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Quick Italian Cream Cake
Ingredients
- 1 package white cake mix
- 3 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 cup sweetened shredded coconut (optional, for texture)
- 1/2 cup chopped pecans or walnuts (optional, for added crunch)
For the Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Additional chopped pecans or walnuts for topping
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease and flour two or three round cake pans.
- In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for about 2-3 minutes until smooth.
- Fold in shredded coconut and chopped pecans if using.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
- Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and beat until the frosting is fluffy.
- Assemble the Cake:
- Place the first cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top.
- Add the second cake layer and repeat with frosting. If you baked three layers, add the third and frost the top and sides of the cake.
- Garnish with chopped pecans or walnuts on the top and sides for decoration.
- Serve:
- Refrigerate the cake for 30 minutes to allow the frosting to set before slicing.
- Serve and enjoy this creamy, nutty dessert!
This recipe is quick and perfect for celebrations or as a sweet treat. Let me know if you’d like additional variations or tips!
