Looking for a quick and easy Italian cream cake recipe to celebrate your sister’s birthday or any special occasion? You’re in the right place! This homemade Italian cream cake is a decadent dessert that takes just 10 minutes to prepare and 45 minutes to cook. With layers of moist cake, creamy frosting, and a delightful mix of shredded coconut and roasted pecans, it’s the perfect treat for tea parties, birthdays, or any celebration.
Can You Save Italian Cream Cake for Later?
This cake is so delicious, it’s hard to resist! But if you have leftovers, simply store it in the refrigerator to enjoy later. You can also freeze the cake for up to 4 months. To serve, let it thaw in the fridge overnight or at room temperature for 30 minutes.
Why Cream Cheese is Essential for Frosting
Cream cheese frosting adds a rich, velvety texture to this cake. Its thickness and creaminess make it the perfect complement to the coconut and pecan flavors. Ensure your cream cheese is at room temperature for easy mixing!
Ingredients
For the Cake:
- White cake mix – 1 package
- Large eggs – 3
- Buttermilk – 1 1/4 cups
- Vegetable oil – 1/4 cup
- Shredded coconut – 1 can
- Toasted chopped pecans – 2/3 cup
- Rum – 3 tablespoons (optional)
For the Cream Cheese Frosting:
- Cream cheese – 1 pack (8 oz)
- Butter – 1/2 cup (softened)
- Powdered sugar – 1 packet (16 oz)
- Vanilla extract – 2 teaspoons
- Chopped roasted pecans – 1 cup
Preparation
- Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans.
- In a large bowl, mix the cake mix, eggs, buttermilk, and vegetable oil using an electric mixer for 2 minutes. Fold in the shredded coconut and toasted pecans.
- Divide the batter evenly among the prepared pans. Bake for 15-17 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- Optional: Brush the cake layers with rum for extra flavor. Let them sit for 10 minutes.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then fold in the pecans.
- Frost the cooled cake layers, stacking them with frosting in between. Cover the top and sides with frosting. Chill for 2 hours before serving.
Enjoy this irresistible Italian cream cake that’s sure to impress your guests!
