Quick Italian Cream Cake Recipe

There’s something truly irresistible about a slice of Italian cream cake. It’s light yet indulgent, with the richness of cream cheese frosting, the delicate sweetness of coconut, and a little crunch from toasted pecans. While traditional Italian cream cakes can be a bit labor-intensive, this quick recipe simplifies things by using a boxed white cake mix as a base—making it super approachable without sacrificing any of that incredible flavor.

I first made this Italian cream cake on a whim for a friend’s birthday. I wanted something that tasted impressive but didn’t require me to spend an entire day in the kitchen. With a few shortcuts (like that trusty cake mix), I had a cake that looked stunning, tasted amazing, and even got a few people asking if I’d bought it from a bakery. Let’s just say I didn’t mind the compliments, and now this cake is a regular in my celebration recipe rotation.

this RECIPE

A little backstory on Italian cream cake

Despite its name, Italian cream cake isn’t actually from Italy. It’s a Southern American classic! Many believe it was inspired by Italian desserts that use cream and nuts, but it’s been wholeheartedly embraced by the South, where it’s often seen at family gatherings and holidays. Traditional Italian cream cake recipes typically require separating eggs and folding in beaten egg whites, which gives the cake a light, airy texture. In this simplified version, we’re skipping that step, but the result is still wonderfully soft and flavorful.

Let’s talk ingredients: the essentials for Italian cream cake

Each ingredient in this Italian cream cake plays a specific role, and I’ll walk you through why they’re important and suggest a few swaps in case you’re out of anything.

• White cake mix: The cake mix makes this recipe easy and quick without compromising flavor. If you don’t have white cake mix on hand, yellow cake mix can work in a pinch, though it’ll be slightly richer.
• Buttermilk: Buttermilk adds a slight tanginess and helps keep the cake moist. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk, letting it sit for a few minutes.
• Vegetable oil: This keeps the cake moist and gives it a nice, tender crumb. You can substitute with melted butter for a bit more flavor, though the cake might be slightly denser.
• Shredded coconut: The coconut adds sweetness and a subtle tropical flavor that makes this cake unique. If you’re not a fan, you can reduce the amount or leave it out, but it really does bring a lot to the party!
• Toasted pecans: Toasted pecans add a warm, nutty flavor and some texture. You can use walnuts instead if you prefer, but toasting them is key for bringing out their best flavor.

For the frosting:

• Cream cheese: The star of our frosting. Make sure it’s at room temperature so it’s easier to beat smooth.
• Butter: Adds richness and helps the frosting hold its shape. Like the cream cheese, let it come to room temperature before using.
• Powdered sugar: This sweetens the frosting and gives it structure. Adding it gradually helps avoid a sugar cloud in your kitchen.
• Vanilla extract: Adds a hint of warm flavor that complements the tangy cream cheese.
• Toasted pecans: For a final crunch and a touch of elegance on top!

Kitchen gear: What you need (and what you can totally skip)

For this cake, you won’t need too many fancy tools. Here’s what I recommend:

• Electric mixer: A hand mixer or stand mixer will make quick work of the cake batter and frosting. You could do it by hand, but it’ll take a bit more elbow grease.
• 3 cake pans: This recipe makes a triple-layer cake, which looks gorgeous when sliced. If you only have two pans, you can bake two layers and then reuse one of the pans for the third layer, though it’ll add a bit of time.
• Cooling racks: To let the layers cool evenly before frosting. You can skip these if needed, but cooling the cake layers on a flat surface helps prevent them from sticking.
• Spatula or offset spatula: For spreading the frosting nice and evenly. An offset spatula is ideal, but a regular rubber spatula will work just fine.

Step-by-step: Making your Italian cream cake

1. Prepare the cake batter: In a large mixing bowl, add the white cake mix, eggs, buttermilk, and vegetable oil. Using your electric mixer, beat the mixture for about 2 minutes until it’s smooth and well-combined. Then, fold in the shredded coconut and toasted pecans. The batter will smell amazing at this point!
2. Divide and bake: Grease your three cake pans, then divide the batter evenly between them. Bake in a preheated oven at 350°F for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake—you want the cake to stay moist!
3. Cool the layers: Once the cakes are done, let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely. This step is crucial; if the cakes are too warm, the frosting will melt right off.
4. Make the frosting: In a bowl, beat the cream cheese and butter together on medium speed until smooth. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Stir in the vanilla and chopped pecans.
5. Assemble the cake: Place one cake layer on your serving plate and spread a layer of frosting on top. Add the second layer, frost, and repeat with the third layer. Spread the remaining frosting over the sides and top of the cake.
6. Chill before serving: Pop the whole cake in the fridge for about 2 hours before slicing. This helps the frosting set and makes slicing cleaner.

Variations and adaptations for any occasion

• Nut-free: Omit the pecans entirely. If you still want some crunch, try toasted coconut flakes on top instead.
• Gluten-free: Use a gluten-free white cake mix. Make sure to double-check that all your other ingredients are gluten-free too.
• Seasonal twist: For a wintery vibe, add a pinch of cinnamon and nutmeg to the batter. In summer, you could garnish with fresh berries for a refreshing touch.
• Lemon Italian cream cake: Add a teaspoon of lemon zest to the batter and a tablespoon of lemon juice to the frosting for a bright, citrusy version.

Serving suggestions: Making it look (and taste) amazing

For a beautiful presentation, sprinkle a handful of toasted pecans on top of the cake or press some around the sides. You could even add a little extra shredded coconut on top for a snowy look. If you’re serving this at a party, arrange the cake on a pretty cake stand and add a few fresh flowers around the base for an extra-special touch.

This cake pairs well with lighter sides, like a fresh fruit salad or a simple green salad with balsamic vinaigrette, which balances the cake’s richness.

Perfect drink pairings

Looking for a drink that complements the flavors of this cake? Here are a few options:

• Iced tea: A Southern classic, sweet tea or unsweetened iced tea both work well with this cake.
• Coffee or espresso: The cream cheese frosting and coconut pair wonderfully with a strong coffee.
• Italian soda: Try a vanilla or almond-flavored Italian soda for a fun, bubbly option.
• Chai latte: The warm spices in chai add a cozy contrast to the light sweetness of the cake.
• Milk: Sometimes, a cold glass of milk is just what you need with a rich slice of cake!

Storage and reheating tips

If you have leftovers (unlikely, but just in case!), store them in an airtight container in the fridge. The cake will keep well for about 3 days. You can also freeze individual slices, wrapped in plastic wrap and then foil, for up to 3 months. Just thaw in the fridge before serving.

This cake is best served chilled, so there’s no need to reheat it. In fact, keeping it cool helps the frosting stay firm, making it easier to slice and serve.

Scaling the recipe up or down

This recipe makes a three-layer cake, but you can easily adjust it for different occasions. For a smaller crowd, use half the ingredients and bake in two 8-inch pans instead of three. For a larger group, double the recipe and make two stacked cakes or one big sheet cake. Just be mindful that the baking time may vary slightly with different pan sizes.

Troubleshooting common issues

• Cake layers are too crumbly: This could mean they were overbaked. Keep a close eye on the timer and check for doneness a minute or two early if your oven runs hot.
• Frosting is too runny: If your frosting is too soft, chill it in the fridge for 10-15 minutes, then give it another beat to firm it up.
• Cake sticking to the pans: Make sure to grease the pans well before adding the batter. A light dusting of flour over the grease can help too.

Ready to dive into Italian cream cake bliss?

This quick Italian cream cake recipe is sure to impress, whether you’re bringing it to a gathering or just treating yourself to a little slice of heaven. The coconut, pecans, and cream cheese frosting create a perfect harmony of flavors and textures. Give it a try, and don’t be afraid to make it your own with different variations and creative twists. Enjoy!

FAQ

Q: Can I make this cake without coconut? A: Absolutely! The coconut adds a subtle flavor, but if you’re not a fan, just leave it out. The cake will still be delicious.

Q: Can I make this cake ahead of time? A: Yes! In fact, it’s best to make it a day ahead so the flavors meld together. Just store it in the fridge.

Q: Do I have to use pecans? A: Not at all! Walnuts work well, or you can skip the nuts entirely if you prefer.

Q: How do I get a smoother frosting finish? A: Use an offset spatula and apply the frosting in thin layers, chilling between coats. It’ll look super polished!

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