There’s something about Italian Cream Cake that feels special. Maybe it’s the soft, tender crumb. Maybe it’s the subtle sweetness of coconut paired with toasted pecans. Or maybe it’s that thick, dreamy layer of cream cheese frosting that somehow makes every bite feel like a celebration.
The problem? Traditional Italian Cream Cake can be a project. Multiple bowls, careful folding, and enough steps to make you second-guess starting at all.
That’s where this recipe comes in.
This version starts with a simple cake mix, but don’t let that fool you. With a few smart add-ins and one truly excellent frosting, it turns into a cake that tastes completely homemade—rich, moist, and worthy of birthdays, holidays, or a random Tuesday when you just need something comforting.
It’s the kind of cake people ask for seconds of… and then ask for the recipe.
Why This Cake Works So Well
Using a cake mix doesn’t mean cutting corners—it means building a better base. The mix gives you structure and consistency, while the sour cream, eggs, coconut, and pecans bring flavor and moisture that box cake alone just can’t deliver.
The result is a cake that’s:
- Soft but sturdy
- Moist without being heavy
- Sweet, but balanced
- And even better the next day
And that frosting? It’s the classic cream cheese version—smooth, tangy, and just sweet enough to let the cake shine.
Easy Italian Cream Cake (Cake Mix Version)
Ingredients
For the Cake
- 1 box white or vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (lightly toasted if you have time)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (as needed for texture)
How to Make It
1. Prep the pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment if you prefer easy release.
2. Mix the batter
In a large bowl, combine the cake mix, eggs, sour cream, oil, milk, and vanilla. Beat on medium speed for about 2 minutes, until smooth and thick.
Fold in the shredded coconut and chopped pecans by hand. The batter will be rich and slightly textured—that’s exactly what you want.
3. Bake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Make the frosting
In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, beating well after each addition.
Mix in the vanilla. Add milk a tablespoon at a time until the frosting is soft, spreadable, and silky.
5. Assemble
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides.
If you like, sprinkle extra chopped pecans over the top for a classic finish.
Tips for the Best Results
- Let the cake cool completely before frosting. Warm cake will melt the frosting.
- Toast the pecans for deeper flavor—it only takes a few minutes in a dry skillet.
- Chill before serving if you want cleaner slices. This cake firms up beautifully.
- Make it ahead: Italian Cream Cake tastes even better the next day once the flavors settle.
When to Serve This Cake
This is one of those rare desserts that fits almost any occasion:
- Holiday gatherings
- Birthday celebrations
- Potlucks and church dinners
- Family dinners where you want something comforting but impressive
People tend to assume it’s complicated. You don’t have to correct them.
Final Thought
This Easy Italian Cream Cake proves you don’t need a long ingredient list or hours in the kitchen to make something memorable. With a simple cake mix and a few thoughtful additions, you get a dessert that feels classic, generous, and made with love.
And fair warning: once you serve this cake, you may be permanently assigned to bring dessert.
