Italian Cream Cake

Ingredients

Cake Ingredients

• White cake mix – white cake mix is our preferred flavor, but yellow cake would also work in this recipe. There has been another change to many brands of cake mix. Try to use one that is at least 15.25 ounces.
• Large Eggs 
• Buttermilk – you can make your own buttermilk but adding 1 tablespoon of vinegar or lemon juice to a measuring cup and adding enough milk o make 1 cup. Stir it together and let it sit for a few minutes. The flavor won’t be exactly the same.
• Vegetable oil – any light tasting oil will work
• Sweetened flaked coconut
• Chopped pecans, toasted
• Rum (optional)

DO NOT USE THE INGREDIENTS LISTED ON THE BOX PLUS THE RECIPE INGREDIENTS

Frosting Ingredients

• Cream cheese
• Butter – we always use salted butter. If you want to use unsalted butter, add 1/4 teaspoon of salt.
• Powdered sugar
• Vanilla extract
• Diced pecans, toasted

Substitutions and Additions

• Top your dish with a generous sprinkle of additional toasted pecans for an extra flavor and crunch. 
• You can also sprinkle toasted coconut on top for added coconut flavor.
• You can also include maraschino cherries.
• Add a tropical twist by including crushed pineapples in the cake batter. 
• A hint of citrus can be added by incorporating lemon or orange zest in the cake mix. 
• To make it vegan, replace eggs with flax eggs and use vegan cream cheese and butter for the frosting.
• If you’re seeking a dairy-free alternative, you can replace the buttermilk with an equal amount of unsweetened almond milk mixed with a tablespoon of apple cider vinegar.
• For a gluten-free version, substitute the white cake mix with a gluten-free cake mix of your choice.

How to make Italian Cream Cake

Make the Cake

1 – Preheat the oven to a temperature of 350℉. Prepare a 9×13 cake pan by spraying with baking spray.

2 – Place the cake mix, eggs, buttermilk, and vegetable oil in a large bowl. Use an electric mixer to blend until the mixture is well combined, which should take around 2 minutes.

3 – Next, add the coconut and toasted nuts into the batter and stir them in.

4 – Pour batter into the prepared pan.

5 – Bake in the preheated oven for 23 to 28 minutes or until the cake passes the toothpick test for doneness.

6 – If you plan to use rum, brush it onto the hot cake for best results.

7 – Let the cake cool down to room temperature before applying frosting so it doesn’t slide down the sides of the cake.

Frosting Directions

1 – Put the butter and cream cheese into a separate bowl and beat on medium speed with a hand mixer until the mixture becomes light and smooth.

2 – Mix in the vanilla.

3 – Gradually add the powdered sugar, mixing it well after each cup.

4 – Put in the toasted diced pecan and stir until it is evenly distributed throughout the frosting.

5 – Apply the frosting to the fully-cooled cake. If you wish, you can sprinkle the top of the cake with toasted coconut, more toasted pecans, and maraschino cherries.

6 – Place in the fridge until it’s time to serve.

Decorations

To dress up your Italian Cream Cake, try adding toasted pecans, toasted coconut, and maraschino cherries. The nuts and coconut add a nice extra crunch, and the cherries bring a fun pop of color and sweetness.

Recipe Tips

DO NOT USE THE INGREDIENT LISTED ON THE BOX. Just use the cake mix as directed in the recipe.

Use room temperature ingredients; all your ingredients, especially the eggs and butter, should be at room temperature before using them. This helps them blend more easily and results in a more uniform mix.

Use a toothpick to check if your cake is done. Insert it in the center of the cake; if it comes out clean or with only a few crumbs attached, your cake is ready!

Don’t pour rum directly from the bottle onto the cake if you choose to use rum. Instead, use a brush to apply it evenly

When it comes to frosting the cake, patience is key! Make sure your cake is completely cool before icing it to prevent melting. 

Storage

To store leftover Italian Cream Cake, place it in an airtight container and refrigerate it. The cake will stay fresh for up to five days. 

Yes, you can freeze the Italian Cream Cake. First, make sure the cake is completely cooled. Then, wrap it securely in plastic wrap, either whole or in individual slices, followed by a layer of aluminum foil. This can prevent freezer burn and preserve the cake’s taste and feel. When ready to enjoy the cake, defrost it in the refrigerator overnight. Remove the plastic wrap while the cake is still semi-frozen to prevent it from sticking to the frosting.

Can I Make This as a Layer Cake?

Yes! Just use 2 9-inch cake pans. You need to grease the pans liberally, or spray with baking spray and use a layer of parchment paper on the bottoms.

The baking time should be the same, 23 to 28 minutes.

Allow the cake layers to cool slightly, then invert them onto a cooling rack and allow them to cool completely before frosting.

Can I Make This Cake Without Pecans?

Absolutely! If you have a nut allergy or don’t care for pecans, you can leave them out of the recipe without affecting the integrity of the cake. 

Can I Use Fresh Coconut Instead of Sweetened Flaked Coconut?

Yes, you can. However, fresh coconut is less sweet and less flavor than sweetened coconut. 

I Don’t Have Buttermilk. What Can I Use Instead?

If you’re out of buttermilk, you can easily make a homemade substitute using milk, white vinegar, or lemon juice. For each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice and enough milk to make 1 cup. Mix and let it stand for 5 minutes before using. 

Can I Use Something Other Than Rum?

The rum is optional and used for flavor. If you want to experiment, you could use a different type of alcohol, such as bourbon. For a non-alcoholic version, just leave it out.

How Do I Know When the Frosting Is the Right Consistency?

The frosting should be smooth, light, and spreadable – not too thick or thin. If it’s too thin, it will run off the cake; if it’s too thick, it will be hard to spread. If your frosting is too thin, add more powdered sugar, a little at a time. If it’s too thick, add a touch more milk.