How to Make Quick Italian Cream Cake
A Southern Classic Dessert with Creamy, Coconut-Pecan Charm—Ready in Half the Time!
If you’re craving an indulgent, show stopping dessert but don’t want to spend hours in the kitchen, this Quick Italian Cream Cake recipe is your new go-to. Rich with coconut and pecans, layered with tangy cream cheese frosting, and baked into a soft, moist crumb, it tastes like something from a bakery—yet it’s incredibly easy to pull off. Whether you’re prepping for a last-minute party, a special family dinner, or just want a sweet reward with coffee, this shortcut recipe captures all the elegance of the classic Southern treat with a fraction of the effort. You’ll be amazed by how fast it comes together—no one will guess it started with a mix!
Overview of Italian Cream Cake
This Quick Italian Cream Cake combines classic flavor with convenience. With a base made from doctored cake mix, it’s packed with shredded coconut, chopped pecans, and sour cream for extra richness. The cake bakes up moist and tender, perfect for layering or serving as a sheet cake. The crowning glory? A silky cream cheese frosting that’s both sweet and tangy—just the way this Southern favorite should be. It’s the perfect solution when you want a beautiful dessert with minimal fuss. Serve it for birthdays, holidays, or anytime you need a crowd-pleasing showstopper in record time.
Ingredients of Italian Cream Cake
Here’s what you’ll need for this shortcut Italian Cream Cake:
For the Cake:
- 1 box (15.25 oz.) white or yellow cake mix
- 1 cup buttermilk (room temperature)
- ½ cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans (lightly toasted)
For the Cream Cheese Frosting:
- 1 block (8 oz.) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ¼ cup heavy cream for fluffier texture
For Garnish (Optional):
- Additional toasted pecans
- Coconut flakes (toasted or plain)
- Edible flowers or piped frosting swirls for presentation
How to Make Quick Italian Cream Cake:
This simplified version saves time but still delivers the signature flavor and elegance. Below is a step-by-step guide for foolproof results.
Instructions:
1. Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper for easy removal.
2. Mix the Cake Batter:
- In a large bowl, combine cake mix, buttermilk, sour cream, vegetable oil, eggs, and vanilla extract.
- Beat with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
- Gently fold in the coconut and chopped pecans using a spatula.
3. Bake the Cake:
- Pour the batter evenly into prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
4. Make the Cream Cheese Frosting:
- In a stand mixer or using a hand mixer, beat the softened butter and cream cheese until creamy (about 3 minutes).
- Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to prevent mess.
- Add vanilla extract and a pinch of salt. For a fluffier consistency, mix in heavy cream and beat for another 2 minutes.
5. Assemble the Cake:
- Place the first cake layer on a serving plate or cake stand.
- Spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Use a spatula or offset knife to create smooth or rustic swirls.
6. Decorate and Garnish (Optional):
- Sprinkle additional chopped pecans and coconut flakes over the top and edges.
- Decorate with piped swirls or edible flowers if desired.
- Chill for 20 minutes to set the frosting before slicing.
Cook and Prep Times:
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook/Bake Time | 30 minutes |
| Cooling & Frosting Time | 30 minutes |
| Total Time | 1 hour 15 minutes |
Nutrition Information (Per Slice – based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 26g |
| Saturated Fat | 9g |
| Carbohydrates | 58g |
| Sugar | 40g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 300mg |
| Cholesterol | 65mg |
Note: Nutritional values are approximate and will vary based on specific brands used.
Serving Suggestions of Italian Cream Cake
Serve this Quick Italian Cream Cake slightly chilled or at room temperature for best flavor and texture. Pair with:
- Freshly brewed espresso or cappuccino
- A scoop of vanilla or coconut gelato
- A handful of berries for a refreshing contrast
- Sparkling dessert wine or an after-dinner cocktail
For special occasions, slice and serve with gold forks on vintage china or elegant dessert plates. Garnish each slice with a few toasted pecans or a swirl of piped cream cheese frosting for visual impact.
Pro Tips for Success:
- Toast the Pecans: Lightly toast them in a dry skillet or oven to enhance their nutty aroma.
- Room-Temperature Ingredients: Ensures a smoother batter and evenly baked cake.
- Prevent Overmixing: Once the dry and wet ingredients are incorporated, stop mixing to avoid a dense texture.
- Chill the Frosting: If your frosting gets too soft, pop it in the fridge for 10–15 minutes before spreading.
- Make Ahead Friendly: Bake the layers a day ahead and refrigerate. Frost before serving for the freshest finish.
Storage and Leftovers:
- Refrigerator: Store the fully assembled cake in the refrigerator, covered, for up to 4 days.
- Freezer: Freeze unfrosted cake layers, wrapped tightly, for up to 2 months. Thaw in the fridge overnight before frosting.
Final Thoughts:
With this shortcut recipe, you can enjoy the elegance of Italian Cream Cake without spending your whole day baking. The creamy frosting, toasted pecans, and subtle coconut flavor all come together into one luscious, celebratory dessert that’s incredibly easy to make. Whether for holidays, birthdays, or any weeknight indulgence, this cake offers bakery-quality results with beginner-level effort.
