If you're craving a classic Italian Cream Cake but want a quick and effortless version, this recipe is for you. With the help of a cake mix shortcut, you'll achieve the same rich, moist texture and nutty, creamy flavor without spending hours in the kitchen. This cake is perfect for birthdays, holidays, or whenever you need a crowd-pleasing dessert that looks and tastes impressive.
Why You’ll Love This Quick Italian Cream Cake
✔️ Time-Saving – Uses a cake mix but still delivers homemade flavor.
✔️ Moist & Buttery – Thanks to buttermilk and a rich topping.
✔️ Perfectly Nutty – Pecans add the classic crunch.
✔️ Make-Ahead Friendly – Even better after chilling.
Ingredients & Their Roles
For the Cake:
- 1 (16.25-ounce) package white cake mix (Duncan Hines Moist Deluxe recommended) – The base for a soft, fluffy cake.
- 3 large eggs – Provide structure and richness.
- 1 1/4 cups buttermilk – Enhances moisture and gives a slight tang for authentic flavor.
- 1/4 cup vegetable oil – Keeps the cake tender and moist.
For the Topping:
- 1 (16-ounce) container frozen whipped topping, thawed – Forms the creamy, airy layer.
- 1 (8-ounce) container frozen whipped topping, thawed – Adds extra fluffiness for a luxurious texture.
- 1/2 cup chopped pecans – Brings the signature nutty crunch.
Step-by-Step Instructions
1. Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
- In a large mixing bowl, whisk together the cake mix, eggs, buttermilk, and vegetable oil until smooth and well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Pecan Filling
- In a medium bowl, gently fold 1 container of thawed whipped topping into the chopped pecans until evenly mixed.
3. Assemble the Cake
- Allow the cake to cool completely in the pan.
- Use a fork or skewer to poke holes all over the cake. This allows the filling to seep in, making each bite incredibly moist.
- Spread the pecan filling evenly over the cake.
- Top with the remaining container of thawed whipped topping, spreading it smoothly.
4. Chill & Serve
- Refrigerate the cake for at least 2 hours before serving. This helps the flavors meld and enhances the texture.
- Slice and serve chilled for the best experience.
Pro Tips for the Best Italian Cream Cake
✔ Use butter instead of vegetable oil for a richer flavor. Melted butter adds depth and enhances the homemade taste.
✔ No buttermilk? No problem! Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and use it as a substitute.
✔ Want a stronger coconut flavor? Sprinkle sweetened shredded coconut over the whipped topping.
✔ Make it ahead! Bake the cake up to 2 days in advance, storing it in an airtight container at room temperature. Add the topping right before serving.
Serving Suggestions
This cake pairs beautifully with:
- Fresh berries – Strawberries or raspberries add a refreshing contrast.
- A drizzle of caramel or chocolate sauce – For an extra indulgent touch.
- Coffee or espresso – A perfect Italian-inspired pairing.
Final Thoughts
This Quick Italian Cream Cake proves that you don’t need to spend hours in the kitchen to enjoy a decadent, homemade dessert. By using a cake mix as a shortcut, you get a light, fluffy cake with a creamy, nutty topping that tastes just as amazing as the traditional version. Whether you’re baking for a family gathering or just treating yourself, this easy recipe is guaranteed to impress.
Try it today and enjoy a slice of heaven with minimal effort!