Health meal, low carbs meals, keto meal

Italian Cream Cake is a decadent and flavorful dessert that’s perfect for special occasions and celebrations. This recipe utilizes a cake mix to simplify the baking process while still delivering a rich and delicious cake. In this blog post, we’ll walk you through the ingredients, instructions, and tips for making the perfect Cake Mix Italian Cream Cake. Additionally, we’ll provide variations and address some frequently asked questions to help you achieve the best results.

Italian Cream Cake is known for its moist layers, creamy frosting, and delightful combination of coconut and nuts. By using a cake mix as the base, this recipe becomes more approachable for bakers of all skill levels while still maintaining the cake’s classic flavors. Whether you’re preparing for a birthday, holiday, or any special event, this Italian Cream Cake will impress your guests. Let’s get started!


For the Cake:

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup sweetened coconut

For the Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar
  • 2 tablespoons light cream
  • 1/2 cup chopped walnuts


Step 1: Prepare the Cake Batter

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Mix Buttermilk and Baking Soda: In a small bowl, combine the buttermilk and baking soda. Set aside.
  3. Cream Butter and Shortening: In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition.
  5. Add Vanilla and Coconut: Stir in the vanilla extract and flaked coconut.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
  7. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  8. Fold in Sweetened Coconut: Gently fold in the sweetened coconut.

Step 2: Bake the Cakes

  1. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  2. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Prepare the Frosting

  1. Cream Cheese and Butter: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add Vanilla: Mix in the vanilla extract.
  3. Add Icing Sugar and Cream: Gradually add the icing sugar, one cup at a time, beating well after each addition. Add the light cream as needed to achieve a smooth, spreadable consistency.

Step 4: Assemble the Cake

  1. Layer the Cakes: Place one cake layer on a serving plate. Spread a portion of the frosting over the top. Repeat with the second and third layers.
  2. Frost the Outside: Use the remaining frosting to cover the sides and top of the cake.
  3. Garnish: Sprinkle the chopped walnuts over the top of the cake.

Step 5: Serve

  1. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve chilled or at room temperature. Enjoy!

Cooking Notes and Variations

Cooking Notes

  • Room Temperature Ingredients: Ensure the butter, shortening, cream cheese, and eggs are at room temperature for a smoother batter and frosting.
  • Mixing: Avoid over-mixing the batter to prevent a dense cake.


  1. Pecan Italian Cream Cake: Substitute the walnuts with pecans for a different flavor.
  2. Coconut-Free: If you prefer a coconut-free cake, omit the coconut from the batter and frosting.
  3. Chocolate Italian Cream Cake: Add 1/2 cup of cocoa powder to the batter for a chocolate twist.

Frequently Asked Questions (FAQs)

Q1: Can I make this cake ahead of time?

A: Yes, you can prepare the cake layers and frosting a day in advance. Store the cake layers wrapped in plastic wrap at room temperature and the frosting in the refrigerator. Assemble the cake on the day of serving.

Q2: How do I store leftovers?

A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Let the cake sit at room temperature for 15-20 minutes before serving.

Q3: Can I freeze the cake?

A: Yes, you can freeze the assembled cake or individual slices. Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q4: Can I use a different type of frosting?

A: Yes, you can use your favorite frosting recipe, such as buttercream or whipped cream frosting, in place of the cream cheese frosting.

Q5: What can I serve with Italian Cream Cake?

A: This cake pairs well with a cup of coffee or tea. For an extra indulgent treat, serve it with a scoop of vanilla ice cream.

Cake Mix Italian Cream Cake is a delicious and easy-to-make dessert that’s perfect for any special occasion. With its moist layers, creamy frosting, and delightful coconut and walnut flavors, this cake is sure to impress your guests. Follow the simple steps and tips provided to create a cake that’s both beautiful and delicious. Enjoy this classic treat with your loved ones!

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *