Of course! The Fast Italian Cream Cake is all about delivering the incredible flavor of the classic version—a moist, tender cake with pecans, coconut, and a rich cream cheese frosting—but with clever shortcuts to save you hours.
This version uses the “quick-mix” or “dump cake” method, skipping the traditional step of separating eggs and beating egg whites.
Fast & Easy Italian Cream Cake
Yield: One 9-inch layer cake (serves 12-16)
Ingredients:
For the Cake:
· 1 cup (100g) sweetened shredded coconut
· 1 cup (120g) finely chopped pecans, toasted (divided – ½ cup for batter, ½ cup for garnish)
· 1 box (15.25 oz) white or yellow cake mix (butter-style or supreme is best)
· 1 cup (240ml) buttermilk (or 1 cup milk + 1 Tbsp white vinegar, let sit 5 min)
· ½ cup (120ml) vegetable oil or melted butter, cooled
· 3 large eggs, at room temperature
· 1 teaspoon pure vanilla extract
· ½ teaspoon almond extract (optional, but highly recommended for authentic flavor)
For the Frosting:
· 8 oz (226g) full-fat cream cheese, softened
· ½ cup (113g) unsalted butter, softened
· 4 cups (480g) confectioners’ sugar, sifted
· 1 teaspoon pure vanilla extract
· Pinch of salt
Instructions:
- Prep & Toast:
· Preheat oven to 350°F (175°C).
· Grease and flour two 9-inch round cake pans, or line with parchment paper.
· Spread the pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool, then chop finely. Divide into two portions.
· In a small bowl, pour ¼ cup of the hot water (or buttermilk) over the shredded coconut. Let it sit to plump up while you mix the batter.
- Make the Cake Batter:
· In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, vanilla, and almond extract. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed.
· Fold in the plumped coconut (and any remaining liquid) and ½ cup of the toasted pecans.
· Divide the batter evenly between the prepared pans.
- Bake:
· Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
· Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. This is crucial—the cakes must be fully cool before frosting.
- Make the Frosting:
· In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy (about 2 minutes).
· Gradually add the sifted confectioners’ sugar, one cup at a time, beating on low after each addition until combined.
· Add the vanilla and salt. Beat on medium-high speed for 2-3 minutes until light and fluffy.
- Assemble the Cake:
· Place one cake layer on your serving plate. Spread with a generous layer of frosting.
· Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting.
· Press the remaining ½ cup of toasted pecans onto the sides of the cake and sprinkle some on top for garnish.
Key Tips for Success:
· Don’t Skip the Toasting: Toasting the pecans is non-negotiable. It unlocks their flavor and adds a crucial depth.
· Plump the Coconut: Soaking the coconut keeps it moist and distributes its flavor throughout the cake.
· Room Temperature is Key: Ensure your cream cheese, butter, and eggs are at room temperature for a smooth batter and frosting.
· Chill for Clean Slices: For the neatest slices, refrigerate the frosted cake for 30-60 minutes before serving. Let slices come to room temperature for the best flavor and texture.
Why This “Fast” Version Works:
The classic Italian Cream Cake gets its signature texture from whipped egg whites and buttermilk. This version cleverly replicates that by:
- Using a cake mix as a reliable, pre-portioned base.
- Substituting buttermilk for water (adds tang and tenderness).
- Adding oil for moisture and extra eggs for structure.
- The toasted pecans and coconut provide the authentic textures and flavors that define the cake.
Enjoy your beautiful, decadent, and surprisingly easy-to-make masterpiece! It’s perfect for birthdays, holidays, or any time you want an impressive dessert without the all-day project.