Cake Mix Italian Cream Cake

Looking for a decadent dessert to add to your next party spread? This Italian Cream Cake is absolutely delicious and sure to impress your guests!

Made with fluffy layers of alternating cream cheese and whipped cream, this cake is perfect for any occasion. Top it off with some chopped nuts and a dollop of fresh whipped cream, and you’re good to go!

Why do I love Italian Cream Cake?

• Italian Cream Cake is a delicious, moist and flavorful cake that can be enjoyed by people of all ages.
• It is a classic and timeless recipe that has been passed down through generations.
• This cake is made with cream cheese, coconut, and pecans, making it a subtle yet delicious dessert.
• It is a perfect combination of sweetness and texture, and the flavors truly come together to create something special.

Italian Cream Cake Tips

If you’re making Italian Cream Cake for the first time, it’s important to know a few tips.

• First, make sure your cream cheese is at room temperature before preparing it – this will ensure it mixes more easily and evenly into your cake batter.
• Also, be sure not to over-mix it or it might become too runny. Additionally, it’s best to let the cake cool completely before adding any frosting so it doesn’t melt off!
• Finally, if you like a crunchy texture, feel free to add some extra chopped nuts on top of your finished cake.

Ingredients:

For the cake:

• Vanilla
• All-purpose flour
• Almond extract
• Baking soda
• Eggs
• Butter softened
• Buttermilk
• Sugar
• Sweetened flaked coconut divided
• Light brown sugar 
• Chopped Pecans toasted and divided

For the frosting:

• Vanilla
• Cream cheese softened
• Almond extract
• Butter softened
• Reserved toasted coconut
• Powdered sugar
• Chopped pecans

Instructions:

Step 1. Heat the oven to 350 degrees. 

Step 2. In a bowl, mix together the flour, baking powder, and baking soda. 

Step 3. In a separate bowl, blend together the butter, brown sugar, granulated sugar, almond extract, and vanilla extract until creamy. 

Step 4. Mix the eggs into the bowl one at a time until smooth and creamy. 

Step 5. Add the dry ingredients and buttermilk to the bowl, and blend until smooth. 

Step 6. Fold 1 cup of the toasted pecans and ½ of the coconut into the mixture. 

Step 7. Spread the mixture evenly into well-greased cake pans.

Bake for 25-30 minutes. 

Step 8. Let cool completely. 

Step 9. Blend the cream cheese and butter for the frosting until light and fluffy. 

Step 10. Mix in the almond extract, vanilla extract, and powdered sugar until smooth. 

Step 11. Frost the cake between the layers and on the outside. Sprinkle the ½ cup of pecans between the layers as you go. 

Step 12. Press the remaining toasted coconut to the top and sides of the cake once frosted.

THANKS FOR PINING!

What type of cake is used in this recipe? 

The cake is homemade and has a lovely hint of almond extract. It’s also filled with coconut and pecans to round out the texture and flavor. The cake is moist and has a fantastic crumb.

What type of frosting is typically used on an Italian Cream Cake?

The frosting is homemade and super creamy. It’s made with softened cream cheese and a touch of vanilla and almond extract. Plus, it has toasted coconut, chopped pecans, butter, and powdered sugar. It’s honestly good enough to eat with a spoon!

What is the approximate baking time for the Italian Cream Cake?

The Italian cream cake takes about 25–30 minutes to bake. If you decide to bake them as cupcakes, they will cook faster and take 15-20 minutes. The size of the pan is what affects the baking time.

How much does the Italian Cream Cake typically serve?

Depending on how big you cut the pieces it typically serves 8-12 people. You can also make more cakes if you are feeding a large group of people. It’s an excellent choice for holidays, parties, and other celebrations.

Are there any tips for achieving the best results when baking an Italian Cream Cake?

• Don’t overmix the cake batter. Mixing too much leads to a super dry and dense cake.
• Never overbake the Italian cream cake, or it will be dry. Take it out of the oven as soon as it’s done, so you have a soft, moist crumb.
• Let the cake cool all the way before frosting.

Storing

Once the cake is cooled and frosted, you should store it in the fridge. It can sit at room temperature for up to 2 hours at a time, but it tastes better cold. Plus, the cream cheese frosting will age better when it’s chilled. It will last up to 5 days in the fridge.