A brilliant shortcut version of the beloved Southern layer cake, known for its rich, tender crumb, subtle coconut-pecan flavor, and luxurious cream cheese frosting. This hack uses a boxed mix as the base but delivers the sophisticated taste and stunning appearance of the classic—perfect for when you need an impressive dessert without starting completely from scratch.
The “Almost-Homemade” Italian Cream Cake
Ingredients:
For the Cake:
· 1 box (15.25 oz) white cake mix (or yellow/butter recipe mix)
· 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp white vinegar, rested 5 min)
· ½ cup (113g/1 stick) unsalted butter, softened
· 3 large eggs, at room temperature
· 1 tsp pure vanilla extract
· 1 tsp coconut extract (or substitute ½ tsp almond extract)
· 1 cup (85g) sweetened shredded coconut
· 1 cup (120g) finely chopped pecans or walnuts, toasted
For the Cream Cheese Frosting:
· 8 oz (226g) full-fat cream cheese, softened
· ½ cup (113g/1 stick) unsalted butter, softened
· 1 tsp pure vanilla extract
· Pinch of salt
· 4 cups (480g) powdered sugar, sifted
· 1-2 tbsp milk or heavy cream, if needed
For Garnish (Traditional):
· ½ cup toasted pecan halves or pieces
· ⅓ cup sweetened shredded coconut, toasted
Instructions:
- Prep:
· Preheat oven to 350°F (175°C).
· Grease and flour two 9-inch round cake pans or line with parchment paper.
· Toast the chopped nuts (and coconut for garnish, if using) in a dry skillet over medium heat until fragrant. Let cool.
- Make the Cake Batter:
· In a large bowl, combine the cake mix, buttermilk, softened butter, eggs, vanilla, and coconut extract.
· Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides, until smooth and well combined.
· By hand, gently fold in the 1 cup shredded coconut and 1 cup toasted chopped nuts until evenly distributed.
- Bake:
· Divide the batter evenly between the prepared pans.
· Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
· Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely (about 1 hour).
- Make the Frosting:
· In a large bowl, beat the softened cream cheese and butter together until perfectly smooth and creamy (about 2 minutes).
· Beat in the vanilla and salt.
· Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then on medium until fluffy. If too thick, add a splash of milk. If too thin, add a bit more sugar.
- Assemble & Decorate:
· Place one cake layer on a serving plate. Spread with a generous layer of frosting.
· Top with the second cake layer. Frost the top and sides with a thin “crumb coat,” then chill for 15 minutes to set.
· Apply the final, thick layer of frosting, swirling decoratively.
· Press toasted pecan pieces and/or toasted coconut onto the sides and/or top of the cake.
- Serve:
· For best texture and flavor, let the cake sit at room temperature for at least 30 minutes before slicing.
· Store covered in the refrigerator, but serve near room temperature.
Pro Tips for Success:
· Don’t Overmix After Adding Mix-ins: Fold gently to keep the cake tender.
· Room Temp is Key: Cold ingredients don’t incorporate as well, leading to a dense cake or lumpy frosting.
· Toasting Nuts & Coconut: This step is highly recommended—it deepens the flavor dramatically and prevents a soggy texture.
· Cake Mix Hack: Using buttermilk and butter in place of the oil/water called for on the box creates a richer, more homemade taste and texture.
· Cool Cakes Completely: Warm cakes will melt the frosting.
Popular Variations:
· 3-Layer Showstopper: Divide batter among three 8-inch pans and reduce bake time to 20-24 minutes.
· Italian Cream Cupcakes: Bake for 18-20 minutes. Frost and top with a pecan half.
· Coconut Cream Version: Add 1 cup of canned coconut milk (well-stirred) in place of the buttermilk, and use coconut cream cheese frosting.
· Nut-Free: Omit nuts from the batter and use toasted coconut only for garnish.
· Bundt Cake: Bake in a greased and floured 10-cup Bundt pan for 45-55 minutes. Drizzle with a simple vanilla or coconut glaze instead of frosting.
Storage & Make-Ahead:
· Make Ahead: Bake and cool layers. Wrap tightly in plastic and freeze for up to 1 month. Thaw before frosting. Frosting can be made 2 days ahead and refrigerated; let come to room temp and re-whip before using.
· Storage: Store frosted cake covered in the refrigerator for up to 5 days.
· Freezing: Freeze unfrosted layers tightly wrapped. Freeze frosted cake (place in freezer uncovered until solid, then wrap tightly) for up to 2 months.
Why This Hack Works: The box mix provides a reliable, tender base. The additions of buttermilk, butter, extracts, coconut, and nuts transform it into something uniquely flavorful and decadent—fooling everyone into thinking you slaved over a from-scratch recipe.
Enjoy this elegant, shortcut Southern classic! Perfect for birthdays, holidays, or any “just because” occasion.