Italian Cream Cake

A moist, tender layer cake with a Southern twist—this beloved classic combines a soft vanilla-buttermilk crumb studded with sweet coconut and crunchy pecans, then layers it with rich cream cheese frosting. With its humble origins and bakery-quality finish, this cake is a showstopper at potlucks, holidays, and family gatherings.

Why You’ll Love This Recipe

This isn’t just another white cake—it’s comfort in layers. Despite the name, Italian Cream Cake has deep roots in American home baking (not Italy!), and it’s anything but plain. The cake is luxuriously soft thanks to buttermilk and oil, while shredded coconut and toasted pecans add texture and warmth in every bite. Then it’s generously frosted with silky cream cheese icing that melts in your mouth.

Perfect for:

Birthdays and celebrations

Easter, Christmas, or Thanksgiving desserts

Make-ahead treats

Freezer-friendly cakes

🥥 "I made this for my daughter’s birthday," said one home cook. "She said it tasted like ‘heaven with crunch’!" 

Ingredients

For the Cake

1 (15.25 oz) box white cake mix (any brand)

3 large eggs, room temperature

¼ cup (60ml) vegetable oil (or canola oil)

1¼ cups (300ml) buttermilk, room temperature

1 tsp pure vanilla extract

1½ cups (150g) sweetened shredded coconut

¾ cup (75g) chopped pecans, lightly toasted (see tip below)

✅ Optional: Add ½ tsp almond extract for extra depth. 

For the Cream Cheese Frosting

16 oz (450g / 2 packages) cream cheese, softened to room temperature

1 cup (2 sticks / 225g) unsalted butter, softened

4 cups (480g) powdered sugar, sifted

2 tsp pure vanilla extract

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Lightly grease and flour two 9-inch round cake pans, or line with parchment paper for easy release.

2. Make the Cake Batter

In a large bowl using a hand mixer or stand mixer:

Combine cake mix, eggs, oil, buttermilk, and vanilla extract.

Beat on medium speed 2–3 minutes, until smooth and well blended.

Gently fold in:

Shredded coconut

Chopped pecans

until evenly distributed.

✅ Don’t overmix —just stir until combined. 

3. Bake the Layers

Divide batter evenly between prepared pans. Smooth the tops with an offset spatula.

Bake 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

Let cool in pans on a wire rack 15 minutes, then run a knife around edges and invert onto plates to cool completely.

❗ Cool completely —warm cakes will melt the frosting. 

4. Make the Frosting

In a large bowl:

Beat softened cream cheese and butter on medium speed 2 minutes, until creamy and lump-free.

Gradually add sifted powdered sugar, 1 cup at a time, mixing on low.

Add vanilla extract and beat on high 1–2 minutes, until light, fluffy, and spreadable.

✅ Too thick? Add 1 tbsp milk. Too thin? Chill briefly. 

5. Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of frosting over the top.

Top with the second layer.

Frost the top and sides smoothly—or create swirls for a rustic look.

✅ Pro Tip: Apply a “crumb coat” first (thin layer), chill 15 mins, then frost again for clean finish. 

6. Chill & Serve

Refrigerate at least 30 minutes before slicing—this firms up the frosting and makes cleaner cuts.

Use a sharp knife dipped in hot water for perfect slices.

Serve chilled or at cool room temperature.

✅ Optional garnish: Sprinkle top with extra coconut or chopped pecans. 

You Must Know

Toast the pecans —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!

Room-temp ingredients blend better —cold eggs or cream cheese cause lumps.

Sift powdered sugar —prevents lumps in frosting.

Don’t skip chilling —frosting holds shape better when cold.

Tastes even better the next day! Flavors meld beautifully overnight.

Storage Tips

Store covered in the fridge for up to 5 days.

Bring to room temp before serving for best texture.

Freeze unfrosted layers up to 3 months: Wrap tightly and thaw overnight. Frost when ready.

Frosted cake can be frozen—but wrap very well to prevent drying.

Ingredient Substitutions

Buttermilk

Mix 1 cup milk + 1 tbsp lemon juice or vinegar

Sit 5 mins before using

Pecans

Walnuts, almonds, or omit

For allergies or preference

Cream cheese

Neufchâtel or dairy-free alternative

Slight texture change

White cake mix

Yellow or vanilla cake mix

Slightly richer color and flavor

Sweetened coconut

Unsweetened flakes

Less sweet; adjust sugar if needed

Serving Suggestions

Pair with coffee, tea, or sweet iced tea.

Serve with fresh berries or pineapple chunks.

Great for dessert tables, baby showers, or weekend brunches.

Double the batch and freeze one layer for later.

Cultural Context

Despite its name, Italian Cream Cake likely originated in the American South during the mid-20th century, possibly inspired by cream-filled cakes from Italian-American bakeries. Found on church potluck tables, holiday buffets, and family kitchens alike, it honors tradition while embracing indulgence—because sometimes, dessert should be sweet, nutty, and deeply satisfying.

Pro Tips

Double the recipe? Yes—perfect for feeding a crowd.

Want more coconut? Increase to 2 cups for stronger flavor.

Make ahead: Batter can be poured into pans and refrigerated overnight. Bake fresh in the morning.

Label your dish: People will ask for the recipe.

Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use a bundt pan instead?

A: Yes! Grease well and bake 45–55 mins. Adjust frosting amount if needed.

Q: Why did my cake sink in the middle?

A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?

A: Only if using GF-certified cake mix and verifying all ingredients.

Q: Can I make cupcakes instead?

A: Absolutely! Fill lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I pipe the frosting?

A: Yes! Chill frosted cake briefly to set, then pipe additional swirls on top.

Allergy Information

Contains: dairy (butter, cream cheese, buttermilk), eggs, tree nuts (pecans), wheat.

Gluten-free option: Use certified GF cake mix.

Nut-free: Omit pecans or replace with seeds.

Always check labels—especially on cake mixes and pre-shredded coconut.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings

Calories: 480

Fat: 26g

Saturated Fat: 12g

Carbohydrates: 60g

Fiber: 2g

Sugar: 40g

Protein: 5g

Sodium: 420mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

This cake doesn’t shout. It sits quietly on the counter, soft and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with coconut, courage, and someone who says, “Let’s make it together.”