Here’s a simple recipe for an Italian Cream Cake using cake mix:
Ingredients:
For the Cake:
- 1 box of white or yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
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 cup chopped pecans (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes, until well combined and smooth.
- Stir in the coconut and chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until smooth and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
- Sprinkle the chopped pecans over the top of the cake for garnish.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Slice and serve your delicious Italian Cream Cake, and enjoy!
This cake is sure to be a hit at any gathering or special occasion