If you’re looking for a delightful dessert that’s both quick to make and utterly delicious, look no further than the Quick Italian Cream Cake. This recipe combines moist cake layers with a luscious cream cheese frosting, enriched with the sweetness of coconut and the crunch of pecans. Perfect for any occasion, this treat will surely impress your family and friends.

Why Make This Recipe

This Quick Italian Cream Cake is not just about taste; it also offers a wonderful texture contrast with the fluffy cake and creamy frosting. It’s an ideal choice for celebrations, potlucks, or just a sweet weeknight treat. The simplicity of the recipe makes it accessible for bakers of all skill levels. Plus, it can be made in under an hour, making it a great option when you’re short on time but still want to indulge in homemade goodness.

How to Make Quick Italian Cream Cake

Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/2 cup shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream

Directions:

Preheat the oven to 350°F (175°C) and grease or line a cake pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the eggs, buttermilk, and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the coconut and chopped pecans.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
For the frosting, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until fluffy.
Frost the cooled cake and garnish with additional pecans if desired.

How to Serve Quick Italian Cream Cake

This cake is delicious when served at room temperature. You can slice it into generous pieces and serve it on a decorative plate. Pair it with a fresh fruit compote or a scoop of vanilla ice cream for an extra touch of indulgence. It also makes a lovely presentation for events; simply garnish with a sprinkle of additional shredded coconut or pecans on top of the frosting.

How to Store Quick Italian Cream Cake

To store any leftover cake, place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to a week. You can also freeze the cake for longer storage. Just make sure it’s properly wrapped to prevent freezer burn; it should retain its flavor and texture for up to three months. Thaw it in the refrigerator before serving.

Tips to Make Quick Italian Cream Cake

Make sure your ingredients are at room temperature for better mixing.
Do not over-mix the batter; this helps to keep the cake light and fluffy.
If you prefer a richer coconut flavor, feel free to increase the amount of shredded coconut.
For added moisture, brush the cake layers with a bit of simple syrup before frosting.

Variation

You can customize this Quick Italian Cream Cake by incorporating different nuts, such as walnuts or almonds, or by adding other extracts like almond or rum for a unique flavor twist. You might also consider adding fruits, like chopped pineapple or banana, into the batter for an extra flavor boost.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it in the refrigerator. Just frost it on the day you plan to serve it for the best texture.

2. Is there a gluten-free option for this cake?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure that the blend contains a binding agent for the best results.

3. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by combining one tablespoon of vinegar or lemon juice with enough milk to make one cup. Let it sit for about 5 minutes before using it in the recipe.

Enjoy bringing this delightful Quick Italian Cream Cake to your kitchen and sharing it with those you love!

Quick Italian Cream Cake

A delightful dessert featuring moist cake layers with cream cheese frosting, enriched with coconut and pecans, perfect for any occasion.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

For the cake

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/2 cup shredded coconut More can be added for a richer coconut flavor.
1/2 cup chopped pecans Can be substituted with other nuts like walnuts or almonds.
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the frosting

8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream

Instructions

Preparation

Preheat the oven to 350°F (175°C) and grease or line a cake pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the eggs, buttermilk, and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the coconut and chopped pecans.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.

Frosting

For the frosting, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until fluffy.
Frost the cooled cake and garnish with additional pecans if desired.

Notes

Make sure your ingredients are at room temperature for better mixing. Do not over-mix the batter; this helps to keep the cake light and fluffy. Can be stored in an airtight container in the refrigerator for up to a week.