided
16 -
0.75 teaspoon kosher salt
17 -
1 tablespoon clear vanilla extract
18 -
120 ml water
19 -
460 g vegetable shortening
# Steps:
01 -
Grab your offset spatula and cover the cake with a nice layer of frosting. Load your piping bag with a star tip to make shell borders along the top and bottom. Toss on some sprinkles if you feel like it.
02 -
Pop the shortening, water, vanilla, and salt into your mixer and beat it until it's creamy. Add the confectioners' sugar slowly (about 120 grams at a time), mixing on low as you go. Turn it up to medium-high and whip it for a minute to get it fluffy.
03 -
Put down the first cake layer on your platter. Spread the mousse all over the top, but keep about a 1.25 cm gap around the edge. Set the second layer on top with the flat side facing up. Cover it and pop it in the fridge so everything firms up.
04 -
In a bowl, mix cream cheese, confectioners' sugar, and salt until it's smooth (about a minute or two). Pour in the milk and pudding mix, give it another minute. Add the heavy cream and whip it until it thickens up and looks fluffy (1–2 minutes).
05 -
Once the cakes come out, let them sit in the pans for 10 minutes. Flip them onto wire racks, peel off the parchment, and let them cool down all the way. If the tops are domed, use a serrated knife to trim them flat.
06 -
Split the batter into the two pans. Slide them into the oven and bake for 20 to 25 minutes. You'll know they're good when the tops get a little golden and bounce back if you tap them.
07 -
Toss the cake mix and salt into your stand mixer and give it a quick blend. Pour in the egg whites, sour cream, milk, oil, and vanilla. Mix for around 2 minutes on medium until everything's nice and smooth.
08 -
Set your oven to 175°C. Spray some nonstick on two 33×23 cm metal pans, line with parchment, then give them another quick mist.
# Notes:
01 -
If you frost before the cakes are totally cool, the icing will melt. Cool the whole cake in the fridge for about 30 minutes for neater slices.