Quick Italian Cream Cake
Highlighted under: Baking & Desserts
Satisfy your sweet tooth with this luscious Quick Italian Cream Cake that combines rich flavors and a delightful texture.
This easy-to-make dessert features layers of moist vanilla cake, creamy frosting, and a perfect blend of coconut and pecans. Ideal for any celebration or when you simply want to treat yourself, this cake is a showstopper that will leave everyone asking for seconds.
A Taste of Italy in Every Bite
This Quick Italian Cream Cake offers a unique combination of flavors that will transport you straight to Italy. The moist, tender cake is infused with the richness of buttermilk, providing just the right amount of tang to balance the sweetness. Each bite melts in your mouth, while the addition of coconut and pecans in the frosting adds a delightful crunch and depth to the cake's overall flavor profile.
Not only is this cake packed with flavor, but it's also a feast for the eyes. The beautiful layers, frosted to perfection, make it an impressive centerpiece for any gathering. Whether you're celebrating a birthday, hosting a brunch, or simply craving something sweet, this cake is sure to wow your guests and leave them asking for seconds!
Perfect for Any Occasion
One of the best aspects of this Quick Italian Cream Cake is its versatility. It shines as a dessert at formal events, but it's also an excellent choice for casual family gatherings. The balanced flavors mean it can be enjoyed any time of year, making it a go-to recipe for both summer barbecues and cozy winter get-togethers.
If you're looking to elevate your dessert game, this cake is the perfect answer. It's easy to make, yet feels luxurious. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to take the experience to the next level!
Baking Tips for Success
To ensure your cake turns out perfectly every time, make sure all ingredients are at room temperature before you start baking. This includes butter, eggs, and buttermilk. Room temperature ingredients blend more smoothly and contribute to a lighter, fluffier cake.
Be careful not to overmix your batter once you add the dry ingredients. Mixing just until combined is key to maintaining a tender crumb. Additionally, when baking, keep an eye on the cakes, as oven temperatures can vary. A simple toothpick test is the best way to determine doneness; if it comes out clean, your cakes are ready!
Ingredients
Gather these ingredients to create your cake.
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Make sure you have everything ready before you start baking.
Instructions
Follow these steps to create your delicious cake.
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Bake the Cake
Pour the batter into two greased and floured round cake pans. Bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
Make the Frosting
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Stir in the coconut and pecans.
Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving plate, spread a layer of frosting on top, and then add the second cake layer. Frost the top and sides of the cake with the remaining frosting.
Enjoy your delicious Quick Italian Cream Cake!
Storing Your Cake
To keep your Quick Italian Cream Cake fresh and delicious, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, which will extend its freshness for about a week. Just be sure to take it out of the fridge an hour before serving to allow it to come to room temperature for the best flavor and texture.
If you have leftover cake, you can also freeze slices. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. This way, you can enjoy a slice anytime you have a dessert craving!
Variations to Try
While the traditional recipe is undeniably delicious, feel free to experiment with flavors. Add a splash of almond extract for a delightful twist or incorporate your favorite nuts, such as walnuts or hazelnuts, for a unique texture. Seasonal fruits like chopped strawberries or raspberries can also be folded into the frosting for an extra burst of flavor.
Don't hesitate to customize the frosting! Try adding a bit of cocoa powder for a chocolate variation or even a citrus zest for a refreshing zing. The possibilities are endless, and experimenting can lead to new family favorites.
Questions About Recipes
→ Can I use a different type of nut?
Yes, you can substitute walnuts or almonds for the pecans.
→ How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Quick Italian Cream Cake
Satisfy your sweet tooth with this luscious Quick Italian Cream Cake that combines rich flavors and a delightful texture.
Created by: Evelyn Parker
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 1 cake
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add to the creamed mixture alternating with buttermilk.
Pour the batter into two greased and floured round cake pans. Bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Stir in the coconut and pecans.
Once the cakes have completely cooled, place one layer on a serving plate, spread a layer of frosting on top, and then add the second cake layer. Frost the top and sides of the cake with the remaining frosting.
Nutritional Breakdown (Per Serving)
- Calories: 350
- Fat: 22g
- Carbohydrates: 39g
- Protein: 3g