Quick Italian Cream Cake Recipe

This Quick Italian Cream Cake is your fast track to bakery-level bliss, combining fluffy cake layers, dreamy cream cheese frosting, and the irresistible texture of coconut and pecans. Whether you’re baking for a special occasion or just because, this dessert is guaranteed to draw rave reviews and second helpings. With a shortcut cake mix base, there’s absolutely zero fuss, but you’d never know by the taste or those head-turning layers. Ready to sweeten up your day with a classic that takes under an hour from start to finish?

this Recipe

Ingredients You’ll Need

It’s amazing how a handful of simple, accessible ingredients come together to make such a showstopper! Each one plays its part—some bringing rich flavor, some providing that signature creamy texture, and a few adding delightful crunch and color.

• White cake mix: This quick-start staple creates a fluffy, tender base so you get delicious results in a fraction of the time.
• Buttermilk: Adds tangy flavor and extra moisture, making the cake crumb incredibly soft.
• Vegetable oil: Keeps the cake light and super moist, which is essential for a cake this luscious.
• Large eggs: Bind everything together while adding richness and structure to the batter.
• Vanilla extract: Infuses every bite with warmth and a sweet, classic aroma.
• Sweetened shredded coconut: Offers chewy sweetness—essential for that classic Italian cream cake texture.
• Chopped pecans: Bring a gentle crunch and nutty depth that balances all the sweet flavors beautifully.
• Cream cheese (softened): Makes the frosting ultra-creamy and provides the signature tang we all crave.
• Unsalted butter (softened): Helps create a silky, melt-in-your-mouth frosting.
• Powdered sugar: Adds sweetness and the smooth body to your frosting—no gritty bits allowed!
• Vanilla extract (for frosting): Doubles down on the cake’s warm, inviting flavor.
• Chopped pecans (for topping): Garnish for crunch, visual appeal, and an extra hit of toasty flavor.
• Extra shredded coconut (optional): For sprinkling on top—totally optional, but highly recommended for coconut fans.

How to Make Quick Italian Cream Cake

Step 1: Prep Your Bakeware and Oven

Start by preheating your oven to 350°F (175°C) and giving your cake pans some love with butter and flour to prevent any sticky situations. If you want picture-perfect layers, lining the bottom with parchment paper rounds is a great tip!

Step 2: Mix the Cake Batter

Grab a big bowl and combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat everything together until the batter looks creamy and smooth (about 2 minutes on medium speed). Now, fold in the shredded coconut and chopped pecans—these two are what give a Quick Italian Cream Cake its personality!

Step 3: Bake the Cake Layers

Pour the batter evenly into your prepared cake pans, smoothing the tops with a spatula. Pop them into the oven and bake for 25 to 28 minutes, or until the cakes spring back lightly when touched and a toothpick comes out clean. Let them cool in their pans for 10 minutes before turning out onto wire racks to finish cooling.

Step 4: Make the Cream Cheese Frosting

While your cakes cool, it’s frosting time! Beat together the softened cream cheese and butter until you have a luxuriously creamy base. Slowly add in powdered sugar and vanilla, mixing until fluffy and spreadable. Try not to eat it all before it meets the cake—seriously, it’s that good.

Step 5: Assemble and Decorate

Once the layers are completely cool, it’s time for the fun part. Spread a generous layer of frosting on one cake round, top with the second, and frost the entire cake until every inch is covered. Scatter the top with more chopped pecans and extra coconut for that final bakery-ready flourish. For extra clean slices, chill the cake just a bit before serving.

How to Serve Quick Italian Cream Cake

Garnishes

Top your Quick Italian Cream Cake with a playful shower of extra toasted coconut and a handful of pecan pieces. For a finishing touch, you can even dust the cake with a hint of powdered sugar or drizzle with caramel for an extra flair. The contrast in textures and colors makes each slice mouthwatering before you even take a bite.

Side Dishes

This cake pairs wonderfully with coffee or espresso, making it a dessert that fits right in at brunch or as the grand finale to a dinner party. Fresh berries or a scoop of vanilla bean ice cream on the side also complement the rich flavors without upstaging the cake’s star power.

Creative Ways to Present

For a twist, bake your Quick Italian Cream Cake as cupcakes for individual servings, or serve as a sheet cake for casual family gatherings. You can also use a ring mold for a stunning layered centerpiece. If you’re feeling extra festive, edible flowers or chocolate shavings add a true wow factor.

Make Ahead and Storage

Storing Leftovers

Cover your cake tightly with plastic wrap or store it in an airtight container in the fridge. It will stay delicious and moist for up to five days—if it lasts that long! The flavors actually deepen after a day, so leftovers are a sweet reward.

Freezing

For longer storage, freeze whole or sliced pieces of the Quick Italian Cream Cake. Wrap individual slices in plastic, then foil, and tuck into a freezer-safe bag for up to three months. Thaw overnight in the refrigerator for best results; the creamy frosting and tender crumb come right back to life.

Reheating

No need to reheat this cake, since it’s best enjoyed chilled or at room temperature. If you prefer it slightly warmer, you can let slices sit out for about 20 minutes before serving. Avoid microwaving, as this can melt the frosting and affect the fluffy texture.

FAQs

How do I get my cake layers moist and fluffy?

The secret’s in the buttermilk! It reacts with the cake mix to create an ultra-tender crumb, while the oil keeps everything soft. Don’t overbake, and be sure to measure all ingredients carefully for the most plush results.

Can I make this Quick Italian Cream Cake without nuts?

Absolutely! Skip the pecans entirely for a nut-free version. The cake will remain wonderfully moist and flavorful, just with more focus on coconut’s subtle sweetness and cream cheese frosting’s tang.

Is this recipe good for cupcakes or a sheet cake?

Yes, it’s incredibly versatile. For cupcakes, fill liners two-thirds full and bake for 18–22 minutes. A sheet cake variation works perfectly in a 9×13-inch pan—bake for about 30–33 minutes and frost as desired.

What’s the best way to toast coconut and pecans?

Spread coconut or pecans in a single layer on a baking sheet and toast in a 350°F oven for about 5–7 minutes, stirring halfway through. Keep an eye on them—they go from golden to burnt quickly!

Can I use a different frosting for this cake?

Cream cheese frosting is classic for Quick Italian Cream Cake, but buttercream or even a whipped mascarpone frosting can work beautifully if you want a different twist. Feel free to experiment to match your tastes or occasion.

Final Thoughts

I can’t tell you enough how much I adore this Quick Italian Cream Cake—every slice is a celebration, with impressively rich flavors and a cloud-like texture that’ll win over everyone at your table. Give it a try, and don’t be surprised if it becomes your signature sweet for both everyday treats and special gatherings. Happy baking!

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