If you’re looking to wow your friends, celebrate a special moment, or simply treat yourself to a heavenly dessert that comes together in under an hour, this Quick Italian Cream Cake will absolutely steal the show. Rich with coconut and pecans, ultra-tender thanks to buttermilk, and crowned with a luscious cream cheese frosting, this cake delivers bakery-worthy flavor with the surprise shortcut of a cake mix. No bakery skills required, just pure joy in every fluffy, decadent forkful of Quick Italian Cream Cake!
Ingredients You’ll Need
These classic yet simple ingredients each bring something vital to your Quick Italian Cream Cake, from delicate sweetness to creamy texture and irresistible crunch. Selecting fresh and quality basics really lets each flavor shine, so let’s take a look at what you’ll need and how each one adds its magic touch!
- Box white or yellow cake mix (15.25 ounces): The backbone of your cake for reliable rise, tender crumb, and an effortless head start.
- Buttermilk (1 cup): Adds a signature tang and keeps the cake incredibly moist—don’t skip this!
- Vegetable oil (1/2 cup): Gives the cake its soft, melt-in-your-mouth crumb while keeping prep simple.
- Large eggs (3): Provide structure and richness, helping the cake set beautifully.
- Vanilla extract (1 teaspoon + 1 for frosting): Infuses deep aroma and warmth into both the batter and frosting.
- Sweetened shredded coconut (1 cup): Brings in that classic chewy texture and tropical sweetness.
- Chopped pecans (1/2 cup + 1/2 cup for topping): Add appealing crunch inside and a pretty nutty garnish, if you like.
- Cream cheese, softened (8 ounces): The creamy, tangy heart of the frosting that balances sweetness perfectly.
- Unsalted butter, softened (1/2 cup): Combines with cream cheese for a silky-smooth, rich frosting base.
- Powdered sugar (4 cups): Fluffs up your frosting to cloud-like heights and adds the ideal sweetness.
How to Make Quick Italian Cream Cake
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F to set the stage for an even bake. Grab two 9-inch round cake pans, then grease and flour them generously—this ensures your Quick Italian Cream Cake slides out in perfect rounds, ready to layer and frost. Don’t skip this step; it’s the secret to bakery-level cake edges!
Step 2: Mix Up the Cake Batter
In a large mixing bowl, combine your cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Use an electric mixer on medium speed and blend everything for 2 minutes until ultra-smooth and creamy. This not only blends flavors but whips in just the right amount of air for a fluffy, light crumb.
Step 3: Add Coconut and Pecans
Now, gently fold in the shredded coconut and chopped pecans with a spatula. This step transforms your basic cake mix into a true Quick Italian Cream Cake, distributing those chewy, nutty bites in every slice. If you want a bit of extra depth, go ahead and toast your coconut and pecans first!
Step 4: Bake the Cake Layers
Divide your rich batter evenly between your prepared pans for uniform baking. Pop them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma will tell you you’re just minutes away from cake bliss! Let the cakes cool in their pans for 10 minutes, then gently turn them onto wire racks to finish cooling completely.
Step 5: Make the Frosting
While the cakes cool, beat together softened cream cheese and butter until extra smooth and creamy. Gradually add powdered sugar and a dash of vanilla extract, beating until the frosting is fluffy and cloud-like. Take your time here—smooth, well-aerated frosting is the crowning glory of any Quick Italian Cream Cake.
Step 6: Assemble and Frost
Once your cake layers are room temperature, spread a thick, generous dollop of frosting over one layer, stack the second on top, and finish by frosting the top and sides until the cake is completely cloaked in creamy goodness. For a final flourish, sprinkle a handful of chopped pecans over the top. Chill the cake for 30 minutes before slicing for crisp, picture-perfect pieces.
How to Serve Quick Italian Cream Cake
Garnishes
The finishing touches really elevate your Quick Italian Cream Cake. Sprinkle those final chopped pecans for crunch and a pretty visual contrast, or add a handful of toasted coconut for a delightful golden touch. A few fresh berries or a dusting of powdered sugar can add color and a touch of elegance to each slice.
Side Dishes
Serve a generous wedge with a scoop of vanilla bean ice cream, or try pairing your cake with a cappuccino or bold espresso for a true Italian-American experience. Fresh berries or a light fruit salad alongside add a refreshing counterpoint to the lavish richness of the cake.
Creative Ways to Present
This Quick Italian Cream Cake is inherently beautiful, but you can make it even more festive: cut it into petite squares for party platters, layer it in a glass trifle bowl with whipped cream and berries, or stack mini versions as heartfelt wedding or shower desserts. The possibilities are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Store any leftovers of your Quick Italian Cream Cake covered in the refrigerator. The frosting stays fresh and creamy, and the flavors meld beautifully over a day or two. Keep it tightly sealed to protect from fridge odors and to lock in moisture.
Freezing
You can absolutely freeze slices (or even whole layers) of Quick Italian Cream Cake! Wrap pieces tightly in plastic wrap and place them in an airtight container. Freeze for up to two months; let them thaw overnight in the fridge for a just-baked taste any time.
Reheating
Prefer a slightly warm serving? Allow a slice to come to room temperature or gently microwave for 10 seconds. The frosting softens, and the coconut flavor becomes extra fragrant. Your cake will taste fresh and inviting all over again!
FAQs
Can I make Quick Italian Cream Cake with a different cake mix flavor?
Absolutely! While classic white or yellow cake mix gives the most familiar results, a butter or even a French vanilla mix works nicely too, giving you a delicious personalized twist.
Do I need to toast the coconut and pecans?
Not required, but highly recommended if you have a few extra minutes! Toasting brings out deeper, nuttier flavor notes and adds lovely crunch and color to every bite.
Can I bake this in a 9×13-inch pan instead?
Yes! Pour the batter into a greased 9×13-inch baking pan and bake for about 30-35 minutes. It becomes an easy sheet cake, just as scrumptious and easy to transport for potlucks.
What’s the best way to get smooth, lump-free frosting?
Always start with room temperature cream cheese and butter, and sift your powdered sugar if it’s clumpy. Beat everything longer than you think—creamy and fluffy is what you want!
How far ahead can I make Quick Italian Cream Cake?
You can bake the cake layers a day ahead, wrap them tightly, and frost closer to serving. The whole assembled cake also keeps well in the fridge for up to 3 days—if it lasts that long!
Final Thoughts
I can’t recommend this Quick Italian Cream Cake enough—there’s just something magical about how easy it is, yet how show-stopping and memorable each slice tastes. Give it a try, and prepare for rave reviews. It might just become your new signature dessert!
Print
Quick Italian Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Quick Italian Cream Cake, a delightful dessert featuring layers of moist cake infused with coconut and pecans, finished with a luscious cream cheese frosting. This shortcut recipe ensures a delicious treat without the lengthy preparation time.
Ingredients
Cake:
- 1 box white or yellow cake mix (15.25 ounces)
- 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
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F and grease/flour two 9-inch round cake pans.
- Mix the cake: In a large bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat for 2 minutes until smooth. Fold in coconut and pecans.
- Bake: Divide batter between pans and bake for 25–30 minutes. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost the cakes: Stack cooled cakes and frost evenly. Top with chopped pecans if desired. Chill before slicing.
Notes
- This shortcut version saves time without sacrificing flavor.
- For an extra-rich version, toast the pecans and coconut before adding.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 43 g
- Sodium: 330 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
