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
Scale
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
