No. 1 Cutout Cake

Dairy Free
No. 1 Cutout Cake
120 min.
20
193kcal

Suggestions


Are you ready to impress your friends and family with a delightful dessert that’s not only visually stunning but also dairy-free? Introducing the No. 1 Cutout Cake, a fun and festive treat perfect for any celebration! This cake is not just a dessert; it’s a centerpiece that will have everyone talking. With its vibrant green accents and classic white frosting, it’s ideal for birthdays, anniversaries, or any special occasion where you want to make a statement.

What makes this recipe truly special is its simplicity. Using Betty Crocker® SuperMoist® cake mix, you can whip up a delicious cake in no time, making it perfect for both novice bakers and seasoned pros. The combination of the fluffy white frosting and the playful green stripes adds a touch of whimsy that will delight both kids and adults alike. Plus, with a total preparation time of just 120 minutes, you can easily fit this into your busy schedule.

Not only is this cake a feast for the eyes, but it’s also a treat for the taste buds, with each slice containing only 193 calories. Whether you’re serving it at a party or enjoying it as a sweet indulgence at home, the No. 1 Cutout Cake is sure to be a hit. So gather your ingredients, preheat that oven, and get ready to create a dessert that’s as fun to make as it is to eat!

Ingredients

  • container fluffy frosting white betty crocker®
  • 20 servings drop natural food coloring green
  • box duncan hines classic decadent cake mix betty crocker® supermoist® (any flavor*)

Equipment

  • bowl
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
  3. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  4. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  5. Stir together 1/2 cup frosting and green food color to desired color. Spoon green frosting into decorating bag fitted with small round tip; set aside.
  6. Trim rounded top off loaf cake.
  7. Place loaf cake cut side down on plate. Trim cake into number one shape using template as a guide. Frost sides and top of cake with white frosting. Pipe green frosting into stripes on cake. Use remaining frosting to frost cupcakes.

Nutrition Facts

Calories193kcal
Protein2.2%
Fat21.86%
Carbs75.94%

Properties

Glycemic Index
2.15
Glycemic Load
6.74
Inflammation Score
-1
Nutrition Score
2.457391300927%

Nutrients percent of daily need

Calories:192.72kcal
9.64%
Fat:4.7g
7.22%
Saturated Fat:1.19g
7.44%
Carbohydrates:36.71g
12.24%
Net Carbohydrates:36.43g
13.25%
Sugar:25.45g
28.28%
Cholesterol:0mg
0%
Sodium:221.64mg
9.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.07g
2.13%
Phosphorus:91.27mg
9.13%
Vitamin B2:0.13mg
7.4%
Calcium:57.3mg
5.73%
Folate:19.94µg
4.99%
Vitamin B1:0.06mg
3.89%
Vitamin E:0.58mg
3.86%
Vitamin K:3.7µg
3.52%
Vitamin B3:0.67mg
3.34%
Selenium:2.25µg
3.21%
Iron:0.54mg
3.01%
Manganese:0.05mg
2.65%
Fiber:0.28g
1.14%
Copper:0.02mg
1.05%