Real Recipes From Real Home Cooks ®

perfect italian cream cake

★★★★★ 4
a recipe by
Michelle Vincent
Louisville, KY

Everyone loves this cake, and can't believe it starts with a mix! The frosting recipe makes a LOT of frosting, as my family likes it decadent! Frosting recipe may be downsized, if you prefer.

Blue Ribbon Recipe

This Italian Cream Cake is so good... it's better than some bakery cakes we've had. The cake is so moist it almost falls apart thanks to the addition of buttermilk. We love the crunch toasted pecans add. The cream cheese frosting is rich, decadent, and the perfect complement to this cake. Don't be stingy on the frosting... the recipe makes a lot so you'll have more than enough. This recipe starts with a boxed cake and is so easy a beginner baker will have success. We added some toasted coconut, along with the suggested pecans, for a pretty presentation. A beautiful cake that's perfect for a holiday, but easy enough to make every day.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 12
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For perfect italian cream cake

  • 1
    box white cake mix with pudding
  • 3 lg
  • 1/4 c
  • 1 tsp
    vanilla extract
  • 1 1/4 c
  • 3 1/2 oz
    shredded coconut (about 1 1/2 cups; 1/2 a 7 oz bag)
  • 2/3 c
    chopped pecans, toasted
  • 16 oz
    cream cheese, room temperature
  • 1 c
    butter, room temperature
  • 32 oz
    confectioners' sugar
  • 2 1/2 tsp
    vanilla extract

How To Make perfect italian cream cake

  • Three cake pans greased and floured.
    Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8" pans for a taller cake if you prefer.
  • Cake ingredients added to a bowl.
    Combine first 5 ingredients.
  • Blending until ingredients are mixed together.
    Mix at medium speed for approximately 2 minutes.
  • Adding coconut and pecans.
    Stir in coconut and pecans.
  • Batter poured into the pans.
    Pour into prepared pans. If using 9" pans, the batter will be spread fairly thin.
  • Baked cakes slightly cooling in the pan.
    Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
  • Baked cake cooling on a rack.
    Then remove from pan and cool completely on wire rack.
  • Cream cheese and butter mixed for frosting.
    For frosting, combine cream cheese and butter. Mix until well blended.
  • Vanilla extract added to the frosting.
    Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
  • Frosting the layers of the cake.
    Frost between layers, sides, and top of the cake.
  • Italian Cream Cake garnished with pecans and toasted coconut.
    Garnish with toasted pecan halves, if desired.