Quick Italian Cream Cake


1 box white cake mix
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans
1/4 cup mini chocolate chips
For the cream cheese frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract


1- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2- In a large mixing bowl, combine the white cake mix, softened butter, buttermilk, eggs, and vanilla extract. Beat on low speed for 30 seconds, then increase the speed to medium and beat for an additional 2 minutes, until the batter is smooth and well combined.

3- Fold in the shredded coconut, chopped pecans, and mini chocolate chips into the cake batter.

4- Divide the batter evenly between the greased cake pans.

5- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

7- While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.

8- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

9- Optional: Garnish the top of the cake with additional shredded coconut, chopped pecans, or mini chocolate chips.

10- Slice and serve this delicious Quick Italian Cream Cake to enjoy its creamy and nutty flavors. Share this recipe with your friends and tag someone who loves easy and tasty cakes!

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