Description
Quick Italian Cream Cake is a delightful dessert that brings the essence of Italy right to your kitchen. This cake is perfect for any occasion, from birthday parties to holiday gatherings, or simply as a sweet indulgence at home. Featuring a moist white cake layered with creamy frosting and crunchy pecans, this cake stands out thanks to its unique combination of textures and flavors. Best of all, it’s incredibly easy to prepare, making it suitable for both novice and experienced bakers alike.
Ingredients
Scale
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans
- 3 tbsp rum (optional)
- 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. Grease three 9-inch cake pans.
- In a mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for about two minutes.
- Fold in the shredded coconut and chopped pecans until well mixed.
- Divide the batter evenly among the prepared pans and bake for 15-17 minutes until a toothpick comes out clean.
- Allow cakes to cool in pans for about ten minutes before transferring them to wire racks.
- Optionally brush rum over each layer before frosting.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract. Stir in chopped pecans.
- Frost cooled cake layers and chill for two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (88g)
- Calories: 300
- Sugar: 26g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg