Quick Italian Cream Cake

Indulge in the delightful flavors of our Quick Italian Cream Cake, a luscious dessert that perfectly combines the richness of butter, the sweetness of coconut, and the crunch of pecans. This cake has a soft and moist texture with a delicate crumb, enchanting your taste buds with every bite. The aroma of vanilla and butter wafts through your kitchen, creating a warm, inviting atmosphere that makes it ideal for gatherings, celebrations, or a cozy afternoon treat. Whether you are a novice baker or an experienced cook, this recipe is straightforward and designed to impress your family and friends. Pair this delightful cake with cream cheese frosting for a touch of elegance that adds to its charm.

Ingredients

• 1 cup all-purpose flour: This forms the base of your cake, providing structure.
• 1 cup sugar: Adds sweetness and helps create a tender crumb.
• 1/2 cup unsalted butter, softened: Provides richness and moisture, ensuring a decadent cake.
• 1/2 cup buttermilk: Adds tanginess and helps keep the cake moist.
• 3 large eggs: Acts as a binding agent, contributing to the cake’s texture and richness.
• 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet and aromatic note.
• 1 cup shredded coconut: Adds texture and a subtle tropical flavor.
• 1/2 cup pecans, chopped: Introduces a delightful crunch and nutty flavor.
• 1/2 teaspoon baking powder: Helps the cake rise, giving it a light texture.
• 1/2 teaspoon baking soda: Works with the buttermilk to create a fluffy cake.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor.

Step-By-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Stir in the buttermilk and vanilla extract until the mixture is evenly combined.
5. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
6. Gradually mix the dry ingredients into the wet mixture using a spatula, being careful not to overmix the batter.
7. Gently fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
8. Pour the batter into the prepared cake pan, smoothing the top for an even bake.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting with cream cheese frosting.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-60 minutes
• Servings: 8 slices
• Calories: Approximately 350 calories per slice

Tips, Storage & Variations

• Tips: Make sure your butter is softened at room temperature for easier creaming. Avoid overmixing to keep the cake light and airy.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate if frosted.
• Freezing: The cake can be frozen unfrosted for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.
• Flavor Variations: Experiment with other nuts such as walnuts or swap pecans for almonds. You can also add chocolate chips for a rich addition.

FAQ

1. Can I use milk instead of buttermilk?
Yes, you can use milk mixed with lemon juice or vinegar as a substitute.

2. How can I make this cake healthier?
You can reduce the sugar slightly or substitute half of the flour with whole wheat flour.

3. Can I bake this cake in different pan sizes?
Yes, adjust the baking time accordingly if you use a different size or shape.

4. How can I enhance the coconut flavor?
Use coconut extract along with shredded coconut for a richer coconut taste.

5. Is cream cheese frosting necessary?
While it adds delicious flavor, the cake is enjoyable on its own or with other frostings.

6. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day, making it perfect for prepping in advance.

People Also Ask

1. What is Italian Cream Cake?
Italian Cream Cake is a light and moist cake characterized by coconut and pecan flavors, often paired with cream cheese frosting.

2. How do I know when my cake is done baking?
Insert a toothpick into the center; if it comes out clean, the cake is ready.

3. Can I make this cake dairy-free?
Yes, use dairy-free butter and non-dairy milk with a similar acid for the buttermilk.

4. What goes well with Italian Cream Cake?
Pair it with coffee or tea for a delightful afternoon treat.

5. How can I decorate my Italian Cream Cake?
Consider adding toasted coconut or additional chopped pecans on top for a decorative touch.

6. What should I do if my cake sinks in the middle?
This may happen due to overmixing or underbaking; ensure proper mixing and baking time next time.

Conclusion

We hope you enjoy making this Quick Italian Cream Cake. It is not just a dessert but a delightful journey of flavors and textures that brings joy to every occasion. Share your creations with friends and family, and relish the compliments that will surely follow. Happy baking!

Quick Italian Cream Cake

Print Recipe

Indulge in the delightful flavors of our Quick Italian Cream Cake, a luscious dessert that perfectly combines the richness of butter, the sweetness of coconut, and the crunch of pecans.

• Author: hannah-reed
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan to prevent sticking.
2. Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the buttermilk and vanilla extract until combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet mixture without overmixing.
7. Gently fold in the shredded coconut and chopped pecans.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Make sure your butter is softened at room temperature for easier creaming. Avoid overmixing to keep the cake light and airy. Refrigerate if frosted.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 105mg

Keywords: Italian Cream Cake, dessert, cake, coconut, pecans, cream cheese frosting