Italian Cream Cake
Light, soft, and perfectly balanced in sweetness, Italian Cream Cake is a timeless layered dessert that combines tender cake layers with coconut and crunchy pecans, all wrapped in a smooth and creamy frosting. It is a cake that feels festive yet comforting, ideal for holidays, birthdays, or any gathering that calls for a reliable showstopper.
This version keeps the process simple by using a cake mix base while still delivering the texture and flavor people expect from a traditional Italian Cream Cake.
Prep time: 25 minutes
Bake time: 25 minutes
Servings: 12
Ingredients
For the Cake
- 1 box white cake mix, about 15 oz
- 1¼ cups buttermilk
- 3 large eggs
- ¼ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- ¾ cup chopped pecans
For the Frosting
- 1 cup unsalted butter, softened
- 1 package cream cheese, 8 oz, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Making the Cake
Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them well and lining the bottoms with parchment paper.
In a large mixing bowl, add the cake mix, buttermilk, eggs, oil, and vanilla extract. Using an electric mixer, beat on medium speed for about 2 minutes, until the batter becomes smooth and evenly combined.
Fold in the shredded coconut and chopped pecans gently, making sure they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes. Turn them out onto a wire rack to cool completely, then remove the parchment paper before assembling.
Making the Frosting
In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy.
Add the powdered sugar gradually, about one cup at a time, mixing well after each addition to keep the frosting smooth.
Mix in the vanilla extract and continue beating until the frosting becomes light and fluffy.
Assembling the Cake
Place one cake layer on a serving plate or cake stand. Spread an even, generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides with the remaining frosting, smoothing it evenly.
For best texture and clean slices, refrigerate the cake for at least one hour before serving so the frosting can set properly.
Tips for Best Results
- Toasting the coconut and pecans lightly before adding them to the batter enhances their flavor and adds depth to the cake.
- If the frosting feels too soft, refrigerate it for 15 to 20 minutes before spreading.
- Store any leftover cake covered in the refrigerator for up to four days.
This Italian Cream Cake delivers a satisfying contrast of soft cake, chewy coconut, crunchy pecans, and rich frosting in every bite. It is a dependable dessert that feels indulgent without being heavy, making it a favorite for celebrations and family gatherings alike.
