If you’re in the mood for a luscious, bakery-worthy dessert that won’t keep you tethered to the kitchen all afternoon, this Quick Italian Cream Cake is truly a dream come true. It captures all the nostalgia and Southern charm of the classic layer cake—think rich coconut, buttery pecans, and a swoon-worthy cream cheese frosting—but leverages a few clever shortcuts. The result is a showstopper that comes together in under an hour, perfect for birthdays, gatherings, or those spontaneous sweet cravings. Each velvety bite feels festive and indulgent, making this recipe a star for both beginner bakers and seasoned pros alike.
Ingredients You’ll Need
The beauty of Quick Italian Cream Cake lies in its simple, accessible ingredients—each one pulling its own weight to create bold flavors, soft crumb, and signature flair. Don’t skip on any of these, as they each help deliver a cake that truly wows!
- White cake mix: The base for our shortcut; it guarantees a light, consistent crumb every single time.
- Buttermilk: Adds tang and moisture, yielding that ultra-tender texture we love in classic Italian Cream Cake.
- Vegetable oil: Helps keep the cake incredibly moist throughout—no dry bites here!
- Eggs: Bind the cake and give it richness and structure.
- Pure vanilla extract: Deepens the cake’s aroma and complements the nutty notes beautifully.
- Sweetened shredded coconut: Brings tropical chewiness and that signature flavor twist.
- Chopped pecans: Classic Italian Cream Cake wouldn’t be the same without the crunch and buttery flavor of pecans.
- Cream cheese (for frosting): The frosting’s foundation—it must be fully softened for smoothest results.
- Unsalted butter (for frosting): Adds creaminess and tempers the tang of the cream cheese.
- Powdered sugar (for frosting): Gives the frosting the perfect sweet, fluffy consistency.
- Vanilla extract (for frosting): A final hit of fragrance to round out the frosting flavors.
- Chopped pecans (for garnish): A crunchy, nutty finish that makes your cake look absolutely stunning on any table.
How to Make Quick Italian Cream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or, if you prefer less mess, line the bottoms with parchment paper. This extra step ensures that your Quick Italian Cream Cake lifts out effortlessly and looks picture-perfect from the get-go.
Step 2: Mix the Batter
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for 2 minutes. Be sure to scrape down the sides at least once—nobody wants streaks of unmixed batter in their cake! This creates a fluffy, uniform batter as your canvas.
Step 3: Add the Coconut and Pecans
Fold in the sweetened shredded coconut and chopped pecans by hand. This is where the Quick Italian Cream Cake really starts to resemble its famous namesake. The coconut brings little bursts of sweetness while the pecans add lovely crunch and nutty undertones.
Step 4: Divide and Bake
Evenly divide the cake batter between your prepared pans and use a spatula to smooth the tops. Slide them into the oven and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before flipping them onto wire racks to cool completely—this helps lock in their tender crumb.
Step 5: Make the Cream Cheese Frosting
While your cakes cool, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar (go slowly to avoid a sugar cloud!) and splash in vanilla extract. Whip until fluffy. The result should be a tangy, lavish frosting you’ll want to spread on everything!
Step 6: Frost and Garnish
Once your cakes are completely cool, frost the top of one layer, place the second layer on top, and cover the whole cake with an even layer of frosting. Scatter a generous helping of chopped pecans over the top for that signature Quick Italian Cream Cake finish! Keep it refrigerated until ready to serve—if you can wait that long.
How to Serve Quick Italian Cream Cake
Garnishes
For true bakery-level appeal, sprinkle an extra handful of chopped pecans on top of the frosted cake. If you’re feeling fancy, a light shower of toasted coconut adds crispness and extra visual flair. A few little curls of white chocolate or edible flowers can make your Quick Italian Cream Cake the centerpiece of any celebration.
Side Dishes
Pair this rich sweetness with something fresh and light—think a simple bowl of mixed berries or a fruit salad with a honey-lime drizzle. A scoop of vanilla ice cream or even a dollop of unsweetened whipped cream works beautifully to balance every blissful bite.
Creative Ways to Present
You can slice the Quick Italian Cream Cake into elegant wedges for a classic look, or cut thin strips and layer them in clear glasses with extra frosting for a stunning trifle effect. Cupcake versions are a hit at parties, and mini “naked” cakes with visible layers will charm any crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Quick Italian Cream Cake will keep best in the fridge, loosely covered with plastic wrap or in an airtight container. The frosting helps keep the cake moist—just give it a little time at room temperature before serving for the best texture.
Freezing
If you want to get ahead or save some for future cravings, wrap unfrosted cake layers tightly and freeze for up to three months. If the cake is already frosted, slice it and freeze individual pieces; that way, you can grab a treat whenever the mood strikes! Let slices thaw in the fridge overnight before enjoying.
Reheating
There’s really no need to reheat this cake—Italian Cream Cake is best served chilled or at cool room temperature to let the flavors shine. However, if you crave a slightly warmer bite, leave a slice out for 15 to 20 minutes until the chill mellows for extra softness.
FAQs
Can I use a different type Dessert
Absolutely! While white cake mix gives the most classic flavor and color for Quick Italian Cream Cake, yellow cake mix works in a pinch. Just keep in mind it will be slightly richer and more golden.
How can I toast the coconut and pecans?
Simply spread the coconut or chopped pecans on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring once. Let them cool completely before folding them into the batter or sprinkling on top—this step adds extra depth and crunch.
Is it possible to make this cake gluten-free?
Definitely! Use a gluten-free white or yellow cake mix in place of the regular box and double-check that all other ingredients are gluten-free. The results should still be moist and delicious.
Can I make this cake as a sheet cake?
Yes, you can pour the batter into a greased 9×13-inch baking pan. Bake for 30 to 35 minutes, then frost when completely cooled. This is perfect for easy, crowd-friendly serving.
Why does the cake need to be refrigerated?
Because the frosting contains cream cheese and butter, it’s safest to refrigerate the finished Quick Italian Cream Cake. This also helps the flavors meld and makes the cake incredibly satisfying to slice and serve.
Final Thoughts
If you’ve been searching for that perfect showstopping dessert without the fuss, I wholeheartedly encourage you to try this Quick Italian Cream Cake. It’s the kind of recipe that makes any occasion extra special, yet is simple enough to whip up just because. The flavors, texture, and eye-catching presentation speak for themselves—give it a try, and don’t be surprised if everyone asks for this cake again and again!
Print
Quick Italian Cream Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Quick Italian Cream Cake, a delightful treat that combines the convenience of a box mix with the homemade taste of a traditional recipe. Moist layers filled with coconut and pecans, topped with a luscious cream cheese frosting.
Ingredients
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix the cake: In a mixing bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat for 2 minutes, then fold in coconut and pecans.
- Bake: Divide batter between pans, bake for 25–30 minutes. Cool on wire racks.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost the cake and sprinkle with pecans.
- Chill: Refrigerate until ready to serve.
Notes
- This shortcut version captures the essence of traditional Italian Cream Cake with less work.
- Toast the pecans and coconut for a deeper flavor.
- The cake can be made a day ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 340mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
