This delicious Quick Italian Cream Cake is a delightful treat that brings a taste of Italy to your home. With its light, moist layers and a comforting blend of coconut and pecans, it’s a perfect dessert for any occasion.
Why Make This Recipe
This recipe is easy to follow, making it accessible for bakers of all skill levels. It is quick enough for a weekday dessert yet special enough for gatherings and celebrations. The combination of coconut and pecans adds a unique flavor that everyone will enjoy.
How to Make Quick Italian Cream Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- ½ cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the flour, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
How to Serve Quick Italian Cream Cake
Serve the cake on its own or with whipped cream on top. You can also add a sprinkle of additional shredded coconut for a beautiful finish. This cake pairs wonderfully with a cup of coffee or tea.
How to Store Quick Italian Cream Cake
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it longer, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
Tips to Make Quick Italian Cream Cake
- Make sure your butter is softened at room temperature for easy mixing.
- You can replace the pecans with walnuts if you prefer.
- Use fresh coconut for an extra burst of flavor, but shredded coconut works well too.
Variation
For a chocolate version, consider adding cocoa powder to the flour mixture. You can also experiment with different nuts or add a layer of cream cheese frosting for a richer taste.
FAQs
Q1: Can I make this cake ahead of time?
A1: Yes! You can bake the cake a day ahead and store it in an airtight container.
Q2: Can I use a different type of milk instead of buttermilk?
A2: Yes! You can use regular milk or make your own buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of milk.
Q3: How do I know when the cake is done baking?
A3: The cake is done when a toothpick inserted in the center comes out clean.
Quick Italian Cream Cake
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Make sure butter is at room temperature.
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cups buttermilk Can substitute with regular milk.
Mix-Ins
- 1 cups shredded coconut Fresh coconut can be used for more flavor.
- 0.5 cups chopped pecans Walnuts can be used as a substitute.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the flour, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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