Quick Italian Cream Cake Recipe
Indulge in the rich and decadent flavors of this Quick Italian Cream Cake. A simple yet impressive dessert featuring a moist coconut and pecan-infused cake layers with a luscious cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Topping:
- 1/4 cup chopped pecans
- Extra shredded coconut (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Cake Batter: In a large bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat until smooth. Fold in coconut and pecans.
- Bake: Divide batter between pans and bake for 25–28 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Beat until fluffy.
- Frost Cake: Frost cooled cake layers and stack. Top with pecans and coconut. Chill slightly before slicing.
Notes
- For a bakery-style look, toast the coconut and pecans before adding.
- This recipe works well in a 9×13 pan for a sheet cake version.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 43g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://easy-tapas-recipes.com/quick-italian-cream-cake-recipe/
