Quick Italian Cream Cake
This Quick Italian Cream Cake is a moist, flavorful dessert with layers of coconut, pecans, and cream cheese frosting. It’s a simplified version of the classic Southern favorite that’s perfect for special occasions or any time you want an indulgent treat.
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.