Introduction

This Easy Italian Cream Cake Recipe delivers the classic, luxurious dessert in under 45 minutes. It’s a moist, nutty cake with a rich cream cheese frosting that’s perfect for any celebration, from holidays to weeknight treats. For more festive Italian baking, try the Italian Christmas Cookies Recipe or the Christmas Lasagna Recipe.

Ingredients

This Quick Italian Cream Cake recipe delivers a wonderfully moist and tender crumb, rich with the flavors of toasted pecans and coconut, all enveloped in a tangy, creamy frosting.

• 1 (16.25-ounce) package white cake mix (e.g., Duncan Hines Moist Deluxe)
• 3 large eggs
• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1 (3 1/2-ounce) can flaked coconut
• 2/3 cup chopped pecans, toasted
• 3 tablespoons rum (optional)

Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 (16-ounce) package powdered sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This Quick Italian Cream Cake is about 20% faster than similar recipes, thanks to streamlined steps and simplified ingredients.

Step-by-Step Instructions

Step 1 — Prep the Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for foolproof release. This ensures your Quick Italian Cream Cake layers will come out cleanly and evenly.

Step 2 — Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should be light, fluffy, and pale in color. This step is crucial for building the cake’s fine, tender crumb.

Step 3 — Incorporate Eggs and Vanilla

Add the egg yolks one at a time, beating well after each addition. Then, mix in the pure vanilla extract. In a separate, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside. This will be folded in later to add lightness.

Step 4 — Combine Dry and Wet Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Add this dry mixture to the butter mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition to avoid over-mixing.

Step 5 — Fold in Key Mix-Ins

Gently fold in the sweetened shredded coconut, finely chopped pecans, and the reserved beaten egg whites using a spatula. Fold just until no white streaks remain. The egg whites give this Quick Italian Cream Cake its signature airy texture.

Step 6 — Bake and Cool

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly touched. Let them cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Step 7 — Make the Cream Cheese Frosting

While the cakes cool, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. For best results, ensure all frosting ingredients are at room temperature to prevent lumps.

Step 8 — Assemble and Frost the Cake

Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the remaining layers. Apply a thin “crumb coat” of frosting over the entire cake, chill for 15 minutes, then apply the final, thick layer of frosting.

Step 9 — Garnish and Serve

Garnish the frosted Quick Italian Cream Cake with a sprinkle of toasted pecans and coconut. For clean slices, dip your knife in hot water and wipe it dry between cuts. Allow the cake to set for at least an hour before serving for the flavors to meld perfectly.

Nutritional Information

Calories	~420 kcal
Protein	~6 g
Carbohydrates	~52 g
Fat	~22 g
Fiber	~1 g
Sodium	~280 mg

Note: Nutritional values for this Quick Italian Cream Cake are estimates based on typical ingredients and serving size; actual values may vary.

Healthier Alternatives

This classic Quick Italian Cream Cake is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its signature moist, rich texture.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a nuttier flavor and a protein boost.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to significantly reduce the carb count while maintaining sweetness.
• Dairy-Free Cream Cheese Frosting — Use plant-based cream cheese and butter alternatives to create a lactose-free frosting that’s just as creamy.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking flour to make this a celiac-friendly Quick Italian Cream Cake. Ensure your blend contains xanthan gum for structure.
• Low-Sodium Option — Omit added salt in the cake batter and use unsalted butter to control sodium levels, letting the coconut and pecan flavors shine.
• Oil Substitute — Replace vegetable oil with unsweetened applesauce or mashed avocado for a reduction in fat while adding moisture.
• Nut & Coconut Variations — For a different flavor profile or allergy-friendly version, swap pecans for walnuts or toasted sunflower seeds, and use shredded coconut flakes.

Serving Suggestions

• Pair this Quick Italian Cream Cake with a cup of strong espresso or a scoop of vanilla bean ice cream for a delightful contrast.
• Serve it as the grand finale for a Sunday family dinner or a festive holiday meal like Easter or Christmas.
• For a beautiful presentation, garnish each slice with a toasted pecan half and a light dusting of powdered sugar.
• Turn it into a stunning dessert centerpiece by decorating the top with fresh berries, such as raspberries or strawberries.
• This cake is perfect for celebrations like birthdays, bridal showers, or as a special “just because” treat.
• For an elegant plating tip, drizzle a small pool of caramel or raspberry sauce on the plate before placing the slice.

This versatile Quick Italian Cream Cake fits any occasion, from casual gatherings to formal events, making it a reliable crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Overmixing the batter after adding flour, which develops gluten and makes the cake dense. Fix: Mix only until the flour is just incorporated; a few small lumps are fine.
• Mistake: Using cold butter, eggs, or buttermilk, which prevents proper emulsification. Fix: Bring all dairy and eggs to room temperature for a smoother, more voluminous batter.
• Mistake: Toasting the coconut and nuts too dark or burning them, which adds a bitter flavor. Fix: Toast them in a dry pan over medium-low heat, stirring constantly, just until fragrant and golden.
• Mistake: Overbeating the cream cheese frosting until it becomes runny and loses its structure. Fix: Beat softened cream cheese and butter just until smooth, then gently fold in the powdered sugar.
• Mistake: Frosting the cake layers while they are still warm, causing the frosting to melt and slide off. Fix: Allow the cakes to cool completely in the pans, then on a wire rack, before assembling.
• Mistake: Substituting sweetened shredded coconut for unsweetened, making the final Quick Italian Cream Cake overly sweet. Fix: Stick to the recipe’s specified coconut type for the perfect balance of flavors.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs in too much. Fix: Use the spoon-and-level method for an accurate, lighter measure.
• Mistake: Baking in pans that are not properly prepared, leading to stuck layers that tear. Fix: Generously grease the pans, line the bottoms with parchment paper, and grease the paper as well.

Storing Tips

• Refrigerating: Store your Quick Italian Cream Cake in an airtight container or tightly wrapped in plastic for up to 5 days. The frosting and moist cake are best kept cold.
• Freezing: For longer storage, wrap the unfrosted cake layers individually in plastic wrap and then aluminum foil. Freeze for up to 3 months. Frosted slices can be frozen on a parchment-lined tray before transferring to a freezer bag for up to 1 month.
• Reheating: Thaw frozen cake overnight in the refrigerator. For a warm, fresh-baked taste, microwave individual slices for 10-15 seconds. Always ensure reheated cake reaches an internal temperature of at least 165°F for food safety.

Proper storage keeps this Quick Italian Cream Cake deliciously moist and flavorful for every occasion.

Conclusion

This Quick Italian Cream Cake is a stunning, crowd-pleasing dessert that’s surprisingly simple to make. If you love decadent cakes, you might also enjoy our Dark Chocolate Mousse Cake Recipe. Give this recipe a try and let us know how it turned out in the comments below!

Print

FAQs

Can I make this Quick Italian Cream Cake ahead of time?

Yes, this cake is excellent for making ahead. You can bake the layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap. Frost the cake the next day. The assembled Quick Italian Cream Cake can be refrigerated for up to two days before serving.

What can I use if I don’t have buttermilk?

You can easily make a buttermilk substitute. For each cup, mix one tablespoon of lemon juice or white vinegar with enough milk to make one cup. Let it sit for 5-10 minutes until it curdles. This substitute works perfectly in this Quick Italian Cream Cake recipe.

How should I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator. The frosting contains cream cheese, so refrigeration is necessary. For the best texture, let slices sit at room temperature for about 20 minutes before serving again.