vanilla cake with chocolate cream cheese filling {Aggie graduation cake}
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 12
  • *for the cakes*
  • 1 box white cake mix
  • 4 eggs {or just one more than called for}
  • melted butter, in place of oil in directions
  • milk, in place of water in directions
  • *for the chocolate cream cheese filling*
  • ¼ cup {1/2 stick} unsalted butter, softened
  • 4 oz cream cheese
  • ¼ cup cocoa powder
  • 2 cups powdered sugar
  • pinch of salt
  • *for the vanilla cream cheese frosting*
  • 8 oz cream cheese
  • ¼ cup {1/2 stick} unsalted butter, softened
  • 3-4 cups powdered sugar {depending how stiff you want your frosting}
  • 1 tsp vanilla extract
  • *for the swiss meringue buttercream frosting*
  • ¾ cup granulated sugar
  • 3 egg whites
  • 1 cup {2 sticks} unsalted butter, at room temperature
  • red and blue food coloring, to make maroon
  1. Preheat the oven to 350F.
  2. Prepare the cake batter according to directions, making the additions and substitutions noted above.
  3. Pour batter into two greased 8-inch round pans, and bake for the time recommended.
  4. Let cakes cool completely before moving on to the next step!
  5. As the cakes cool, make the chocolate cream cheese filling. In a medium bowl, beat together the cream cheese and butter with a mixer until fluffy and even.
  6. Add in the cocoa powder and salt, mix until incorporated, then add the powdered sugar.
  7. Grab your desired cake board or plate {where you will build your cake}, and spread a little dollop of the chocolate cream cheese.
  8. Place the first cake, top up, on top of the cake board, then dump all the chocolate cream cheese on top! Spread out evenly, then top with the second cake, placed bottom side up {so that the top is flat}. Press down to flatten the frosting, then use an offset spatula to smooth and flatten the sides so they are even with the cakes.
  9. Use plastic wrap and wrap the cake tightly, then set in the fridge or freezer for a few hours.
  10. In a medium bowl, combine the cream cheese and butter for the vanilla cream cheese frosting.
  11. Beat until light and fluffy, then add in the vanilla and powdered sugar. Keep beating and adding sugar until the frosting is stiff enough to easily frost the cake!
  12. When the cake filling is solid, the cake is ready to frost.
  13. Use the vanilla cream cheese frosting you just made, and use an offset spatula to give the cake a thin crumb coat using a little bit of frosting {less than half}.
  14. Place the cake back in the freezer to solidify, cover the remaining frosting with plastic wrap, and place in the fridge.
  15. Once the crumb coat is solid, use the rest of the frosting to ice the cake as you please! Replace the cake in the freezer as you make the frosting to decorate.
  16. In a heatproof bowl, combine the egg whites and granulated sugar.
  17. Place the bowl over a pot of simmering water, and whisk continuously until the mixture starts to warm and rubbing the mixture between your fingers feels smooth {meaning the sugar has melted}.
  18. Remove the bowl from the heat, and use a mixer to beat the egg white mixture on medium-high until stiff peaks have formed and the mixture has completely cooled off.
  19. Cut the butter into tablespoon-sized pats. Keep beating the egg whites on medium-high, and add the butter one piece at a time, letting it incorporate completely before adding more.
  20. Add your desired food coloring and make the color you want to decorate with!
  21. For the maroon, I used one entire tube of red gel food coloring and about a third of a tube of blue gel food coloring. Play around until you get what you want!
  22. I used a plain small round tip to pipe the words, and a 1M Wilton tip for the decorations around the edges. The foam finger and football helmet were antenna toppers I found at the grocery store! The helmet is just set on the cake but the foam finger has a toothpick inserted to keep it steady.
  23. Keep cake in the fridge until ready to serve and enjoy! :)
Recipe by The Baking Fairy at