Fast Italian Cream Cake

Introduction

Fast Italian Cream Cake is a delightful twist on the classic Southern dessert, offering the same rich flavors and moist texture in a fraction of the time. This cake combines the nuttiness of pecans, the sweetness of coconut, and the creaminess of mascarpone or cream cheese frosting. Perfect for celebrations or just a special treat, this cake is sure to impress with its elegant simplicity and delicious flavor.

Ingredients

For the Cake:

1 package of white or yellow cake mix (preferably with pudding in the mix)
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

For the Frosting:

1 package (8 oz) cream cheese or mascarpone, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for garnish)
Additional shredded coconut (for garnish)

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans, or line them with parchment paper.

2. Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined. Stir in the shredded coconut and chopped pecans by hand.

3. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Prepare the Frosting:
In a large mixing bowl, beat the softened cream cheese or mascarpone and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and beat until the frosting is smooth and fluffy.

5. Frost the Cake:
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top, then add the second cake layer. Repeat if you have a third layer. Frost the top and sides of the cake with the remaining frosting.

6. Garnish:
Sprinkle the top of the cake with the chopped pecans and additional shredded coconut for a decorative and flavorful garnish.

7. Serve:
Slice and serve the cake at room temperature. Enjoy the rich, creamy flavors of this quick and easy Italian Cream Cake!

Tips for Success

Cake Mix: Using a cake mix with pudding in the mix helps ensure a moist and tender crumb.
Buttermilk: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Cooling: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.

Variations

Nut-Free: If you prefer a nut-free version, simply omit the pecans from both the batter and garnish.
Coconut Cream: For a more intense coconut flavor, add a teaspoon of coconut extract to the cake batter or frosting.
Layering: To make this cake even faster, bake it as a single layer in a 9×13-inch pan and spread the frosting over the top.

Conclusion

Fast Italian Cream Cake is the perfect dessert for those who love the flavors of traditional Italian Cream Cake but want a quicker and easier way to enjoy it. With its moist layers, rich frosting, and crunchy pecans, this cake is a crowd-pleaser that’s sure to become a favorite. Whether you’re celebrating a special occasion or just craving something sweet, this Fast Italian Cream Cake is a delicious choice!