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
Scale
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.
