Quick Italian Cream Cake Recipe

This Quick Italian Cream Cake is a moist, fluffy, and indulgent dessert packed with coconut and pecans, topped with a rich cream cheese frosting. Perfect for special occasions or when you want to impress with minimal effort, this recipe simplifies the classic Italian Cream Cake without sacrificing flavor.

Necessary Kitchen Equipment

• Mixing bowls
• Electric mixer or whisk
• 9×13-inch baking pan or two 9-inch round cake pans
• Spatula
• Cooling rack

Ingredients

For the Cake:

• 1 box white or yellow cake mix (15.25 oz)
• 1 cup whole milk
• ½ cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar (480 g)
• 1 tsp vanilla extract
• 2 tbsp milk (optional, for consistency)
• ½ cup chopped pecans, for garnish
• ½ cup shredded coconut, toasted (optional, for garnish)

Step-by-Step Instructions

Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s).
2. In a large mixing bowl, combine the cake mix, milk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
3. Gently fold in the coconut and pecans.

Bake the Cake:

1. Pour the batter into the prepared pan(s) and spread evenly.
2. Bake for 25–30 minutes for round pans or 30–35 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool completely on a wire rack before frosting.

Make the Frosting:

1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and beat until combined. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.

Assemble the Cake:

1. If using round pans, layer the cakes with frosting in between. For a 9×13-inch cake, spread the frosting evenly over the top.
2. Sprinkle the pecans and toasted coconut (if using) over the frosting for garnish.

Recipe Tips

• Toasting Coconut: For added flavor, toast the coconut in a dry skillet over medium heat until golden brown, stirring frequently.
• Room Temperature Ingredients: Ensure the cream cheese and butter are softened for a smooth frosting.
• Custom Garnish: Add maraschino cherries or white chocolate shavings for a decorative touch.

What to Serve with Quick Italian Cream Cake

Serve with a cup of espresso, cappuccino, or a refreshing glass of sweet tea for a delightful pairing.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Bake the cake up to 2 days in advance and store it unfrosted in an airtight container at room temperature. Frost just before serving.

2. How do I store leftovers?
Store the frosted cake in the refrigerator, covered, for up to 5 days. Let it come to room temperature before serving.

3. Can I freeze this cake?
Absolutely! Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

This Quick Italian Cream Cake is rich, delicious, and deceptively easy to make. It’s sure to be a hit at your next gathering!

Quick Italian Cream Cake

This Quick Italian Cream Cake is a moist, fluffy, and indulgent dessert packed with coconut and pecans, topped with a rich cream cheese frosting. Perfect for special occasions or when you want to impress with minimal effort, this recipe simplifies the classic Italian Cream Cake without sacrificing flavor.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Electric mixer or whisk
• 9x13-inch baking pan or two 9-inch round cake pans
• Spatula
• Cooling rack

Ingredients

  

• For the Cake:
• 1 box white or yellow cake mix 15.25 oz
• 1 cup whole milk
• ½ cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans
• For the Frosting:
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar 480 g
• 1 tsp vanilla extract
• 2 tbsp milk optional, for consistency
• ½ cup chopped pecans for garnish
• ½ cup shredded coconut toasted (optional, for garnish)

Instructions

 

• Prepare the Cake Batter:
• Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s).
• In a large mixing bowl, combine the cake mix, milk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
• Gently fold in the coconut and pecans.
• Bake the Cake:
• Pour the batter into the prepared pan(s) and spread evenly.
• Bake for 25–30 minutes for round pans or 30–35 minutes for a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely on a wire rack before frosting.
• Make the Frosting:
• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and beat until combined. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
• Assemble the Cake:
• If using round pans, layer the cakes with frosting in between. For a 9x13-inch cake, spread the frosting evenly over the top.
• Sprinkle the pecans and toasted coconut (if using) over the frosting for garnish.

Notes

Toasting Coconut: For added flavor, toast the coconut in a dry skillet over medium heat until golden brown, stirring frequently.
Room Temperature Ingredients: Ensure the cream cheese and butter are softened for a smooth frosting.