If you’ve got a sweet tooth and a craving for something extra special but not too complicated, this Quick Italian Cream Cake is your new baking BFF. Moist, buttery cake layers are dotted with toasted pecans and coconut, then smothered in a dreamy, tangy cream cheese frosting that’s impossible to resist. Whether you’re celebrating a milestone or just the joys of baking from scratch on a random Tuesday, this classic Southern favorite comes together in under an hour—delivering all the flavor, flair, and tender crumb of a bakery masterpiece, but with a shortcut or two you’ll be thankful for.
Ingredients You’ll Need
Gather your essentials, because each ingredient in this Quick Italian Cream Cake plays a unique, delicious role. From the moisture of buttermilk to the crunch of pecans, these simple staples come together to create a cake with unbeatable flavor and texture—without demanding hours in the kitchen.
- White cake mix: Your shortcut to tender, reliable cake layers with minimal fuss.
- Buttermilk: Adds subtle tang and moisture for a melt-in-your-mouth crumb.
- Vegetable oil: Keeps the cake ultra-moist and light.
- Large eggs: Bind everything together for structure and richness.
- Vanilla extract: Deepens the flavor, making every bite sweetly aromatic.
- Sweetened shredded coconut: Lends texture and a hint of luscious tropical flavor.
- Chopped pecans: Provide crunch and classic nutty warmth (toasted is magical—see notes!).
- Cream cheese (softened): The base for that tart, creamy frosting everyone adores.
- Unsalted butter (softened): Blends smoothly into the frosting for a silky finish.
- Powdered sugar: Sweetens and thickens your frosting with zero grittiness.
- Vanilla extract (again!): Brings sweet, floral balance to the cream cheese frosting.
- Milk (as needed): Helps you nail that perfectly spreadable, swoon-worthy frosting.
- Chopped pecans (for garnish): A sprinkle on top transforms your cake into a showstopper.
How to Make Quick Italian Cream Cake
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this ensures your Quick Italian Cream Cake layers pop out effortlessly and bake evenly, with golden edges that don’t stick.
Step 2: Mix Up the Cake Batter
In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and the first hit of vanilla extract. Let your electric mixer do the hard work—beat on medium speed for about 2 minutes until the batter is smooth and satiny. At this point, fold in the coconut and pecans gently. You’ll see little flecks of coconut and nutty goodness nestled in the batter, promising big flavor in every forkful.
Step 3: Fill the Cake Pans
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. This step ensures even layers, so your Quick Italian Cream Cake looks as gorgeous as it tastes. Don’t worry if it isn’t picture-perfect; the rustic swirl only adds charm.
Step 4: Bake to Perfection
Slide the pans into the oven and bake for 25–30 minutes. The eggs and buttermilk give the cake a rich rise, and your kitchen will start to smell incredible. When a toothpick inserted in the center comes out clean, you’re good. Let the cakes cool in their pans for about 10 minutes—then gently tip them out onto wire racks to cool completely. Resist the urge to frost while warm; patience pays off!
Step 5: Whip Up the Cream Cheese Frosting
While your cake layers cool, it’s time for frosting magic. Beat together the softened cream cheese and butter until creamy. Gradually beat in the powdered sugar (a little at a time to avoid the powdered sugar blizzard all over your counter), then stir in the vanilla and enough milk for a spreadable, swoon-worthy texture.
Step 6: Frost, Stack, and Garnish
Once the cakes are totally cool, frost one layer, stack the second on top, and finish with frosting on top and around the sides. Crown your Quick Italian Cream Cake with a generous sprinkling of chopped pecans. If you took the extra minute to toast them, you’ll get an extra pop of flavor and crunch!
How to Serve Quick Italian Cream Cake
Garnishes
A final shower of chopped pecans is classic, but you can get creative here—a rain of toasted coconut, a few edible flowers, or a scattering of white chocolate curls instantly ups the wow factor. For celebrations, a simple twirl of piped frosting or bright berries makes your Quick Italian Cream Cake party-ready.
Side Dishes
Pair slices of this luscious cake with fresh berries, a scoop of vanilla ice cream, or even a fragrant coffee or espresso. The sweet, creamy flavors play beautifully with tart fruit or a simple scoop of something cold and creamy.
Creative Ways to Present
Transform your Quick Italian Cream Cake into cupcakes for a playful twist, or bake it as a single-layer 9×13-inch sheet for easy potluck slicing. For a more elegant dessert, serve each slice with a drizzle of caramel or a dusting of cocoa powder—delight is guaranteed!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have cake left, keep your Quick Italian Cream Cake covered in the fridge. The cream cheese frosting stays smooth, and the cake tends to get even moister overnight. Well-wrapped, it’ll last up to 5 days (though it tends to disappear much faster).
Freezing
You can freeze the unfrosted cake layers, well-wrapped in plastic and foil, for up to 2 months. Thaw in the fridge overnight before assembling. If you need to freeze frosted slices, flash freeze to set the frosting, then wrap snugly and store for up to 1 month—thaw in the fridge and enjoy as soon as they’re soft.
Reheating
Cake is best enjoyed at room temperature. Simply slice what you need and let it sit out for 10 to 15 minutes—the flavors really shine this way, and the frosting becomes velvety and smooth again. No need to microwave or bake.
FAQs
Can I use a different type Dessert
Absolutely! Walnuts are a great substitute, and even toasted almonds work for a different flavor twist. Pecans are traditional, but this Quick Italian Cream Cake is flexible—use your favorite or what you have on hand.
Is there a way to make this cake gluten-free?
Yes! Swap in your favorite gluten-free white cake mix (ensure it’s a 1:1 substitute) and confirm that all other ingredients are gluten-free. The texture will be a bit different but still delicious and crowd-pleasing.
Can I make this as cupcakes instead?
You sure can! Divide the batter among cupcake liners (fill about two-thirds full) and bake at 350°F for 18–20 minutes. Top with swirls of cream cheese frosting and a pecan half for the cutest mini Quick Italian Cream Cakes around.
How do I toast the pecans?
Spread chopped pecans on a baking sheet and bake at 350°F for about 5–7 minutes, stirring once, until fragrant and golden. Let them cool before folding into your batter or sprinkling as garnish for maximum flavor.
Can I use light cream cheese in the frosting?
Yes, light cream cheese works, but keep in mind the frosting will be a tad softer and less rich. Chill it slightly before spreading if it feels too loose, but the taste will still be fabulous.
Final Thoughts
If you’re searching for a quick, truly memorable dessert that wows at any table, look no further than this Quick Italian Cream Cake. It’s the kind of treat that makes every occasion feel a little more special and guaranteed to earn rave reviews—even from folks who “don’t eat cake.” Give it a try and make your next gathering (or Tuesday!) a whole lot sweeter.
Print
Quick Italian Cream Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Quick Italian Cream Cake. A moist white cake filled with coconut and pecans, frosted with a creamy cream cheese frosting, and topped with more pecans for a delightful finish.
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 (8 oz) package cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (as needed)
- 1/4 cup chopped pecans (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix the cake batter: Combine cake mix, buttermilk, oil, eggs, and vanilla. Beat until smooth, then fold in coconut and pecans.
- Bake the cakes: Divide batter into pans and bake for 25–30 minutes. Cool the cakes on wire racks.
- Make the frosting: Beat cream cheese and butter, gradually add powdered sugar and vanilla. Adjust consistency with milk.
- Frost the cake: Frost the cooled cake layers, stack, and cover with frosting. Garnish with pecans.
Notes
- For a deeper flavor, toast the pecans before adding them to the batter and garnish.
- This cake can also be made as a 9×13-inch sheet cake for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
