Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake is a rich, elegant Southern-style layer cake with a soft crumb, toasted coconut, fluffy egg whites, buttery sweetness, and a creamy cream cheese frosting. Even though the title says “cake mix,” this version is made with classic homemade cake ingredients, giving it a more traditional bakery-style texture.

This cake is special because it has layers of flavor and texture. The buttermilk makes the cake tender, the toasted coconut adds sweet nuttiness, the beaten egg whites help lighten the batter, and the cream cheese frosting brings a smooth, tangy richness.

It is a beautiful dessert for birthdays, holidays, church gatherings, family celebrations, potlucks, or anytime you want a cake that feels old-fashioned, impressive, and full of homemade charm.

Why People Will Love Cake Mix Italian Cream Cake Recipe

It has a soft, tender cake texture.
The buttermilk, butter, shortening, and folded egg whites help create a cake that is moist, light, and delicate.

The toasted coconut adds deep flavor.
Toasting the coconut brings out a warmer, nuttier sweetness that makes the cake taste richer and more special.

The cream cheese frosting is smooth and tangy.
The frosting balances the sweetness of the cake with a creamy, slightly tangy flavor.

The pecans add crunch and elegance.
Toasted pecans give the cake a nutty finish and make each layer more interesting.

It looks impressive as a layer cake.
Three cake layers with frosting and nuts create a beautiful dessert that feels perfect for special occasions.

It has classic Southern dessert flavor.
Coconut, pecans, buttermilk, and cream cheese frosting give this cake a nostalgic, homemade taste.

It is sweet, rich, and celebration-worthy.
This is the kind of cake people remember because it feels generous, luxurious, and comforting.

The flavors get even better after chilling.
After resting in the refrigerator, the frosting firms slightly and the cake layers absorb more flavor.

Key Ingredients

All-Purpose Flour
Flour gives the cake its structure. It supports the rich butter, sugar, egg yolks, coconut, and buttermilk while still allowing the cake to stay tender.

Baking Soda
Baking soda helps the cake rise and works with the acidity in the buttermilk to create a softer crumb.

Butter and Shortening
Butter adds rich flavor, while shortening helps create a soft, tender texture. Together, they give the cake both flavor and structure.

Sugar
Sugar sweetens the cake and helps create a moist, delicate crumb. It also helps the butter and shortening cream properly.

Egg Yolks and Egg Whites
Egg yolks add richness and color, while beaten egg whites are folded into the batter to make the cake lighter and fluffier.

Vanilla Extract
Vanilla adds warm sweetness and enhances the flavor of the coconut, frosting, and cake layers.

Buttermilk
Buttermilk keeps the cake moist and tender. It also adds a gentle tang that balances the sweetness.

Toasted Coconut
Coconut gives the cake its signature Italian cream cake flavor. Toasting it adds nuttiness and depth.

Cream Cheese
Cream cheese is the base of the frosting. It gives the cake a rich, smooth, tangy finish.

Powdered Sugar
Powdered sugar sweetens and thickens the frosting, helping it become smooth and spreadable.

Toasted Pecans
Pecans add crunch, flavor, and a beautiful garnish. Lightly toasting them makes the nutty flavor stronger.

Expert Tips

Toast the coconut and pecans carefully.
Toasting adds flavor, but coconut and nuts can burn quickly. Stir often and remove them when lightly golden and fragrant.

Use room-temperature ingredients.
Butter, eggs, and buttermilk blend more smoothly when they are not too cold. This helps create a better cake texture.

Cream the butter, shortening, and sugar well.
Beat them until light and fluffy. This step adds air to the batter and helps the cake rise properly.

Add egg yolks one at a time.
Mixing each yolk fully before adding the next helps keep the batter smooth and stable.

Alternate flour and buttermilk.
Adding dry and wet ingredients in stages helps prevent overmixing and keeps the cake tender.

Beat egg whites until stiff peaks form.
Properly whipped egg whites help lighten the batter. Fold them in gently so you do not deflate them.

Do not overmix after adding the egg whites.
Fold slowly and gently until no large white streaks remain. Overmixing can make the cake dense.

Cool the cake completely before frosting.
Warm cake layers can melt the cream cheese frosting and make the cake slide.

Chill the cake before slicing.
Refrigerating the frosted cake for a short time helps the layers set and makes cleaner slices.

How to make Cake Mix Italian Cream Cake

Ingredients:

2 c flour

1 tsp baking soda

1 tsp of salt

1/2 cup shortening

1/2 cup butter

2 cups of sugar

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6 egg yolks

1 teaspoon vanilla

1 cup buttermilk

1-1/2 c flaked coconut, toast

6 egg whites

Icing:

8 ounces cream cheese, softened

1 pound powdered sugar

1/2 cup butter, softened

1 teaspoon vanilla

1 cup chopped pecans, lightly toasted

Instructions:

Preheat oven 350 degrees F. Grease and flour 3 8-inch round cake pans.
With whisking, combine flour, baking soda also salt. Put apart.

In bowl, mashing cream, butter & sugar. Stirring in vanilla. Add the egg yolks, 1 at a time.
Add flour mixture alternately with buttermilk. Stir in the coconut. Beat egg whites until stiff. Sweelty fold whites to the cake batter.

Pour to prepared molds. Baking for 25 min.

Cool cake layers in pans for 5 minutes. Remove to cool completely on racks.
Make the frosting: Mix together cream cheese and butter. Add powdered sugar a little at a time. Stir in vanilla.

Placing bottom layer on the serve plate. Frost with 1/4 of the frosting. Sprinkle the layer with 1/4-cup nuts. Top with the next layer. Sprinkling the layer with other 1/4 c walnuts. Place the top layer over the middle layer. Frost the sides of the cake with half of the remaining frosting. Frosting top of cake with rest frosting. Sprinkle the remaining nuts all over the cake. Refrigerate leftover cake.

Enjoy !

Important Notes When Making Cake Mix Italian Cream Cake

This recipe is not actually made with boxed cake mix as written.
Even though the title says “Cake Mix Italian Cream Cake,” the ingredient list uses flour, baking soda, butter, shortening, eggs, and buttermilk, which makes it a scratch-style cake.

The cake layers are delicate.
Let them cool in the pans for a few minutes before removing them, then cool fully on racks.

Buttermilk is important.
It helps create tenderness and works with the baking soda. Regular milk will not give the exact same texture.

The frosting is rich and sweet.
Add powdered sugar gradually so the frosting stays smooth and easy to spread.

The cake should be refrigerated after frosting.
Because the frosting contains cream cheese, store leftover cake in the refrigerator.

Toasted nuts and coconut improve the flavor.
Skipping the toasting step will still work, but the cake will have less depth.

Do not frost too thickly between layers.
Use an even amount so the cake stacks neatly and does not slide.

How to Enjoy Cake Mix Italian Cream Cake After Cooking

After the cake is assembled and frosted, let it chill for at least 30 minutes before slicing. This helps the frosting firm up slightly and gives the layers time to settle together.

Serve the cake chilled or slightly cool. The cream cheese frosting tastes smooth and rich when cold, while the cake stays moist and tender. For the best texture, remove the cake from the refrigerator about 10–15 minutes before serving.

Use a sharp knife to cut clean slices. Wipe the knife between cuts if you want neat layers. Each slice should show soft cake, creamy frosting, toasted coconut, and pecans.

This cake pairs beautifully with hot coffee, black tea, milk, or a light fruit salad. Since the cake is rich, fresh berries or citrus slices can help balance the sweetness.

For a special presentation, sprinkle a little extra toasted coconut or chopped pecans over each slice before serving. You can also add a small dollop of whipped cream if you want a more dessert-style plate.

Store leftovers covered in the refrigerator. The cake often tastes even better the next day because the frosting and cake layers have more time to blend.

Nutrition Information

Approximate per serving, based on 14 servings

Frequently Asked Questions:

What does Italian Cream Cake taste like?
It tastes sweet, buttery, nutty, and creamy. The cake has coconut and vanilla flavor, while the cream cheese frosting adds tangy richness and the pecans add crunch.

Is this cake very sweet?
Yes, it is a rich sweet dessert, especially because of the powdered sugar frosting. The cream cheese helps balance the sweetness with a slight tang.

Is this recipe made with cake mix?
As written, no. The title says “Cake Mix,” but the ingredients are for a homemade scratch cake using flour, baking soda, butter, shortening, eggs, and buttermilk.

What can I serve with Italian Cream Cake?
It pairs well with coffee, tea, milk, fresh berries, fruit salad, or a light citrus dessert topping.

Does this cake need to be refrigerated?
Yes. Because it has cream cheese frosting, the cake should be stored in the refrigerator after frosting.

Why do I need to beat the egg whites separately?
Beaten egg whites add air to the batter, helping the cake become lighter and softer instead of dense.