Cake Mix Italian Cream Cake
A rich, coconut-pecan classic made simple with a cake mix
Italian Cream Cake is known for its incredibly moist texture, nutty crunch, and luscious cream cheese frosting. Traditionally made from scratch, this version uses a cake mix as a base—saving time while still delivering that homemade taste. It’s perfect for celebrations or whenever you want a bakery-style dessert without the extra effort.
Ingredients
For the Cake:
- 1 box white or butter cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
For the Cream Cheese Frosting:
- 450 g cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1–2 teaspoons vanilla extract
- ½ cup chopped pecans (for garnish)
- Optional: extra shredded coconut for decoration
Step-by-Step Method
Step 1: Prepare Your Baking Setup
Preheat your oven to 175°C (350°F). Grease and flour two or three round cake pans (depending on how many layers you want). This helps prevent sticking and ensures easy removal later.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine:
- Cake mix
- Buttermilk
- Vegetable oil
- Egg yolks (keep the whites separate for later)
- Vanilla extract
Mix until smooth and well combined. The batter will be slightly thick—that’s perfect.
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