Introduction:
This Quick Italian Cream Cake is a delightful twist on a traditional favorite, perfect for when you’re short on time but still want to impress. With its moist layers, creamy frosting, and a sprinkling of crunchy pecans, this cake combines simplicity with irresistible flavor. Using a cake mix as the base, it’s an easy yet elegant dessert to prepare for any occasion.
Ingredients:
- 1 package white cake mix
- 3 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Prepare Batter: In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat on low speed until just combined, then on medium speed for 2 minutes until the batter is smooth.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost and Decorate: Frost the cooled cakes with cream cheese frosting. Sprinkle the top and sides with chopped pecans for a classic Italian Cream Cake touch.
- Serve: Slice and serve your cake, enjoying its moist and creamy texture.
Cream Cheese Frosting (Optional but Recommended):
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions: Beat the butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until creamy and spreadable.
This easy recipe delivers the flavors of traditional Italian Cream Cake with minimal effort. Perfect for celebrations or just because!
