Easy Italian Cream Cake for Special Occasions
Planning to bake a cake for your sister’s upcoming birthday? If you’re in search of a simple yet indulgent Italian cream cake recipe, you’re in the right place! This classic Italian dessert takes just 10 minutes to prepare and about 45 minutes to bake, making it perfect for a quick, tasty treat.
How to Store Italian Cream Cake
This cake is so delicious, you might have trouble saving any leftovers! But if you do need to store it, just pop it in the fridge. It’s just as tasty cold, so there’s no need to wait for it to come back to room temperature. If you prefer it less chilly, simply let it sit out for 30 minutes before serving.
Is It Safe to Freeze Italian Cream Cake?
Absolutely! You can freeze your Italian cream cake for 3 to 4 months. When you’re ready to enjoy it again, thaw the cake by leaving it on the counter or refrigerating it overnight.
Why Is Cream Cheese Essential for Frosting?
Cream cheese plays a crucial role in creating that perfect frosting. Its thick yet smooth consistency becomes creamy when softened at room temperature, which makes it easier to mix and spread. If the cream cheese isn’t softened enough, it can be tricky to blend, leaving your frosting lumpy.
Creamy cakes like this Italian cream cake are a crowd-pleaser at any tea party. The flaked coconut and toasted pecans add a lovely depth of flavor that makes it irresistibly good.
Quick Italian Cream Cake Recipe
Ingredients:
For the Cake:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans
- 3 tbsp rum (optional)
For the Cream Cheese Frosting:
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the white cake mix, eggs, buttermilk, and vegetable oil using an electric mixer. Beat for 2 minutes until smooth. Stir in the toasted pecans and shredded coconut.
- Grease three cake pans and evenly distribute the batter among them. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. After cooling, transfer the cakes onto wire racks to finish cooling completely.
- If desired, drizzle rum over the top layers of the cake and let it sit for 10 more minutes.
- To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, continuing to beat until fluffy. Stir in the vanilla extract and toasted pecans.
- Once the cakes have completely cooled, frost between the layers, on top, and around the sides. Refrigerate the cake for 2 hours before slicing and serving.
This cake is the perfect choice for any celebration. Enjoy the rich, creamy layers of flavor that everyone will love! Let me know if you need any more tweaks!