Oh my goodness, let me tell you about this *quick Italian cream cake*! It’s rich, it’s delicious, and honestly, it feels like a little slice of heaven on your plate. I first stumbled upon this recipe during a family gathering, and it quickly became a cherished favorite. The beautiful blend of shredded coconut and crunchy pecans gives it that perfect texture, while the cream cheese frosting just takes it over the top! It’s one of those desserts that looks fancy but is surprisingly easy to whip up. Trust me, once you serve this at a get-together, everyone will be asking for seconds—and the recipe! So, if you’re looking for a quick and satisfying treat to impress your friends or just indulge yourself, this cake is calling your name!
Ingredients for Quick Italian Cream Cake
Here’s everything you need to whip up this delightful cake! You might already have some of these ingredients in your pantry, which makes it even easier to get started.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk (don’t worry if you don’t have buttermilk; just mix a tablespoon of vinegar or lemon juice with regular milk and let it sit for a few minutes!)
- 1/2 cup unsalted butter, softened (make sure it’s nice and soft for easy mixing)
- 4 large eggs (the fresher, the better!)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (this adds such a warm flavor)
- 1 cup shredded coconut (sweetened or unsweetened, your choice!)
- 1 cup chopped pecans (feel free to toast them for extra crunch!)
- 1/2 cup cream cheese (softened for easy blending)
- 1 cup powdered sugar (for that sweet, creamy frosting)
- 1 teaspoon almond extract (this gives the cake a lovely depth of flavor)
Gather these ingredients, and you’ll be well on your way to baking this scrumptious quick Italian cream cake!
How to Prepare Quick Italian Cream Cake
Alright, let’s get down to the fun part—making this delicious quick Italian cream cake! Follow these simple steps, and you’ll have a gorgeous cake in no time. Trust me, the smell wafting through your kitchen will be absolutely irresistible!
- First things first, preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise!
- In a large mixing bowl, combine the flour, baking soda, and granulated sugar. Give it a good whisk to make sure everything is well-mixed.
- Now, add in the buttermilk and softened butter. Mix it all together until you have a nice, smooth batter. No lumps allowed!
- In a separate bowl, crack those four large eggs and add the vanilla extract. Beat them together until they’re light and frothy, then pour this egg mixture into the cake batter. Stir until just combined.
- Here comes the fun part! Gently fold in the shredded coconut and chopped pecans. The batter should be thick and full of texture.
- Grease your cake pan (a 9×13-inch pan works perfectly) and pour the batter in, spreading it out evenly.
- Pop the cake into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Once baked, carefully remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, let’s whip up that creamy frosting! In a mixing bowl, beat together the softened cream cheese, powdered sugar, and almond extract until smooth and fluffy.
- Once the cake is completely cooled, generously spread the frosting over the top. You can even sprinkle some extra coconut or chopped pecans on top for a beautiful finish!
And there you have it! A stunning quick Italian cream cake ready to impress. Don’t forget to sneak a little taste before serving—it’s a must!
Why You’ll Love This Quick Italian Cream Cake
- Quick and Easy: With just a few simple steps, you can have this delightful cake ready in under an hour!
- Rich Flavor: The combination of coconut, pecans, and that luscious cream cheese frosting creates a flavor explosion in every bite.
- Perfect for Any Occasion: Whether it’s a family gathering, a potluck, or just a sweet treat at home, this cake fits right in.
- Impressive Presentation: It looks so beautiful with its creamy frosting and sprinkle of coconut, you’ll feel like a baking pro!
- Customizable: Feel free to tweak the recipe with different nuts or flavors; it’s super versatile!
- Crowd-Pleaser: Trust me, everyone will be asking for a second slice—it’s that good!
Tips for Success
Let me share some of my top tips to ensure your quick Italian cream cake turns out absolutely perfect every time! These little nuggets of wisdom can help avoid common pitfalls and elevate your baking game.
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before you start. This helps everything blend together smoothly, giving you that lovely, airy texture.
- Don’t Overmix: Once you add the eggs to the batter, mix just until combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended time. Insert a toothpick into the center, and if it comes out clean, you’re good to go!
- Cooling is Key: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps it maintain its shape.
- Frosting Tip: For an extra creamy frosting, beat the cream cheese and powdered sugar until it’s fluffy and light. This makes it super spreadable!
- Make It Ahead: You can bake the cake a day in advance and store it (unfrosted) in an airtight container. Just frost it before serving for the freshest taste.
With these tips in your back pocket, you’ll be well on your way to creating a show-stopping quick Italian cream cake that everyone will rave about!
Variations on Quick Italian Cream Cake
If you’re feeling adventurous or just want to switch things up a bit, there are so many fun ways to customize your quick Italian cream cake! Here are some of my favorite variations that can add a new twist to this already delicious dessert:
- Different Nuts: Swap out the pecans for walnuts or even pistachios for a unique flavor profile. Each nut brings its own special crunch and taste!
- Chocolate Lovers: Add some mini chocolate chips to the batter for a delightful chocolatey surprise. You can also drizzle some melted chocolate on top of the frosting for an extra indulgent touch.
- Citrus Zest: Incorporate some lemon or orange zest into the batter for a pop of freshness. It brightens the flavor beautifully and adds a lovely aroma!
- Banana Variation: Mash up a ripe banana and fold it into the batter for a moist, fruity twist. It pairs wonderfully with the coconut and cream cheese frosting.
- Coconut Cream Version: Use coconut cream in place of the buttermilk for an even richer coconut flavor. You can also top it with toasted coconut flakes for that tropical vibe!
- Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor that’s especially nice during the fall or winter months.
With these variations, you can make this quick Italian cream cake your very own! Don’t hesitate to get creative and try out different combinations—baking is all about having fun and discovering new flavors!
Storage & Reheating Instructions
Now, let’s talk about how to keep your quick Italian cream cake fresh and delicious! If you happen to have any leftovers (which is rare, trust me!), here’s how to store them properly:
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator. This will keep it moist and flavorful for up to 4-5 days. Just make sure to cover it well so it doesn’t absorb any fridge odors!
- Freezing: If you want to save some for later, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It should keep well for about 2-3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. Once thawed, frost it and serve!
- Reheating: If you prefer your cake warm, you can reheat individual slices in the microwave for about 10-15 seconds. Just be cautious not to overheat it, or it might dry out. You can also warm it up in the oven at 300°F (150°C) for about 10 minutes—this way, it’ll stay nice and moist!
With these storage and reheating tips, you can enjoy your quick Italian cream cake anytime the craving strikes! Happy baking!
Nutritional Information
Alright, let’s break down the nutritional goodness of this quick Italian cream cake! It’s always nice to know what you’re indulging in, right? Here’s a general idea of what to expect per slice:
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Total Sugars: 25g
- Protein: 5g
Keep in mind that these values are estimates and can vary based on how you tweak the recipe or the specific brands of ingredients you use. But regardless, this cake is a delicious treat that’s totally worth it! Enjoy every bite!
FAQ about Quick Italian Cream Cake
Can I use a different type of milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can simply mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This makes a great substitute!
How do I know when my cake is done baking?
Great question! You’ll want to start checking your cake around the 30-minute mark. Insert a toothpick into the center, and if it comes out clean or with just a few crumbs, it’s ready to come out of the oven!
Can I make this cake ahead of time?
Yes, indeed! You can bake the cake a day in advance and store it (unfrosted) in an airtight container. Just frost it before you’re ready to serve for the freshest taste!
What can I use instead of cream cheese in the frosting?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese instead of cream cheese! They’ll still give you that creamy texture but with a different flavor twist.
How should I store any leftovers?
Store any leftover quick Italian cream cake in an airtight container in the refrigerator for up to 4-5 days. Just be sure to cover it well to keep it moist and delicious!
Quick Italian Cream Cake: 7 Irresistible Steps to Delight
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy Italian cream cake that is rich and delicious.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup cream cheese
- 1 cup powdered sugar
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and sugar.
- Add buttermilk and butter, then mix until smooth.
- In a separate bowl, beat the eggs and vanilla, then add to the batter.
- Stir in coconut and pecans.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese, powdered sugar, and almond extract until smooth.
- Spread frosting over the cooled cake.
Notes
- Store leftovers in the refrigerator.
- Decorate with additional coconut or pecans if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: quick italian cream cake
