This Cake Mix Italian Cream Cake is a semi-homemade masterpiece that blends convenience with elegance. It starts with a white or butter cake mix, then gets a flavor boost from buttermilk, coconut, pecans, and a hint of vanilla. The result is a moist, tender crumb with a nutty texture and a subtle tropical sweetness. Topped with a luscious cream cheese frosting and a sprinkle of toasted pecans and coconut, it’s a showstopper that’s deceptively easy to make.
Whether you bake it as a layer cake, sheet cake, or cupcakes, this recipe delivers bakery-level results with pantry-friendly ingredients. It’s a celebration cake that doesn’t require a celebration to enjoy.
Ingredients:
For the Cake:
- 1 box white or butter cake mix
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp vinegar)
- ½ cup vegetable oil or melted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (toasted for extra flavor)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (for desired consistency)
Optional Garnish:
- ½ cup toasted coconut
- ½ cup chopped toasted pecans
Instructions:
1. Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or a 9×13-inch sheet pan. Line with parchment paper for easy release.
2. Mix the Batter:
- In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, and vanilla extract.
- Beat on medium speed for 2 minutes until smooth and fluffy.
- Fold in the shredded coconut and chopped pecans.
3. Bake the Cake:
- Pour the batter evenly into prepared pans.
- Bake for 25–30 minutes for round pans or 35–40 minutes for a sheet pan, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting:
- In a large bowl, beat the cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add vanilla extract and enough milk or cream to reach a spreadable consistency.
5. Assemble the Cake:
- If making a layer cake, level the tops of the cakes with a serrated knife.
- Spread a generous layer of frosting between the layers, then frost the top and sides.
- For a sheet cake, simply frost the top once cooled.
6. Garnish and Serve:
- Sprinkle the top with toasted coconut and chopped pecans.
- Chill for 30 minutes before slicing for cleaner cuts, or serve immediately for a softer texture.
💡 Tips & Variations:
- Cupcake Version: Bake in lined muffin tins for 18–20 minutes. Great for parties!
- Flavor Boost: Add ½ teaspoon almond extract for a subtle nutty aroma.
- Make Ahead: Cake layers can be baked and frozen (unfrosted) for up to 1 month.
- Lighter Option: Use Greek yogurt in place of some of the oil for a tangy twist.
This Cake Mix Italian Cream Cake is proof that shortcuts can still lead to stunning results. It’s rich, nostalgic, and full of texture—just the kind of dessert that fits your flair for indulgent yet approachable creations. Want to pair it with a tropical drink or turn it into a trifle next? I’ve got ideas!