Quick Italian Cream Cake: 5 Flavors That Will Delight

Name: Quick Italian Cream Cake: 5 Flavors That Will Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter; 1 cup buttermilk; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup shredded coconut; 1/2 cup chopped pecans

October 15, 2025

By:

Julia marin

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Oh my goodness, if you’re looking for a dessert that’s both delicious and super easy to whip up, you’ve got to try my quick Italian cream cake! It’s one of those recipes that never fails to impress, whether I’m serving it at a family gathering or just treating myself on a cozy evening at home. The best part? It comes together in no time, making it perfect for those last-minute cravings or unexpected guests. I love that it combines the richness of buttermilk with the sweetness of coconut and pecans, resulting in a cake that’s moist and bursting with flavor. Trust me, once you take that first bite, you’ll be hooked! So, let’s dive into this delightful recipe that’s sure to become a staple in your dessert rotation.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
1/2 cup chopped pecans

How to Prepare a Quick Italian Cream Cake

Prepping the Oven and Pans

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly and rises beautifully. While that’s warming up, grab your two 9-inch round cake pans and grease them up with a little butter or cooking spray. Then, dust them with flour to prevent any sticky situations later. Trust me, there’s nothing worse than a cake that won’t come out of the pan!

Mixing the Batter

Now for the fun part—mixing the batter! In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes and makes all the difference in texture. Beat in the eggs one at a time, making sure to mix well after each addition. Then stir in that lovely vanilla extract!
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents. Now, it’s time to alternate adding the dry ingredients with the buttermilk into the butter mixture. Start with a third of the dry mix, then half the buttermilk, and so on, until everything is combined. Lastly, gently fold in the shredded coconut and chopped pecans. You’re going to love how this smells!

Baking and Cooling

Pour the luscious batter evenly into your prepared pans. Bake in the preheated oven for about 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean—no gooey batter should stick to it! Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. This cooling time is essential for the cakes to set up nicely. After they’re cool, you can frost them or enjoy them as is. Just wait until you taste it—pure bliss!

Why You’ll Love This Recipe

Quick preparation: You can whip this cake up in about 50 minutes from start to finish, making it perfect for busy days.
Delicious flavors: The combination of buttermilk, coconut, and pecans creates a rich and delightful taste that’s hard to resist.
Easy ingredients: You likely already have most of these simple ingredients in your pantry, so no last-minute grocery runs!
Versatile for any occasion: Whether it’s a birthday, family gathering, or just a cozy night in, this cake fits the bill beautifully.
Perfectly moist texture: Thanks to the buttermilk and the addition of coconut, every bite is tender and full of flavor.

Tips for Success

Alright, friends, let’s make sure your quick Italian cream cake turns out absolutely divine! Here are my top tips to help you nail it:

Use room temperature ingredients: For the best results, let your butter, eggs, and buttermilk sit out for about 30 minutes before you start. This helps them mix together more smoothly and creates a fluffier cake.
Don’t skip the flouring step: I know it’s tempting, but greasing and flouring your pans is crucial. It prevents the cake from sticking and ensures a clean release. Nobody wants to serve a cake that’s stuck to the bottom!
Adjust the sweetness: If you prefer a less sweet cake, feel free to reduce the sugar by a couple of tablespoons. You can also experiment with using honey or maple syrup for a different flavor profile—just adjust your liquid ingredients slightly.
Mix-ins are your friend: Want to shake things up? Try adding some chocolate chips or dried fruits like raisins or cranberries. You can also swap out the pecans for walnuts or almonds if you’re feeling adventurous!
Keep an eye on baking time: Ovens can vary, so start checking your cakes a few minutes before the 25-minute mark. The cakes should be golden and a toothpick should come out clean. Every minute counts in cake baking!
Cool completely before frosting: Patience is key! If you frost the cake while it’s still warm, your frosting might melt and slide off. Let those cakes cool completely on a wire rack for the best results.

With these tips in your back pocket, I’m confident you’ll create a stunning quick Italian cream cake that everyone will rave about. Happy baking!

Variations on Quick Italian Cream Cake

Oh, the possibilities are endless when it comes to jazzing up your quick Italian cream cake! It’s such a versatile base that you can let your creativity shine. Here are some fun variations that I absolutely love:

Chocolate Lovers: If you’re a chocolate fanatic (like me!), try adding a half cup of chocolate chips to the batter. You can also mix in a couple of tablespoons of cocoa powder to the dry ingredients for a rich, chocolatey twist.
Fruity Delight: Want to brighten things up? Toss in some fresh fruit like diced strawberries or blueberries. They add a pop of color and a burst of flavor that pairs beautifully with the coconut.
Nutty Variations: Swap out the pecans for walnuts, almonds, or even hazelnuts! Each nut brings its own unique taste and texture. You can also toast the nuts beforehand for an extra layer of flavor.
Coconut-Free Option: If coconut’s not your thing, feel free to leave it out entirely. You can substitute it with more chopped nuts or even some crushed graham crackers for a different texture.
Spiced Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor that’s perfect for cozy gatherings or fall celebrations.
Cream Cheese Frosting: For a decadent finish, consider frosting your cake with a cream cheese frosting instead of traditional buttercream. It adds a delightful tang that compliments the sweetness of the cake.

These variations are just a starting point, so feel free to experiment and make this quick Italian cream cake your own. Each twist will bring a new flavor experience that’s sure to impress your family and friends!

Storage & Reheating Instructions

Alright, let’s talk about how to keep that delicious quick Italian cream cake fresh and fabulous! If you happen to have leftovers (which is rare, trust me!), you’ll want to store them properly to maintain all that yummy flavor and moist texture.

First, let the cake cool completely before storing it. Once it’s cool, I like to wrap it tightly in plastic wrap or aluminum foil. This helps keep it from drying out and getting stale. You can also place it in an airtight container if you have one handy. Just make sure it’s sealed well! Your cake will stay fresh in the refrigerator for about 3-5 days.

If you find yourself with more cake than you can handle, you can freeze it! To do this, slice the cake into individual portions and wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It’s such a lifesaver when you want a sweet treat later! The cake can be frozen for up to 2-3 months. When you’re ready to enjoy a slice, just take it out and let it thaw in the fridge overnight, or leave it at room temperature for a couple of hours.

Now, when it comes to reheating, I recommend using the microwave for just a few seconds to gently warm it up. You want it to be warm, not hot, because we don’t want to dry it out. If you prefer a bit of a crispy edge, pop it in the oven at 350°F (175°C) for about 5-10 minutes. Just keep an eye on it so it doesn’t overbake. Enjoy every last crumb!

Nutritional Information

Before we dive into the deliciousness, I want to share a quick note about the nutritional information. Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these values are just estimates. Always check your own ingredients if you need precise information!

Calories: 350 per slice
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 20g
Protein: 4g

Now that you know what’s in this lovely cake, you can enjoy each slice even more! It’s a delightful treat that’s sure to satisfy your sweet tooth while bringing a bit of that Italian flair to your dessert table.

FAQ Section

Can I make this quick Italian cream cake ahead of time?
Absolutely! This cake actually tastes even better the next day once the flavors have melded together. Just store it in the fridge after it’s cooled and frost it right before serving.

What can I use instead of buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

Can I use a different type of nut?
Of course! If pecans aren’t your thing, feel free to swap them out for walnuts, almonds, or even hazelnuts. Each nut brings a unique flavor and texture that adds to the cake’s deliciousness.

How do I know when my cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, it’s ready to come out of the oven. If it’s still wet with batter, give it a few more minutes!

What frosting goes best with a quick Italian cream cake?
I love using cream cheese frosting for this cake! It adds a delightful tang that complements the sweetness of the cake beautifully. But if you prefer something lighter, a simple whipped cream or buttercream frosting works wonderfully too!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.