Quick Italian Cream Cake Recipe
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.
PrintQuick Italian Cream Cake
A quick and easy Italian cream cake made with white cake mix, coconut, and pecans, layered with a rich cream cheese frosting. This cake is moist, flavorful, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: Italian-American
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Beat the cake mix, eggs, buttermilk, and vegetable oil at medium speed with an electric mixer for 2 minutes.
- Stir in the coconut and chopped pecans.
- Pour batter evenly into the prepared pans.
- Bake for 15 to 17 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans on wire racks for 10 minutes, then remove cakes from pans and cool completely on wire racks.
- If desired, sprinkle each cake layer evenly with rum and let stand for 10 minutes.
- For the frosting: Beat cream cheese and butter at medium speed until smooth.
- Gradually add powdered sugar, beating until light and fluffy.
- Stir in vanilla extract and toasted pecans.
- Spread the cream cheese frosting between the cake layers and on sides and top of cake.
- Chill cake for 2 hours before slicing.
Notes
1. Bake times can vary; bake until a toothpick inserted comes out clean. 2. Rum is optional but adds authentic flavor. 3. Toast nuts for enhanced flavor before adding to batter and frosting.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Frequently Asked Questions
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.
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