Oh my goodness, let me tell you about this *quick Italian cream cake*! It’s the kind of cake that feels fancy, but honestly, it’s super simple to whip up! Picture this: a moist, fluffy cake filled with the delightful crunch of pecans and the sweet hint of coconut. It’s like a warm hug on a plate! I remember the first time I made this for my family’s Sunday dinner. Everyone was raving about it, and it vanished in minutes! What makes this cake so special is not just its heavenly taste but also how versatile it is. You can dress it up with cream cheese frosting for a decadent finish or keep it simple and let the cake shine on its own. Trust me, once you try this recipe, it’ll quickly become a go-to for any occasion!
Ingredients for Quick Italian Cream Cake 2
Gather these simple yet delightful ingredients to create your quick Italian cream cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup shredded coconut (sweetened or unsweetened, your choice!)
- 1 cup chopped pecans (make sure they’re nice and roughly chopped for that perfect crunch)
- 3 large eggs
- 1 cup buttermilk (you can substitute with regular milk plus a splash of vinegar if needed)
- 1 teaspoon vanilla extract
(Tip: Having all your ingredients measured and ready to go makes the process so much smoother!)
How to Prepare Quick Italian Cream Cake 2
Alright, let’s get baking! First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures your cake bakes evenly and rises beautifully. While that’s warming up, grab two 9-inch round cake pans and grease them with a little butter or cooking spray, then dust them with flour. This will keep your cake from sticking—trust me, it’s a lifesaver!
Now, in a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent evenly throughout the flour. In another larger bowl, cream together your softened butter and granulated sugar until it’s light and fluffy—about 3-5 minutes should do the trick. Then, add your eggs one at a time, mixing well after each addition. We want that batter to be smooth and cohesive!
Next, stir in the buttermilk and vanilla until combined. Gradually add your dry ingredients to the wet mixture, being careful not to overmix. Finally, fold in the shredded coconut and chopped pecans gently. Once everything is combined, pour the batter evenly into your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. And that’s it—easy peasy!
Why You’ll Love This Recipe
- Quick preparation time—whip it up in just 15 minutes!
- Deliciously moist and flavorful, with a perfect balance of coconut and pecans.
- Versatile for any occasion, from casual family dinners to elegant parties.
- Great for make-ahead desserts; it stays fresh and tasty for days.
- Easy to customize with different frostings or toppings based on your mood!
Trust me, once you try this cake, you’ll find yourself reaching for the recipe again and again!
Tips for Success
To ensure your quick Italian cream cake turns out perfectly every time, here are some tried-and-true tips! First, use fresh ingredients, especially your baking soda and eggs; this can make a world of difference in your cake’s rise. When creaming the butter and sugar, don’t rush it—aim for a light, fluffy texture, which helps incorporate air for a lighter cake. Be gentle when folding in the coconut and pecans; you want to maintain that lovely airy texture. Lastly, keep an eye on the baking time—ovens can vary, so start checking your cake around the 25-minute mark to avoid overbaking. Happy baking!
Variations of Quick Italian Cream Cake 2
If you’re feeling adventurous, there are tons of fun ways to switch up your quick Italian cream cake! For a flavor twist, try using different nuts like walnuts or almonds instead of pecans for a unique crunch. You could also fold in some fresh fruit like chopped pineapple or berries for a burst of freshness. And let’s not forget the frosting options—while cream cheese frosting is a classic, you might love a rich chocolate ganache or a light whipped cream topping for something different. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
To keep your quick Italian cream cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay tasty for up to 4-5 days, but let’s be real—it rarely lasts that long in my house! If you want to freeze it, wrap slices tightly in plastic wrap and then in aluminum foil, and pop them in the freezer. They should be good for about 2 months. When you’re ready to enjoy a slice, just let it thaw in the fridge overnight. No need to reheat; it’s delightful chilled or at room temperature!
Nutritional Information
Each slice of this quick Italian cream cake is a delightful treat packed with flavor! Here’s a rough breakdown of the nutritional values per serving:
- Calories: 320
- Fat: 15g
- Protein: 4g
- Carbohydrates: 45g
- Sugar: 20g
- Fiber: 2g
- Cholesterol: 50mg
Enjoy every bite, and don’t feel guilty—this cake is all about indulgence!
FAQ Section
Can I use a different type of nut? Absolutely! While pecans are traditional, feel free to substitute them with walnuts, almonds, or even hazelnuts for a unique twist. Just make sure they’re chopped well!
What if I don’t have buttermilk? No worries! You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes, and you’ve got your buttermilk!
How can I make this cake gluten-free? You can swap the all-purpose flour for a gluten-free baking blend. Just ensure it has a good binding agent, like xanthan gum, to keep the texture right.
What’s the best way to serve this cake? This cake is delicious on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence!
Can I make this cake ahead of time? Yes! It actually tastes even better the next day. Just be sure to store it properly, and it’ll be ready to impress whenever you are!
Print
Irresistible Quick Italian Cream Cake 2 in Just 15 Minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy Italian cream cake that is perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla.
- Gradually add dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- Pour batter into prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Store leftovers in the refrigerator.
- Use cream cheese frosting for a richer flavor.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: quick italian cream cake
