Cake Mix Italian Cream Cake
Ingredients
For the Cake:
- 1 box white or butter cake mix
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup shredded sweetened coconut
- 1/2 cup finely chopped pecans
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/2 cup chopped pecans (for topping)
- Additional shredded coconut (optional)
🧁 Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans.
- In a large bowl, beat the cake mix, butter, buttermilk, eggs, vanilla, and almond extract until smooth (about 2–3 minutes).
- Fold in the coconut and chopped pecans with a spatula.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
🎂 For the Frosting:
- In a bowl, beat cream cheese and butter until creamy.
- Add vanilla and gradually mix in powdered sugar until fluffy.
- Frost between layers and over the top and sides of the cake.
- Sprinkle with chopped pecans and coconut for decoration.
💡 Tips
- Toast the pecans for extra flavor.
- For a richer texture, add 1/4 cup sour cream to the batter.
- Store in the refrigerator (it tastes even better the next day).
Enjoy !!
