Description
Quick Italian Cream Cake is a delightful dessert that brings a taste of Italy to your table. With layers of moist cake, rich cream cheese frosting, and a crunch of toasted pecans and coconut, this cake is perfect for any occasion—whether it’s a birthday celebration or simply a sweet indulgence after dinner. This recipe is quick and easy, making it ideal for busy bakers who want to impress their guests without spending hours in the kitchen. Each slice delivers a burst of flavor and texture, ensuring this cake will become a beloved favorite.
Ingredients
- White cake mix
- Eggs
- Buttermilk
- Vegetable oil
- Shredded coconut
- Toasted pecans
- Cream cheese
- Butter
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease three round cake pans.
- In a large mixing bowl, combine white cake mix, eggs, buttermilk, and vegetable oil. Mix with an electric mixer for 2 minutes.
- Fold in shredded coconut and chopped pecans until evenly incorporated.
- Divide batter among prepared pans and bake for 15-17 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and mix in vanilla extract and pecans.
- Frost cooled cake layers as you stack them and chill in the refrigerator for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg