Craving the rich, indulgent flavor of a classic Italian Cream Cake but don’t want the hassle of a complicated recipe? This version uses a simple cake mix shortcut to deliver the same moist, flavorful layers topped with a dreamy cream cheese frosting filled with coconut and walnuts. It’s semi-homemade magic that looks and tastes like you spent hours in the kitchen.
Cake Mix Italian Cream Cake: A Semi-Homemade Delight
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Buttermilk | 1 cup |
| Baking soda | 1 tsp |
| Butter | 1/2 cup |
| Shortening | 1/2 cup |
| White sugar | 2 cups |
| Eggs | 5 |
| Vanilla extract | 1 tsp |
| Flaked coconut | 1 cup |
| Baking powder | 1 tsp |
| All-purpose flour | 2 cups |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese | 8 ounces |
| Butter | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Icing sugar | 4 cups |
| Light cream | 2 tablespoons |
| Chopped walnuts | 1/2 cup |
| Sweetened coconut | 1 cup |
Instructions
- Preheat the oven and prepare pans: Heat oven to 350°F (175°C). Grease and flour three 9-inch round pans and set aside.
- Mix the buttermilk and soda: In a small bowl, dissolve the baking soda in the buttermilk. Set aside.
- Cream fats and sugar: In a large mixing bowl, beat together the butter and shortening until fluffy. Gradually add sugar and continue mixing until smooth.
- Add wet ingredients and coconut: Beat in the eggs one at a time, followed by the buttermilk mixture and vanilla. Stir in the coconut, baking powder, and flour until just combined—avoid overmixing.
- Bake the layers: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the layers cool in the pans briefly before transferring them to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat softened cream cheese, butter, and vanilla until creamy. Gradually add icing sugar, starting on low speed and increasing as the mixture smooths out. Stir in light cream until the frosting reaches your desired consistency.
- Add nuts and coconut: Fold in the walnuts and sweetened coconut until evenly blended.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread frosting on top. Repeat with the second layer, then finish with the third. Frost the top and sides generously with the remaining frosting.
- Optional chill: Refrigerate for about 30 minutes before slicing for cleaner cuts.
- Serve and enjoy: Slice and serve your luscious Cake Mix Italian Cream Cake. Store leftovers in an airtight container in the fridge.
This cake is proof that a little shortcut can still deliver bakery-worthy results—perfect for birthdays, holidays, or anytime you need a show-stopping dessert without the stress.
