Quick Italian Cream Cake

Quick Italian Cream Cake is a simplified version of the classic Southern dessert that boasts a moist, tender cake layered with a rich cream cheese frosting. Featuring shredded coconut, crunchy pecans, and a hint of tanginess from buttermilk, this cake is the perfect combination of sweet, nutty, and creamy. Traditionally, Italian Cream Cake takes some time to prepare, but this quick recipe simplifies the process without sacrificing flavor. Whether you’re celebrating a special occasion or indulging in a comforting treat, this cake is a delightful centerpiece that’s easy to make and sure to impress.

Why You’ll Love This Recipe

• Easy and Quick: Simplified steps make this recipe perfect for busy days while still achieving bakery-level results.
• Rich and Flavorful: The combination of coconut, pecans, and cream cheese frosting creates an irresistible flavor profile.
• Moist Texture: Buttermilk keeps the cake soft and moist, ensuring every bite is perfectly tender.
• Perfect for Any Occasion: Whether it’s for a birthday, holiday, or just because, this cake is a guaranteed crowd-pleaser.
• Customizable: You can adjust the nuts, coconut, or frosting to suit your preferences.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes
• Yield: 12 servings
• Serving size: 1 slice

Nutritional Information (per serving)

• Calories: 450
• Carbohydrates: 55g
• Protein: 5g
• Fat: 23g
• Fiber: 2g
• Sugar: 40g

Ingredients

For the Cake:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (adjust as needed for consistency)

Optional Garnishes:

• 1/4 cup shredded sweetened coconut, toasted
• 1/4 cup chopped pecans

Step-by-Step Instructions

Step 1: Preheat and Prepare Cake Pans

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.

Step 2: Combine Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.

Step 4: Add Eggs and Vanilla

1. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Alternate Wet and Dry Ingredients

1. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Step 6: Fold in Coconut and Pecans

1. Gently fold the shredded coconut and chopped pecans into the batter using a spatula. Be careful not to overmix.

Step 7: Bake the Cakes

1. Divide the batter evenly among the prepared cake pans, spreading it out in an even layer.
2. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
3. Add the heavy cream one tablespoon at a time until the frosting reaches your desired consistency.

Step 9: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly on top.
2. Add the second cake layer and repeat with another layer of frosting. Place the final cake layer on top and frost the top and sides of the cake.

Step 10: Garnish and Serve

1. Garnish the cake with toasted coconut and chopped pecans, if desired.
2. Slice and serve the cake. Enjoy the moist, flavorful layers of this quick Italian Cream Cake!

Ingredient Background

• All-Purpose Flour: Provides structure to the cake. For a lighter texture, you can substitute part of it with cake flour.
• Buttermilk: The acidity in buttermilk tenderizes the cake, making it moist and flavorful. If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
• Sweetened Coconut: Adds a subtle sweetness and chewy texture to the cake. Unsweetened coconut can also be used for less sweetness.
• Pecans: Provide a crunchy contrast to the soft cake. Walnuts are a great substitute if you prefer a different nut.
• Cream Cheese: Creates a tangy, rich frosting that perfectly complements the sweet cake layers.

Technique Tips

• Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Don’t Overmix: Overmixing the batter can make the cake dense. Mix just until the ingredients are combined.
• Even Cake Layers: Use a kitchen scale to evenly divide the batter among the pans for uniform layers.
• Toast the Coconut: For added flavor, toast the coconut in a dry skillet over medium heat until lightly browned.

Alternative Presentation Ideas

• Sheet Cake: Bake the batter in a 9×13-inch pan for a simpler, one-layer cake.
• Cupcakes: Divide the batter into cupcake liners for individual servings. Adjust the baking time to 18–20 minutes.
• Mini Layer Cakes: Use smaller cake pans or cut the baked layers into smaller circles for personal-sized cakes.
• Bundt Cake: Bake the batter in a greased Bundt pan for a stunning presentation.

Additional Tips for Success

• Double the Frosting: If you prefer a thicker frosting layer, double the frosting recipe.
• Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
• Chill for Easy Frosting: Chill the cake layers for 15–20 minutes before frosting to reduce crumbs.
• Decorate Creatively: Use a piping bag to create decorative frosting swirls or patterns on the cake.

Recipe Variations

• Pineapple Italian Cream Cake: Add 1/2 cup crushed pineapple (drained) to the batter for a tropical twist.
• Chocolate Italian Cream Cake: Stir in 1/4 cup cocoa powder to the batter for a chocolaty version.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking flour blend.
• Lemon Coconut Cake: Add 2 teaspoons of lemon zest to the batter and use lemon juice in the frosting.
• Nut-Free Cake: Omit the pecans if you prefer a nut-free version.

Freezing and Storage

• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before assembling.
• Refrigeration: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
• Leftovers: Wrap individual slices in plastic wrap and refrigerate or freeze for a quick treat later.

Healthier Twist Ideas

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Reduce Sugar: Use 1 1/2 cups of sugar in the batter instead of 2 cups to lower the sweetness.
• Low-Fat Dairy: Use reduced-fat cream cheese and buttermilk for a lighter version.
• Add Fruit: Incorporate mashed bananas or applesauce into the batter for natural sweetness and moisture.

Serving Suggestions for Events

• Birthday Cake: Decorate with candles and serve as a stunning birthday centerpiece.
• Holiday Dessert: Add festive toppings like red and green sprinkles or sugared cranberries for Christmas.
• Brunch Favorite: Pair with coffee, tea, or mimosas for a delightful brunch treat.
• Potluck Dish: Bring to potlucks or gatherings—it’s easy to transport and always a hit.

Special Equipment

• Electric Mixer: Helps cream the butter and sugar and mix the frosting easily.
• Cake Pans: Three 9-inch round pans ensure even baking for the layers.
• Offset Spatula: Makes spreading the frosting smooth and easy.
• Wire Rack: Allows the cakes to cool evenly without trapping moisture.

Frequently Asked Questions

1. Can I use unsweetened coconut?
Yes, unsweetened coconut works well if you prefer less sweetness.

2. What’s a good substitute for buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

3. Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days in advance and store them in an airtight container. Frost before serving.

4. Can I make this cake gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour.

5. Can I use walnuts instead of pecans?
Absolutely! Walnuts are a great substitute for pecans.

6. How do I prevent the frosting from melting?
Ensure the cake is completely cool before frosting. You can also chill the frosting for 10 minutes before spreading it.

7. Can I freeze the assembled cake?
Yes, freeze the frosted cake tightly wrapped in plastic wrap. Thaw in the refrigerator overnight before serving.

8. How do I toast coconut?
Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.

Conclusion

Quick Italian Cream Cake is a deliciously easy dessert that captures the flavors of the classic Southern favorite without the extra effort. With its moist layers of coconut and pecan-studded cake and rich cream cheese frosting, this cake is a show-stopper for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply treating yourself, this simplified version of Italian Cream Cake will impress your taste buds and your guests alike. Customize it to suit your preferences, serve it with your favorite beverages, and enjoy every decadent bite of this irresistible dessert!

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