Step 4: Prepare the Frosting
- In a large bowl, beat butter and cream cheese together until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low to avoid a sugar cloud!
- Beat in vanilla extract until fluffy and spreadable.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the top and sides evenly.
- Sprinkle chopped pecans and/or shredded coconut on top and around the sides for a classic Italian Cream Cake finish.
Step 6: Chill and Serve
- For best results, refrigerate the cake for at least 30 minutes to allow the frosting to set.
- Slice and serve! Enjoy a moist, creamy, nutty dessert that melts in your mouth.
Tips for Perfection
- Cake Mix Upgrade: Using a white cake mix instead of yellow enhances the delicate flavor.
- Coconut Toasting: Lightly toast the shredded coconut for a deeper flavor.
- Nuts: Pecans are traditional, but walnuts can be a great alternative.
- Make Ahead: This cake can be made a day ahead; refrigerate and bring to room temperature before serving.
With this method, you get all the rich, moist layers and creamy frosting of a traditional Italian Cream Cake, but with the convenience of a cake mix. It’s perfect for both beginner bakers and experienced dessert lovers who want a quick, impressive treat.
If you want, I can also create a quick 5-step “shortcut version” of this cake that’s even faster to bake but still super rich and delicious—perfect if you’re in a hurry. Do you want me to do that?
No Responses Yet