Is your sister’s birthday just around the corner? Or maybe you’re in the mood for a homemade dessert that feels fancy but is surprisingly simple to make? Look no further—this Quick Italian Cream Cake is the perfect treat. With just 10 minutes of prep and 45 minutes of baking time, you’ll have a delicious, crowd-pleasing dessert on your table in no time.
Can You Store Italian Cream Cake?
Absolutely! Though it’s so tasty it rarely lasts long, you can refrigerate any leftovers. It’s delicious served cold straight from the fridge, but if you prefer a softer texture, let it sit out at room temperature for about 30 minutes before serving.
Can I Freeze It?
Yes—Italian Cream Cake freezes well. Wrap it tightly and store in the freezer for up to 3–4 months. When ready to enjoy, thaw in the refrigerator overnight or leave it on the counter for a few hours.
Why Use Cream Cheese for Frosting?
Cream cheese is the gold standard for frosting this cake because of its thick, rich, and creamy texture. When softened to room temperature, it blends easily and creates that dreamy smooth frosting everyone loves. Just make sure it’s not too cold before mixing!
Why You’ll Love This Cake
This cake brings a little extra flair to your dessert table with its unique blend of shredded coconut, toasted pecans, and a hint of rum. It’s rich, fluffy, and topped with luscious cream cheese frosting—perfect for birthdays, holidays, or tea parties.
Quick Italian Cream Cake Recipe
Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 10
Ingredients
For the Cake:
- 1 box white cake mix
- 3 large eggs
- 1¼ cups buttermilk
- ¼ cup vegetable oil
- 1 (14 oz) can shredded coconut
- ⅔ cup toasted pecans, chopped
- 3 tbsp rum (optional)
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 1 (16 oz) package powdered sugar
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
Instructions
- Make the Cake Batter
In a large bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for 2 minutes until smooth. Gently fold in the coconut and toasted pecans. - Prepare the Cake Pans
Grease three round cake pans and divide the batter evenly among them. Bake at 350°F (175°C) for 15–17 minutes, or until a toothpick inserted comes out clean. - Cool the Cakes
Remove the pans from the oven and let the cakes cool for about 10 minutes. Then transfer them to wire racks to cool completely. - Optional: Add Rum
Lightly brush the tops of the cake layers with rum and let them sit for 10 minutes. - Make the Frosting
In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and toasted pecans. - Assemble and Chill
Frost each layer of the cooled cake, then cover the top and sides. Chill for at least 2 hours before slicing and serving.
Pro Tip:
This cake tastes even better the next day, once all the flavors have had time to meld together!