If you’ve ever found yourself with a serious craving for a showstopping dessert with minimal fuss, let me introduce you to the Quick Italian Cream Cake. This is pure magic for both your taste buds and your schedule—a beautifully balanced treat packed with sweet coconut, nutty pecans, and that tangy, irresistible cream cheese frosting. It’s everything you want in a classic Italian cream cake, but delightfully simplified so you can enjoy a celebratory dessert anytime!
Ingredients You’ll Need
The best part about this Quick Italian Cream Cake? The ingredient list is surprisingly simple! Each component works double-duty to create the rich, layered flavor and the signature soft crumb, with no complicated steps along the way.
- White cake mix: The base for this shortcut cake—perfectly light, quick, and reliable every single time.
- Buttermilk: Adds moistness and a gentle tang that keeps the cake super tender.
- Vegetable oil: Keeps the crumb luxuriously soft, ensuring the cake stays fresh for days.
- Large eggs: Give structure and richness, binding everything into a luscious batter.
- Vanilla extract: Brings warmth and deep aroma to both the cake and frosting.
- Sweetened shredded coconut: For chewy texture and tropical sweetness in every bite.
- Chopped pecans: The classic nutty crunch that balances the sweet and creamy elements.
- Unsalted butter (softened): The backbone of your creamy, silky frosting.
- Cream cheese (softened): That signature tang and smoothness in the frosting—unmistakable and irresistible.
- Powdered sugar: Sweetens and thickens the frosting to cloud-like perfection.
- Vanilla extract (for frosting): Another boost of vanilla goodness right in the creamy topping.
- Additional chopped pecans and coconut (optional garnish): For a beautiful, crunchy finish on top and extra flavor.
How to Make Quick Italian Cream Cake
Step 1: Get Everything Ready
Start by preheating your oven to 350°F. Take a moment to grease and flour three 8-inch round cake pans—this makes sure your beautiful layers pop out easily after baking without sticking. Trust me, a little prep here goes a long way in ensuring cake success!
Step 2: Mix Up Your Batter
Grab your largest mixing bowl and combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Use a hand mixer or a stand mixer and blend on medium speed for about 2 minutes until the batter is lush and completely smooth. Folding in the sweetened shredded coconut and crunchy pecans at the end gives the cake its iconic flavor and texture.
Step 3: Bake to Perfection
Divide your finished batter evenly between the three prepared pans, smoothing the tops so they bake up level. Slide those pans into the oven and bake for 20 to 25 minutes. When a toothpick comes out clean from the center, you’re golden! Let the cakes cool in their pans for 10 minutes, then invert onto wire racks to finish cooling completely. This is the secret to a tender and even crumb.
Step 4: Whip Up the Dreamy Frosting
While your cakes cool, let the anticipation build as you prepare the frosting. Beat the softened butter and cream cheese together until they’re light and fluffy—no lumps! Gradually incorporate powdered sugar and that extra hit of vanilla extract. Keep whipping until it’s light, decadent, and irresistible.
Step 5: Assemble and Decorate
Once your cake layers are fully cooled, it’s time to stack! Work gently so they stay intact. Spread a generous layer of cream cheese frosting between each cake, then cover the outsides completely. For the pièce de résistance, sprinkle on more chopped pecans and coconut. You can pile them up in the center, or press them onto the sides for a bakery-style finish.
How to Serve Quick Italian Cream Cake
Garnishes
Finish your Quick Italian Cream Cake with extra sweetness and crunch by showering the top with a flourish of toasted pecans and coconut. If you want to make it even more eye-catching, try a few edible flowers or a light dusting of powdered sugar to set off that gorgeous frosting.
Side Dishes
Although this cake truly steals the show on its own, it pairs wonderfully with something light and fresh. Think of a bowl of tart mixed berries or a simple scoop of vanilla or coconut ice cream. For a more grown-up twist, serve with espresso or a crisp sparkling wine!
Creative Ways to Present
This cake is a proven star in layer form, but don’t hesitate to make it your own. Try baking as cupcakes for a party, or go the easy route with a single-layer sheet cake for potlucks and picnics. It travels beautifully and looks extra special topped with swirls of frosting and a sprinkle of color-coordinated sprinkles.
Make Ahead and Storage
Storing Leftovers
Your Quick Italian Cream Cake will stay lovely and moist for several days when stored right. Simply cover it with plastic wrap or store in an airtight container in the refrigerator—it’ll taste fresh and fabulous for up to four days.
Freezing
Want to get ahead for a celebration? You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 2 months. Just thaw in the refrigerator, then frost and assemble—it’s an instant party trick!
Reheating
While you don’t need to reheat this cake, you can bring it to room temperature before serving for the best texture and flavor. If you’d like your frosting a touch softer, a 10–15 minute rest on the counter is all it takes.
FAQs
Can I use a different type Dessert
Absolutely! Walnuts or even almonds work beautifully. Pecans are classic, but feel free to use whatever nut best suits your taste buds or what you have on hand.
How do I toast the coconut and pecans?
Spread them on a baking sheet and pop in a 350°F oven for 5–7 minutes, stirring once or twice. Watch closely—they can go from toasted to burnt quickly! The flavor deepens and gives your Quick Italian Cream Cake a bakery-worthy touch.
Is this cake gluten-free?
The original recipe calls for boxed white cake mix, which usually contains gluten. Substitute with your favorite gluten-free cake mix for a similar result—it won’t taste quite the same, but it’ll be delicious in its own right!
Can I make this cake ahead of time?
Definitely. You can bake the cake layers a day or two ahead and store tightly wrapped in the fridge. Frost and decorate the day you plan to serve for ultimate freshness.
What’s the difference between Quick Italian Cream Cake and traditional Italian Cream Cake?
This recipe uses a boxed mix and is streamlined for speed, while traditional versions start with scratch-made batter. The end result is just as moist, nutty, and flavorful—with way less effort!
Final Thoughts
If you’re craving something decadent but easy, Quick Italian Cream Cake is your new secret weapon. Each slice is a celebration—creamy, nutty, irresistible! Gather your friends, bake with love, and share a piece (or two). I just know it’ll become a fast favorite in your kitchen.
Print
Quick Italian Cream Cake Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and flavorful Quick Italian Cream Cake, a delightful dessert that combines the sweetness of coconut and pecans with a creamy cream cheese frosting. Perfect for any occasion!
Ingredients
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Cream Cheese Frosting:
- 1/2 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- additional chopped pecans and coconut for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
- Mix Cake Batter: In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat for 2 minutes until smooth. Fold in coconut and pecans.
- Bake Cakes: Divide batter among pans and bake for 20–25 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: Beat butter and cream cheese until creamy. Gradually add powdered sugar and vanilla extract. Frost the cooled cakes.
- Garnish: Decorate with extra pecans and coconut if desired.
Notes
- To save time, bake in a 9×13 pan for a single-layer cake.
- For a richer flavor, toast pecans and coconut before adding.
- Keep refrigerated for best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
