Who doesn’t love Italian cream cake? It’s a classic dessert that has been around for generations. But what if you’re short on time or don’t feel like baking from scratch? Can you still make a delicious Italian cream cake with cake mix? The answer is yes, you can! In fact, using a cake mix can be a great way to save time and still enjoy a homemade dessert. Here’s how to do it.
Ingredients
- 1 box of yellow cake mix
- 1 cup of buttermilk
- 3 eggs
- 1/2 cup of vegetable oil
- 1 cup of sweetened shredded coconut
- 1/2 cup of chopped pecans
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 350°F and grease two 9-inch cake pans.
- In a large mixing bowl, combine the cake mix, buttermilk, eggs, vegetable oil, coconut, pecans, vanilla extract, almond extract, baking soda, and salt. Mix until well combined.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool completely on a wire rack.
- In a separate mixing bowl, beat the cream cheese and butter together until light and fluffy.
- Add the powdered sugar and vanilla extract and beat until smooth.
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate with additional shredded coconut and chopped pecans, if desired.
- Serve and enjoy!
Nutritional Information
Calories: 490
Fat: 24g
Cholesterol: 70mg
Sodium: 390mg
Carbohydrates: 66g
Fiber: 1g
Sugar: 53g
Protein: 4g
Cooking Time
Total time: 1 hour
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 15 minutes
Equipment
- 2 9-inch cake pans
- Mixing bowls
- Mixing spoons
- Electric mixer
- Wire rack
Serving Suggestions
This Italian cream cake is perfect for any occasion! Serve it as a dessert for a special occasion or enjoy a slice with a cup of coffee or tea.
Variations
You can get creative with this recipe by adding different flavors to the frosting. Try adding some lemon zest or cocoa powder for a different twist on this classic dessert.
Substitutions
If you don’t have buttermilk, you can use regular milk or make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
Storage
Store any leftover Italian cream cake in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure your cream cheese and butter are softened before mixing them together for the frosting.
- Don’t overmix the cake batter, or it will become tough and dry.
- Allow the cakes to cool completely before frosting them to prevent the frosting from melting.
Notes
This recipe makes two 9-inch cake layers. If you only have one cake pan, you can bake one layer at a time or cut the recipe in half.
Frequently Asked Questions
- Can I use a different type of cake mix?
- Can I use a different type of nut?
- Can I make this cake ahead of time?
Yes, you can use a white or vanilla cake mix instead of yellow.
Yes, you can use chopped walnuts or almonds instead of pecans.
Yes, you can make the cake layers ahead of time and freeze them until you’re ready to frost and serve the cake.
Personal Thoughts
Making an Italian cream cake with cake mix is a great way to save time without sacrificing flavor. This recipe is easy to follow and results in a delicious cake that’s sure to impress your family and friends. I love the combination of coconut and pecans in the cake, and the cream cheese frosting is the perfect finishing touch. Give this recipe a try – you won’t be disappointed!
