11-Carton Cake Recipe

This 11-Carton Cake is a unique and easy dessert that uses a yogurt container to measure the ingredients. It’s fun to make, rich in chocolate flavor, and topped with creamy vanilla buttercream frosting. Perfect for family gatherings or as a simple baking activity with kids, this cake is moist, versatile, and sure to please!

Ingredients Needed:

For the Cake:

• Nonstick cooking spray (for the pan)
• 1 (6-ounce) carton vanilla yogurt (or 3/4 cup; reserve the carton for measuring)
• 1 (6-ounce) carton vegetable oil (or 3/4 cup)
• 1 (6-ounce) carton granulated sugar (or 3/4 cup)
• 2 large eggs (room temperature)
• 2 (6-ounce) cartons cake flour (or 1 1/2 cups; gluten-free flour blend optional)
• 1 (6-ounce) carton unsweetened cocoa powder (or 3/4 cup; high-quality recommended)
• 1 tablespoon espresso powder (optional, for deeper flavor)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 (6-ounce) carton milk (or 3/4 cup; substitute buttermilk for extra moisture)
• 1 (6-ounce) carton mini semisweet chocolate chips (or 3/4 cup)

For the Vanilla Buttercream Frosting:

• 2 (6-ounce) cartons of confectioners’ sugar (or 1 1/2 cups)
• 1 1/2 sticks (12 tablespoons) salted butter (softened)
• 1/2 teaspoon vanilla extract
• 1 (6-ounce) carton mini semisweet chocolate chips (or 3/4 cup)

How To Make 11-Carton Cake:

1. Prepare the Cake Pan: Preheat the oven to 350°F (175°C). Spray a 10-inch round cake pan (or 9-inch, see tips) with nonstick cooking spray.
2. Mix Wet Ingredients: In a large mixing bowl, whisk the yogurt, vegetable oil, granulated sugar, and eggs until smooth and well combined (about 2 minutes).
3. Incorporate Dry Ingredients: Using the yogurt carton or measuring cups, add the cake flour, cocoa powder, espresso powder (if using), vanilla extract, baking soda, and baking powder. Mix until the batter is smooth and lump-free.
4. Finish the Batter: Gently stir in the milk or buttermilk and mini chocolate chips until fully incorporated.
5. Bake the Cake: Pour the batter into the prepared pan and bake for 30–35 minutes (for a 10-inch pan) or 35–40 minutes (for a 9-inch pan), or until a toothpick inserted into the center comes out clean.
6. Cool Completely: Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely (about another 30 minutes).
7. Prepare Frosting: In a stand mixer, beat the confectioners’ sugar, butter, and vanilla extract until light and creamy (about 3 minutes).
8. Decorate: Spread the frosting evenly over the cooled cake. Sprinkle with mini chocolate chips or drizzle with melted chocolate for an extra touch.

Recipe Tips

• Pan Size: If using a 9-inch round pan, increase the baking time by 5–7 minutes.
• Moisture Boost: Use buttermilk instead of milk for a richer, moister cake.
• Gluten-Free Option: Substitute cake flour with a gluten-free flour blend for a celiac-friendly dessert.
• Flavor Enhancements: Add 1 tablespoon of espresso powder or use high-quality cocoa for a more intense chocolate flavor.
• Family-Friendly: Involve kids by letting them use the yogurt container for measuring—it’s a fun way to bake together!
• Extra Frosting: Double the frosting recipe for a thicker layer if desired.

How To Store & Reheat Leftovers

Store in the Fridge: Place leftover cake in an airtight container and refrigerate for up to 4 days.

Freeze for Later: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Facts

Serving Size: 1 of 12 servings

• Calories: 614
• Total Fat: 17 g
• Saturated Fat: 8 g
• Carbohydrates: 87 g
• Dietary Fiber: 23 g
• Sugar: 18 g
• Protein: 35 g
• Cholesterol: 33 mg
• Sodium: 1721 mg