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If you’ve been on the hunt for a delightful, crowd-pleasing dessert that’s both rich in flavor and surprisingly easy to whip up, look no further than this Simple Italian Cream Cake Recipe. This cake has won the hearts of many with its moist, tender crumb loaded with shredded coconut and toasted pecans, topped off with a luscious cream cheese frosting. Perfect for celebrations or a sweet treat any day, it brings a touch of Southern charm and indulgence to your table without complicated steps or ingredients.
Ingredients You’ll Need
Getting the perfect Simple Italian Cream Cake Recipe starts with a handful of familiar ingredients that combine beautifully to create a cake that’s bursting with texture and flavor. Each component is thoughtfully selected to contribute flavor, moisture, and that irresistible crumb.
- White cake mix: The base of your cake, providing a reliable and fluffy foundation.
- Large eggs: These bind everything together and add richness to the batter.
- Buttermilk: Adds moisture and a subtle tang that balances the sweetness perfectly.
- Vegetable oil: Keeps the cake tender and moist.
- Shredded coconut: Infuses the batter with tropical texture and flavor.
- Toasted pecans (â…” cup for batter, 1 cup for garnish): Provide crunch and a warm, nutty depth.
- Rum (optional): Adds a rich, aromatic note that elevates the cake.
- Cream cheese: The heart of the frosting, delivering creamy tanginess.
- Butter (room temperature): Contributes to a smooth, luscious frosting texture.
- Powdered sugar: Sweetens the frosting and helps achieve the ideal thickness.
- Vanilla extract: Rounds out the flavor giving the frosting a warm, fragrant finish.
How to Make Simple Italian Cream Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and prepare two round cake pans by greasing and flouring them. This simple prep ensures your cakes won’t stick and will bake evenly.
Step 2: Mix the Batter
In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and â…” cup of toasted pecans. Mix everything until you get a smooth, slightly thick batter that holds all those lovely textures in every bite.
Step 3: Add the Rum for Extra Flavor
If you want to give your cake an authentic Italian cream house feel, stir in 3 tablespoons of rum. It’s optional, but this little addition adds a subtle depth that makes the cake extra special.
Step 4: Bake Your Cakes
Pour the batter evenly into the prepared pans and slide them into the oven. Bake for 25 to 30 minutes until a toothpick comes out clean. After baking, allow the cakes to cool in their pans for 10 minutes before gently transferring to a wire rack to cool completely.
Step 5: Prepare the Frosting
While your cakes cool, beat together the cream cheese and room-temperature butter until smooth and creamy. Gradually add powdered sugar until the frosting is thick and fully blended. Finish it off by whisking in the vanilla extract, making the frosting light and fluffy—perfect for spreading.
Step 6: Assemble and Frost
Once the cakes are completely cooled, spread frosting on top of one layer, stack the second layer, and cover the entire cake with the remaining frosting. This cake looks and tastes beautiful when you frost it generously.
Step 7: Garnish with Toasted Pecans
For that classic finish, sprinkle 1 cup of toasted pecans over the top. The crunch adds texture and a nutty contrast to the smooth frosting that makes this Simple Italian Cream Cake Recipe truly unforgettable.
How to Serve Simple Italian Cream Cake Recipe
Garnishes
Beyond the toasted pecans, consider adding a few fresh coconut flakes or even a light dusting of powdered sugar for extra visual appeal. The garnishes elevate the cake’s look without overpowering its signature flavors.
Side Dishes
This cake pairs wonderfully with a cup of strong black coffee or a milky latte. If serving at a party, fresh berries or a scoop of vanilla bean ice cream make for lovely accompaniments that balance the richness.
Creative Ways to Present
For a fun twist, serve the cake as mini layered cupcakes or in a trifle with alternating layers of cake, whipped cream, and toasted pecans. Presenting it this way can surprise and delight your guests while keeping all the flavors you love intact.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps well in an airtight container at room temperature for up to two days or refrigerated for up to five days. The frosting may firm up in the fridge, but the flavors only deepen.
Freezing
If you want to make your Simple Italian Cream Cake Recipe in advance, it freezes beautifully. Wrap the uncut cake or individual slices tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the fridge before serving.
Reheating
Since the cake tastes best at room temperature, allow frozen slices to thaw completely. If you prefer a slightly warm piece, gently heat a slice in the microwave for about 10-15 seconds, but don’t overdo it or the frosting might melt.
FAQs
Can I make this cake without rum?
Absolutely! The rum is optional and can be left out if you prefer no alcohol. The cake will still be moist and flavorful with all the other ingredients adding plenty of depth.
What kind of pecans should I use?
Raw pecans that you toast yourself work best to bring out their nutty flavor. Toasting pecans enhances their crunch and adds a warm aroma that complements the cake beautifully.
Can I substitute coconut with something else?
While shredded coconut is a classic for this cake, you could experiment with finely chopped nuts or leave it out entirely. However, removing coconut will alter the texture and flavor profile significantly.
How do I know when the cake is done baking?
Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. This ensures the cake will be moist but fully baked.
Is it necessary to use a cake mix?
Using a white cake mix makes this recipe quick and foolproof, but if you’re comfortable with scratch recipes, you can use your favorite homemade white cake batter instead.
Final Thoughts
This Simple Italian Cream Cake Recipe is a true gem for anyone who loves a dessert that feels homemade but special. Its tender crumb, rich coconut and pecan flavors, and creamy frosting make it a centerpiece for any gathering or a rewarding treat just for you. Give it a try—you’ll be delighted by how easy it is to create such a stunning and delicious cake that everyone will rave about!
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Print
Simple Italian Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Simple Italian Cream Cake is a moist and flavorful dessert perfect for any occasion. Featuring a tender white cake base with shredded coconut and toasted pecans, enhanced with a touch of rum, and topped with a luscious cream cheese frosting and more pecans, this cake delivers a delightful balance of sweetness and texture.
Ingredients
Cake Ingredients
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut (about 5 oz)
- â…” cup toasted pecans, chopped
- 3 tablespoons rum (optional)
Frosting Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, room temperature
- 1 package (16 oz) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, chopped, for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to ensure the cake does not stick.
- Mix Cake Batter: In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and â…” cup of toasted pecans. Mix thoroughly until the batter is smooth and well blended.
- Add Rum Flavor: If desired, stir in 3 tablespoons of rum to add a subtle classic flavor to the cake batter.
- Pour Batter into Pans: Distribute the cake batter evenly between the two prepared cake pans to ensure even baking.
- Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the cream cheese and butter together until creamy and smooth for the base of your frosting.
- Incorporate Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until fully incorporated and the frosting becomes thick.
- Add Vanilla: Mix in the vanilla extract and continue to beat the frosting until it is light, fluffy, and spreadable.
- Assemble the Cake: Once the cake layers have completely cooled, frost the top of one layer evenly. Place the second cake layer on top and frost the entire cake, covering sides and top.
- Garnish with Pecans: Finish by garnishing the top of the cake with 1 cup of toasted pecans for added crunch and visual appeal.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway, until fragrant.
- For a non-alcoholic version, omit the rum or substitute with rum extract.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute coconut with sweetened or unsweetened depending on your sweetness preference.
- Store leftovers covered in the refrigerator for up to 4 days.
