Cake Mix Italian Cream Cake
Transform a simple yellow cake mix into a stunning, layered Italian Cream Cake. This hack yields a moist, nutty, coconut-filled cake with a rich cream cheese frosting, all with a fraction of the effort.
Prep Time: 20 mins | Bake Time: 25-30 mins | Cool/Assembly: 1 hour | Serves: 12-16
Ingredients:
For the Cake:
· 1 box (15.25 oz) moist yellow cake mix
· 1 cup buttermilk (see note for substitute)
· ½ cup vegetable oil or melted butter
· 3 large eggs
· 1 tsp vanilla extract
· 1 tsp coconut extract (optional, but highly recommended)
· 1 cup sweetened shredded coconut
· 1 cup finely chopped pecans or walnuts, toasted
For the Cream Cheese Frosting:
· 1 (8 oz) block full-fat cream cheese, softened
· ½ cup (1 stick) unsalted butter, softened
· 1 tsp vanilla extract
· Pinch of salt
· 4 cups (about 1 lb) powdered sugar, sifted
For Garnish (Optional):
· Additional toasted coconut flakes and chopped pecans
Instructions:
- Prep & Toast:
· Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
· Spread the 1 cup of chopped pecans on a baking sheet. Toast in the preheating oven for 5-7 minutes until fragrant. Let cool completely.
· Buttermilk Substitute: If you don’t have buttermilk, add 1 tbsp white vinegar or lemon juice to a 1-cup measuring cup, then fill with whole milk. Let sit for 5 minutes.
- Make the Cake Batter:
· In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, vanilla, and coconut extract. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed.
· By hand, gently fold in the toasted pecans and shredded coconut until evenly distributed.
- Bake the Layers:
· Divide the batter evenly between the prepared pans.
· Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
· Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Frosting:
· In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy (2-3 minutes).
· Beat in the vanilla and salt.
· Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated after each addition. Once all sugar is added, beat on medium-high for 1-2 minutes until fluffy.
- Assemble the Cake:
· Place one cake layer on a serving plate. Spread with a generous layer of frosting (about ¾ cup).
· Top with the second cake layer.
· Frost the top and sides of the cake with the remaining frosting.
· If desired, press additional toasted coconut and chopped pecans onto the sides of the cake for a traditional look.
- Chill & Serve:
· For best slicing, refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
· Store covered in the refrigerator for up to 5 days. Bring to room temperature for 15-20 minutes before serving for the softest texture.
Recipe Success Tips:
· Toast Your Nuts: This step is crucial for maximizing flavor. Don’t skip it!
· Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for a smooth batter and frosting.
· Don’t Overmix After Adding Nuts/Coconut: Fold gently to keep the cake tender.
· Cool Cakes Completely: Warm cakes will melt the frosting.
· For a Three-Layer Cake: Use three 8-inch pans and reduce baking time to 20-25 minutes.
Easy Variations:
· Different Mix: Use a butter golden or classic white cake mix.
· Nut-Free: Omit the pecans and add an extra ½ cup of coconut.
· Pineapple Twist: Fold in 1 cup of well-drained crushed pineapple into the batter for a tropical flavor.
· Lighter Frosting: Use a tub of whipped cream cheese frosting and fold in 1 cup of freshly whipped cream.
This cake tastes just as indulgent and homemade as the classic from-scratch version, but with a brilliant shortcut. Enjoy