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.
Find it online: https://zorinarecipes.com/quick-italian-cream-cake-recipe/