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Quick Italian Cream Cake Recipe

Quick Italian Cream Cake Recipe
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4.5 from 24 reviews

A quick and easy recipe for a delicious Italian Cream Cake that captures the essence of the classic dessert with a fraction of the effort. Moist white cake layers filled with coconut and pecans, topped with a creamy frosting.

Ingredients

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Main Cake:

  • 1 box white cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans

Frosting:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (for garnish)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Mix the batter: In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed. Fold in the shredded coconut and chopped pecans.
  3. Bake the cakes: Divide the batter between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  4. Make the frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Frost the cooled cake layers and sprinkle the top with chopped pecans. Refrigerate until ready to serve.

Notes

  • This shortcut version delivers the flavor of traditional Italian Cream Cake with less effort.
  • You can toast the pecans and coconut for added depth.
  • The cake can be made a day ahead and kept chilled.

Nutrition

Find it online: https://easy-tapas-recipes.com/quick-italian-cream-cake-recipe-2/