Easy Italian Cream Cake Made with Cake Mix
Italian Cream Cake is often seen as one of the most refined and comforting desserts in Southern baking, but it can also feel intimidating to prepare from scratch. This simplified version offers a practical shortcut by starting with a cake mix while still delivering the soft texture and rich flavor people expect from the classic recipe. Instead of separating eggs and carefully folding whipped whites, this approach combines everyday ingredients like buttermilk, eggs, and oil to create a tender crumb with a mild tang. The result is a cake that feels homemade and special without requiring complicated techniques or hours in the kitchen, making it perfect for both experienced bakers and beginners alike.
What truly sets this cake apart is the delightful combination of textures added to the batter. Sweet flaked coconut and toasted chopped pecans bring a gentle crunch and nutty flavor that balances beautifully with the moist cake layers. These mix-ins elevate the dessert, making it hard to believe the base started with a boxed mix. The batter comes together quickly by blending the cake mix with buttermilk, eggs, and oil until smooth, then gently folding in the coconut and pecans. Once divided into prepared pans, the layers bake in a short time, filling the kitchen with a warm, inviting aroma that signals something special is on the way.
