Indulge in the rich flavors of our Quick Italian Cream Cake, a moist and decadent dessert layered with sweetened coconut, crunchy pecans, and a creamy cream cheese frosting. Perfect for celebrations or gatherings, this cake is easy to make using a boxed cake mix and is sure to impress your guests. Each slice offers a delightful blend of textures and flavors that will keep everyone coming back for more!
Ingredients:
For the Cake:
1 box white or yellow cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large eggs
1 cup sweetened shredded coconut
1/2 cup chopped pecans
For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for topping)
Directions:
To Make the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix the Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until the mixture is smooth.
Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To Make the Frosting:
Beat the Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, mixing on low speed until combined. Then increase the speed to medium and beat until the frosting is light and fluffy.
Add Vanilla: Mix in the vanilla extract.
To Assemble the Cake:
Layer the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top.
Repeat the Layers: Place the second cake layer on top and repeat with more frosting. Top with the final layer and frost the top and sides of the cake.
Garnish: Sprinkle chopped pecans over the top for a delightful garnish.
Serve: Slice and serve your delicious Italian Cream Cake!
Serving Tips:
Presentation: For an elegant touch, serve the cake on a decorative cake stand. Add some extra chopped pecans around the base or a few sprigs of mint for color.
Slice with Ease: Use a sharp, serrated knife to slice the cake. Wipe the knife with a damp cloth between cuts to ensure clean edges.
Pairing: Consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. A drizzle of chocolate or caramel sauce can also enhance the flavor.
Coffee or Tea: This cake pairs wonderfully with coffee or tea, making it a perfect dessert for afternoon gatherings or brunch.
Storage Tips:
Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. Cover the cake loosely with plastic wrap or keep it in a cake dome to prevent it from drying out.
Refrigeration: For longer storage, keep the cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any odors and to maintain its moisture.
Freezing: If you want to store the cake for an extended period, you can freeze it:
Whole Cake: Wrap the entire cake in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 2-3 months.
Individual Slices: For convenience, freeze individual slices. Wrap each slice in plastic wrap, place them in a freezer-safe bag or container, and label them for easy access.
Thawing: When ready to enjoy the frozen cake, transfer it to the refrigerator to thaw overnight. For individual slices, you can thaw at room temperature for about 30 minutes before serving.
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FAQs:
Can I use a homemade cake mix instead of a boxed mix?
Yes, you can absolutely use a homemade cake mix if you prefer! Just ensure that the quantities of ingredients are equivalent to what the boxed mix calls for. The key is to maintain the moisture and texture, so following a reliable homemade cake recipe is essential.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. You can bake the cake layers a day in advance and store them in the refrigerator, wrapped tightly in plastic wrap. You can also prepare the cream cheese frosting ahead of time and store it in the refrigerator. Just make sure to bring the frosting back to room temperature and re-whip it before spreading it on the cake.
How should I store leftover cake?
Leftover Italian Cream Cake can be stored in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to keep it fresh. It can typically be kept in the fridge for up to 4-5 days. If you want to keep it longer, consider freezing it.
Can I substitute the pecans or coconut for other ingredients?
Yes! If you have nut allergies or simply prefer different flavors, you can substitute chopped walnuts or leave out the nuts entirely. As for the coconut, you can use unsweetened shredded coconut or even try other mix-ins like chocolate chips or dried fruit for a unique twist on the classic recipe. Just keep in mind that these substitutions may alter the final flavor and texture slightly.
Conclusion:
This Quick Italian Cream Cake is a wonderful addition to any dessert table and is sure to impress. With its rich flavors and creamy frosting, it’s a cake that will have everyone coming back for seconds! Enjoy baking and indulging in this delightful treat!
📖 Recipe:
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Quick Italian Cream Cake
- Total Time: 40 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Looking for a show-stopping dessert that combines rich flavors and impressive presentation? Look no further than this Quick Italian Cream Cake! With its moist layers, luscious cream cheese frosting, and a delightful blend of coconut and pecans, this cake is perfect for any celebration or gathering. Whether it’s a birthday party, holiday feast, or just a sweet treat for family, everyone will adore this scrumptious dessert.
Ingredients
For the Cake:
1 box white or yellow cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large eggs
1 cup sweetened shredded coconut
1/2 cup chopped pecans
For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix the Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until smooth.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, mixing on low speed until combined, then beat until light and fluffy. Mix in the vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and repeat with more frosting. Top with the final layer, frosting the top and sides. Garnish with chopped pecans.
- Serve: Slice and serve your delicious Italian Cream Cake!
Notes
For best results, allow ingredients to come to room temperature before mixing.
The cake can be made ahead of time and stored in the refrigerator or frozen for later use.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12 slices
- Calories: 480 kcal per slice
Keywords: Italian Cream Cake, cream cheese frosting, coconut cake, pecan cake, easy cake recipe, dessert, celebration cake, moist cake, layered cake, holiday dessert.
