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–+ servings
Italian Cream Cake

Delicious Italian Cream Cake: Easy Recipe for Sweet Joy

This Italian Cream Cake features fluffy layers, cream cheese frosting, and a delightful coconut crunch, perfect for any celebration.
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Prep Time 10 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package white cake mixture store-bought or homemade
  • 3 large eggs can substitute with 1/4 cup applesauce for a vegan version
  • 1.25 cups buttermilk use milk plus 1 tbsp vinegar or lemon juice if needed
  • 0.25 cups vegetable oil melted coconut oil can enhance flavor
  • 1 can shredded coconut substitute with flaked coconut for variation
  • 0.67 cups toasted pecans, chopped walnuts or almonds work well too
  • 3 tbsp rum omit for a non-alcoholic option
For the Frosting
  • 1 package cream cheese ensure it's at room temperature for easy mixing
  • 0.5 cups butter prefer unsalted for better control over seasoning
  • 1 package powdered sugar erythritol can be used for a low-sugar alternative
  • 2 tsp vanilla extract try almond extract for a twist
For the Topping
  • 1 cup toasted pecans, chopped sprinkle on top for added texture

Equipment

  • Mixing bowls
  • electric mixer
  • Measuring cups
  • three round cake pans

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the white cake mixture, eggs, buttermilk, and vegetable oil. Beat on medium speed for about 2 minutes.
  3. Gently stir in the chopped pecans and shredded coconut.
  4. Grease three round cake pans and evenly divide the batter among them.
  5. Bake in the preheated oven for 15-17 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool for about 10 minutes before transferring to wire racks.
  7. Optional: Drizzle rum over each cooled cake layer.
  8. Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
  9. Frost the layers and top of the cooled cakes.
  10. Chill the frosted cake in the refrigerator for about 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 54gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

Ensure cream cheese is at room temperature before mixing. Avoid overmixing the batter, and allow cakes to cool completely before frosting.

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