Quick Italian Cream Cake Recipe

Introduction

Quick Italian Cream Cake is a delightful treat that combines moist cake layers with a rich cream cheese frosting. Packed with shredded coconut and toasted pecans, this cake is perfect for any celebration or a cozy afternoon dessert.

Ingredients

• 2 cups all-purpose flour (sifted)
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter (softened)
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened)
• 1 cup chopped pecans (toasted)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the sifted flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined to avoid overmixing.
6. Step 6: Gently fold in the shredded coconut and toasted pecans until evenly distributed.
7. Step 7: 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.
8. Step 8: For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy and well combined.
9. Step 9: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and cover the top and sides with the remaining frosting.
10. Step 10: Slice and enjoy your delicious Quick Italian Cream Cake!

Tips & Variations

• Toast the pecans before adding to enhance their flavor and crunch.
• Substitute half the buttermilk with sour cream for an even more tender crumb.
• For a nut-free version, omit the pecans and add extra coconut or chopped dried fruit.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used in a pinch, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar per cup of milk and let it sit for 5 minutes before using.

Can this cake be made into cupcakes?

Yes, this batter works well for cupcakes. Bake in a 12-cup muffin tin at 350°F (175°C) for about 18-20 minutes, or until a toothpick comes out clean.

Quick Italian Cream Cake Recipe

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★★★★★

4.7 from 55 reviews

This Quick Italian Cream Cake is a moist and flavorful dessert featuring a tender crumb studded with shredded coconut and toasted pecans. Layered with a creamy, smooth cream cheese frosting, this classic Southern-inspired cake is perfect for celebrations or any sweet craving. The recipe is straightforward and uses simple ingredients to create an impressive and delicious cake in under an hour.

• Author: Izo
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American Southern

Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour (sifted)
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter (softened)
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened)
• 1 cup chopped pecans (toasted)

Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the sifted flour, baking soda, baking powder, and salt. Whisk them together thoroughly and set aside to incorporate the leavening agents evenly.
3. Cream the Butter and Sugar: In a separate bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which typically takes about 3-5 minutes. This step is crucial for a tender crumb.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to maintain a smooth batter. Then stir in the vanilla extract for flavor.
5. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
6. Fold in Coconut and Pecans: Gently fold in the shredded coconut and toasted pecans, ensuring they are evenly distributed throughout the batter without deflating the mixture.
7. Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and well combined, ready for spreading.
9. Assemble the Cake: Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Carefully place the second layer on top and frost the top and sides uniformly. Smooth the frosting with an offset spatula or knife for a clean finish.
10. Serve: Slice and serve your delicious Quick Italian Cream Cake. Enjoy this moist and flavorful treat best served fresh.

Notes

• To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant and lightly browned.
• Ensure the butter, cream cheese, and eggs are at room temperature for easier mixing and better texture.
• Sift the powdered sugar before adding to the frosting to avoid lumps.
• The cake can be stored in the refrigerator, covered, for up to 3 days.
• Let the cake come to room temperature before serving for the best flavor and texture.

Keywords: Italian Cream Cake, coconut cake, pecan cake, cream cheese frosting, quick cake recipe, Southern cake