Quick Italian Cream Cake

Italian Cream Cake is a classic Southern dessert with a rich history and a flavor profile that combines light, fluffy cake layers with the richness of cream cheese frosting. Despite its name, this cake is more popular in the American South than in Italy. The cake features moist layers made with buttermilk, shredded coconut, and pecans, giving it a unique texture and flavor that’s both nutty and sweet.

The tangy cream cheese frosting perfectly complements the cake’s richness, while the chopped pecans add a delightful crunch. Whether for a special occasion or a casual gathering, this cake is sure to impress with its delicious taste and elegant presentation. The recipe is surprisingly easy to make, especially when using a cake mix as the base, making it accessible for both novice and experienced bakers.

Ingredients:

For the Cake:

• 1 box of white cake mix
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (for topping)

Instructions:

1. Preheat the Oven: Set the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Prepare the Cake Batter: In a large bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Mix well until smooth. Stir in shredded coconut, chopped pecans, and vanilla extract.
3. Bake: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
4. Make the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract.
5. Assemble the Cake: Place one layer of the cake on a serving plate. Spread a layer of frosting on top. Repeat with the second and third layers. Frost the top and sides of the cake.
6. Add the Finishing Touch: Sprinkle the top of the cake with chopped pecans.
7. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. Enjoy!

Feel free to customize the recipe by adding more pecans or coconut to suit your taste.

for more recipes click here