This semi-homemade Italian Cream Cake is everything you love about the classic Southern showstopper—tender layers, rich flavor, nutty crunch, and luxurious cream cheese frosting—but made easier with a simple box of cake mix.
It’s the perfect dessert when you want something that tastes completely from-scratch but comes together quickly with pantry staples. Moist, buttery, lightly coconut-kissed, and studded with pecans, this cake is elegant enough for holidays, birthdays, and special occasions… yet easy enough for a regular weekend treat.
If you’ve been craving Italian Cream Cake without all the fuss, this shortcut version will be your new go-to.
⭐ Why You’ll Love This Recipe
- Starts with cake mix but tastes fully homemade
- Soft, moist crumb thanks to buttermilk and oil
- Coconut + pecans add classic Italian cream texture
- Cream cheese frosting makes every bite dreamy
- Perfect for layering or making as cupcakes
- Freezer-friendly for make-ahead convenience
🥥 Ingredients You’ll Need
For the Cake
- 1 box white or butter cake mix (15.25 oz / 432 g)
- 1 cup buttermilk or whole milk
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but authentic)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted (optional)
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3½–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 How to Make Cake Mix Italian Cream Cake
1. Bake the Cake Layers
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans or line with parchment rounds.
- In a large mixing bowl, combine:
- Cake mix
- Buttermilk/milk
- Oil
- Eggs
- Vanilla
- Almond extract
- Beat for 2 minutes on medium until smooth and thick.
- Fold in the coconut and pecans.
- Divide batter evenly between the cake pans.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks.
2. Make the Cream Cheese Frosting
- Beat cream cheese and butter together until light and creamy.
- Add vanilla and salt.
- Gradually mix in powdered sugar, ½ cup at a time, until frosting is smooth, fluffy, and spreadable.
3. Assemble the Cake
- Place the first layer on a serving plate and spread with frosting.
- Add the second layer and frost the top and sides generously.
- Sprinkle with extra coconut or pecans if desired.
🧁 Storage & Make-Ahead Tips
- Refrigerate up to 4–5 days (bring to room temp before serving).
- Freeze uncut or sliced (frosted or unfrosted) for up to 1 month.
Wrap tightly in plastic + foil for best results. - Make ahead: Bake layers a day early and frost the next day.
💡 Helpful Tips for Success
- Buttermilk makes it extra moist—use it if possible!
- Toast the pecans lightly for a deeper, nutty flavor.
- Don’t overmix once the nuts and coconut go in.
- Want cupcakes? Bake 18–22 minutes at the same temperature.
🤍 Final Thoughts
This Cake Mix Italian Cream Cake is proof that a shortcut can still deliver impressive, bakery-quality results. With its fluffy texture, rich cream cheese frosting, and irresistible coconut-pecan filling, it’s guaranteed to become a family favorite.
