In May of 2013 I made an Italian Cream Cake (I changed the name to Italian Dream Cake) for a JazzVox concert. It was so very delicious that I decided to make the same cake for our 111th JazzVox home concert this past Sunday. But when I went to look up my recipe on this site, I realized it started with a cake mix. Now, with all due respect to cake mixes, which I must admit are handy, I have made it my mission to make as much food as possible from scratch. And also, one of the considerations in my change from cake mixes to “from scratch” recipes is the fact that the ounces of cake mixes have significantly decreased over the last 30 years. Most standard cake mixes used to be around 18.25 ounces, but now typically range from 13 to 16 ounces per box, meaning manufacturers have reduced the size of their mixes by several ounces. And this reduction in the amount of flour in the cake mix, as well as the leavening agents, compared to liquid ingredients in the rest of your recipe with a cake mix as the base, might result in less than delightful results. But there is hope even if you plan to use a cake mix and your recipe calls for 1 cake mix and your recipe is over 20-30 years old.
I found this “upsizer” recipe on arkansasonline.com/news/2020/mar/11/upsizer-easy-fix-for-shrinking-boxed-ca/
Please note, this mix cannot be used in place of all the cake mix in a recipe as it doesn’t contain all of the ingredients. But if your original recipe called for a standard cake mix (18.25 oz.), you can still use a cake mix with fewer overall ounces, by adding a bit of cake mix “upsizer”.
Cake mix “upsizer” recipe:
1½ c. unbleached all-purpose flour (see note)
1 c. granulated sugar
2 tsp. baking powder
¼ tsp. baking soda
Whisk all dry ingredients together and store the mixture in a glass jar or other airtight container. To use, measure 3 ounces or about 6 tablespoons and add to the boxed mix.
This recipe makes enough to extend 6 (15.25-ounce) boxes of cake mix.
Note: For a chocolate cake, reduce the flour to 1 cup PLUS 3 tablespoons and add 5 tablespoons unsweetened cocoa powder.
I am providing you with this information because some of my favorite cake recipes on this site call for cake mix. And frankly, using a cake mix saves time, and in some cases, like with chocolate cake, it saves money. Chocolate cake mix can be cheaper than using expensive cocoa powder in a scratch cake. Just always add a small bit of espresso powder to the mix and the flavor will be outstanding. But back to the real reason for this post.
Italian Cream Cake isn’t Italian in the least. In fact, Italian Cream Cake is a classic Southern dessert that’s rich, moist, and irresistibly decadent. Despite its name, this cake isn’t from Italy! It features a tender coconut and pecan cake, frosted with a creamy cream cheese frosting with just a hint of almond flavoring.
So, if you want a cake that will knock the socks off whoever is lucky enough to be offered a piece, then this is the cake for you. And believe it or not, it’s very easy to make. So, do yourself and your family and friends a favor and make this for your next get-together. It is truly one of the best cakes I have ever tasted.
Well, that’s it for today. I am in recovery mode from having hosted a fantastic concert in our home last Sunday. It just doesn’t get any better than Janis Siegel (from Manhattan Transfer fame) on vocals and Jeremy Siskind (an American pianist, composer, and educator known for his innovative blending of jazz and classical music) on our Bösendorfer piano. The concert was truly fantastic. But this old gal was pretty burned out and in bed by 8:30 pm that evening. Mr. C., bless his heart, did 99% of the cleanup. When I got up the next morning, the kitchen was clean, and the last load of dishes was happily burbling away in the dishwasher.
I’ve said it before, but I’ll say it again. I am one truly lucky lady.
Peace and love to all.
2 c. unbleached all-purpose flour, fluffed
1 tsp. baking soda
¼ tsp. fine sea salt
1 c. (2 sticks) unsalted butter, room temp.
2 c. granulated sugar
5 lg. eggs, separated
2 tsp. vanilla extract
1 c. buttermilk
1 c. sweetened shredded coconut, plus more for garnish
1 c. lightly toasted chopped pecans, plus more for garnish
For the cake:
Lightly butter a 9×13-inch baking pan. Set aside.
In a medium bowl, whisk the all-purpose flour, baking soda, and salt together.
In the bowl of your stand mixer, cream the butter and granulated sugar together. Beat until light and fluffy.
Add the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
Stir in the vanilla extract.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Always begin and end with the dry ingredients to ensure the batter mixes evenly.
Once combined, fold in the shredded coconut and chopped pecans.
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
Pour the batter into the prepared baking pan, spreading it evenly to ensure an even bake.
Bake in a pre-heated 350-degree oven for 25–30 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Remove from oven and allow it to cool completely on a wire rack before frosting.
For the Cream Cheese Frosting:
½ c. (1 stick) unsalted butter, room temp.
1 pkg. (8 oz.) full fat cream cheese, room temp.
2 c. powdered sugar, or more as needed
1 tsp. vanilla extract
¼ tsp. almond extract
In the bowl of your stand mixer, beat the room temperature butter and cream cheese together until the mixture is smooth and creamy.
Gradually add the powdered sugar beating well after each addition.
Addthe vanilla extract and almond extract.
Continue beating until the frosting is light and fluffy. If it’s too thick, you can add a splash of milk to adjust the consistency. If it’s too thin, add a bit more powdered sugar.
Frost the cooled cake and decorate with coconut and pecans.