Description
This semi-homemade Italian Cream Cake is incredibly moist, rich, and packed with classic flavors of coconut and pecans, all wrapped in a silky cream cheese frosting. Using a cake mix shortcut keeps it easy while delivering bakery-quality results.
Introduction
Italian Cream Cake is known for its tender crumb and indulgent frosting, and this version makes it accessible for any home baker. With simple ingredients and minimal effort, you get a dessert that feels special enough for holidays, birthdays, or Sunday gatherings.
Why You’ll Love This Recipe
It’s elegant yet effortless, perfectly moist, and full of texture. The coconut adds sweetness, the pecans bring a gentle crunch, and the cream cheese frosting ties everything together beautifully.
Ingredients
For the Cake
1 box white or butter cake mix (15.25 oz / 432 g)
1 cup buttermilk or whole milk
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup shredded sweetened coconut
1 cup chopped pecans, lightly toasted (optional)
For the Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, combine the cake mix, milk, oil, eggs, vanilla extract, and almond extract. Beat on medium speed for about 2 minutes until smooth and well blended.
Gently fold in the shredded coconut and chopped pecans.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely before frosting.
Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Add vanilla extract and salt, then gradually mix in powdered sugar until the frosting reaches your desired consistency.
Frost between the cake layers, then cover the top and sides evenly.
Variations
Leave out the pecans for a nut-free version.
Use coconut extract for a stronger coconut flavor.
Bake in a 9×13-inch pan for a simple sheet cake.
Tips for Best Results
Use room-temperature eggs, butter, and cream cheese for smoother mixing.
Toast pecans lightly to enhance their flavor.
Chill the cake briefly before slicing for clean, neat pieces.
Storage Tips
Store the cake covered in the refrigerator for up to 4–5 days.
Bring to room temperature before serving for best texture and flavor.
Freeze frosted or unfrosted cake for up to 1 month.
Serving Suggestions
Serve with coffee or tea for an elegant dessert.
Garnish with extra coconut or pecans for presentation.
Perfect for holidays, birthdays, and special occasions.
FAQs
Can I use yellow cake mix instead?
Yes, yellow or butter cake mix works very well.
Can I make this ahead of time?
Yes, the cake can be baked a day in advance and frosted before serving.
Is almond extract necessary?
No, it’s optional but adds a subtle, classic bakery-style flavor.
Conclusion
This Cake Mix Italian Cream Cake proves that shortcuts can still deliver incredible results. Moist, flavorful, and beautifully frosted, it’s a dessert that looks impressive and tastes even better—without the stress of a fully from-scratch recipe