This Quick Italian Cream Cake is a soft, moist, and rich dessert that’s full of toasted pecans, coconut, and creamy frosting. It’s an easy version of the classic Southern favorite, made with simple ingredients for a quicker bake without sacrificing flavor!
Whether you’re celebrating a special occasion or just craving a buttery, nutty, and coconut-filled cake, this recipe will become a new favorite.
Why You’ll Love This Recipe
✔️ Quick & Easy – Uses simple pantry ingredients for a faster version of the classic.
✔️ Moist & Flavorful – Buttery cake with coconut, pecans, and a hint of vanilla.
✔️ Perfect for Any Occasion – Great for birthdays, holidays, or weekend desserts.
✔️ No Complicated Steps – Just mix, bake, and frost!
Ingredients (Makes a 9-inch Layer Cake)
For the Cake:
- ½ cup (115g) butter, softened
- ½ cup (120ml) vegetable oil
- 1½ cups (300g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk
- 1 cup (80g) shredded coconut
- 1 cup (120g) chopped pecans, toasted
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (60g) chopped pecans, for garnish
- ½ cup (40g) shredded coconut, for garnish
How to Make Quick Italian Cream Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, beat together butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined.
- Fold in shredded coconut and toasted pecans.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- In a mixing bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until creamy.
Step 4: Assemble & Decorate
- Spread a layer of frosting over one cake layer, then place the second cake layer on top.
- Frost the entire cake with the remaining frosting.
- Sprinkle toasted pecans and shredded coconut on top for a beautiful finish.
Nutritional Information (Per Slice, Approximate)
- Calories: 450 kcal
- Carbs: 52g
- Fat: 24g
- Protein: 5g
- Sugar: 36g
(Values may vary based on ingredients used.)
Tips & Variations
✅ No Buttermilk? – Mix 1 cup milk + 1 tbsp lemon juice and let sit for 5 minutes.
✅ Extra Moist Cake – Add ¼ cup sour cream to the batter for extra richness.
✅ Make It a Sheet Cake – Bake in a 9×13-inch pan for 30-35 minutes.
✅ Nut-Free Option – Omit pecans and add more coconut or white chocolate chips.
How to Store & Freeze
- Store: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge before serving.
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