Easy Italian Cream Cake Using Cake Mix
This cake would usually be extremely labor-intensive to make. Luckily, we've developed a quick and easy Italian cream cake from cake mix recipe.
Now, you can make this rich and uber creamy cake in less than an hour! And, you wouldn't believe how flexible the assembling steps are! Read on to find out why so many people rave about this cake!
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What Is An Italian Cream Cake From Cake Mix?
A cream cake, also known as a creme cake, is a general group of cakes that either contains cream or custard-based filling or is layered or topped with some.
An Italian cream cake, despite the name, actually refers to a traditional Southern cake recipe. We know, it is quite strange! However, no one actually knows exactly where this name originated from.
Nevertheless, this cake is essentially made using a vanilla cake recipe. But, what makes it unique is that it has added chopped pecan nuts and shredded coconut added into the batter.
Furthermore, the cake always consists of three cake layers. Between each, you add a luscious cream cheese frosting to help balance the flavors. And of course, this cake can be decorated whichever way that you'd like. It makes a beautiful naked cake, but can also be decorated with fondant or buttercream frosting.
Now, the recipe we are making today is an Italian cream cake from cake mix. By using a cake premix, you will save yourself a ton of time and effort. Essentially all you would need to add is chopped coconut and nuts!
So, if you aren't drooling yet, wait until you read the recipe! We all but guarantee that you'll run to your pantry to get started immediately!
What You Will Need For An Italian Cream Cake From Cake Mix
Ingredients for the creme cake
- 1 box (18.25-ounces) vanilla sponge cake mix
- 1 packet (3 ounces) vanilla pudding mix
- 1 teaspoon baking powder
- 2/3 cup water, room temperature
- 1/2 cup canola oil
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup pecan nuts, toasted and chopped
- 1 cup shredded coconut, lightly toasted
Ingredients for the frosting and garnish
- 8-ounces cream cheese softened at room temperature
- 4-ounces salted butter softened at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 4 – 6 tablespoons milk, room temperature
- Pecan nut, garnish (optional)
- Coconut flakes, garnish (optional)
Equipment
- 8 or 9-inch cake pans (preferably 3)
- Non-stick baking paper
- Non-stick cooking spray
- Mixing bowls
- Whisk
- Electric hand or stand mixer
- Cake board or server
- Palette knife (preferably offset)
Step-by-step instructions
Step 1: Prepare the cake pans
To start, we will be making the cake batter first. Now, there are a few things to consider for the cake layers, mainly their size. As we have mentioned, this is a 3-layer cake, however, you can make as many or as few as you'd like. And, they don't have to be exceptionally thick. Have a look at our tips and tricks section for conversion notes.
Once you have decided on the number of layers, you can prepare the cake pans. Line the bottoms with non-stick baking paper. Then, coat the sides with non-stick baking spray.
You can preheat the oven to 350ºF (180ºC).
Step 2: Make the cake Italian cream cake from cake mix
First, combine the cake mix, instant pudding mix, and baking powder into a large mixing bowl. Set the mixture aside.
In a separate bowl, whisk together water, oil, flavoring ingredients, and large eggs. Make sure that the ingredients are very well combined.
Then, create a well inside the middle of the dry ingredients. Add the wet ingredients inside and slowly whisk everything together. Keep whisking until all of the ingredients are close to being fully incorporated.
Finally, add your chopped pecan nuts and shredded coconut. Mix until you have a uniform cake batter.
Step 3: Bake the cake
Divide the cake batter evenly between 3 prepped cake pans. If you only have one or two pans, see the tips and tricks section.
Once poured, place the cakes into the oven and bake them for roughly 40 minutes. You can test the doneness by inserting a toothpick (or cake tester) into the center. If it comes out clean, the cake has been baked for long enough.
Once baked, remove the cake from the oven and allow it to cool at room temperature.
Step 4: Make the cream cheese frosting
While your cake is baking, start making the frosting. In a large bowl, cream together the softened cream cheese and butter using an electric mixer. Once they are light and fluffy, whisk in the vanilla extract.
Then, add the powdered sugar. Continue beating the frosting until it is fluffy. If the consistency is too thick, add a bit of milk at a time until you achieve the desired consistency.
Step 5: Decorate your cake
You can level your cakes once they have been cooled. Then, once your frosting is prepared, begin decorating.
Place some frosting in the center of a cake board or server. Then. stick the first layer of cake onto it. Cover it with frosting and add another layer of cake. Keep layering the cakes, alternating between frosting and cake.
Once finished, you can decorate the entire cake in any way that you'd like. Top it with some toasted pecan nuts and coconut flakes if you'd like.
Tips And Tricks For This Italian Cream Cake
- This Italian cream cake from cake mix batter measures to roughly 10 cups of batter. This is enough to make roughly three 9-inch cake layers of 1 1/2-inches each. This is a rough estimate as the exact batter volume size varies depending on the cake mix you are using. To see how the volume would affect a different pan size, have a look at this informative article.
- If you only have one or two pans, you can still equally divide the batter. First, decant the made batter into another bowl and weigh it. Make sure to zero (or tare) your scale to exclude the weight of the bowl. Then, divide the number by three and pour that amount into one cake pan.
- We highly recommend toasting the pecan nuts (or whichever you choose) and coconut flakes. This will help release their flavor and make it more prominent in the cake.
Conclusion – The Best Italian Cream Cake From Cake Mix
If this isn't your new staple cake in the recipe book, we don't know what will do the trick! This Italian cream cake from cake mix is beyond easy and will only take you an hour or so!
Make sure to share this recipe with your fellow bakers and let us know what you think after you have tried it!
Easy Decadent 3-Layer Italian Cream Cake From Cake Mix
This cake would usually be extremely labor-intensive to make. Luckily, we've developed a quick and easy Italian cream cake from cake mix recipe.
Servings: 9 inch three-layer cake
-
8 or 9-inch cake pans (preferably 3)
-
Non-stick baking paper
-
Non-stick cooking spray
-
Mixing bowls
-
Electric hand or stand mixer
-
Cake board or server
-
Palette knife (preferably offset)
Ingredients for the frosting and garnish
- 8- ounces cream cheese softened at room temperature
- 4- ounces salted butter softened at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 4 - 6 tablespoons milk, room temperature
- Pecan nut, garnish (optional)
- Coconut flakes garnish (optional)
-
Prepare the cake pans
To start, we will be making the cake batter first. Now, there are a few things to consider for the cake layers, mainly their size. As we have mentioned, this is a 3-layer cake, however, you can make as many or as few as you'd like. And, they don't have to be exceptionally thick. Have a look at our tips and tricks section for conversion notes.
Once you have decided on the number of layers, you can prepare the cake pans. Line the bottoms with non-stick baking paper. Then, coat the sides with non-stick baking spray.
You can preheat the oven to 350ºF (180ºC).
-
Make the cake Italian cream cake from cake mix
First, combine the cake mix, instant pudding mix, and baking powder into a large mixing bowl. Set the mixture aside.
In a separate bowl, whisk together water, oil, flavoring ingredients, and large eggs. Make sure that the ingredients are very well combined.
Then, create a well inside the middle of the dry ingredients. Add the wet ingredients inside and slowly whisk everything together. Keep whisking until all of the ingredients are close to being fully incorporated.
Finally, add your chopped pecan nuts and shredded coconut. Mix until you have a uniform cake batter.
1 box (18.25-ounces) vanilla sponge cake mix, 1 packet (3 ounces) vanilla pudding mix, 1 teaspoon baking powder, 2/3 cup water,room temperature, 1/2 cup canola oil, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract, 4 large eggs, room temperature, 1 cup pecan nuts, toasted and chopped, 1 cup shredded coconut, lightly toasted
-
Bake the cake
Divide the cake batter evenly between 3 prepped cake pans. If you only have one or two pans, see the tips and tricks section.
Once poured, place the cakes into the oven and bake them for roughly 40 minutes. You can test the doneness by inserting a toothpick (or cake tester) into the center. If it comes out clean, the cake has been baked for long enough
Once baked, remove the cake from the oven and allow it to cool at room temperature.
-
Make the cream cheese frosting
While your cake is baking, start making the frosting. In a large bowl, cream together the softened cream cheese and butter using an electric mixer. Once they are light and fluffy, whisk in the vanilla extract.
Then, add the powdered sugar. Continue beating the frosting until it is fluffy. If the consistency is too thick, add a bit of milk at a time until you achieve the desired consistency.
8- ounces cream cheese softened at room temperature, 4- ounces salted butter softened at room temperature, 1 teaspoon vanilla extract, 4 cups powdered sugar, sifted, 4 - 6 tablespoons milk, room temperature
-
Decorate your cake
You can level your cakes once they have been cooled. Then, once your frosting is prepared, begin decorating.
Place some frosting in the center of a cake board or server. Then. stick the first layer of cake onto it. Cover it with frosting and add another layer of cake. Keep layering the cakes, alternating between frosting and cake.
Once finished, you can decorate the entire cake in any way that you'd like. Top it with some toasted pecan nuts and coconut flakes if you'd like.
Pecan nut, garnish (optional), Coconut flakes garnish (optional)
FAQs
What is creme cake mix?
A creme cake mix, or cream cake mix, actually refers to a group of pastry recipes. It generally refers to any baked item that is either filled, topped, or covered with a cream-based or custard-based filling. When referring to cakes specifically, it points to the type of filling used. In this case, it is a delicious cream cheese buttercream frosting.
What is Italian cream cake made of?
An Italian cream cake is made with any type of vanilla cake recipe (usually a sponge cake recipe) to which chopped pecan nuts and shredded coconut is also added. Furthermore, it is almost always garnished with a cream cheese frosting and some additional nuts and coconut.
What is creme cake base used for?
A creme cake base can be used for a wide variety of things. Especially considering it is mainly the garnish that makes it a cream cake. So, you can use the cake part to (obviously) make layered cakes, but also other desserts. Make cupcakes, mini cakes, muffins, sheet cake desserts, cake pops - you can literally be as creative as your mind allows.
How do I make a cake more moist?
Making a cake more moist is actually easy. The difficult part is not over doing it. So, first we would recommend adding more liquid. Milk, cream, water, or juice is usually the safest ingredient to enhance. Only add about 10-15% more. Alternatively, you could add another egg (only 1). Adding too much can make the cake too dense.
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Source: https://cakedecorist.com/italian-cream-cake-from-cake-mix/
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