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Italian Cream Cake


2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake


1 1/2 box white cake mix
1 (4 ounce) package white chocolate instant pudding
5 large eggs
1 cup water
1 3/4 cups buttermilk
1/2 cup sour cream
3/4 cup butter, room temperature
1/2 teaspoon rum extract
2 1/2 teaspoons vanilla extract
1 1/2 cup flake coconut
1 1/2 cup chopped pecans


Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a bowl, sift cake mix and pudding mix together, set aside. In a large mixing bowl, beat eggs, water, and extracts until fluffy. Add buttermilk, sour cream, and real butter. Beat on medium speed until creamy. Add sifted dry ingredients. Mix on medium/low speed, scraping bowl for 3 minutes. Stir in coconut and pecans until blended.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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