Best Chocolate Italian Cream Cake Recipe starts with a cake mix!! (2024)

FAQs

How do you pimp up cake mix? ›

Add Milk, Coffee, or Soda

Take things one step further and pair your cake mix with a flavored liquid. For example, buttermilk sings in a yellow and red velvet cake and brewed coffee makes chocolate cake taste bolder. Also, pop open a can of soda—Sprite, 7 Up, or ginger beer—for lemon and strawberry cake mixes.

Add one to two teaspoons of a pure extract to make it taste like a from-scratch cake. Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest.

Due to the cream cheese frosting, the cake needs to be refrigerated. Keep any leftovers, loosely covered with plastic wrap, in the fridge for up to 1 week. If you have a cake keeper, you can use that. If not, the dollops of frosting on top might get a little squished from plastic wrap.

Made with tangy buttermilk, flaked coconut, and a nutty cream cheese frosting, this decadent layer cake would be just as welcome at a casual gathering as at a wedding celebration. Get ahead of your party prep by baking the cake layers in advance, and this beauty will come together in no time.

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

If you plan to consume the Italian cream cake within a day or two and your kitchen is relatively cool (around 70°F or below), you can leave the cake at room temperature. However, be mindful of the temperature and avoid exposing the cake to direct sunlight or warm environments.

What does an Italian cream cake taste like? ›

If you're looking for an easy way to amplify a basic cake flavor, Italian cream cake may just be the recipe to try. The dessert is characterized by a white cake base with coconut, buttermilk, and pecans mixed in. The buttermilk vanilla cake is fairly mildly flavored on its own.

The cake is made with high-quality ingredients. It includes cocoa powder, butter, and real chocolate, which gives it a rich, chocolatey flavor and a moist, tender crumb. The frosting is also made with real butter and cream, which gives it a velvety smooth texture and a decadent taste.

The mum-of-three mixes a can of fruit (typically $1-$2) with a 90c vanilla cake mix from Coles or Woolworths and simply distributes the mixture in her muffin tin. She does not use anything extra - including milk, eggs, or butter.

Unlike folding, beating means to stir rapidly to blend ingredients into a smooth mixture while also adding a bit of air to the mixture. Beating can be done by hand with a whisk or using a stand mixer with the whisk attachment (or an electric handheld mixer) on medium to high speed.

Extra egg: To make your cake lighter, mixing in another egg will do the trick. "Adding an additional egg creates a richer, fluffier cake," says Waterson. Tack on an additional egg than what's called for on the box while mixing, and mix as normal. Egg whites: Egg yolks contain more fat than egg whites.