Quick Italian Cream Cake

If you’re looking for a dessert that combines rich flavors, fluffy texture, and a hint of elegance, the Quick Italian Cream Cake is the perfect choice. This delightful cake is a simpler version of the classic Italian cream cake, ideal for busy bakers who want a show-stopping dessert without spending hours in the kitchen. Let’s dive into how you can make this decadent treat at home.

Why You’ll Love This Recipe

• Time-Saving: This recipe streamlines traditional steps for a faster preparation.
• Rich and Creamy: Made with cream cheese frosting and shredded coconut, it’s a dream for dessert lovers.
• Versatile: Perfect for celebrations, holidays, or a simple treat after dinner.

Ingredients You’ll Need

For the Cake:

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

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (for topping)

Step-by-Step Instructions

this recipe

1. Preheat and Prepare

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

2. Mix the Dry Ingredients

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

3. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Gently fold in the shredded coconut and pecans.

5. Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.

6. Prepare the Frosting

In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Stir in the vanilla extract.

7. Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish.

Pro Tips for the Best Italian Cream Cake

• Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
• Customize Toppings: Not a fan of pecans? Swap them for walnuts or omit them entirely.
• Make Ahead: Bake the cake layers a day in advance and frost the cake just before serving for maximum freshness.

Serving Suggestions

Pair your Quick Italian Cream Cake with a hot cup of coffee or a glass of dessert wine. This cake also works wonderfully as a centerpiece for birthdays, anniversaries, or festive gatherings.

Conclusion

This Quick Italian Cream Cake recipe is a delightful way to impress your guests or indulge in a sweet treat at home. Its moist layers, creamy frosting, and subtle crunch of pecans and coconut make it a dessert that’s impossible to resist. Try this recipe today and experience the magic of Italian-inspired baking!

Serving and Storage Tips for Quick Italian Cream Cake

Serving Tips

1. Temperature: This cake tastes best when served at room temperature, allowing the flavors of the cream cheese frosting and moist cake layers to shine.
2. Garnishing: Add extra shredded coconut or pecans on top for an elegant presentation. A drizzle of caramel or a dollop of whipped cream can elevate its appeal.
3. Pairings: Serve with freshly brewed coffee, espresso, or a scoop of vanilla ice cream for a complementary flavor profile.

Storage Tips

1. Refrigeration:
   • Store the cake in an airtight container in the refrigerator for up to 5 days.
   • Bring slices to room temperature before serving to enhance the texture and flavor.
2. Freezing:
   • To freeze, wrap individual slices or entire layers tightly in plastic wrap, then foil, and store in a freezer-safe container.
   • It can be frozen for up to 3 months. Thaw in the refrigerator overnight before enjoying.
3. Avoid Drying Out:
   • Cover any cut edges with plastic wrap or additional frosting to keep the cake moist while stored.

By following these tips, your Quick Italian Cream Cake will stay delicious and fresh, ready to delight at any moment!

1. Can I use a different type of frosting for this cake?
Absolutely! While cream cheese frosting complements the flavors perfectly, you can use buttercream, whipped cream frosting, or even mascarpone frosting for a lighter touch.

2. What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using as a substitute.

3. Can I make this cake in advance?
Yes! You can bake the layers a day or two ahead and store them tightly wrapped at room temperature. Frost the cake on the day of serving for the freshest taste.

4. Is it possible to make this cake nut-free?
Of course! Simply omit the pecans from the batter and the garnish. You can substitute with seeds like toasted sunflower seeds or leave them out entirely for a nut-free version.

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