If you’ve never tried Italian cream cake, you’re in for a treat. This classic Southern dessert might have “Italian” in the name, but it’s a beloved staple in American kitchens, especially in the South. Made with a fluffy, moist cake and a rich, tangy cream cheese frosting, this cake has a perfect balance of sweetness and texture. The shredded coconut and toasted pecans add just the right amount of crunch, making each bite feel a bit special. And because we’re using a shortcut (hello, boxed cake mix!), this recipe is quick to whip up while still delivering on flavor.

A slice of nostalgia: my first taste of Italian cream cake 🍰

I remember the first time I tasted Italian cream cake at a family gathering. My aunt had brought it over, and as soon as I took a bite, I was hooked. The slight tang of the cream cheese frosting mixed with the soft, moist cake and the crunch of toasted pecans – it was love at first bite. The coconut added this delightful chewiness that surprised me, and from that moment on, I was determined to learn how to make it myself. Over the years, I’ve tried countless versions, but this quick Italian cream cake recipe has become my go-to. It’s easy enough for a last-minute dessert yet impressive enough for special occasions.

The “Italian” in Italian cream cake: a bit of history

Italian cream cake may sound like it hails from Italy, but it’s actually an American classic, especially popular in the Southern United States. The origins of the name are a bit mysterious, though some believe that Italian immigrants brought a version of this dessert to the U.S., where it eventually evolved into the cake we know today. The combination of coconut, pecans, and cream cheese frosting is a Southern twist on classic Italian flavors. Over time, it’s become a beloved dessert at gatherings, especially around the holidays.

Let’s talk ingredients: the stars of the show

Each ingredient in this recipe brings something special to the table. Here’s what you need to know:

White cake mix: We’re using a boxed mix to keep things simple, but don’t worry—it’ll taste homemade with all the add-ins. If you don’t have white cake mix, yellow cake mix will work just fine.
Buttermilk: This adds moisture and a slight tang to the cake, enhancing the flavor. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for five minutes.
Shredded coconut: This adds both flavor and a bit of texture. If you’re not a fan of coconut, you can leave it out, but it really adds a unique touch.
Toasted pecans: Pecans bring a nutty crunch to the cake and the frosting. To toast pecans, just spread them on a baking sheet and bake at 350°F for 5-7 minutes. Almonds or walnuts would also work if you don’t have pecans.
Cream cheese: The star of the frosting! It gives the icing that creamy, tangy flavor that pairs so well with the sweetness of the cake.
Powdered sugar: This sweetens and thickens the frosting. There’s no substitute here, but if you’re watching sugar, you could reduce the amount slightly.

Kitchen gear: what you need (and what you can skip)

For this Italian cream cake, here’s what you’ll need:

Electric mixer: You’ll want a good mixer for the batter and the frosting. A hand mixer works just fine if you don’t have a stand mixer.
3 cake pans: This recipe is for a three-layer cake, which really gives it that special, bakery-style look. If you only have two pans, you can still make the cake—just divide the batter and adjust baking time slightly.
Wire racks: These are helpful for cooling the cakes quickly and evenly. If you don’t have them, just let the cakes cool in their pans on a countertop.
Spatula: This will help you smooth on that creamy frosting. A rubber spatula works best, but any knife or spreader will do in a pinch.

Step-by-step: how to make the perfect Italian cream cake

Let’s dive into the recipe! It’s straightforward, but a few little tips will make all the difference.

Make the cake batter: In a large bowl, add the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat everything together for about 2 minutes until smooth. The buttermilk makes the batter rich and moist, so don’t skip it!
Add the coconut and pecans: Fold in the shredded coconut and chopped toasted pecans. This adds texture and flavor, so make sure they’re evenly distributed in the batter.
Divide and bake: Grease your three cake pans well to avoid sticking (I like to use a bit of butter and flour). Pour the batter evenly into the pans. Bake at 350°F for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely. Don’t rush this step, as frosting a warm cake can cause a melty mess.
Prepare the frosting: In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and continue beating until the frosting is fluffy. Add in the vanilla extract and chopped pecans for extra flavor.
Assemble the cake: Place one layer of cake on a serving plate, spread a generous layer of frosting on top, and repeat with the remaining layers. Finally, frost the top and sides of the cake. Let the frosted cake chill for at least 2 hours to set.

Variations to try: make it your own!

Here are a few ideas to adapt this Italian cream cake recipe:

Make it gluten-free: Use a gluten-free white cake mix, and make sure your other ingredients are gluten-free.
Vegan version: Substitute a vegan cake mix, use dairy-free milk with a tablespoon of vinegar for the buttermilk, and swap the cream cheese and butter with plant-based versions.
Add a chocolate twist: For a richer flavor, add a handful of mini chocolate chips to the batter or sprinkle some on top of the frosting.
Seasonal flavors: In the fall, you could add a dash of cinnamon or nutmeg to the frosting for a warm, cozy flavor.

Serving and presentation tips for a beautiful cake

When serving Italian cream cake, I like to keep it simple yet elegant. A cake stand gives it that “wow” factor on the table. For a garnish, sprinkle some extra toasted pecans on top, or add a light dusting of powdered sugar just before serving. If you have any coconut or pecans left over, sprinkle a few around the edges of the cake plate for a pretty presentation.

Drink pairings: perfect sips to enjoy with your cake

Italian cream cake pairs well with a variety of beverages:

Iced coffee: The bold flavor of coffee contrasts beautifully with the sweetness of the cake, especially if you add a splash of vanilla.
Chai tea latte: The spices in chai complement the coconut and pecans in the cake and add a bit of warmth.
Classic sweet tea: If you want to go Southern all the way, serve this cake with sweet tea. It’s a refreshing contrast to the rich cake.
Milk: Sometimes, a glass of cold milk is just what you need to balance out a sweet, creamy dessert like this one.

Storage and reheating tips

Italian cream cake can be stored in the fridge for up to 5 days. I recommend keeping it in an airtight container to prevent it from drying out. If you have leftover slices, they also freeze well! Just wrap each slice individually in plastic wrap and place in a freezer-safe bag. To serve, let a frozen slice thaw in the fridge or at room temperature.

If you want to reheat a slice slightly to bring back some of that freshly baked softness, microwave it for about 10 seconds. Just be cautious not to overdo it, or the frosting might start to melt!

Adjusting the recipe for different serving sizes

If you’re baking for a smaller group, you can cut this recipe in half and use two layers instead of three. For larger gatherings, doubling the recipe works well—just be sure to bake in batches if your oven can’t fit all the pans at once. When scaling, keep an eye on baking time, as it may vary slightly with different amounts of batter.

FAQs

1. Can I make this cake in advance?
Yes! Italian cream cake tastes even better the next day, so feel free to make it a day ahead and store it in the fridge.

2. What can I substitute for buttermilk?
You can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for five minutes, and it’s ready to use.

3. How can I tell when the cake is done baking?
Insert a toothpick in the center—if it comes out clean, the cake is done. You can also gently press the top; if it springs back, it’s ready.

4. Can I use a different type of nut?
Absolutely! Walnuts or almonds make great substitutes for pecans.

5. Is there a way to make this cake less sweet?
You can reduce the powdered sugar in the frosting by about a quarter cup if you’d like a less sweet frosting.