This Quick Italian Cream Cake Recipe is the perfect way to satisfy your sweet tooth without spending hours in the kitchen. Imagine moist, tender cake layers infused with coconut and pecans, all enveloped in a luscious cream cheese frosting that’s both rich and fluffy. It’s a crowd-pleaser that brings a taste of classic southern charm to your table with minimal fuss and maximum flavor. Whether you’re celebrating a special occasion or just craving a comforting homemade treat, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
Getting ready to bake this delightful cake? The ingredients for this recipe are wonderfully straightforward yet thoughtfully chosen to give you the best balance of texture, flavor, and color. Each one plays a key role in achieving that perfect moistness, nutty crunch, or creamy finish you crave.
- 1 box white or yellow cake mix: This forms the quick and easy base, ensuring consistent texture every time.
- 1 cup buttermilk: Adds a subtle tang and keeps the cake tender and moist.
- 1/2 cup vegetable oil: Keeps the cake soft and flavorful.
- 4 large eggs: Provide structure and richness to the batter.
- 1 cup sweetened shredded coconut: Introduces a lovely chewy texture and tropical sweetness.
- 1/2 cup chopped pecans: Adds a delightful nutty crunch throughout the cake.
- 8 oz cream cheese, softened: The creamy heart of the frosting that delivers tang and richness.
- 1/2 cup unsalted butter, softened: Balances the cream cheese for smooth, fluffy frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1 teaspoon vanilla extract: Brings warmth and depth to both cake and frosting.
- 1/2 cup chopped pecans (for topping): The perfect crunchy finishing touch for visual appeal and flavor contrast.
How to Make Quick Italian Cream Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C), which ensures even baking for those beautiful layers. Grease and flour three 8-inch round cake pans to prevent sticking, so your cakes come out perfectly shaped and easy to handle.
Step 2: Mix the Batter
In a large bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Use a mixer on medium speed for 2-3 minutes until everything is smooth and well blended. This step is key to achieving the cake’s tender crumb.
Step 3: Fold in the Coconut and Pecans
Gently folding in the shredded coconut and chopped pecans adds delightful texture without overworking the batter. This balance ensures the cake stays light while offering bursts of flavor in every bite.
Step 4: Bake the Cake Layers
Divide the batter evenly among your prepared pans and pop them in the oven. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they won’t crumble when frosted.
Step 5: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth and creamy. Then gradually add the powdered sugar while mixing on low speed, followed by a good whipping to make the frosting light and fluffy. Finally, stir in the vanilla extract to add a pop of aroma that ties the whole cake together.
Step 6: Assemble the Cake
Layer your cake by placing the first cake layer on your serving plate and spreading a generous amount of frosting on top. Repeat with the second layer, then place the final layer on top. Frost the top and sides evenly, then sprinkle the chopped pecans over the cake for an irresistible, nutty crunch.
Step 7: Serve and Enjoy
Slice this heavenly Quick Italian Cream Cake Recipe and serve it up with pride. The combination of moist layers and creamy frosting is guaranteed to delight your friends and family with every bite.
How to Serve Quick Italian Cream Cake Recipe
Garnishes
Adding a final touch with fresh garnishes can elevate your cake’s presentation. Consider a light dusting of shredded coconut on top or a few whole pecans for rustic charm. A few edible flowers can also complement the creamy texture and add a pop of color.
Side Dishes
This cake pairs wonderfully with simple, refreshing sides like mixed berries or a scoop of vanilla ice cream. The fresh fruit adds a bright contrast that balances the richness beautifully, making each bite feel lighter and more festive.
Creative Ways to Present
For special occasions, consider serving individual slices with a drizzle of caramel or chocolate sauce. You can even turn this into a trifle by layering cake chunks, frosting, and fruit in glasses—an easy and eye-catching way to share the love of this Quick Italian Cream Cake Recipe.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. Beyond that, refrigerate to maintain freshness. This way, your cake stays moist without drying out.
Freezing
This cake freezes beautifully! Wrap individual layers or the whole frosted cake in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
Reheating
For best results, let the cake come to room temperature before enjoying again. If you prefer it slightly warm, gently microwave a slice for 10-15 seconds—but be careful not to melt the frosting.
FAQs
Can I use a homemade cake batter instead of a box mix?
Absolutely! While the box mix keeps this Quick Italian Cream Cake Recipe speedy and foolproof, a homemade white or yellow cake batter will work just as well. Just be sure it’s moist and flavorful to match the classic taste.
Is there a dairy-free alternative for the frosting?
Yes, you can swap the cream cheese and butter for dairy-free versions available at most grocery stores. Coconut cream can also be blended with powdered sugar and vanilla for a luscious vegan-friendly frosting.
How long does it take to prepare this cake?
The beauty of this Quick Italian Cream Cake Recipe is in its simplicity—it takes about 25 minutes to prep and another 25 minutes to bake, so you’ll have cake ready in just under an hour, making it perfect for last-minute celebrations.
Can I make this cake gluten-free?
To make it gluten-free, choose a certified gluten-free cake mix and ensure all other ingredients are safe for your dietary needs. The rest of the recipe remains the same and just as delicious.
What’s the best way to get evenly layered cake slices?
Use a serrated knife or a cake leveler to trim any domed tops before layering. This helps create flat, even surfaces for stacking and frosting, resulting in professional-looking slices.
Final Thoughts
If you’re looking for a dessert that feels special but doesn’t demand hours of effort, this Quick Italian Cream Cake Recipe is an absolute game-changer. It’s rich, flavorful, and utterly comforting—perfect for sharing with loved ones or treating yourself to a little slice of happiness. Give it a try, and I promise it will quickly become a go-to recipe in your kitchen!
Print
Quick Italian Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Quick Italian Cream Cake is a moist, tender cake bursting with shredded coconut and pecans, layered with a rich and creamy cream cheese frosting. Perfect for any occasion, this classic Southern dessert comes together quickly using a box cake mix, making it a convenient yet indulgent treat.
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 Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prepare them for baking.
- Mix 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 combined.
- Fold in Coconut and Pecans: Gently fold the shredded coconut and chopped pecans into the batter to evenly distribute them without deflating the mixture.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Place them in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase speed and beat until the frosting is light and fluffy. Stir in the vanilla extract.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and spread more frosting. Top with the final layer and frost the top and sides evenly. Garnish the top with the chopped pecans.
- Serve: Slice the cake into 12 pieces and serve this moist and delicious Italian Cream Cake to your guests.
Notes
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- For a more intense coconut flavor, lightly toast the shredded coconut before folding into the batter.
- This cake can be stored covered in the refrigerator for up to 3 days.
- If you can’t find buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Use chopped pecans fresh for best texture; toast for more flavor if desired.
