Quick Italian Cream Cake: A Classic Dessert Made Easy
Italian Cream Cake is a rich, elegant dessert that perfectly balances moist, fluffy layers with a luscious cream cheese frosting. This Quick Italian Cream Cake simplifies the traditional recipe, making it easy for home bakers to achieve bakery-quality results with minimal effort. With a delightful combination of flaked coconut, toasted pecans, and a hint of rum, this cake is a showstopper at any gathering, whether it’s a birthday, tea party, or holiday celebration.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
For the Cake:
- White cake mix
- Large eggs
- Buttermilk
- Vegetable oil
- Shredded coconut
- Toasted pecans, chopped
- Rum (optional)
For the Cream Cheese Frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Toasted pecans, chopped
Instructions
Step 1: Mixing the Batter
- In a large bowl, combine cake mix, eggs, buttermilk, and oil. Beat with an electric mixer for 2 minutes until smooth.
- Fold in shredded coconut and chopped pecans.
Step 2: Baking the Cake Layers
- Grease three cake pans and evenly divide the batter.
- Bake at 350°F for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
Step 3: Adding a Touch of Flavor
- If using rum, brush a light layer over each cake layer. Let them sit for 10 minutes.
Step 4: Preparing the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Mix in vanilla and chopped pecans.
Step 5: Assembling the Cake
- Spread frosting between each layer, then cover the top and sides.
- Chill the cake for at least 2 hours before slicing.
Notes
- Toast the pecans for a deeper, nuttier flavor.
- Refrigerate leftover cake to maintain freshness.
- Serve with a cup of coffee or tea for a delightful pairing.