Quick Italian Cream Cake
All good bakers, let’s have a moment of silence for the Italian cream cake’s awesomeness. All new bakers, join in too because you’ll be a pro once you get this baby on your table and enjoy the cheers (and empty plates) it brings.
Prep Time: 30 mins | Cook Time: 3 Hrs | Total Time: 3 hrs 30 mins
- Servings: 10
Ingredients:
Cake
- 1 package white cake mixture
- 3 Eggs large size
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can coconut shredded
- ⅔ cup chopped toasted pecans
- 3 tbsp rum
Cream Cheese Frosting
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted Pecans
Instructions:
- Add white cake mix, eggs, buttermilk and vegetable oil to the bowl. Use an electric beater to beat them. Beat for 2 minutes. Now add pecans and flaked coconut in it and mix it well.
- Take 3 cake pans and add this mixture to these pans. But before pouring the mixture, grease the cake pans. Bake the mixture at 350 degrees Fahrenheit. Baking time is fifteen to seventeen minutes. You should bake until it is cooked well from inside.
- Take out the cake pans from the oven after baking and then let them cool. Cooling time maybe 10 minutes. After the pans have cooled, take out the cakes on wire racks.
- Use rum on the top layers of the cake if you want to. Set them aside for ten minutes.
- Use cream cheese frosting on each layer, on the top layer and sides of the cake. Let it chill for two hours before you slice the cake.
- Use a bowl and add in cream cheese and butter. Beat it at a medium pace and keep beating until it turns smooth. Slowly, add sugar and beat until it turns fluffy. Add in vanilla and pecans. Frost your cake when it is cooled (completely).