Quick Italian Cream Cake

Quick Italian Cream Cake with Cream Cheese Frosting

This Quick Italian Cream Cake is the perfect combination of simplicity and indulgence. Using a box cake mix as a base, this recipe transforms into a deliciously rich and moist dessert with the addition of coconut, toasted pecans, and a hint of rum for extra flavor. Topped with a luscious cream cheese frosting and more pecans, this cake is a crowd-pleaser that’s perfect for any occasion. Best of all, it’s easy to make and ready to impress in no time!

Ingredients:

Cake:

• 1 package white cake mix
• 3 large eggs
• 1 ¼ cups buttermilk
• ¼ cup vegetable oil
• 1 can shredded coconut
• ⅔ cup chopped toasted pecans
• 3 tablespoons rum (optional)

Cream Cheese Frosting:

• 1 package cream cheese (8 oz), softened
• ½ cup butter, softened
• 1 package powdered sugar (16 oz)
• 2 teaspoons vanilla extract
• 1 cup chopped toasted pecans

Directions:

Cake:

1. Prepare the Oven and Cake Pans:
   Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
2. Mix the Batter:
   In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat on medium speed for about 2 minutes, until the batter is smooth and fully combined.
3. Add the Pecans and Coconut:
   Gently fold in the chopped toasted pecans and shredded coconut to the batter.
4. Bake the Cakes:
   Divide the batter evenly between the three prepared cake pans. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
   Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
5. Optional Rum Soak:
   If you’re using rum, drizzle 1 tablespoon over each cake layer and let it sit for 10 minutes to absorb.

Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter:
   In a large bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy.
2. Add the Powdered Sugar:
   Gradually add the powdered sugar, beating until the frosting becomes light and fluffy.
3. Flavor the Frosting:
   Mix in the vanilla extract and fold in the chopped toasted pecans to complete the frosting.

Assembly:

1. Frost the Cake:
   Once the cake layers are completely cooled, place one layer on a cake stand or serving plate. Spread a generous amount of cream cheese frosting over the top.
   Add the second layer and repeat, frosting the top and sides of the cake evenly.
2. Chill and Serve:
   Chill the frosted cake for at least 2 hours before slicing and serving for best results.

Recipe Details:

• Prep Time: 15 minutes
• Baking Time: 17 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Servings: 12 servings
• Calories: 460 kcal per serving

Tips:

• Toast the pecans beforehand for extra flavor by baking them in the oven at 350°F (175°C) for about 5-7 minutes.
• The rum drizzle is optional but adds a delicious depth of flavor that complements the cream cheese frosting.
• This cake can be made ahead of time and stored in the refrigerator for up to 3 days.

This Quick Italian Cream Cake is a delightful combination of tender cake layers, rich cream cheese frosting, and the perfect amount of crunch from the toasted pecans. It’s an easy dessert that’s sure to impress and ideal for any celebration. Enjoy!

Quick Italian Cream Cake

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• Author: Dulcia
• Total Time: 2 hours 30 minutes
• Yield: 12 1x

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Description

This Quick Italian Cream Cake offers a delightful combination of soft, moist cake layers filled with coconut and toasted pecans. Topped with a silky cream cheese frosting, this cake brings a rich flavor and creamy texture in every bite. The addition of a rum drizzle on each layer (if desired) adds a subtle depth of flavor, making it perfect for special occasions or a simple treat at home.

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Ingredients

Scale 1x2x3x

Cake:
1 package white cake mix
3 large eggs
1 ¼ cups buttermilk
¼ cup vegetable oil
1 can shredded coconut
⅔ cup chopped toasted pecans
3 tablespoons rum (optional)
Cream Cheese Frosting:
1 package cream cheese (8 oz), softened
½ cup butter, softened
1 package powdered sugar (16 oz)
2 teaspoons vanilla extract
1 cup chopped toasted pecans

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Instructions

Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric beater to mix on medium speed for 2 minutes until smooth.
Fold in the chopped pecans and shredded coconut.
Divide the batter evenly between the three prepared cake pans. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake pans from the oven and allow them to cool for 10 minutes. Then, transfer the cakes to wire racks to cool completely.
(Optional) If using rum, drizzle 1 tablespoon over each cake layer. Let it sit for 10 minutes to absorb.
Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy.
Gradually add the powdered sugar, beating until fluffy.
Mix in the vanilla extract and fold in the chopped toasted pecans.
Assembly:
Once the cake layers are completely cooled, place one layer on a cake stand and spread a generous amount of cream cheese frosting on top.
Add the second layer and repeat, frosting the top and sides of the cake evenly.
Chill the cake for at least 2 hours before slicing and serving for best results.

• Prep Time: 15 minutes
• Cook Time: 17 minutes

Nutrition

• Calories: 460