Looking for a delightful dessert to impress your guests? Introducing the Italian Cream Cake, a Southern American classic that combines the richness of coconut and pecans in a fluffy, moist cake with cream cheese frosting. This crowd-pleaser is a go-to dessert for any special occasion, and the best part—it only takes 30 minutes to make!
Why You’ll Love This Italian Cream Cake
– Southern Flair: A classic dessert with a rich, indulgent taste.
– Easy and Quick: Ready in just 30 minutes from start to finish.
– Creamy Texture: Moist and dense with a delightful coconut crunch.
– Festive Dessert: Perfect for birthdays, holidays, or any celebration.
Ingredients
– White Cake Mix: Provides the base for the cake.
– Eggs: Ensure a fluffy texture.
– Buttermilk: Adds richness and moisture.
– Vegetable Oil: For a tender crumb.
– Shredded Coconut Flakes: Infuses coconut flavor.
– Chopped Pecans: Gives a nutty crunch.
– Cream Cheese Frosting: Creamy and tangy topping.
How to Make Italian Cream Cake
– Step 1: Preheat the oven to 350 degrees.
Start by preparing the oven for baking.
– Step 2: Mix the ingredients.
Combine the cake mix, eggs, vegetable oil, and buttermilk in a mixing bowl. Blend until smooth.
– Step 3: Fold in pecans and coconut.
Gently mix in the chopped pecans and shredded coconut to the batter.
– Step 4: Bake the cakes.
Divide the batter into three greased cake pans and bake for 15-20 minutes until golden.
– Step 5: Cool and layer.
Let the cakes cool, then stack them with cream cheese frosting between each layer.
– Step 6: Frost the cake.
Ice the top and sides generously with cream cheese frosting.
– Step 7: Chill and serve.
Refrigerate the cake for a few hours to set before slicing and serving.
Storage Options
You can store the Italian Cream Cake in the fridge for up to four days in an airtight container. Alternatively, freeze the cake for up to two months for future indulgence, thawing it in the fridge before enjoying.
Variations and Substitutions
– Alternate Nuts: Use walnuts or almonds instead of pecans.
– Flavor Twist: Add a dash of rum or almond extract for enhanced flavor.
– Chocolate Drizzle: Decorate with a chocolate ganache for a decadent touch.
– Layered Fruits: Include fresh berries or sliced peaches between the cake layers.
What to Serve With Italian Cream Cake
– Fresh Fruit Salad: Refreshing contrast to the rich cake.
– Coffee or Tea: Pair with your favorite hot beverage.
– Vanilla Ice Cream: A classic dessert combo.
– Whipped Cream: Extra dollop of creaminess.
Frequently Asked Questions
– Can I make this cake gluten-free? Yes, use a gluten-free cake mix for a gluten-free version.
– Can I omit the nuts? Absolutely, skip the pecans for a nut-free version.
– How far ahead can I make this cake? You can bake the cake layers a day ahead and assemble before serving.
– Can I use a different frosting? Feel free to experiment with a buttercream or whipped cream frosting.
Indulge in the luscious Italian Cream Cake—a perfect blend of coconut, pecans, and cream cheese frosting. The cake offers a symphony of flavors and textures, from the soft crumb to the crunchy nuts, creating a memorable dessert experience that will leave your guests craving more.
Italian Cream Cake
Ingredients
- White Cake Mix
- 3 Eggs
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 1 cup Shredded Coconut Flakes
- 1 cup Chopped Pecans
- Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees.
- Mix the white cake mix, eggs, vegetable oil, and buttermilk in a bowl until smooth.
- Gently fold in the chopped pecans and shredded coconut.
- Divide the batter into three greased cake pans and bake for 15-20 minutes until golden.
- Cool the cakes, layer them with cream cheese frosting, and frost the top and sides.
- Chill the cake before serving, store in the fridge for up to four days or freeze for up to two months.