Cake Mix Italian Cream Cake
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Cake Mix Italian Cream Cake is a simple way to enjoy a classic dessert without spending hours in the kitchen. The boxed mix cuts down on prep time while still giving you the soft, moist texture you expect. It’s a great option for holidays, birthdays, or anytime you want something special.
Cake Mix Italian Cream Cake
One thing I like about this recipe is how forgiving it is. You can substitute another nut for pecans or leave them out completely. As well, you can reduce the amount or omit the coconut. Of course, this will change the flavor of your cake.
I like coconut, but I don’t like big pieces of it. Therefore, I grind it small in a mini food processor. Measure one cup before you grind it.
Additionally, I add pecans to the mini food processor and give it a couple of pulses to chop them to a small-ish. I don’t grind them as small as I do the coconut because I still want some texture and crunch.
A similar cake that’s always a crowd-pleaser is a Hummingbird Cake and Fresh Strawberry Yogurt Cake.
Now, I don’t know if this is truly an Italian dessert, we sure like it. Other recipes we like are Italian Sausage in Tomato Cream Sauce Pasta, CREAMY ITALIAN SAUSAGE SOUP RECIPE, CREAMY ITALIAN SAUSAGE SOUP RECIPE, SLOW COOKER ZESTY ITALIAN CHICKEN, and SPICY ITALIAN NACHOS.
Why you’ll ❤️ this recipe.
🌰😋Rich, soft texture with nutty flavor
🥡🗓️Can be made ahead and stored in the fridge
🧑🍳📦Easy to make with a boxed cake mix
🥳Perfect for holidays and celebrations
🪄Customizable with different frostings or toppings
We also like these TEXAS RANGER COOKIES WITH CRANBERRIES for these crunchy texture and bold flavor.
Cooking tips and substitutions
If you want a shortcut, use store-bought frosting and sprinkle on some toasted coconut or chopped pecans for extra flavor and texture.
Make sure your eggs and
Toast the nuts before adding them to the batter. This gives more flavor.
Instead of using water like the cake mix calls for, use buttermilk, regular milk, or sour cream.
PMc says:
Chill the cake layers before stacking and frosting. They’re easier to work with cold.
Grind the coconut in a mini food processor for a finer texture.
How to frost a layer cake
Tip #1: Begin by ensuring your cakes are level; if they’ve domed during baking, trim the tops with a serrated knife or a cake leveler. If they’ve caved, no need to level them; simply fill the cavity with frosting.
Place the first cake on a cake board or plate using a cake lifter, then place the plate on a cake turntable. Add approximately 1/2 cup of frosting. Use an angled spatula to spread it evenly.
Tip #2: Evenly measure the frosting for each layer. Spread the frosting evenly over each layer, pushing any excess towards the edges.
Continue stacking the layers, ensuring equal portions of frosting between them. If it’s the final layer, place it with the flat side up and add about 1/2 cup of frosting on top. Smooth it evenly, and then apply a thin crumb coat of frosting to the sides.
Chill the cake for at least 30 minutes to set the crumb coat. Afterward, spread another 1/2 cup of frosting on top and frost the sides with a thick coat. Use a cake knife to smooth the sides, and then apply the same technique to smooth the top.
Tip #3: For easier smoothing, frost the cake with a thick layer of frosting. Following these steps will give you a clean canvas for your cake decorating endeavors.
Tools you will need
- Rotating cake stand – this is the largest investment but it is worth it. I’ve used this stand for over 4 years.
- Offset spatula – this helps you spread your frosting and can also help smooth
- Cake leveler – to get even layered cakes. use to remove domed tops of your baked cakes
- Transfer tray – for easy transfer of sliced cakes
- Cake Knife – for smoothing frosting around a frosted cake
Cake Mix Italian Cream Cake Frequently Asked Questions
Yes, it actually tastes better after sitting overnight in the fridge.
Yes, wrap it tightly in plastic and foil, and freeze for up to three months.
No, you can leave them out or swap with walnuts, almonds, or no nuts at all.
Cream cheese frosting is classic, but buttercream or whipped frosting will also work.
Personally, I like Duncan Hines. You can use a white, yellow, or
No, you don’t have to, but toasting them brings out more flavor. To toast them, spread them in a sheet pan and bake at 350°F for 6 to 8 minutes.
How do you avoid a dry cake?
Mix gently. Combine the ingredients only until they come together. If you stir too much, the batter develops gluten, which makes the cake dense and dry.
Be precise with measurements. Even when using a boxed mix, adding the right amounts matters. Weighing ingredients gives the most accurate results.
Watch the bake time. Remove the cake from the oven as soon as a toothpick in the center comes out clean or with a few slightly damp crumbs.
Italian Cream Cake Conclusion
Cake Mix Italian Cream Cake is one of those desserts that feels special but doesn’t take all day to prepare. With a few tips and simple steps, you’ll have a cake that looks homemade and tastes rich without the extra stress. It’s a recipe worth keeping in your back pocket for celebrations or whenever you want a quick but impressive dessert.
Cake Mix Italian Cream Cake
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Ingredients
- 15.25 ounce box white cake mix I use Duncan Hines
- 3 large eggs at room temperature
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup coconut flakes pulsed fine
- 1 cup peanuts chopped small
Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup butter
- 4 cups powdered sugar (aka confectioners) sifted
- 2 – 3 tablespoons heavy whipping cream
- 1 teaspoon almond extract
Instructions
- Spray three 8-inch round cake pans with Wilton Cake Release or grease with solid vegetable shortening (like Crisco) and coat with granulated sugar. Roll the sugar around the pan after you grease it and discard extra.
- In the bowl of a stand mixer, add the cake mix, oil, eggs, and extracts. Beat on medium for two minutes. Stop mixer and scrape the sides and bottom of the bowl with a spatula. Mix 10 to 20 seconds longer.
- Stir in the coconut and pecans by hand.
- Divide equally between the three pans and smooth the top.
- Bake at 350℉ for 20 to 24 minutes or until cake is done.
- Allow the cake layers to rest in the pans for 10 minutes before inverting them on wire racks to cool completely.
Cream Cheese Frosting
- Add the butter and cream cheese to the bowl of your stand mixer. Beat until smooth.
- Slowly add the powdered sugar, heavy cream, and extract. Beat until smooth. Add more sugar is it's too thin. Add more cream if it's too thick. Add very small amounts at a time.
Notes
Just as good and so much faster than traditional