If there’s one dessert that beautifully blends elegance, richness, and a hint of tradition, it’s the Italian Cream Cake. This classic treat is known for its moist layers filled with shredded coconut and toasted pecans, all wrapped in a luscious cream cheese frosting. With its balance of nutty crunch, subtle sweetness, and creamy decadence, Italian Cream Cake has earned its place at holiday gatherings, weddings, and Sunday dinners.
Today, we’re making a Quick Italian Cream Cake that gives you all the flavors of the traditional recipe with less effort, thanks to the help of a boxed cake mix. Don’t let the shortcut fool you—this cake tastes just as indulgent and luxurious as the one grandma might have made from scratch. With a few clever add-ins like buttermilk, rum, coconut, and pecans, you’ll elevate a simple cake mix into a show-stopping dessert that tastes homemade and elegant.
Why You’ll Love This Quick Italian Cream Cake
- Time-Saver: Using boxed cake mix speeds up prep while still delivering bakery-quality results.
- Rich Flavor Profile: Toasted pecans add crunch, shredded coconut brings texture, and rum adds a warm note of indulgence.
- Crowd-Pleaser: Perfect for serving at large gatherings, birthdays, and holidays.
- Frosting Perfection: The tangy cream cheese frosting balances the sweetness of the cake layers.
- Make-Ahead Friendly: The cake gets even better as it chills, allowing flavors to meld beautifully.
This cake isn’t just a dessert—it’s a celebration. Whether you’re hosting Easter dinner, celebrating Christmas, or simply craving something extraordinary, Italian Cream Cake makes an unforgettable centerpiece.
Ingredients
For the Cake:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup toasted pecans, chopped
- 3 tablespoons rum (optional, for soaking layers)
For the Cream Cheese Frosting:
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, chopped
Step-by-Step Instructions
Step 1: Prepare the Batter
In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer and beat on medium speed for about 2 minutes until smooth and well combined. Gently fold in the shredded coconut and chopped toasted pecans. These ingredients transform the boxed mix into something truly special.
Step 2: Bake the Cake Layers
Grease and flour three round cake pans. Divide the batter evenly among the pans and bake at 350°F (175°C) for 15–17 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cakes—overbaking can make them dry, and you want them to stay moist and tender.
Step 3: Cool the Cakes
Remove the pans from the oven and let them cool for about 10 minutes. Then transfer the cakes to wire racks to cool completely. This step is crucial—frosting too early can cause the frosting to melt and slide.
Step 4: Optional Rum Soak
For an extra decadent touch, brush each cake layer with a tablespoon of rum after cooling. This not only infuses the cake with flavor but also helps keep the layers moist. Allow the cake to sit for about 10 minutes after soaking.
Step 5: Make the Cream Cheese Frosting
In a medium bowl, beat the cream cheese and butter on medium speed until smooth and creamy. Slowly add the powdered sugar while continuing to beat until the frosting becomes fluffy. Stir in vanilla extract and chopped pecans for added crunch and flavor.
Step 6: Assemble the Cake
Place the first cake layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting on top. Add the second layer, frost again, and repeat with the final layer. Frost the sides and top of the cake, smoothing it out with an offset spatula for a clean finish.
Step 7: Chill and Serve
For best results, let the cake chill in the refrigerator for at least 2 hours before slicing. Chilling helps the frosting set and makes slicing much easier. Serve chilled and enjoy every creamy, nutty, coconut-filled bite.
Tips for Success
- Use room temperature ingredients for smooth batter and frosting.
- Toast your pecans before adding them to the batter or frosting to bring out their natural oils and nutty flavor.
- Don’t skip the buttermilk—it ensures a tender crumb and balances the sweetness.
- Frost generously between layers so every bite has the perfect cake-to-frosting ratio.
- Chill before serving for neat slices and intensified flavors.
Variations
- Nut-Free: Skip pecans and add extra coconut for texture.
- Coconut Cream Cake: Add a splash of coconut extract to the frosting for a stronger coconut profile.
- Lightened Version: Use reduced-fat cream cheese and less powdered sugar for a lighter frosting.
- Holiday Twist: Add a pinch of cinnamon and nutmeg to the batter for a spiced Italian Cream Cake perfect for fall and winter.
Serving Suggestions
This cake is rich and indulgent, so serve it with light accompaniments:
- Fresh fruit like berries or sliced pineapple
- Hot coffee or espresso for an Italian café feel
- A glass of dessert wine for special occasions
FAQs
Can I make Italian Cream Cake ahead of time?
Yes! The cake can be baked and frosted a day in advance. In fact, it tastes even better the next day after the flavors meld.
Can I freeze Italian Cream Cake?
Yes, you can freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw and frost before serving.
Can I use a different frosting?
Yes, a whipped cream frosting or even a mascarpone-based frosting works beautifully. However, cream cheese frosting is the traditional choice.
Does the rum make the cake boozy?
The rum adds flavor without being overpowering, but you can omit it if serving kids or if you prefer alcohol-free desserts.
Final Thoughts
This Quick Italian Cream Cake is proof that you don’t need hours of baking from scratch to enjoy a dessert that feels timeless and luxurious. With its moist coconut-pecan layers, tangy cream cheese frosting, and subtle hint of rum, it delivers both ease and elegance. Whether you’re bringing it to a dinner party, celebrating a holiday, or treating your family to something special, this cake will always leave an impression.
Quick Italian Cream Cake
Ingredients
For the Cake:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup toasted pecans chopped
- 3 tablespoons rum optional, for soaking layers
For the Cream Cheese Frosting:
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans chopped
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer and beat on medium speed for about 2 minutes until smooth and well combined. Gently fold in the shredded coconut and chopped toasted pecans. These ingredients transform the boxed mix into something truly special.
Step 2: Bake the Cake Layers
- Grease and flour three round cake pans. Divide the batter evenly among the pans and bake at 350°F (175°C) for 15–17 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cakes—overbaking can make them dry, and you want them to stay moist and tender.
Step 3: Cool the Cakes
- Remove the pans from the oven and let them cool for about 10 minutes. Then transfer the cakes to wire racks to cool completely. This step is crucial—frosting too early can cause the frosting to melt and slide.
Step 4: Optional Rum Soak
- For an extra decadent touch, brush each cake layer with a tablespoon of rum after cooling. This not only infuses the cake with flavor but also helps keep the layers moist. Allow the cake to sit for about 10 minutes after soaking.
Step 5: Make the Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and butter on medium speed until smooth and creamy. Slowly add the powdered sugar while continuing to beat until the frosting becomes fluffy. Stir in vanilla extract and chopped pecans for added crunch and flavor.
Step 6: Assemble the Cake
- Place the first cake layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting on top. Add the second layer, frost again, and repeat with the final layer. Frost the sides and top of the cake, smoothing it out with an offset spatula for a clean finish.
Step 7: Chill and Serve
- For best results, let the cake chill in the refrigerator for at least 2 hours before slicing. Chilling helps the frosting set and makes slicing much easier. Serve chilled and enjoy every creamy, nutty, coconut-filled bite.
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