If you’re craving a dessert that balances moist, tender cake with a luscious, creamy frosting and the delightful crunch of pecans and coconut, this Quick Italian Cream Cake Recipe is your perfect match. It transforms a simple boxed cake mix into a show-stopping layered treat, bringing together flavors and textures that feel homemade without hours in the kitchen. Whether you’re an experienced baker or a kitchen newbie, this cake is an inviting way to enjoy a classic southern favorite in a flash.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that you might already have in your pantry, yet each one plays a crucial role in the cake’s irresistible flavor and texture. From the richness of the cream cheese frosting to the crunch of toasted pecans, every element enhances your Quick Italian Cream Cake Recipe.
- 1 box white cake mix: The base for a light and fluffy cake that bakes evenly every time.
- 1 cup buttermilk: Adds moisture and a tender crumb to the cake layers.
- ½ cup vegetable oil: Keeps the cake moist without overpowering the taste.
- 3 large eggs: Provide structure and richness.
- 1 teaspoon vanilla extract: Boosts the cake’s flavor with a warm, sweet aroma.
- 1 cup sweetened shredded coconut: Adds sweetness and chewy texture.
- ½ cup chopped pecans (optional): Introduces a subtle crunch and nutty flavor, essential for a traditional touch.
- 8 oz cream cheese (softened): Forms the creamy, tangy base of the frosting.
- ½ cup unsalted butter (softened): Combines with cream cheese to create a velvety frosting texture.
- 4 cups powdered sugar: Sweetens the frosting and gives it structure.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor for a perfect balance.
- ½ cup chopped pecans (for garnish): Adds a decorative crunch on top.
- ¼ cup shredded coconut (for garnish): Provides a beautiful and tasty finish.
How to Make Quick Italian Cream Cake Recipe
Step 1: Prepare Your Pans and Batter
Preheat your oven to 350°F (175°C) and don’t forget to grease and flour your three 8-inch round cake pans. This ensures your layers come out cleanly without sticking, which is key for stacking later. In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth and well incorporated. This step is where the magic begins—getting the batter just right sets a great foundation.
Step 2: Fold in Coconut and Pecans
Gently fold in the sweetened shredded coconut and chopped pecans. This is where your cake gains its signature texture and that wonderful blend of flavors that makes Italian cream cake so special. Don’t overmix here; you want those ingredients evenly distributed without deflating your batter.
Step 3: Bake the Cake Layers
Divide the batter evenly among the prepared pans and smooth the tops. Pop them in the oven for 20 to 25 minutes. Test for doneness by inserting a toothpick into the center—if it comes out clean, your layers are perfectly baked! Let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely. Patience here will help your frosting stay smooth and not melt on contact.
Step 4: Make the Cream Cheese Frosting
While the cakes cool, it’s time to whip up that luscious frosting. Beat softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add powdered sugar and the second batch of vanilla extract, beating until everything is light and fluffy. This frosting is rich but perfectly balanced, ready to bring all the elements of the cake together.
Step 5: Assemble Your Cake
Once the cake layers are completely cool, start frosting. Spread a generous layer of frosting between each cake layer, then cover the sides and top. Finish by sprinkling chopped pecans and shredded coconut on top for a classic and inviting presentation. Chill the cake in the fridge until it’s time to serve, allowing the flavors to meld beautifully.
How to Serve Quick Italian Cream Cake Recipe
Garnishes
Beyond the signature chopped pecans and shredded coconut, you can experiment with toasting these garnishes for an extra nutty aroma and crunch. A light dusting of cocoa powder or adding fresh berries on the side also brings a fresh counterpoint to the creamy sweetness.
Side Dishes
This cake shines on its own, but if you want to add some accompaniment, consider fresh whipped cream or a cup of rich coffee for a pairing that elevates the entire experience. Light fruit salads or citrus segments can contrast nicely with the cake’s richness.
Creative Ways to Present
Turn your Quick Italian Cream Cake Recipe into a centerpiece by serving individual slices on stylish plates with a drizzle of caramel sauce or chocolate ganache. Mini versions in cupcake form with a dollop of frosting and sprinkling of coconut make for cute and shareable desserts at any gathering.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container to keep it fresh. Refrigerate for up to 5 days—the cream cheese frosting keeps the cake moist while the layers stay tender.
Freezing
You can freeze the cake layers before frosting for up to 2 months. Wrap each layer well in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before assembling and frosting for the best texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer a slightly warmed slice, let a piece sit out for 30 minutes before serving. Avoid microwaving as it can make the frosting separate or the cake dry.
FAQs
Can I use a homemade white cake mix for this recipe?
Absolutely! A homemade white cake mix can make your Quick Italian Cream Cake Recipe even more special with fresh ingredients, as long as it yields about the same batter volume as a boxed mix.
Is it necessary to use buttermilk?
Buttermilk adds tender moisture and slight tang to the cake, making it more flavorful. However, if you don’t have buttermilk, you can substitute with plain milk mixed with a teaspoon of lemon juice or vinegar.
Can I omit the pecans for nut allergies?
Yes, you can skip pecans entirely or replace them with toasted sunflower seeds or extra coconut flakes for texture without nuts.
How long should I let the cake cool before frosting?
Make sure the cake is completely cool, about an hour at room temperature, before frosting. Frosting warm cake may melt and slide off.
Can this recipe be made into cupcakes?
Yes! Divide the batter into cupcake liners and bake for about 18-22 minutes. Frost and garnish once cooled for perfectly portable treats.
Final Thoughts
This Quick Italian Cream Cake Recipe is such a joyful dessert to make and share. It combines ease with that homemade, comforting feel that everyone loves. Trust me, once you whip this up, it will quickly become a favorite go-to for celebrations or simply whenever you want to treat yourself and the people you care about. Give it a try, and watch smiles light up around your table!
Print
Quick Italian Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick Italian Cream Cake is a moist, fluffy layered cake bursting with the flavors of coconut and pecans. Made with a simple white cake mix enhanced with buttermilk, shredded coconut, and chopped pecans, this cake is dressed with a creamy, tangy cream cheese frosting. Perfect for any celebration or casual dessert, it combines ease of preparation with classic Southern charm.
Ingredients
Cake Ingredients
- 1 box white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans (optional)
Frosting Ingredients
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for garnish)
- ¼ cup shredded coconut (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Beat on medium speed with a mixer for 2 minutes until fully blended and smooth.
- Add Coconut and Pecans: Gently fold in the shredded sweetened coconut and chopped pecans (if using) into the batter to evenly distribute.
- Bake the Cakes: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually beat in the powdered sugar and 1 teaspoon vanilla extract, continuing to mix until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are fully cooled, spread the cream cheese frosting evenly on top of one layer, then stack the next layer on top. Repeat for all layers, then frost the sides and top of the assembled cake.
- Garnish and Chill: Decorate the frosted cake with the remaining chopped pecans and shredded coconut as desired for added texture and visual appeal. Refrigerate the cake until ready to serve to keep the frosting firm and fresh.
Notes
- For enhanced flavor and crunch, toast the pecans and shredded coconut before adding them to the batter and for garnish.
- For a richer and more buttery flavor, substitute the vegetable oil with melted butter in the cake batter.
- Store any leftover cake in the refrigerator for up to 5 days to maintain freshness and texture.
