If you’re looking for a dessert that combines rich flavors, fluffy texture, and a hint of elegance, the Quick Italian Cream Cake is the perfect choice. This delightful cake is a simpler version of the classic Italian cream cake, ideal for busy bakers who want a show-stopping Elegant Layered Dessert without spending hours in the kitchen. Let’s dive into how you can make this decadent treat at home.
Why You’ll Love Quick Italian Cream Cake
This Quick Italian Cream Cake shines as an Elegant Layered Dessert:
- Time-Saver: Streamlined steps for a faster, fuss-free bake.
- Rich Flavors: Cream cheese frosting, coconut, and pecans create a dreamy texture.
- Versatile Treat: Perfect for birthdays, holidays, or cozy dinners.
- Crowd-Pleaser: Its stunning layers impress every guest.
I baked this for a friend’s anniversary, and it was the highlight of the celebration!
Ingredients for Quick Italian Cream Cake
Here’s what you’ll need for Quick Italian Cream Cake (serves 12–16):
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans (for topping)
Equipment:
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Wire cooling racks
- Parchment paper
Ingredient Tips:
- Buttermilk: Adds moisture; substitute with 1 cup milk plus 1 tbsp vinegar if needed.
- Coconut: Sweetened shredded coconut for texture; unsweetened works for less sweetness.
- Pecans: Optional for crunch; toast lightly for deeper flavor or omit for nut-free.
- Cream Cheese: Full-fat for rich frosting; soften for smooth blending.
- Eggs: Room temperature ensures even mixing; place in warm water if cold.
Directions for Quick Italian Cream Cake
Let’s create this stunning Quick Italian Cream Cake!
Preheat and Prepare
- I preheat the oven to 350°F (175°C).
- I grease and lightly flour three 9-inch round cake pans, or line them with parchment paper for easy release.
Mix the Dry Ingredients
- In a medium bowl, I whisk 2 cups flour, 1 tsp baking soda, and ½ tsp salt.
- I set this aside for later.
Cream the Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 2 cups sugar with an electric mixer until light and fluffy, about 3 minutes.
- I add 5 eggs one at a time, beating well after each, then mix in 1 tsp vanilla extract.
Combine Wet and Dry Ingredients
- I gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk, starting and ending with the dry mix.
- I gently fold in 1 cup shredded coconut and 1 cup chopped pecans, if using, until just combined.
Bake the Layers
- I divide the batter evenly among the three pans.
- I bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- I cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting
- In a medium bowl, I beat 8 oz softened cream cheese and ½ cup softened butter until smooth.
- I gradually add 4 cups powdered sugar, mixing until creamy, then stir in 1 tsp vanilla extract.
Assemble the Cake
- I place one cake layer on a serving plate and spread a layer of frosting on top.
- I repeat with the remaining layers, frosting the top and sides of the Quick Italian Cream Cake.
- I sprinkle ½ cup chopped pecans over the top for garnish.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cooling Time: 45 hour
- Total Time: ~1 hour 30 minutes
- Yield: 8 slices
- Calories: ~550 kcal per slice (based on 16 slices)
- Macros per Slice: 65g carbs, 7g protein, 30g fat, 2g fiber
Variations for Quick Italian Cream Cake
Try these twists on Quick Italian Cream Cake:
- Nut-Free: Omit pecans and add extra coconut for a smooth Elegant Layered Dessert.
- Coconut Boost: Add ½ tsp coconut extract to the batter for a bolder Elegant Layered Dessert.
- Chocolate Drizzle: Top with melted dark chocolate for a decadent twist.
- Mini Cakes: Bake in muffin tins for individual servings, adjusting bake time to 15–20 minutes.
- Frosting Swap: Use mascarpone frosting for a lighter, tangy finish.
Serving Ideas:
- Pair with Layla Cooks’ Skillet Apple Crisp with Oatmeal Crumble for a festive dessert spread.
- Serve with a cappuccino or dessert wine to complement the Elegant Layered Dessert richness.
- Add a scoop of vanilla gelato for an indulgent touch.
Storage
I store Quick Italian Cream Cake in an airtight container in the refrigerator for up to 5 days, bringing slices to room temperature before serving for optimal flavor. To freeze, I wrap individual slices or unfrosted layers tightly in plastic wrap and foil, storing in a freezer-safe container for up to 3 months. I thaw in the refrigerator overnight before frosting or serving. To prevent drying, I cover cut edges with plastic wrap or extra frosting.
FAQs About Quick Italian Cream Cake
Here are answers to some common questions about this recipe:
Can I use a different type of frosting for this cake?
Absolutely! While cream cheese frosting complements the flavors perfectly, you can use buttercream, whipped cream frosting, or even mascarpone frosting for a lighter touch.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using as a substitute.
Can I make this cake in advance?
Yes! You can bake the layers a day or two ahead and store them tightly wrapped at room temperature. Frost the cake on the day of serving for the freshest taste.
Is it possible to make this cake nut-free?
Of course! Simply omit the pecans from the batter and the garnish. You can substitute with seeds like toasted sunflower seeds or leave them out entirely for a nut-free version.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Quick Italian Cream Cake recipe is a delightful way to impress your guests or indulge in a sweet treat at home. Its moist layers, creamy frosting, and subtle crunch of pecans and coconut make it a dessert that’s impossible to resist. Try this recipe today and experience the magic of Italian-inspired baking!
Quick Italian Cream Cake
Ingredients
For the cake:
- 1 box 15.25 oz white or yellow cake mix
- 3 large eggs at room temperature
- 1 cup 240 ml buttermilk
- 1/3 cup 80 ml vegetable oil
- 1 teaspoon vanilla extract
- 1 cup 80 g sweetened shredded coconut
- 1/2 cup 60 g chopped pecans
For the cream cheese frosting:
- 8 oz 225 g cream cheese, softened
- 1/2 cup 115 g unsalted butter, softened
- 4 cups 480 g powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream optional, for spreading consistency
Optional garnish:
- Additional chopped pecans
- Toasted coconut flakes
Instructions
Preheat the oven and prepare the pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Make the cake batter
- In a large mixing bowl, combine the cake mix, eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth.
- Gently fold in the shredded coconut and chopped pecans.
Bake the cakes
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25–30 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 cream cheese frosting
- In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy (2–3 minutes).
- Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined.
- Stir in the vanilla extract and beat on high speed until fluffy. If needed, add heavy cream to adjust the consistency.
Assemble the cake
- Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake evenly.
- Garnish with chopped pecans and toasted coconut flakes, if desired.
Serve
- Slice and enjoy! This cake pairs wonderfully with a cup of coffee or tea.
Notes
- Coconut variation: For extra flavor, toast the shredded coconut before adding it to the batter.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: The unfrosted cake layers can be wrapped in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
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