Introduction

Quick Italian Cream Cake is a delightful dessert that brings together the rich flavors of coconut, cream cheese, and walnuts or pecans, all wrapped in a light and fluffy cake. Known for its decadent cream cheese frosting and moist texture, this cake is a crowd-pleaser at any celebration, from birthdays to holidays and family gatherings. Unlike traditional Italian cream cakes that require a long preparation time, this quick version simplifies the process while maintaining all the flavor and charm of the classic recipe. Its sweet, nutty taste and airy texture make it the perfect dessert for those who love indulgent cakes with a touch of tropical flavor.

The History of Italian Cream Cake

Italian Cream Cake is believed to have its origins in the southern United States, though its exact history is debated. While the name “Italian Cream Cake” suggests an Italian connection, the cake’s unique combination of coconut, pecans, and cream cheese is more reflective of Southern flavors. The cake became popular in the late 20th century, likely inspired by traditional Italian desserts that used ricotta or mascarpone cheese but adapted with American ingredients like cream cheese. Over time, variations of the cake emerged, with some incorporating citrus flavors, others focusing on a richer, more decadent frosting. The quick version that we now enjoy is a modern adaptation, making this delicious dessert more accessible for home bakers without compromising on flavor.

Ingredients Breakdown

Cake Mix (1 box, 15.25 oz): The base of this cake, which provides moisture and structure. You can use a vanilla or white cake mix, or for a twist, a coconut-flavored cake mix to enhance the coconut flavor.
Eggs (3 large): Eggs are essential for the cake’s structure, moisture, and lightness.
Buttermilk (1 cup): Adds tang and helps create a soft, moist cake. If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar to mimic the tangy flavor.
Vegetable Oil (½ cup): Provides moisture and helps make the cake tender.
Shredded Coconut (1 cup): The shredded coconut is key to the signature flavor of Italian Cream Cake, adding both texture and tropical sweetness.
Pecans or Walnuts (1 cup, chopped): Adds crunch and flavor that complements the creaminess of the frosting and coconut.
Cream Cheese (8 oz, softened): The base of the frosting, giving it a smooth, tangy richness that balances the sweetness of the cake.
Powdered Sugar (2 cups): Sweetens the frosting, giving it the perfect consistency for spreading.
Vanilla Extract (1 tsp): Enhances the overall flavor of both the cake and the frosting, tying all the elements together.
Butter (½ cup, unsalted): Adds richness to the frosting, making it smooth and creamy.
Salt (¼ tsp): Helps balance the sweetness of the frosting and enhances the flavors.
Milk (2-3 tbsp): To adjust the consistency of the frosting, making it spreadable but not too runny.

Step-by-Step Recipe

Step 1: Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This will ensure the cakes come out easily after baking.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer on medium speed to blend until smooth, about 2 minutes.
Stir in the shredded coconut and chopped pecans or walnuts. Mix until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared cake pans.

Step 3: Bake the Cake

Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Step 4: Prepare the Cream Cheese Frosting

While the cakes are cooling, make the frosting. In a medium-sized mixing bowl, beat together the softened cream cheese, butter, vanilla extract, and salt until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Once all the sugar is incorporated, add the milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 5: Frost the Cake

Once the cakes have cooled completely, place one layer of cake on a serving platter. Spread a generous layer of frosting over the top.
Place the second cake layer on top and continue frosting the top and sides of the cake.
Garnish the top of the cake with extra chopped pecans or walnuts, and a sprinkle of shredded coconut if desired.

Step 6: Serve

Once the cake is frosted, allow it to set for 15-20 minutes to let the frosting firm up slightly. Slice and serve, enjoying the moist, tropical flavor in each bite.

Tips for the Perfect Quick Italian Cream Cake

Use Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature before you begin. This will help them blend more easily and result in a smoother batter and frosting.
Don’t Overmix: When mixing the batter, be careful not to overmix, as this can lead to a dense texture. Mix just until the ingredients are combined.
Toast the Nuts: For extra flavor, you can lightly toast the pecans or walnuts in a dry skillet over medium heat before adding them to the batter or using them as a garnish. This brings out their natural oils and enhances their taste.
Adjust the Frosting Consistency: If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
Chill the Cake: After frosting the cake, chilling it for 30 minutes can help the frosting set and make it easier to slice.

Variations and Customizations

Coconut-Free Version: If you don’t like coconut, you can omit it entirely or substitute it with a different ingredient, such as extra chopped nuts or even crushed graham crackers for added texture.
Flavor Variations: Add a teaspoon of almond extract to the frosting for a subtle flavor twist. You could also add some citrus zest (lemon or orange) to the batter to give the cake a refreshing note.
Caramelized Banana: For a unique twist, layer thin slices of caramelized banana between the cake layers before frosting for a delicious flavor combination.
Lemon Italian Cream Cake: Substitute the coconut with lemon zest and use a lemon-flavored frosting for a citrusy version of this classic cake.
Gluten-Free Version: For a gluten-free version, substitute the cake mix with a gluten-free cake mix, and make sure all other ingredients are certified gluten-free.

Health Considerations and Nutritional Value

While Quick Italian Cream Cake is a rich and indulgent treat, it can be enjoyed in moderation. Here are some considerations:

Calories: Approximately 400-500 calories per slice, depending on the size of the slices and the amount of frosting used.
Fat: The cake contains a significant amount of fat due to the cream cheese, butter, and coconut. To reduce fat, you can use low-fat cream cheese and reduce the amount of butter.
Sugar: This cake is sweet, largely due to the frosting and the cake mix. You can reduce sugar by using less powdered sugar in the frosting or substituting it with a sugar alternative like Stevia.
Nutritional Benefits: The pecans or walnuts provide healthy fats, fiber, and some protein, which can help offset the richness of the cake. Coconut adds fiber and some vitamins as well, though the overall nutritional value of the cake is more indulgent than healthy.
Gluten-Free Option: A gluten-free cake mix can make this dessert suitable for people with gluten sensitivities or Celiac disease, but be sure to check the other ingredients for hidden gluten.

FAQ

Q1: Can I make this cake ahead of time?
Yes, the cake can be made a day ahead. After frosting, store the cake in the refrigerator and let it come to room temperature before serving for the best texture.

Q2: How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze slices of cake for up to 2 months. Just wrap each slice tightly in plastic wrap and aluminum foil before freezing.

Q3: Can I use a different frosting?
Yes, if you prefer a different frosting, you can substitute the cream cheese frosting with whipped cream cheese frosting, buttercream, or a simple glaze for a lighter option.

Q4: Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice to simulate the acidity of buttermilk.

Quick Italian Cream Cake

Quick Italian Cream Cake is a fast and easy version of the beloved Southern classic, featuring a moist cake filled

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

ADDITIONAL TIME 1 30

Total Time 2 5

Course Dessert

Cuisine American

Servings 8

Ingredients

For the Cake:

1 package white cake mix
1 ⅓ cups buttermilk or heavy cream
3 large eggs
½ cup vegetable oil
⅓ cup coconut oil melted
½ cup coconut flakes
½ cup chopped pecans

For the Frosting:

1 8 oz package cream cheese, softened
½ cup butter softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups toasted pecans for garnish
1 ½ cups toasted coconut for garnish

Instructions

Cake Batter:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Cake Mix:

In a large mixer, combine the cake mix, buttermilk (or heavy cream), eggs, vegetable oil, and coconut oil. Mix until smooth (be careful not to over-mix!).

Toast the Coconut and Pecans:

While mixing, place ½ cup of coconut flakes and ½ cup chopped pecans on a baking sheet.
Toast them in the oven while it is preheating, turning every 1-2 minutes with a spatula for about 5-10 minutes. Let them cool to room temperature.

Incorporate the Toasted Ingredients:

Once the toasted coconut and pecans have cooled, fold them into the cake batter using a spatula.

Prepare the Cake Pans:

Spray 2 (9-inch) round cake pans with non-stick spray.
Divide the batter evenly between the two pans and pour into the prepared pans.

Bake the Cakes:

Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers on the counter for 20-30 minutes.
Afterward, remove the cakes from the pans and let them cool completely on wire racks (about 60 minutes).

Toast Garnish:

While the cakes are cooling, return the remaining coconut flakes and chopped pecans to the oven and toast them the same way for the garnish.

Italian Cream Cake Frosting:

Prepare the Frosting:

Allow the butter and cream cheese to come to room temperature until softened.
In a mixing bowl, beat together the cream cheese and butter until smooth and combined.

Add Powdered Sugar:

Gradually add the powdered sugar, ⅓ cup at a time, mixing well after each addition until fully incorporated.

Add Extracts:

Mix in the vanilla and almond extracts.

Fold in Toasted Pecans and Coconut:

Add ½ cup of toasted pecans and ½ cup of toasted coconut to the frosting. Fold them in until evenly distributed.

Assemble the Cake:

Spread the frosting evenly over the cooled cake layers.
Garnish the top of the cake with the remaining toasted coconut and pecans.

Serve and Enjoy:

Slice and serve this delicious Italian cream cake!

Notes

Toast the Coconut and Pecans: Toasting the coconut and pecans enhances their flavor, but it’s optional if you’re short on time.
Frosting Tip: Allow the cream cheese and butter to soften before mixing to avoid lumps in the frosting.
Storage: Store leftover cake in the fridge, as the frosting contains cream cheese.

Keyword Quick Italian Cream Cake

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