why make this recipe
Quick Italian Cream Cake is an easy and delightful dessert that brings a taste of Italy to your table. It’s perfect for special occasions or simply to enjoy with family and friends. The combination of a soft cake, creamy frosting, and crunchy pecans creates a wonderful texture and flavor that everyone will love. Whether you are a beginner in baking or an expert, this recipe is easy to follow and yields a delicious cake every time.
how to make Quick Italian Cream Cake
Ingredients:
- White cake mixture – 1 package
- Eggs (large size – 3)
- Buttermilk – 1 ¼ cups
- Vegetable oil – ¼ cup
- Coconut (shredded – 1 can)
- Toasted pecans – ⅔ cup (chopped)
- Rum – 3 tbsp
- Cream cheese – 1 package
- Butter – ½ cup
- Powdered sugar – 1 package
- Vanilla extract – 2 tsp
- Toasted Pecans – 1 cup (chopped)
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat them for 2 minutes.
- Add chopped pecans and shredded coconut to the mixture and mix well.
- Grease three cake pans and divide the batter evenly among them.
- Bake in the oven for 15 to 17 minutes. Check to make sure the cakes are cooked through.
- Once baked, remove the pans from the oven and let them cool for about 10 minutes before transferring the cakes to wire racks.
- If desired, brush rum on top of the cake layers once they have cooled.
- For the frosting, beat the cream cheese and butter in a bowl until smooth. Gradually add powdered sugar and mix until fluffy. Then, add vanilla and chopped pecans.
- Frost each layer of the cake, as well as the top and sides.
- Allow the cake to chill in the refrigerator for two hours before slicing and serving.
how to serve Quick Italian Cream Cake
Slice the cake into pieces and serve it on a plate. You can add extra chopped pecans or shredded coconut on top for decoration. This cake goes wonderfully with coffee or tea and is sure to impress your guests.
how to store Quick Italian Cream Cake
To store leftovers, keep the cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to keep it for a longer time, you can freeze the unfrosted cake layers for up to a month. Just wrap them well and make sure they are airtight.
tips to make Quick Italian Cream Cake
- Make sure all ingredients are at room temperature before starting. This will help the batter mix better.
- Do not overmix the batter once you add the nuts and coconut.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
variation
You can add different flavors to the cake by incorporating lemon zest or using almond extract instead of vanilla. You can also swap out the nuts for walnuts or hazelnuts if you prefer a different taste.
FAQs
1. Can I use a different cake mix?
Yes, you can try different flavors like vanilla or chocolate cake mix, but this may change the overall flavor of the cake.
2. What if I don’t have buttermilk?
You can make a substitute for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes before using.
3. How do I know when the cake is baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes.
Quick Italian Cream Cake
A delightful and easy Italian dessert made with a soft cake, creamy frosting, and crunchy pecans, perfect for any occasion.
- Prep Time: 15
- Cook Time: 17
- Total Time: 32
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 package white cake mixture
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans
- 3 tbsp rum
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat them for 2 minutes.
- Add chopped pecans and shredded coconut to the mixture and mix well.
- Grease three cake pans and divide the batter evenly among them.
- Bake in the oven for 15 to 17 minutes, checking to ensure the cakes are cooked through.
- Once baked, remove the pans from the oven and let them cool for about 10 minutes before transferring the cakes to wire racks.
- If desired, brush rum on top of the cooled cake layers.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy. Then, add vanilla and chopped pecans.
- Frost each layer of the cake, as well as the top and sides.
- Allow the cake to chill in the refrigerator for two hours before slicing and serving.
Notes
Make sure all ingredients are at room temperature before starting. Do not overmix the batter when adding nuts and coconut. Allow cakes to cool completely before frosting.