Quick Italian Cream Cake

Quick Italian Cream Cake is a moist and tender cake filled with the rich flavors of coconut, pecans, and cream cheese frosting. This dessert is a crowd-pleaser that’s easier to make than you might think, with simple ingredients and minimal prep time.

Whether you’re celebrating a special occasion or just craving something indulgent, this Italian Cream Cake is sure to impress. Perfectly sweet with a hint of tang, it’s the ultimate treat for any dessert lover.

Kitchen Equipment Needed

Mixing bowls, electric mixer, spatula, measuring cups and spoons, 9-inch round cake pans (2 or 3), parchment paper, cooling racks, offset spatula

Ingredients

For the Cake:

• 2 cups all-purpose flour,
• 1 tsp baking soda, ½ tsp salt,
• 1 stick unsalted butter (softened),
• ½ cup vegetable oil,
• 2 cups granulated sugar,
• 5 large eggs (separated),
• 1 tsp vanilla extract,
• 1 cup buttermilk,
• 1 cup sweetened shredded coconut,
• ½ cup chopped pecans

For the Frosting:

• 1 (8 oz) package cream cheese (softened),
• ½ cup unsalted butter (softened),
• 4 cups powdered sugar,
• 1 tsp vanilla extract,
• ½ cup chopped pecans (for topping)

Directions

Preheat the oven to 350°F (175°C) and grease the cake pans. Line the bottoms with parchment paper for easy removal.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in coconut and pecans.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
Assemble the cake by spreading frosting between each layer, then frosting the sides and top. Sprinkle pecans over the top for garnish.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Nutrition (per serving)

Calories: ~420, Protein: 5g, Carbohydrates: 50g, Fat: 20g, Fiber: 2g, Sodium: 250mg

Expert Tips

For extra moisture, brush the cake layers with a simple syrup before frosting. Toast the pecans and coconut lightly for added depth of flavor. Chill the cake for 30 minutes after frosting for cleaner slices.

FAQs

Can I use regular milk instead of buttermilk?

Yes, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar as a substitute.

Can I make this cake ahead of time?

Absolutely! The cake can be baked and stored (unfrosted) for up to two days. Frost it before serving.

Can I use walnuts instead of pecans?

Yes, walnuts are a great alternative if preferred.

Storing & Reheating

Storing: Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating: Let slices come to room temperature before serving for the best texture.

Substitutions & Variations

For a nut-free version, omit the pecans. Add a hint of citrus by incorporating 1 tsp of orange zest into the frosting. For a tropical twist, substitute the pecans with macadamia nuts.

Quick Italian Cream Cake

Quick Italian Cream Cake is a moist and tender cake filled with the rich flavors of coconut, pecans, and cream cheese frosting. This dessert is a crowd-pleaser that’s easier to make than you might think, with simple ingredients and minimal prep time.

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Equipment

• Mixing bowls, electric mixer, spatula, measuring cups and spoons, 9-inch round cake pans (2 or 3), parchment paper, cooling racks, offset spatula

Ingredients

  

• For the Cake: 2 cups all-purpose flour 1 tsp baking soda, ½ tsp salt, 1 stick unsalted butter (softened), ½ cup vegetable oil, 2 cups granulated sugar, 5 large eggs (separated), 1 tsp vanilla extract, 1 cup buttermilk, 1 cup sweetened shredded coconut, ½ cup chopped pecans
• For the Frosting: 1 8 oz package cream cheese (softened), ½ cup unsalted butter (softened), 4 cups powdered sugar, 1 tsp vanilla extract, ½ cup chopped pecans (for topping)

Instructions

 

• Preheat the oven to 350°F (175°C) and grease the cake pans. Line the bottoms with parchment paper for easy removal.
• In a bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
• Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in coconut and pecans.
• In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
• Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
• Assemble the cake by spreading frosting between each layer, then frosting the sides and top. Sprinkle pecans over the top for garnish.