Italian Cream Cake Using Cake Mix
Cake Mix Italian Cream Cake delivers classic Southern flavor with coconut, pecans, and cream cheese frosting in an easy, semi-homemade dessert.
There’s something special about an Italian cream cake—the nutty crunch, the sweet coconut, and that silky cream cheese frosting all wrapped around moist, tender layers. This version keeps all of that charm but leans on a boxed cake mix so you can get it in the oven quickly.
Instead of starting completely from scratch, you’ll dress up a simple mix with buttermilk, melted butter, coconut, and toasted pecans. The result tastes like a bakery-style cake, but the prep is weeknight-friendly.
Whether you’re baking for a holiday, a birthday, or just because you’re craving a special dessert, this Cake Mix Italian Cream Cake brings big flavor with very little fuss. It’s the kind of cake that makes people ask, “You made this from a mix?”—and you don’t have to tell how easy it was.
What You Need to Make This Cake Mix Italian Cream Cake
For the cake layers
- White or butter golden cake mix – The base of the cake; using a 15.25-ounce mix keeps things simple while still giving a rich, tender crumb.
- Buttermilk – Replaces the water on the box for extra moisture and a subtle tang that makes the cake taste homemade.
- Unsalted butter, melted – Adds richness and flavor and gives the cake a denser, bakery-style texture.
- Eggs – Bind the batter and help create tall, fluffy layers.
- Vanilla extract – Boosts the flavor of the mix and ties in with the cream cheese frosting.
- Sweetened shredded coconut – Brings that classic Italian cream texture and sweetness into every bite.
- Toasted pecans, chopped – Add nutty crunch and depth; toasting them keeps the flavor from getting lost in the batter.
For the frosting and garnish
- Cream cheese – The star of the frosting, giving it tang, body, and that signature cheesecake-style flavor.
- Unsalted butter, softened – Blends with the cream cheese for a smooth, spreadable frosting that isn’t too stiff.
- Powdered sugar – Sweetens and thickens the frosting to a soft, pipeable consistency.
- Heavy cream – A splash loosens the frosting just enough to make it silky and easy to spread.
- Vanilla extract – Rounds out the sweetness and adds warmth to the frosting.
- Extra coconut and pecans – Sprinkled over the top for a pretty finish and a little preview of what’s inside.
Step-by-Step Cake Mix Italian Cream Cake
STEP 1: Prepare your pans and oven.
Heat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment circles to make the layers easier to release after baking.
STEP 2: Mix the cake base.
In a large mixing bowl, combine the dry cake mix with buttermilk, melted butter, eggs, and vanilla. Beat on medium speed for about 2 minutes, scraping down the bowl as needed, until the batter looks thick, smooth, and well combined.
STEP 3: Fold in the mix-ins.
Gently stir the shredded coconut and toasted pecans into the batter with a spatula. Try not to overmix here—fold just until they’re evenly distributed so the cake stays light.
STEP 4: Bake the layers.
Divide the batter between the prepared pans, smoothing the tops so they bake evenly. Bake for about 25–30 minutes, or until the centers spring back lightly and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
STEP 5: Cool completely.
Let the cakes rest in their pans for about 10 minutes, then run a knife around the edges and turn them onto wire racks. Remove parchment if using, and allow the layers to cool completely before frosting to prevent melting.
STEP 6: Make the cream cheese frosting.
In a clean large bowl, beat the softened cream cheese and butter together until they’re completely smooth and fluffy with no lumps. Gradually add the powdered sugar, mixing on low so it doesn’t puff everywhere, then beat in vanilla and just enough heavy cream for a soft, spreadable texture.
STEP 7: Assemble the cake.
Place one cooled layer onto a serving plate or cake stand. Spread a generous layer of frosting over the top, pushing it toward the edges. Set the second layer on top and press gently so it sits flat.
STEP 8: Frost and decorate.
Cover the top and sides of the cake with the remaining frosting, smoothing or swooping it as you like. Finish by sprinkling more shredded coconut and chopped pecans over the top. Chill for at least 30 minutes so the cake slices neatly.
Can I make this cake ahead of time?
Yes. You can bake the cake layers a day in advance, wrap them well once cooled, and store them at room temperature. Frost the cake on the day you plan to serve it.
How do I toast the pecans for the cake?
Spread the chopped pecans on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring once. They’re ready when fragrant and lightly darkened—watch closely to avoid burning.
Can I use a different flavor of cake mix?
You can. A butter golden mix gives a rich base, but vanilla or white cake mix also works. Avoid strong flavors like chocolate, which will overpower the classic Italian cream profile.
Do I have to use buttermilk?
Buttermilk adds moisture and a gentle tang, but you can make a quick substitute by combining regular milk with a bit of lemon juice or vinegar and letting it sit for a few minutes.
How do I keep my cream cheese frosting from being runny?
Use fully softened but not melted ingredients, add powdered sugar gradually, and pour in heavy cream slowly. If it looks loose, chill it briefly and beat again until thickened.
Serving Ideas for Cake Mix Italian Cream Cake
This cake shines on its own, but a few simple touches turn it into a truly special dessert course. Serve each slice with a small dollop of lightly sweetened whipped cream for an extra cloud of richness without overwhelming the coconut and pecan flavors.
A side of fresh berries—like strawberries, raspberries, or blueberries—adds a bright, juicy contrast to the sweet, creamy frosting. The fruit cuts through the richness and gives your dessert plate a beautiful pop of color.
For a coffee-shop feel at home, pair this cake with freshly brewed coffee or espresso. The bitterness of the coffee balances the sweetness of the frosting and makes every bite taste even more indulgent.
Pro Tips for Cake Mix Italian Cream Cake
- Let ingredients come to room temperature.
Softened cream cheese, butter, and eggs blend more easily, giving you smoother batter and lump-free frosting with less mixing. - Don’t skip the chilling time.
A short rest in the fridge helps the frosting firm up, so you get prettier slices and layers that stay neatly stacked on the plate. - Adjust the texture of the frosting.
If the frosting feels too thick, add a teaspoon of heavy cream at a time. If it’s too soft, add a bit more powdered sugar or chill briefly before spreading.
Keeping Leftovers Fresh
Once the cake is frosted, it’s best stored in the refrigerator because of the cream cheese frosting. Cover the cake with a cake dome or wrap it loosely so the frosting doesn’t get smudged, and it will stay fresh for about 4–5 days.
For longer storage, you can refrigerate individual slices tightly wrapped in plastic wrap and placed in an airtight container. Let slices sit at room temperature for about 20–30 minutes before serving so the cake softens and the frosting becomes silky again.
If you’d like to freeze it, wrap unfrosted layers tightly and freeze for up to two months. Thaw overnight in the refrigerator, then frost and decorate as usual when you’re ready to serve.
Italian Cream Cake Using Cake Mix
Ingredients
For the Cake Layers:
- 3 large whole eggs
- 1 cup cultured buttermilk used in place of water
- ½ cup melted unsalted butter
- 1 box 15.25 oz vanilla or golden butter cake mix
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans lightly toasted
- 1 cup sweetened flaked coconut
For the Frosting and Topping:
- 4 cups sifted confectioners’ sugar
- ½ cup softened unsalted butter
- 8 ounces full-fat cream cheese softened
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy whipping cream for adjusting texture
- ½ cup sweetened flaked coconut for garnish
- ½ cup chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round baking pans, or line them with parchment rounds.
- In a large mixing bowl, blend together the cake mix, buttermilk, melted butter, eggs, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until the batter becomes smooth and cohesive.
- Gently incorporate the toasted pecans and coconut flakes into the batter using a spatula or spoon until evenly distributed.
- Evenly divide the prepared batter between the two cake pans. Smooth the tops and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Allow the cakes to rest in the pans for 10 minutes before carefully removing them and placing on wire racks to cool fully.
- To make the frosting, use a clean mixing bowl to beat the softened cream cheese and butter together until smooth and creamy in texture.
- Gradually add the powdered sugar to the mixture, starting on low speed and increasing as it incorporates. Pour in the vanilla extract and enough heavy cream to reach a spreadable, fluffy consistency.
- Once the cakes have cooled, set one layer on a cake stand or serving platter. Spread an even layer of frosting over the top.
- Gently place the second layer over the first and frost the top and sides of the entire cake using an offset spatula.
- Sprinkle the remaining coconut flakes and chopped pecans evenly across the top of the frosted cake for decoration.
- Refrigerate the assembled cake for a minimum of 30 minutes prior to slicing to ensure cleaner cuts and a firmer set.