Of course! Using a cake mix as a shortcut for an Italian Cream Cake is a brilliant idea. The result is a incredibly moist, flavorful cake with that classic combination of coconut, pecans, and cream cheese frosting, but with a fraction of the effort.
Here is a highly rated and tested recipe for Cake Mix Italian Cream Cake.
Cake Mix Italian Cream Cake
This recipe transforms a simple yellow cake mix into an elegant, crowd-pleasing dessert.
Ingredients:
For the Cake:
· 1 box (15.25 oz) yellow cake mix (Butter Recipe style works great here)
· 1 cup buttermilk (see note for substitute)
· ½ cup vegetable oil or melted butter
· 3 large eggs
· 1 teaspoon vanilla extract
· 1 cup sweetened shredded coconut
· 1 cup chopped pecans, plus extra for garnish
For the Cream Cheese Frosting:
· 1 package (8 oz) cream cheese, softened to room temperature
· ½ cup (1 stick) unsalted butter, softened to room temperature
· 1 teaspoon vanilla extract
· 4 cups powdered sugar (approx. 1 lb)
· Pinch of salt
Instructions:
- Make the Cake:
· Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
· In a large bowl, combine the cake mix, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, until smooth and well combined.
· Gently fold in the shredded coconut and chopped pecans with a spatula until evenly distributed.
· Divide the batter evenly between the two prepared pans.
· Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
· Let the cakes cool in the pans for 10-15 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely. It is crucial that the cakes are completely cool before frosting.
- Make the Frosting:
· In a large bowl, beat the softened cream cheese and butter together with an electric mixer until completely smooth and creamy (about 2-3 minutes).
· Add the vanilla extract and a pinch of salt. Mix to combine.
· Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition until incorporated. Once all sugar is added, beat on medium-high speed for another 1-2 minutes until the frosting is light and fluffy.
- Assemble the Cake:
· Place one cooled cake layer on your serving plate or cake stand.
· Spread a generous layer of frosting over the top.
· Carefully place the second cake layer on top.
· Frost the top and sides of the entire cake with the remaining cream cheese frosting.
· Garnish the top and/or sides with additional chopped pecans.
· For best results, refrigerate the cake for at least 1 hour before slicing. This allows the frosting to set and makes it easier to cut clean slices.
Key Tips for Success:
· Buttermilk Substitute: If you don’t have buttermilk, make a quick version: place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough regular milk to make 1 cup. Stir and let it sit for 5-10 minutes until it slightly curdles.
· Room Temperature is Key: Ensure your cream cheese, butter, and eggs are at room temperature. This creates a smoother batter and prevents lumpy frosting.
· Don’t Overbake: Start checking the cakes at the 25-minute mark. Overbaking will dry them out.
· Cool Completely: Frosting a warm cake is a recipe for disaster! The frosting will melt and slide right off. Patience is essential.
· Toast Your Nuts (Optional but Recommended): For a deeper, richer flavor, spread the pecans on a baking sheet and toast them in a 350°F oven for 5-8 minutes before chopping and adding to the batter. Let them cool completely first.
· Storage: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
Enjoy your delicious, easy-to-make masterpiece! It has all the hallmarks of a from-scratch Italian Cream Cake without all the work.