Italian Cream Cake

You know, those amazing cakes with a soft cake crumb, chocked full of delicious pecans and coconut? Ah, I love them – so much that I tried a few (read a hundred) recipes to make just the right one.

For me, the “right” one is super dense and plush with a crumb, more like a vanilla cake. I wanted it to be sturdy enough to hold the hearty layers of chopped pecans and still melt in my mouth like a bakery cake. Sounds too much to achieve, right?

Why Do I Love Italian Cream Cake So Much?

Okay, let’s just get one thing out of the way, this cake is not even a slight bit Italian. It’s more Southern American. But who cares? It’s still delicious, and that’s what counts. When the coconut and dense pecan batter bakes and transform into a fluffy, toothsome cake, that is what I call love. And the flavorful cream cheese frosting with a handful of pecans and crushed coconut topping take it right over the top. It looks beautiful no matter where you slice it from.

In my family, it’s a dessert for every special occasion. We can’t get enough of it.

You might not believe (unless you try) that it gets ready within 30 minutes!

Why Do I Love Italian Cream Cake So Much?

In my family, it’s a dessert for every special occasion. We can’t get enough of it.

You might not believe (unless you try) that it gets ready within 30 minutes!

Tips for Success

But I have some more tips for you:

Never overmix the batter – Sometimes, we can’t really just stop stirring! But please do, to keep the cake fluffy and moist.
Use good quality ingredients – Quality products make a difference in flavor and texture. So, make sure you buy the best.
Use cream cheese at room temperature – cream cheese is one of the tough guys when it comes to mixing. If it’s cold, it won’t incorporate well. You’ll end up with a lumpy frosting (and a grumpy you!) But if it’s soft, it’ll be more friendly.
Let it rest – The cake needs time to cool and settle before serving. Or else it will be a gooey mess.

So, give it some chill time before your own

Ingredients for Italian Cream Cake:

White cake mix

eggs
Buttermilk
Vegetable oil
Shredded coconut flakes
Chopped pecans
Cream cheese frosting

How to make Italian Cream Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the white cake mix to a mixing bowl.

Then, add the eggs

Then, add the vegetable oil.

Then, pour in the buttermilk.

Blend until smooth and creamy.

Step 3. Fold the pecans and shredded coconut into the batter.

Step 4. Evenly distribute the batter between 3 well-greased 9-inch cake pans.

Step 5. Bake for 15-20 minutes until cooked through.

Step 6. Set the cakes on a wire rack to cool completely.

Step 7. Remove the cakes from the pans, and stack them on top of each other, placing cream cheese frosting between each layer.

Step 8. Ice the top and sides of the cake with the cream cheese frosting.

Step 9. Chill for several hours before serving. Enjoy!

Prep Time: 15minutes minutes

Cook Time: 15minutes minutes

Total Time: 30minutes minutes

Ingredients

1 Box White cake mix
3 Large eggs
1 ¼ C. Buttermilk
¼ C. Vegetable oil
3 ½ oz. Shredded coconut flakes
⅔ C. Chopped pecans
Cream cheese frosting

Instructions

Preheat the oven to 350 degrees.
Add the white cake mix, vegetable oil, eggs and buttermilk to a mixing bowl, and blend until smooth and creamy.
Fold the pecans and shredded coconut into the batter.
Evenly distribute the batter between 3 well greased 9 inch cake pans.

Bake for 15-20 minutes until cooked through.
Set the cakes on a wire rack to cool completely.
Remove the cakes from the pans, and stack on top of each other, placing cream cheese frosting between each layer.
Ice the top and sides of the cake with the cream cheese frosting.

Chill for several hours before serving.

Nutrition

By Lasha

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