If you are craving a dessert that feels like a warm hug in cake form, this Quick Italian Cream Cake Recipe is going to become your new best friend. It combines a light, moist cake with the tropical flair of shredded coconut and the satisfying crunch of pecans, all wrapped up in a dreamy cream cheese frosting. Whether you’re a novice baker or just pressed for time, this recipe offers a delightful experience that’s both quick to pull together and utterly delicious. Trust me, once you try this cake, it will quickly become a requested classic at all your gatherings.
Ingredients You’ll Need
The beauty of this Quick Italian Cream Cake Recipe lies in its simplicity; every ingredient is a star on its own but also plays a crucial role in creating that perfect harmony of flavors and textures. From the moist cake base to the creamy, dreamy frosting, each component is carefully chosen to complement the others.
- 1 box white or yellow cake mix: This is the foundation for your cake’s light and fluffy texture.
- 1 cup buttermilk: Adds tanginess and moisture, making the cake tender and rich.
- 1/2 cup vegetable oil: Keeps the cake moist without overpowering flavor.
- 4 large eggs: Provide structure and richness to the cake.
- 1 cup sweetened shredded coconut: Brings tropical sweetness and a subtle chew.
- 1/2 cup chopped pecans: Adds crunch and a buttery depth.
- 8 oz cream cheese, softened: The heart of the frosting, lending tangy creaminess.
- 1/2 cup unsalted butter, softened: Helps create a smooth, rich 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 warm aromatic notes.
- 1/2 cup chopped pecans (for topping): Adds a beautiful, crunchy garnish that finishes the cake perfectly.
How to Make Quick Italian Cream Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure your cake layers come out clean and ready to stack. This essential step will save you from any sticky mess later on, keeping those layers perfectly intact.
Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs with a mixer on medium speed. Beat for 2 to 3 minutes until the batter is smooth and beautifully blended. This is the foundational step where the magic begins, transforming dry ingredients into a luscious base brimming with potential.
Step 3: Fold in Coconut and Pecans
Gently fold in the shredded coconut and chopped pecans. This step ensures that the coconut’s sweetness and the pecans’ crunch are evenly distributed without deflating your batter. This adds that signature texture and flavor that makes this Quick Italian Cream Cake Recipe truly special.
Step 4: Bake the Cakes
Divide the batter evenly among the three prepared pans. Pop them into the oven and bake for 20 to 25 minutes. To check doneness, insert a toothpick into the center—it should come out clean. After baking, let the cakes cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely. Patience here pays off with perfectly moist layers.
Step 5: Make the Frosting
In a large bowl, beat softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, mixing on low speed to prevent a sugary cloud. Once combined, increase the speed and beat until the frosting is light, fluffy, and ready to spread. Finish with a touch of vanilla extract to amplify all the delicious flavors.
Step 6: Assemble Your Cake
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Repeat with the second layer, more frosting, then add the final cake layer. Cover the top and sides with frosting for that classic, luscious look. To finish, sprinkle chopped pecans on top for a perfectly crunchy garnish that invites you to dig in.
Step 7: Serve and Enjoy!
Slice your Quick Italian Cream Cake Recipe with a sharp knife, and behold the layers of creamy frosting and tender cake infused with coconut and pecans. This cake is best enjoyed fresh, paired with a smile and your favorite cup of coffee or tea.
How to Serve Quick Italian Cream Cake Recipe
Garnishes
Chopped pecans on top lend a lovely crunch, but don’t be afraid to experiment. Toasted coconut flakes, a few chocolate shavings, or even a light dusting of powdered sugar can add an elegant flair. Simple garnish upgrades make your cake look bakery-level impressive with minimal effort.
Side Dishes
This cake shines as a dessert star on its own, but it pairs beautifully with fresh berries, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. Light sides like a citrus salad can balance the richness while keeping the meal refreshing and bright.
Creative Ways to Present
Want to wow your guests? Consider serving individual slices with a dollop of whipped cream and a pecan or two on the side. Alternatively, slice small squares and serve them as part of a dessert platter alongside other mini treats, so everyone gets a taste of this crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. This keeps it fresh and moist for up to 4 days, although honestly, it’s usually gone by then because it’s that good!
Freezing
If you want to save this cake for later, you can freeze both cake layers and frosting separately. Wrap the cake layers tightly in plastic and foil, then freeze for up to 2 months. When you’re ready, thaw in the refrigerator overnight before frosting and assembling the cake.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly softer texture after refrigeration, simply let the cake sit at room temperature for 20 to 30 minutes before serving for the best experience.
FAQs
Can I use homemade cake batter instead of cake mix for this recipe?
Absolutely! While the box mix keeps this recipe quick, homemade batter works just as well and adds a personal touch. Just be sure your batter is similar in consistency to the box mix instructions to maintain the cake’s texture.
What can I substitute for buttermilk?
If you don’t have buttermilk, no worries! Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, let it sit for 5-10 minutes, and use it as a perfect buttermilk substitute. It keeps the cake tender and moist as intended.
Is it necessary to use cream cheese in the frosting?
Cream cheese is essential for that tangy, rich frosting flavor that complements the sweetness of the cake and coconut. If you’re allergic or prefer not to use it, you might try a classic vanilla buttercream, but the character of the cake will change.
Can I bake this cake in one pan and slice into layers?
Yes, you can bake the batter in a single 9×13-inch pan, but you’ll need to increase the baking time to about 35-40 minutes. Once cooled, carefully slice the cake into three layers. Just be sure to cool it completely to prevent crumbling.
How do I prevent the coconut from sinking to the bottom of the cake?
Gently folding the coconut and pecans into the batter right before baking helps keep them evenly distributed. Also, coating them lightly with a bit of flour before folding can reduce sinking, though it’s often not necessary with this recipe’s thick batter.
Final Thoughts
This Quick Italian Cream Cake Recipe is truly a gem for anyone who loves a dessert that feels both comforting and festive without the fuss. It’s perfect for busy weeknights, celebrations, or whenever you need a sweet moment to brighten your day. I cannot recommend enough giving this cake a try—you’ll be amazed at how simple ingredients come together to create something unforgettable.
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: Italian-American
Description
This Quick Italian Cream Cake is a moist and flavorful dessert featuring a tender cake infused with shredded coconut and pecans, layered and frosted with a luscious cream cheese frosting, then topped with crunchy chopped pecans. Perfect for celebrations or a special treat, it combines classic Southern flavors with an easy-to-make approach that yields a scrumptious cake in under an hour.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix the 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.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans to evenly distribute them without deflating the batter.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar on low speed, mixing until combined. Then beat on high until the frosting is light and fluffy. Mix in the vanilla extract for flavor.
- 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 repeat with more frosting. Top with the final layer and frost the top and sides of the entire cake. Garnish the top with the chopped pecans for added texture and presentation.
- Serve: Slice the cake and serve to enjoy a rich and moist Italian Cream Cake that’s perfect for any occasion.
Notes
- Ensure the cream cheese and butter are softened before making the frosting to avoid lumps.
- You can substitute the shredded coconut for unsweetened if you prefer less sweetness.
- Make sure not to overmix the batter once the dry ingredients are combined to keep the cake tender.
- Use room temperature ingredients for better mixing and cake texture.
- This cake can be stored covered in the refrigerator for up to 3 days.
