Italian Cream Cake using Cake Mix
Experience the magic of a rich and moist Italian cream cake that’s simple to make yet indulgent enough to impress any crowd. This delightful dessert features fluffy layers, creamy frosting, and a sprinkle of coconut and chopped pecans, creating a symphony of flavors in every bite. Perfect for birthdays or holiday gatherings, this cake is sure to be the star of your dessert table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 box (15.25 oz) vanilla or white cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans with nonstick spray.
- In a large bowl, mix the cake mix, eggs, sour cream, and vegetable oil until smooth.
- Gently fold in shredded coconut and chopped pecans.
- Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes then transfer to wire racks to cool completely.
- For frosting, beat softened butter with powdered sugar until creamy; mix in vanilla extract.
- Frost cooled cakes generously before stacking them on a serving plate. Decorate with extra coconut or pecans if desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 38g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: - Use room temperature ingredients for better mixing results. - Experiment by adding almond extract for an additional flavor boost. - Store leftovers in an airtight container in the refrigerator for up to five days.