Cake Mix Italian Cream Cake

This semi-homemade Italian Cream Cake is soft, rich, and loaded with coconut, pecans, and a decadent cream cheese frosting. By utilizing a box of white or butter cake mix as the base, you get an incredible shortcut recipe that delivers bakery-quality results without sacrificing an ounce of flavor!

Ingredients You Will Need

For the Cake

• 1 box (15.25 oz) white or butter cake mix
• 1 cup buttermilk (or whole milk)
• ½ cup vegetable oil
• 4 large eggs
• 1 tsp pure vanilla extract
• ½ tsp almond extract (optional, but highly recommended for depth of flavor)
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans, lightly toasted (optional)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened to room temperature
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 3 ½ to 4 cups powdered sugar
• 1 tsp pure vanilla extract
• A pinch of salt

How to Make Italian Cream Cake

1. Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper to ensure the cakes release cleanly.
2. Mix the Batter: In a large mixing bowl, combine the dry cake mix, buttermilk (or whole milk), vegetable oil, eggs, vanilla extract, and almond extract. Beat with an electric mixer on medium speed for exactly 2 minutes until the batter is smooth and aerated.
3. Fold in the Mix-Ins: Turn off the mixer and use a rubber spatula to gently fold in the shredded coconut and chopped pecans until they are evenly distributed throughout the batter.
4. Bake: Divide the batter evenly between your two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean.
5. Cool: Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely before attempting to frost them.
6. Whip the Frosting: While the cakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Add the vanilla extract and a pinch of salt. Gradually beat in the powdered sugar, a little at a time, until the frosting reaches your desired consistency and sweetness.
7. Frost and Assemble: Place the first cake layer on your serving platter and spread a generous layer of cream cheese frosting over the top. Add the second cake layer, and use the remaining frosting to cover the top and sides of the entire cake.

Storage Instructions

• Refrigerator: Because of the cream cheese frosting, this cake should be stored in the refrigerator. Keep it loosely covered or in an airtight cake keeper for up to 4 to 5 days. For the best texture, let slices sit at room temperature for 15-20 minutes before serving.
• Freezer: You can freeze this cake (either frosted or unfrosted) for up to 1 month. Wrap it tightly in plastic wrap and thaw it overnight in the refrigerator before serving.