Italian Cream Cake Using Cake Mix
A delightful shortcut to a Southern classic, this semi-homemade Italian Cream Cake blends the ease of boxed cake mix with rich, decadent flavor. Enhanced with coconut, pecans, and a velvety cream cheese frosting, it’s an elegant dessert fit for holidays, celebrations, or any occasion that calls for a show-stopping sweet.
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Servings: 12
Ingredients
For the Cake Layers:
- 3 large whole eggs
- 1 cup cultured buttermilk used in place of water
- ½ cup melted unsalted butter
- 1 box 15.25 oz vanilla or golden butter cake mix
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans lightly toasted
- 1 cup sweetened flaked coconut
For the Frosting and Topping:
- 4 cups sifted confectioners’ sugar
- ½ cup softened unsalted butter
- 8 ounces full-fat cream cheese softened
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy whipping cream for adjusting texture
- ½ cup sweetened flaked coconut for garnish
- ½ cup chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round baking pans, or line them with parchment rounds.
- In a large mixing bowl, blend together the cake mix, buttermilk, melted butter, eggs, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until the batter becomes smooth and cohesive.
- Gently incorporate the toasted pecans and coconut flakes into the batter using a spatula or spoon until evenly distributed.
- Evenly divide the prepared batter between the two cake pans. Smooth the tops and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Allow the cakes to rest in the pans for 10 minutes before carefully removing them and placing on wire racks to cool fully.
- To make the frosting, use a clean mixing bowl to beat the softened cream cheese and butter together until smooth and creamy in texture.
- Gradually add the powdered sugar to the mixture, starting on low speed and increasing as it incorporates. Pour in the vanilla extract and enough heavy cream to reach a spreadable, fluffy consistency.
- Once the cakes have cooled, set one layer on a cake stand or serving platter. Spread an even layer of frosting over the top.
- Gently place the second layer over the first and frost the top and sides of the entire cake using an offset spatula.
- Sprinkle the remaining coconut flakes and chopped pecans evenly across the top of the frosted cake for decoration.
- Refrigerate the assembled cake for a minimum of 30 minutes prior to slicing to ensure cleaner cuts and a firmer set.