Quick Italian Cream Cake Recipe

There’s something undeniably magical about Italian Cream Cake. The balance of sweet coconut, crunchy pecans, and velvety cream cheese frosting is enough to win over anyone—seriously, this cake is a showstopper. But what if I told you that you could make it quickly, without the stress of starting from scratch? That’s the beauty of this recipe! Using a simple white cake mix as a base, you can whip up this luscious dessert in no time, and trust me, no one will ever guess it started with a mix.

This recipe reminds me of family gatherings at my grandmother’s house. She’d always bake towering cakes that filled the kitchen with the scent of vanilla and toasted nuts. Every bite was a celebration, and this Italian Cream Cake brings back all those cozy, sweet memories. Ready to make your own? Let’s get baking!

this RECIPE

Where did Italian cream cake come from?

Despite its name, Italian Cream Cake isn’t actually Italian—it’s a Southern classic! This decadent dessert is believed to have originated in the United States, blending rich, creamy flavors with coconut and pecans, which were staples in Southern pantries. Over the years, it became a favorite for celebrations, especially in Texas. While the traditional recipe involves making the batter from scratch, modern versions like this one let you cut down on prep time without losing the charm (or the flavor!).

Let’s talk ingredients: simplicity meets indulgence

This recipe uses just a handful of easy-to-find ingredients, yet they come together to create a cake that tastes like you spent hours in the kitchen.

• White cake mix: The perfect base for this shortcut recipe. If you’re out of white cake mix, a yellow cake mix works too, though the color will be slightly different.
• Buttermilk: This adds a tangy richness that keeps the cake moist. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
• Shredded coconut: Sweet, chewy, and essential for that signature Italian Cream Cake flavor. Unsweetened coconut works if you want to tone down the sweetness a bit.
• Pecans: Toasting them brings out their nutty flavor. Walnuts are a decent substitute if you’re out of pecans, but the taste will be slightly different.
• Cream cheese: The star of the frosting. Use full-fat for the creamiest results, but low-fat works in a pinch.
• Powdered sugar: Gives the frosting its classic sweetness and silky texture.
• Vanilla extract: A splash of vanilla adds warmth and depth. Real vanilla extract makes a noticeable difference here.

What you’ll need in your kitchen

You don’t need a ton of fancy tools for this recipe, which is one of the reasons I love it so much. Here’s what will make your life easier:

• Electric mixer: A handheld or stand mixer is a must for whipping the batter and frosting to the perfect consistency. Whisking by hand will work, but it’s definitely a workout!
• Three cake pans: To get those perfect layers, you’ll need 8-inch or 9-inch round cake pans. Don’t forget to grease them well to avoid sticking.
• Wire racks: Cooling the cakes on wire racks helps them cool evenly and prevents soggy bottoms.
• Spatula: For spreading the frosting smoothly over the cake layers and sides. If you don’t have an offset spatula, a butter knife works fine.

Step-by-step: How to make this quick Italian cream cake

Let’s bake this cake together! Imagine us side by side in the kitchen, chatting about life while we whip up this masterpiece.

1. Prepare the batter:
   Grab a large mixing bowl and add your white cake mix, eggs, buttermilk, and vegetable oil. Use your electric mixer to beat everything together for 2 minutes. The batter should look smooth and creamy at this point. Stir in the toasted pecans and shredded coconut until evenly combined.
2. Divide and bake:
   Grease three cake pans thoroughly (a little butter or cooking spray works wonders). Divide the batter evenly among the pans and smooth the tops with a spatula. Bake at 350°F for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool completely:
   Once baked, remove the pans from the oven and let them cool for about 10 minutes. Carefully flip the cakes out onto wire racks to cool completely—this step is key before frosting, so don’t rush it!
4. Make the frosting:
   In a mixing bowl, beat the cream cheese and butter together at medium speed until smooth. Gradually add powdered sugar, one cup at a time, beating until the frosting is fluffy. Stir in the vanilla extract and pecans.
5. Assemble the cake:
   Place one layer on your cake stand or plate and spread a generous amount of frosting over the top. Repeat with the second and third layers, then frost the sides. Smooth everything out and pop the cake in the fridge to chill for at least two hours before slicing.

Fun ways to customize your cake

Want to make this recipe your own? Here are some fun tweaks you can try:

• Gluten-free version: Use a gluten-free white cake mix and make sure your other ingredients are gluten-free too.
• Dairy-free adaptation: Swap the buttermilk with almond milk (curdled with lemon juice), and use dairy-free cream cheese and butter for the frosting.
• Seasonal twist: Add a teaspoon of cinnamon and a pinch of nutmeg to the batter for a fall-inspired flavor.
• Tropical vibe: Mix in a handful of crushed pineapple (drained) for a fruity kick that pairs beautifully with the coconut.
• Mini cakes: Bake the batter in cupcake tins for individual servings. Adjust the baking time to 12-15 minutes.

How to serve and enjoy your cake

When serving this Italian Cream Cake, presentation matters! Stack the layers high on a cake stand and garnish with a sprinkle of toasted pecans or a handful of shredded coconut for extra flair. This cake is rich enough to stand alone, but if you want to pair it with something, a scoop of vanilla bean ice cream on the side is heavenly.

Perfect drink pairings

Since this cake is sweet and indulgent, you’ll want to pair it with beverages that complement the flavors without overpowering them. Here are some options:

• Iced tea: A refreshing glass of lightly sweetened peach or raspberry iced tea cuts through the richness of the cake.
• Milk: Sometimes, simple is best. A cold glass of milk is the perfect match for this creamy, nutty dessert.
• Latte or cappuccino: If you’re serving this as an after-dinner treat, a coffee-based drink makes for a cozy pairing.

Storage and reheating tips

This cake stores beautifully! Keep it covered in the fridge for up to five days. If you want to freeze it, wrap each layer individually in plastic wrap (before frosting) and store them in a freezer-safe bag. Thaw overnight in the fridge and frost before serving.

To reheat a slice (though it’s delicious cold), pop it in the microwave for 10-15 seconds—just long enough to take the chill off without melting the frosting.

Scaling the recipe for any crowd

Making this for a big party? Double the recipe and bake in larger pans, adjusting the baking time slightly. For a smaller crowd, cut the recipe in half and bake in a single layer—this makes a perfect little cake for an intimate dinner.

Troubleshooting tips

• If your cake sticks to the pans, next time line them with parchment paper before greasing.
• Frosting too runny? Chill it in the fridge for 15 minutes, then whip it again.
• Layers uneven? Trim the tops with a serrated knife before stacking for a neat finish.

Go ahead, give it a try!

Whether you’re celebrating a special occasion or just craving something sweet, this quick Italian Cream Cake is sure to impress. It’s rich, flavorful, and surprisingly simple to make. Plus, it’s versatile enough to adapt to your preferences or dietary needs. So grab your apron, preheat that oven, and let the baking fun begin—you’ll be so glad you did!

FAQs

1. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and store them tightly wrapped in the fridge. Just frost the cake before serving.

2. What’s the best way to toast pecans?
Spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through. Watch closely—they can burn quickly!

3. Can I skip the coconut?
Sure! The cake won’t have the same classic flavor, but it’ll still be delicious. You can replace the coconut with extra pecans or even mini chocolate chips.

4. How do I prevent the cake from drying out?
Make sure not to overbake! Check for doneness a minute or two early to be safe. Also, keep the cake covered in the fridge to lock in moisture.

5. Can I use a different frosting?
Yes! While cream cheese frosting is traditional, buttercream or whipped cream frosting would also work well if that’s what you prefer.

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