Italian Cream Cake has long been a beloved Southern dessert, despite its Italian-inspired name. This quick version maintains all the rich, decadent flavors of the traditional recipe while simplifying the process. Perfect for both special occasions and weekend treats, this streamlined recipe delivers the same luxurious taste with less effort and time.
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Quick Italian Cream Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
A rich and fluffy Italian cream cake made fast with simple ingredients, perfect for quick celebrations or just a sweet craving.
Ingredients
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix cake mix, buttermilk, oil, eggs, and vanilla until well combined.
- Stir in coconut and pecans.
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until creamy.
- Add powdered sugar and vanilla, beat until smooth.
- Frost cooled cakes and stack if desired.
- Top with chopped pecans.
Notes
You can toast the pecans before using them for extra flavor. Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Italian cream cake, quick dessert, coconut, pecans, easy cake
Essential Ingredients for the Perfect Quick Italian Cream Cake
The Secret to Moist Cake Layers
Key Ingredients:
- Cake flour (2½ cups)
- Butter (1 cup, room temperature)
- Cream cheese (8 oz, softened)
- Coconut (1 cup, sweetened)
- Pecans (1 cup, chopped)
- Vanilla extract (2 teaspoons)
- Buttermilk (1 cup)
- Eggs (5, separated)
- Sugar (2 cups)
- Baking soda (1 teaspoon)
Step-by-Step Baking Method (250 words)
Preparing Your Cake Batter
- Preparation (10 minutes):
- Preheat oven to 350°F (175°C)
- Grease and flour three 9-inch cake pans
- Separate eggs, bring to room temperature
- Toast pecans lightly for enhanced flavor
- Mixing Process (15 minutes):
- Cream butter and sugar until fluffy
- Add egg yolks one at a time
- Mix in vanilla extract
- Combine dry ingredients separately
- Alternate adding dry ingredients and buttermilk
- Fold in coconut and pecans
- Beat egg whites until stiff peaks form
- Gently fold in egg whites
- Baking (25 minutes):
- Divide batter between pans
- Bake until golden brown
- Cool completely before frosting
Quick Cream Cheese Frosting
Making the Perfect Frosting
Frosting Ingredients:
- Cream cheese (16 oz)
- Butter (1 cup)
- Powdered sugar (4 cups)
- Vanilla extract (2 teaspoons)
- Additional pecans for decoration
Assembly and Decoration Tips
Layer Cake Assembly Guide
- Level each cake layer if needed
- Place first layer on cake stand
- Add frosting between layers
- Crumb coat the entire cake
- Final coat of frosting
- Decorate sides with chopped pecans
Storage and Make-Ahead Tips
Proper Storage Methods
- Room temperature: 3-4 days
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months
Frequently Asked Questions
Can I make this cake without coconut?
Yes, omit coconut and increase pecans to 1½ cups
How do I prevent my cake from being dry?
Don’t overbake and measure flour correctly
Can I make this in advance?
Yes, cake layers can be made 2 days ahead
WWrapping Up Your Quick Italian Cream Cake Journey
Creating this Quick Italian Cream Cake isn’t just about following a recipe—it’s about crafting a memorable dessert that blends the charm of Southern baking with the ease of modern, time-saving techniques. Whether you’re preparing this Quick Italian Cream Cake for a special celebration or just craving something indulgent for your weekend baking project, it delivers all the richness and elegance of the classic version—without the extra effort.
When baking your Quick Italian Cream Cake, remember that success comes from using room-temperature ingredients, gently folding in the egg whites, and avoiding overbaking. These small details make a big difference, resulting in a moist, tender cake that’s sure to impress both family and guests.
The beauty of this Quick Italian Cream Cake lies in its versatility. Feel free to make it your own—add extra coconut for a tropical twist, or toast your pecans longer for a deeper, nuttier flavor. With just 50 minutes and a few simple ingredients, you can enjoy a dessert that looks and tastes like it came straight from a bakery.
So go ahead—preheat your oven, gather your ingredients, and bring this Quick Italian Cream Cake to life. It’s proof that a stunning dessert doesn’t have to take hours to create.
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