Let me tell you, making a *quick Italian cream cake* is like wrapping yourself in a cozy blanket of flavor! It’s such a simple recipe, yet it delivers that wow factor that’ll leave your friends and family begging for seconds. I love how the rich buttermilk, sweet coconut, and crunchy pecans come together to create a cake that’s not just delicious but also feels special. I remember the first time I made it for a potluck; it vanished in minutes! Trust me, whether you’re whipping it up for a casual afternoon treat or a festive gathering, this cake is sure to impress. The best part? It’s so easy that even on my busiest days, I can whip it up without breaking a sweat!
Ingredients for Quick Italian Cream Cake 2
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened to room temperature
- 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 cup chopped pecans
How to Prepare Quick Italian Cream Cake 2
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your cake bakes evenly and rises just right. While the oven warms up, you can get everything else ready—talk about multitasking!
Creaming Butter and Sugar
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 with an electric mixer. The key here is to really incorporate air into the mixture; this will help your cake achieve that beautiful rise and tender texture. Don’t rush this step—it’s worth it!
Mixing Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition to ensure everything is combined beautifully. Then stir in the vanilla extract and buttermilk. You’ll want a smooth, creamy consistency here—this is where the magic of flavor starts to happen!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour. Gradually add these dry ingredients to your wet mixture. Mix gently until just combined; overmixing can lead to a dense cake, and nobody wants that!
Folding in Coconut and Pecans
Now it’s time for the fun part! Carefully fold in the shredded coconut and chopped pecans using a spatula. The folding technique is crucial here—just gently combine the mixture until the coconut and nuts are evenly distributed without overmixing. You want those delightful bits to shine through in your cake!
Baking the Cake
Pour the batter into a greased cake pan, smoothing the top with a spatula. Pop it in your preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Let it cool in the pan for a bit before transferring it to a wire rack to cool completely. You’re almost there!
Tips for Success
To make your *quick Italian cream cake* truly shine, here are a few helpful tips! First, make sure your ingredients are at room temperature; it helps everything blend together seamlessly. When creaming the butter and sugar, don’t rush—take your time to incorporate air, which is crucial for a fluffy cake. If you can, use fresh buttermilk for a richer flavor; if you’re in a pinch, make your own by adding a tablespoon of vinegar to regular milk. Also, remember to check your cake a few minutes before the recommended time. Ovens can vary, and you don’t want to overbake it. Lastly, allow the cake to cool completely before frosting or serving; this helps maintain its moist texture. Happy baking!
Nutritional Information
Here’s the estimated nutritional breakdown for one slice of this *quick Italian cream cake*: about 320 calories, 15g of fat, 4g of protein, and 42g of carbohydrates. You’ll also find 18g of sugar and 2g of fiber in each slice. Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy this delightful dessert in moderation!
FAQ Section
Can I substitute buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute. Just combine one cup of regular milk with a tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, and voilà! You’ve got a quick and effective buttermilk replacement that works just as well in this *quick Italian cream cake*.
How can I make this cake gluten-free?
Going gluten-free is easier than you might think! Simply swap out the all-purpose flour for a good-quality gluten-free all-purpose flour blend. Make sure it contains xanthan gum, which helps to mimic the elasticity of regular flour. Your cake will still be deliciously moist and fluffy, so no one will even notice the difference!
What can I serve with Quick Italian Cream Cake 2?
This cake is delightful on its own, but if you want to elevate it even more, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream! Fresh berries or a drizzle of chocolate sauce can add a lovely touch, too. Trust me, a little extra flair makes this already tasty cake even more irresistible!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy days!
- Deliciously moist with a delightful blend of coconut and pecans.
- Versatile enough to serve at any occasion, from casual to festive.
- Can be enjoyed on its own or dressed up with your favorite frosting.
- Leftovers (if there are any!) stay fresh and delicious for days.
Storage & Reheating Instructions
To keep your *quick Italian cream cake* tasting fresh, store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to enjoy it later, you can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months. When you’re ready to indulge, just thaw it in the fridge overnight. No need to reheat—this cake is delightful served chilled!
Print
Quick Italian Cream Cake 2: 5 Reasons to Love This Delight
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy recipe for an Italian cream cake that is delicious and satisfying.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 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 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and buttermilk.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in coconut and pecans.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Can be topped with cream cheese frosting.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: quick italian cream cake, easy cake recipe, italian dessert
