Cake Mix Italian Cream Cake is a delightful treat that combines the convenience of a cake mix with the rich flavors of a traditional Italian cream cake. It’s no wonder this recipe is so popular right now—the light texture, sweet coconut, and crunchy toasted pecans make it a crowd-pleaser for any occasion. Plus, it’s super easy to make, so even if you’re a beginner baker, you’ll impress everyone with this delicious dessert!
What Goes Into This Cake Mix Italian Cream Cake
Here’s what you’ll need to whip up this fabulous cake:
- 1 (16.25-ounce) package White Cake Mix (460 g)
- 3 Large Eggs
- 1 1/4 cups Buttermilk (300 ml)
- 1/4 cup Vegetable Oil (60 ml)
- 1 (3.5-ounce) can Flaked Coconut (100 g)
- 2/3 cup Chopped Pecans, toasted (80 g)
- 3 tablespoons Rum (Optional)
- 1 (8-ounce) package Cream Cheese, softened (225 g)
- 1/2 cup Butter or Margarine, softened (115 g)
- 1 (16-ounce) package Powdered Sugar (450 g)
- 2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans, toasted (120 g)
How to Make Cake Mix Italian Cream Cake
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in the flaked coconut and 2/3 cup of the chopped, toasted pecans.
- Pour the batter evenly into the prepared cake pans. Bake for 15 to 17 minutes or until a wooden pick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then carefully remove them and allow them to cool completely on wire racks.
- If you’re using the rum, sprinkle each cake layer evenly with it and let it stand for 10 minutes.
- For the frosting, beat the softened cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar and mix until it’s light and fluffy. Stir in the vanilla extract and the remaining 1 cup of toasted pecans.
- To assemble the cake, spread a layer of frosting between the cooled cake layers and cover the top and sides with the remaining frosting.
- Chill the assembled cake for at least 2 hours before serving to allow the flavors to meld.
Why This Cake Mix Italian Cream Cake Is So Popular Right Now
Lately, there’s been a rising interest in recipes that are both easy and delicious, especially as we head into the holiday season. This Cake Mix Italian Cream Cake checks all the boxes—it’s rich, flavorful, and doesn’t require hours in the kitchen. Plus, many people are searching for adaptable desserts that can be dressed up for special occasions or enjoyed as a simple weeknight treat. With the fluffy cake layers and creamy frosting, it’s no wonder this cake is a trending favorite!
Best Ways to Serve It
This Cake Mix Italian Cream Cake is perfect for celebrations like birthdays, holidays, or just an afternoon treat! Serve it with a scoop of vanilla ice cream or alongside a cup of coffee for a delightful pairing. You can also top it with additional toasted pecans or coconut for that extra special touch.
Expert Tips for Cake Mix Italian Cream Cake
- Storage: Keep any leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze it for up to a month—just wrap it well!
- Flavor Variations: Add a splash of almond extract for a nutty twist or swap the coconut for chocolate chips for a different flavor profile.
- Decorating: Feel free to get creative with the frosting. A light dusting of cocoa powder or fresh fruit on top can really elevate the presentation.
Cake Mix Italian Cream Cake FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead and store them in the fridge for a couple of days before frosting and assembling.
What if I can’t find buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using.
Is the rum necessary for this recipe?
No, the rum is optional. It enhances flavor but can be omitted without affecting the overall taste.
Now that you have this easy and delicious Cake Mix Italian Cream Cake recipe, it’s time to bring a slice of joy to your kitchen. Enjoy making this delightful treat at home!
Cake Mix Italian Cream Cake
A delightful cake that combines the convenience of cake mix with rich flavors of Italian cream, featuring a light texture, sweet coconut, and crunchy toasted pecans.
For the cake
- 1 package 16.25-ounce package White Cake Mix (460 g)
- 3 Large Eggs
- 1.25 cups Buttermilk (300 ml)
- 0.25 cups Vegetable Oil (60 ml)
- 1 can 3.5-ounce Flaked Coconut (100 g)
- 0.67 cups Chopped Pecans, toasted (80 g)
- 3 tablespoons Rum (Optional)
For the frosting
- 1 package 8-ounce Cream Cheese, softened (225 g)
- 0.5 cups Butter or Margarine, softened (115 g)
- 1 package 16-ounce Powdered Sugar (450 g)
- 2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans, toasted (120 g)
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in the flaked coconut and 2/3 cup of the chopped, toasted pecans.
- Pour the batter evenly into the prepared cake pans.
- Bake for 15 to 17 minutes or until a wooden pick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then carefully remove them and allow them to cool completely on wire racks.
Assembly
- If you’re using the rum, sprinkle each cake layer evenly with it and let it stand for 10 minutes.
- For the frosting, beat the softened cream cheese and butter in a medium bowl until smooth.
- Gradually add the powdered sugar and mix until it’s light and fluffy.
- Stir in the vanilla extract and the remaining 1 cup of toasted pecans.
- To assemble the cake, spread a layer of frosting between the cooled cake layers and cover the top and sides with the remaining frosting.
- Chill the assembled cake for at least 2 hours before serving to allow the flavors to meld.
Keep any leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze it for up to a month—just wrap it well! Add a splash of almond extract for a nutty twist or swap the coconut for chocolate chips for a different flavor profile. A light dusting of cocoa powder or fresh fruit on top can really elevate the presentation.
