This recipe is also very versatile. You can bake it as a layer cake for special occasions or as a sheet cake for easier serving. Some bakers like adding a little cinnamon or almond extract for extra depth, while others decorate the top with toasted pecans and coconut flakes for a beautiful Southern-style presentation. Despite the name, Italian cream cake is actually a beloved Southern American dessert, famous for its rich texture and decadent cream cheese frosting. This cake mix version keeps all the charm of the original recipe while making it approachable for beginner bakers and busy home cooks alike.
Ingredients
For the Cake
- 1 box butter pecan or white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, if needed
Optional Garnish
- Toasted coconut
- Chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine cake mix, buttermilk, oil, eggs, sour cream, and vanilla extract. Beat until smooth.
- Fold in shredded coconut and chopped pecans.
- Divide batter evenly between prepared cake pans.
- Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract. Beat until fluffy. Add milk if needed for spreading consistency.
- Frost the cooled cake layers and spread frosting over the top and sides.
- Garnish with toasted coconut and chopped pecans if desired.
Tips
- Toast the pecans and coconut before adding them for deeper flavor.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
- Store refrigerated for up to 5 days.
- You can make this recipe as a 9×13-inch sheet cake for easier serving.