If you’re craving a luscious, crowd-pleasing dessert that comes together without hassle, this Quick Italian Cream Cake Recipe is your new best friend. Imagine tender layers of moist cake infused with coconut and pecans, wrapped in a dreamy cream cheese frosting that’s both rich and fluffy. Perfect for celebrations or just because, this cake manages to capture the essence of classic Italian Cream Cake in a fraction of the time, delivering impressive flavor and texture without the wait.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this delightful cake. Each one plays a crucial role, from the tender crumb of the cake mix to the creamy, tangy frosting that makes every bite irresistible.
- 1 box white or yellow cake mix: Provides the fluffy and soft base with reliable consistency.
- 1 cup buttermilk: Adds moisture and a slight tang, enhancing the cake’s richness.
- 1/2 cup vegetable oil: Keeps the cake tender and moist without overpowering flavor.
- 4 large eggs: Give structure and help bind all ingredients together perfectly.
- 1 cup sweetened shredded coconut: Offers a subtle tropical sweetness and chewy texture.
- 1/2 cup chopped pecans: Adds crunch and a toasted nutty flavor throughout the cake layers.
- 8 oz cream cheese, softened: Essential for that rich, tangy frosting base.
- 1/2 cup unsalted butter, softened: Contributes to a smooth, creamy frosting texture.
- 4 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic note.
- 1/2 cup chopped pecans (for topping): Gives a beautiful, crunchy finish and adds a lovely visual touch.
How to Make Quick Italian Cream Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by heating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans—this step ensures your cakes come out cleanly and keeps the edges perfectly tender. Taking care of this prep sets you up for success without stress.
Step 2: Combine the Wet and Dry Ingredients
In a large mixing bowl, whisk together your cake mix, buttermilk, vegetable oil, and eggs. Beat at medium speed for 2 to 3 minutes until the mixture is smooth and velvety. This process helps build air into the batter, leading to a light, fluffy cake.
Step 3: Fold in Coconut and Pecans
Gently fold in the shredded coconut and chopped pecans with a spatula. This step is all about integrating those luscious textures without deflating the batter. The coconut adds delightful chewiness while pecans provide that signature nutty crunch.
Step 4: Bake Until Perfectly Moist
Divide your batter evenly among the three prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack, ensuring they cool completely without sogginess.
Step 5: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, mixing on low speed until fully incorporated, then crank your mixer up to achieve a light, fluffy texture. Finally, blend in the vanilla extract to bring everything together in perfect harmony.
Step 6: Assemble Your Cake
Place one of the cake layers on your serving plate and spread a generous layer of frosting on top. Repeat with the next layer and more frosting. Finish by adding the final layer, then coat the top and sides evenly with the remaining frosting. Don’t forget to sprinkle the chopped pecans on top for that classic finishing touch.
Step 7: Slice and Enjoy!
There’s nothing quite like cutting into a beautiful Italian Cream Cake and tasting all those flavors come together. Slice into 12 portions and watch your friends and family savor every bite of this quick and satisfying treat.
How to Serve Quick Italian Cream Cake Recipe
Garnishes
Chopped pecans on top provide crunch and a rustic look, but feel free to add a sprinkle of extra shredded coconut or even some edible flowers for an elegant presentation. Fresh berries alongside the slices bring a pop of color and freshness that complements the creamy frosting wonderfully.
Side Dishes
This cake pairs beautifully with a scoop of vanilla or coconut ice cream for added indulgence. A simple cup of freshly brewed coffee or rich espresso also enhances the coconut and pecan flavors perfectly, making your dessert experience truly complete.
Creative Ways to Present
For parties, consider serving this cake as mini layer cakes in individual clear cups or mason jars—each layer and frosting swirl shines through beautifully. You can also turn leftovers into decadent trifle parfaits by layering cake cubes, frosting, and whipped cream in glasses.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly with plastic wrap or store it in an airtight container to keep the moisture locked in. Refrigerate leftovers for up to 5 days to maintain freshness, especially because of the cream cheese frosting which loves the coolness.
Freezing
You can freeze the cake layers before frosting by wrapping them well in plastic and then foil. Freeze for up to 3 months. When ready to use, thaw in the fridge overnight before frosting and assembling your cake for optimal texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warm, allow refrigerated slices to sit out for 30 minutes before serving for the frosting to soften nicely. Avoid microwaving, as it can alter the texture of the frosting and cake.
FAQs
Can I use a homemade cake mix instead of boxed?
Absolutely! You can substitute your favorite homemade white or yellow cake batter, just keep the ratio of wet to dry ingredients balanced. The convenience of a box mix just saves time in this Quick Italian Cream Cake Recipe.
Is it necessary to use buttermilk?
Buttermilk adds moisture and a subtle tang that elevates the flavor, but if you don’t have it on hand, plain milk with a teaspoon of vinegar or lemon juice works as a good substitute.
Can I make this cake gluten-free?
Yes, using a gluten-free cake mix in place of the regular boxed mix will work well. Just ensure all other ingredients, especially processed ones like shredded coconut, are gluten-free certified.
How long does the frosting take to set?
The cream cheese frosting is deliciously soft, but chilling the cake for about 30 minutes helps it firm up slightly, making slicing easier and giving a neater presentation.
Can I skip the pecans if I have allergies?
Definitely. You can omit the pecans or substitute them with other nuts like walnuts or even toasted coconut flakes for crunch. The cake still shines through with its rich coconut flavor and creamy frosting.
Final Thoughts
There’s nothing more satisfying than pulling together a rich, flavorful dessert without hours of work, and this Quick Italian Cream Cake Recipe does just that. Whether for a special occasion or a cozy afternoon treat, its layered textures and creamy frosting promise smiles all around. I can’t wait for you to try it and make it a cherished recipe in your own kitchen!
Print
Quick Italian Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Quick Italian Cream Cake is a moist, flavorful dessert featuring a tender cake infused with shredded coconut and pecans, layered with a creamy, rich cream cheese frosting. Perfect for special occasions or as a delightful treat, this recipe is simple to prepare and yields a classic Southern-style cake with a luscious texture and nutty crunch.
Ingredients
Cake
- 1 box white or yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure an even bake.
- Mix Cake Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until the batter is smooth and well blended.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans to the batter to distribute them evenly without deflating.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, checking doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing on low speed until combined, then beat on higher speed until the frosting is light and fluffy. Stir in vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and repeat with more frosting. Place the final layer on top, frost the top and sides evenly. Garnish with the chopped pecans for added texture and visual appeal.
- Serve: Slice the cake into 12 equal pieces and serve. Enjoy this luscious Italian Cream Cake as a delightful dessert for any occasion.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- For added moisture, you can brush each cake layer with a simple syrup before frosting.
- Store leftovers covered in the refrigerator to keep the frosting fresh.
- This cake is best served chilled or at room temperature.
- Toasting pecans before adding them enhances their flavor.
