Quick Italian Cream Cake Recipe

If you crave something jaw-droppingly delicious but don’t want to spend hours fussing in the kitchen, this Quick Italian Cream Cake delivers in every way. With fluffy layers flecked with coconut and crunchy pecans, all swaddled in a pillowy cream cheese frosting, every bite is an irresistible swirl of flavors. Even better, this recipe lets you enjoy a classic Southern-Italian treat—beloved at birthdays and holiday gatherings—without complicated steps or ingredients you can’t pronounce. Trust me, you’ll come back to make this Quick Italian Cream Cake for every celebration, or just because you deserve a slice of happiness today!

this Recipe

Ingredients You’ll Need

Here’s the beauty of this recipe: every ingredient shines, making a cake that tastes like you spent all afternoon baking. There’s absolutely nothing fussy here—just a handful of basics that join forces for maximum flavor, texture, and impressive looks!

• White cake mix: The perfect no-fail shortcut for a tender, light crumb.
• Buttermilk: Adds moisture and tang, creating that signature softness and subtle zing.
• Vegetable oil: Helps keep the cake extra-moist and light.
• Large eggs: Bind everything together and add rich flavor.
• Pure vanilla extract: Enhances the overall flavor and brings out the sweetness in the cake and frosting.
• Sweetened shredded coconut: For irresistible chew and tropical flair in every bite.
• Chopped pecans: Offer a toasty, nutty crunch that balances the sweetness.
• Cream cheese (for the frosting): The luscious base for a tangy-sweet, dreamy frosting.
• Unsalted butter (frosting): Gives the frosting richness and helps it whip up ultra-creamy.
• Powdered sugar: For smooth, sweet, cloud-like frosting texture.
• Vanilla extract (frosting): Deepens the flavor and enhances the frosting’s appeal.
• Pecans (for garnish): A classic finishing touch, adding crunch and rustic beauty to the cake.

How to Make Quick Italian Cream Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Take a moment to grease and flour two 9-inch round cake pans—or line them with parchment paper for extra insurance. This step ensures your Quick Italian Cream Cake layers release cleanly and look bakery-beautiful once baked.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat everything together using an electric mixer on medium speed for about 2 minutes, scraping down the sides for a fully blended, ultra-smooth batter. This basic step gives you the lush structure and flavor that makes people swoon for Quick Italian Cream Cake.

Step 3: Add Coconut and Pecans

Fold the sweetened shredded coconut and chopped pecans gently into your batter. Resist the urge to overmix—just enough to distribute those tasty bits throughout. These little pearls of flavor give the cake its signature character.

Step 4: Bake the Layers

Divide that luscious batter evenly between your prepared pans, smoothing the tops with a spatula. Pop them in the oven and bake for 25 to 30 minutes. You’ll know the cakes are ready when a toothpick inserted into the center comes out clean. The smell at this point? Absolutely to die for!

Step 5: Cool the Cakes

Let the cakes cool in their pans for 10 minutes—this helps them set and prevents sticking or breakage. Then carefully transfer the layers to wire racks to cool completely. This also ensures your frosting won’t melt off in the next step!

Step 6: Make the Cream Cheese Frosting

In a clean bowl, beat the cream cheese and butter together until completely smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to whip until the frosting becomes fluffy and spreadable. Cream cheese frosting is what gives Quick Italian Cream Cake its decadent finish—don’t skimp on whipping time!

Step 7: Assemble and Frost

When the cakes are fully cool, place one layer on your serving plate and generously spread with frosting. Top with the second layer and cover the whole cake with a thick, swoopy blanket of the remaining frosting. Sprinkle with chopped pecans for that classic Italian Cream Cake look and irresistible nutty bite.

How to Serve Quick Italian Cream Cake

Garnishes

I love to scatter extra chopped pecans over the top for beautiful contrast and crunch. If you really want to wow, toast your pecans lightly beforehand or add a scant handful of toasted coconut. A sprig of mint or even a few edible flowers make this cake look downright celebratory!

Side Dishes

This cake handles the spotlight beautifully, so I keep the sides simple: offer a fresh pot of coffee, espresso, or a cold glass of milk. If you’re serving it after a hearty meal, a scoop of vanilla or coconut gelato elegantly underscores the flavors of Quick Italian Cream Cake.

Creative Ways to Present

If you’re feeling extra creative, try cutting the cake into small cubes and serving them as pretty petit fours. Presentation on a cake stand dusted with powdered sugar gives an old-world Italian bakery vibe. For a fun twist on tradition, layer slices into clear jars for Insta-worthy cake parfaits—just don’t forget a dollop of cream cheese frosting on top!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Quick Italian Cream Cake tightly in plastic wrap or store in an airtight container. It keeps beautifully in the refrigerator for up to 4 days, staying moist and rich without drying out. In fact, the flavors often deepen by the next day!

Freezing

You can absolutely freeze this cake! For best results, slice and wrap pieces individually, then pop them into freezer bags. They’ll keep for up to 2 months—perfect for when cake cravings strike. Thaw overnight in the fridge for a treat any time.

Reheating

While this cake is lovely served cold or at room temperature, you can gently bring a slice to cozy room temp by letting it sit on the counter for about 30 minutes. Avoid microwaving, as it can make the frosting too soft or runny—let it come to life naturally for the very best texture and flavor.

FAQs

Can I use a yellow cake mix instead of white?

Yes, you can substitute a yellow cake mix if that’s what you have on hand; the flavor will be just a touch richer and slightly more vanilla-forward, but your Quick Italian Cream Cake will still be fabulously delicious.

Do I need to toast the pecans and coconut?

Toasting the pecans and coconut before adding them amps up their flavor, giving your cake a magical extra layer of nuttiness and depth, but it’s completely optional—delicious either way!

Can I make this as a sheet cake?

Absolutely! Simply pour the batter into a greased 9×13-inch baking pan and bake, checking for doneness around 30 minutes. The frosting and garnish work just as well on a single luscious layer of Quick Italian Cream Cake.

Is this cake gluten-free?

Not as written, but you can experiment with a gluten-free white cake mix and double check all other ingredients for hidden gluten. The result should be very close in taste and texture!

Can I prepare Quick Italian Cream Cake a day ahead?

Yes, and it often tastes even better after the flavors meld overnight. Just keep it covered and refrigerated, then let it come to room temperature before serving for the dreamiest texture.

Final Thoughts

If you adore the blend of coconut, pecans, and tangy cream cheese frosting, I wholeheartedly urge you to try Quick Italian Cream Cake. Every step is easy, every bite feels like a little celebration, and you’ll love sharing it as much as savoring it yourself. Happy baking!

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