Italian Cream Cake is an easy-to-make, deeply flavorful dessert that combines coconut, vanilla and toasted pecans. Thanks to the buttermilk, the cake stays incredibly moist, and it’s finished with a luscious cream cheese buttercream that complements the cake perfectly. With just a few ingredients and minimal hands-on time, this cake is an impressive but simple treat.
Bring this cake to the table and your friends and family will be impressed — it looks and tastes like something from a pastry shop, but it’s surprisingly straightforward to prepare. Enjoy the compliments and keep the secret: it’s easier than it seems.
This cake is ideal for afternoon tea, birthdays, or any occasion when you want to show someone you care. Its tender crumb and rich frosting make it a favorite for celebrations and cozy family gatherings alike.
Once you find a go-to cake recipe that’s this easy and reliable, you’ll be reaching for it again and again when dessert is requested.
What makes this cake special?
The contrast of a moist cake studded with shredded coconut and crunchy pecans creates a memorable texture and flavor combination. The cream cheese buttercream is thick, silky and slightly tangy, providing the perfect balance to the sweet cake.
Do I need to refrigerate this cake?
Chilling improves the flavor and texture, but the cake can safely sit covered at room temperature for up to 24 hours. For longer storage or if your kitchen is warm, refrigerate the cake until ready to serve.
Can I use walnuts instead of pecans?
Walnuts can be used if you prefer, though pecans are traditional and pair exceptionally well with coconut. Use whichever nut you enjoy most.
Ingredients:
1 box white cake mix (I used Pillsbury)
1 1/4 cups buttermilk
3 large eggs
1/4 cup oil
1 tsp vanilla
1 1/2 cups shredded coconut
1 cup chopped pecans
Frosting:
16 ounces cream cheese, softened
4 cups confectioners’ sugar
1 cup butter
2 tsp vanilla extract
How to Make Italian Cream Cake
Step 1. Preheat the oven to 350°F.
Step 2. Lightly spray two 8-inch round cake pans with nonstick spray.
Step 3. In a mixing bowl, combine the cake mix, buttermilk, eggs, oil and vanilla. Beat until smooth.
Step 4. Gently fold in the chopped pecans and shredded coconut until evenly distributed.
Step 5. Divide the batter evenly between the two prepared pans.
Step 6. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7. Remove the pans from the oven and allow the cakes to cool completely on a wire rack.
Step 8. For the frosting, beat the softened butter and cream cheese together until smooth and creamy.
Step 9. Add the confectioners’ sugar and vanilla, and beat until the frosting is thick and silky.
Step 10. Once the cakes are fully cooled, remove them from the pans.
Step 11. Place one cake layer on a serving plate and spread a generous layer of frosting over the top.
Step 12. Set the second layer on top and spread frosting over the top layer.
Step 13. Frost the sides of the cake evenly.
Step 14. Optionally garnish with additional chopped pecans and toasted coconut for texture and visual appeal.
Step 15. Refrigerate the cake before serving so the frosting firms and the flavors meld.
Step 16. Slice and serve chilled or at room temperature.
Enjoy!
Italian Cream Cake
Ingredients
- 1 box white cake mix I used Pillsbury
- 1 ¼ cup Buttermilk
- 3 Eggs large
- ¼ cup Oil
- 1 tsp Vanilla
- 1 ½ cup Shredded coconut
- 1 cup Chopped pecans
- 16 ounces Cream cheese softened
- 4 cups Confectioners’ sugar
- 1 cup Butter
- 2 tsp Vanilla extract
Method
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1. Preheat oven to 350°F.
2. Lightly spray two 8-inch round cake pans with nonstick spray.
3. Mix cake mix, buttermilk, eggs, oil and vanilla until smooth.
4. Fold in pecans and coconut.
5. Divide batter between prepared pans.
6. Bake 20–25 minutes or until a toothpick comes out clean.
7. Cool completely.
8. Beat butter and cream cheese until smooth.
9. Add confectioners’ sugar and vanilla; beat until fluffy.
10. Remove cakes from pans when cooled.
11. Place one layer on a plate and spread frosting on top.
12. Add second layer and frost the top.
13. Frost the sides of the cake.
14. Garnish with chopped pecans and toasted coconut if desired.
15. Refrigerate to chill before serving.
16. Slice and enjoy!
Notes
A moist crumb studded with coconut and pecans creates a memorable texture. The tangy, creamy frosting pairs beautifully with the nutty cake for a dessert that’s rich without being heavy.
THANKS FOR PINING!
