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–+ servings
Italian Cream Cake

Irresistible Italian Cream Cake for Celebrations at Home

This Italian Cream Cake is a delightful blend of creamy frosting, toasted pecans, and shredded coconut, perfect for any celebration.
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Prep Time 10 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package White cake mixture Feel free to substitute with a homemade white cake for an extra touch.
  • 3 Eggs (large) For a vegan option, consider using egg replacements.
  • 1 ¼ cups Buttermilk You can substitute with regular milk mixed with a little vinegar.
  • ¼ cup Vegetable oil Can be replaced with melted butter for a richer flavor.
  • 1 can Shredded coconut For a less sweet version, opt for unsweetened coconut.
  • ⅔ cup Toasted pecans (chopped) Swap with walnuts or omit for a nut-free cake.
  • 3 tbsp Rum Can be left out for a non-alcoholic cake.
For the Frosting
  • 1 package Cream cheese Use vegan cream cheese for a dairy-free option.
  • ½ cup Butter Margarine can be used for a dairy-free version.
  • 1 package Powdered sugar Try erythritol for a lower sugar alternative.
  • 2 tsp Vanilla extract Imitation vanilla works in a pinch.
  • 1 cup Toasted pecans (chopped for frosting) Can be omitted or replaced with chocolate shavings.

Equipment

  • Electric mixer
  • mixing bowls
  • three 9-inch cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare the cake pans.
  2. In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat on medium speed for about 2 minutes until smooth.
  3. Gently fold in the chopped pecans and shredded coconut into the batter using a spatula.
  4. Grease your cake pans and evenly distribute the batter among them, filling each about two-thirds full.
  5. Place the filled pans into the oven and bake for 15-17 minutes until a toothpick comes out clean.
  6. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks.
  7. Drizzle the cooled layers with rum if desired. Allow it to soak in.
  8. In a separate bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar until fluffy.
  9. Mix in the vanilla extract and any additional chopped pecans into the frosting.
  10. Assemble the cake by spreading frosting between layers and covering the top and sides. Chill in the refrigerator for 2 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow the cake layers to cool completely before frosting. Use room-temperature ingredients for better texture.

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