Italian Cream Cake is a timeless dessert known for its incredibly moist texture, rich cream cheese frosting, and delicious combination of toasted pecans and shredded coconut. This version starts with a boxed white cake mix, making it much easier to prepare while still delivering the homemade flavor and beautiful presentation everyone expects from this classic cake.
The cake is perfect for birthdays, holidays, family dinners, and special celebrations. Toasted pecans add a wonderful crunch, coconut brings a subtle sweetness, and the smooth cream cheese frosting ties every layer together. Since the cake tastes even better after a few hours in the refrigerator, it’s an excellent make-ahead dessert for entertaining guests.
1. Italian Cream Cake Recipe With Pecans (Yield: 12 Servings)
Ingredients
For the Cake
- 1 box white cake mix with pudding
- 3 large eggs
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 3 1/2 ounces shredded coconut (about 1 1/2 cups; 1/2 of a 7-ounce bag)
- 2/3 cup chopped pecans, toasted
For the Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 32 ounces confectioners’ sugar
- 2 1/2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, making sure the bottoms and sides are completely coated. You can also line the bottoms with parchment paper for easier cake removal.
Begin by toasting the chopped pecans. Spread them in a single layer on a baking sheet and bake for about 6 to 8 minutes, stirring once halfway through. Remove them from the oven and allow them to cool completely before adding them to the batter. Toasting enhances their flavor and gives the cake extra richness.
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, vanilla extract, and buttermilk. Beat with an electric mixer on medium speed for about 2 minutes until the batter becomes smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Add the shredded coconut and the cooled toasted pecans to the batter. Fold them in gently using a rubber spatula until they are evenly distributed throughout the mixture.
Divide the batter evenly between the prepared cake pans. Smooth the tops with an offset spatula so the cakes bake evenly.
Place the pans in the preheated oven and bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Carefully run a knife around the edges before turning the cakes onto wire racks. Let them cool completely before frosting.
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until light, smooth, and fluffy. This usually takes about 3 to 4 minutes.
Gradually add the confectioners’ sugar, about one cup at a time, mixing on low speed after each addition. Once all the sugar has been incorporated, add the vanilla extract and increase the mixer speed to medium. Beat for another 2 minutes until the frosting is silky and easy to spread.
Place one cake layer onto a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly across the top using an offset spatula.
Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting, smoothing it as desired.
If you’d like a decorative finish, gently press additional toasted chopped pecans around the sides of the cake or sprinkle some over the top. A small amount of shredded coconut also makes an attractive garnish.
Refrigerate the finished cake for about 30 to 60 minutes before slicing. This allows the frosting to firm up slightly, making the cake easier to cut into clean slices.
Store leftover cake covered in the refrigerator for up to 5 days. For the best flavor, let each slice sit at room temperature for about 15 to 20 minutes before serving.
2. Tips for Perfect Italian Cream Cake With Pecans
Toast the pecans before mixing them into the batter. This simple step deepens their flavor and adds a richer nutty taste to every bite.
Use room-temperature eggs, buttermilk, cream cheese, and butter. Ingredients that are closer in temperature blend together more smoothly and create a lighter cake and frosting.
Measure the shredded coconut loosely instead of packing it tightly into the measuring cup. This keeps the cake moist without making it overly dense.
Rotate the cake pans halfway through baking if your oven has hot spots. This helps both layers bake evenly and prevents uneven browning.
Allow the cake layers to cool completely before frosting. Even slight warmth can soften the frosting and make it difficult to create smooth layers.
Refrigerate the frosted cake briefly before serving. Chilling helps the frosting set and makes slicing much cleaner.
Use a long serrated knife to level the cake layers if they develop domed tops during baking. Flat layers stack more securely and create a professional-looking finish.
3. Frequently Asked Questions
Can I make this cake one day before serving?
Yes. Italian Cream Cake is actually an excellent make-ahead dessert. The flavors continue to develop as the cake rests in the refrigerator, making it even more delicious the next day.
Can I use walnuts instead of pecans?
Yes. Chopped toasted walnuts can be substituted if you prefer their flavor or already have them on hand. They provide a similar crunchy texture.
Can I make this cake as cupcakes?
Absolutely. Divide the batter evenly among lined cupcake pans and bake for approximately 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Why is buttermilk used in this recipe?
Buttermilk helps create a softer crumb and adds a subtle tang that complements the sweetness of the cake and cream cheese frosting.
Can I decorate the cake for special occasions?
Yes. This cake is easy to customize with extra pecans, toasted coconut, white chocolate curls, fresh flowers, or seasonal decorations for birthdays, holidays, and celebrations.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 710 kcal |
| Protein | 7 g |
| Carbohydrates | 82 g |
| Sugars | 64 g |
| Fat | 40 g |
| Saturated Fat | 21 g |
| Cholesterol | 115 mg |
| Sodium | 430 mg |
| Fiber | 2 g |
| Calcium | 120 mg |
| Iron | 1.8 mg |
| Potassium | 180 mg |
This Italian Cream Cake with Pecans is an easy way to enjoy a bakery-style dessert without spending hours in the kitchen. Starting with a boxed cake mix simplifies the preparation while still producing soft, moist cake layers filled with toasted pecans and coconut, all finished with a rich homemade cream cheese frosting.
Serve this cake at birthdays, holidays, family gatherings, or simply as a weekend treat. With its beautiful layers, creamy frosting, and classic flavor, it’s a dessert that’s sure to impress guests and become a favorite recipe you’ll return to again and again.
