on the menu: easy italian cream cake
This recipe may be cheating a little because it involves a boxed cake mix but I promise after you bake this cake that will not matter. This is easily my favorite cake I have ever made (and I have baked some great ones like this Chocolate Fudge Cake with Peanut Butter Frosting and Chocolate Ganache). I have baked this Easy Italian Cream Cake so many times including several times to give away as gifts.
Try this cake soon and let me know what you think.
1 (16.25-ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 cup coconut flakes
2/3 cup chopped pecans, toasted
Ingredients for Cream Cheese Frosting:
1 (8 oz.) package cream cheese, softened
1/2 cup unsalted butter, softened
1 (16 oz.) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1. Mix the white cake mix, eggs, buttermilk, and vegetable oil together with an electric mixer at medium speed until well mixed. Stir in coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks.
3. Make the frosting by beating the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans.
4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.