Here’s a simple and delicious recipe for Italian Cream Cake using cake mix. It’s moist, flavorful, and perfect for any occasion!
Cake Mix Italian Cream Cake
Ingredients
- For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. - Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, eggs, vanilla extract, and almond extract. Beat with an electric mixer on medium speed for about 2 minutes until well combined. Stir in the shredded coconut and chopped nuts. - Bake the Cakes:
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. - Prepare the Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency. - Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Add the second layer and repeat. Place the third layer on top and frost the top and sides of the cake with the remaining cream cheese frosting. - Decorate:
Optionally, you can sprinkle additional shredded coconut and chopped nuts on top of the frosting for added texture and decoration. - Serve:
Slice and enjoy your delicious Italian Cream Cake!
Tips:
- Store leftover cake in the refrigerator for up to 3 days.
- This cake can also be made a day ahead; it often tastes even better after sitting overnight.
Enjoy your delightful Italian Cream Cake!