Quick Italian Cream Cake 2: Irresistible Delight Awaits

Name: Quick Italian Cream Cake 2: Irresistible Delight Awaits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 1/2 cups sugar; 1 cup buttermilk; 1/2 cup unsalted butter; 4 large eggs; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 cup shredded coconut; 1 cup chopped pecans; 8 oz cream cheese; 1/2 cup powdered sugar

octobre 15, 2025

By:

Julia marin

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Oh my goodness, if you’re looking for a dessert that’s both delightful and super easy to whip up, you’ve got to try this *quick Italian cream cake*! This recipe is my go-to when I need something scrumptious but don’t have all day to spend in the kitchen. Trust me, it’s a total game changer! The combination of moist cake, creamy frosting, and those lovely bits of coconut and pecans is just heavenly.

What I love most about this cake is how it brings a touch of Italian flair to any occasion, yet it’s so simple to make that you’ll feel like a pro in no time! Whether you’re celebrating a birthday, hosting a casual get-together, or just want a sweet treat for yourself, this *quick Italian cream cake* is always a hit. Let’s dive in and get started on this delicious adventure!

Ingredients List

2 cups all-purpose flour
1 1/2 cups sugar
1 cup buttermilk (make sure it’s at room temperature for best results)
1/2 cup unsalted butter (melted and slightly cooled)
4 large eggs (preferably at room temperature)
1 teaspoon baking soda
1 teaspoon vanilla extract (the real stuff works wonders!)
1 cup shredded coconut (sweetened or unsweetened, you choose!)
1 cup chopped pecans (lightly toasted for extra flavor, if you like)
8 oz cream cheese (softened to room temperature)
1/2 cup powdered sugar (sifted for smooth frosting)

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). This is super important because a properly preheated oven ensures your cake bakes evenly.
While that’s heating up, grab your two 9-inch round cake pans and grease them up! I like to use a bit of butter and a sprinkle of flour to make sure the cakes come out easily.
In a large mixing bowl, combine the flour, baking soda, and sugar. Whisk them together until they’re nicely blended. This helps to distribute the baking soda evenly, which is key for that perfect rise!
Now, in another bowl, mix the buttermilk, melted butter (make sure it’s cooled a bit so it doesn’t cook the eggs), eggs, and vanilla extract. Whisk it all together until it’s nice and smooth.
Next, gently fold the wet ingredients into the dry mixture. Be careful not to overmix! Just stir until you see no dry flour left — it’s okay if the batter is a bit lumpy.
Time to fold in the shredded coconut and chopped pecans! This is where the magic happens, so be generous and let those flavors mingle.
Pour the batter evenly into your prepared cake pans. Give them a little jiggle to settle the batter nicely.
Pop those pans in the oven and bake for 25-30 minutes. You’ll know they’re done when they’re golden brown and a toothpick inserted in the center comes out clean. Wow, the smell will be incredible!
Once baked, let the cakes cool in the pans for about 10 minutes. This helps them firm up a bit. After that, carefully remove them from the pans and transfer to wire racks to cool completely.
While your cakes are cooling, whip up the frosting by beating the softened cream cheese and powdered sugar together until it’s smooth and creamy. Trust me, you’ll want to sneak a taste — it’s delicious!
Once your cakes are completely cool, frost the top of one layer, place the other layer on top, and frost the top and sides of the cake. Don’t worry about making it perfect — rustic is charming!

Nutritional Information Disclaimer

Just a quick note before you dig into this amazing *quick Italian cream cake*! The nutritional information provided is an estimate and can vary based on the specific brands and types of ingredients you use. Things like the kind of butter or sugar can make a difference, so keep that in mind. If you’re tracking your intake closely, I recommend checking the labels on your ingredients for the most accurate info. Happy baking and enjoy every delicious slice!

Why You’ll Love This Recipe

Super quick and easy to make, perfect for busy days!
Moist and flavorful cake with delightful coconut and pecan bits.
Simple frosting that adds a creamy touch without any fuss.
Versatile for any occasion — birthdays, potlucks, or just because!
Can be made ahead of time, making it a great make-ahead dessert.
Impressive enough to wow your friends and family, yet easy for beginners!
Every bite is a taste of Italian charm that brings smiles all around.

Tips for Success

Now that you’re ready to dive into making this fabulous *quick Italian cream cake*, here are some of my favorite tips to ensure everything turns out perfectly. Trust me, these little nuggets of wisdom will elevate your baking game!

Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps them blend more easily into the batter, resulting in a smoother texture. Just take them out of the fridge about 30 minutes before you start.
Don’t Overmix: When combining your wet and dry ingredients, mix just until you don’t see any dry flour. Overmixing can lead to a dense cake, and we want light and fluffy! It’s okay if the batter is a little lumpy.
Cool Completely: Let those cakes cool completely before frosting. If you frost them too early, the frosting will melt and slide off. No one wants a sad, melty cake!
Use Parchment Paper: If you want to ensure your cakes release from the pans perfectly, consider lining the bottoms with parchment paper. Just cut out circles to fit the bottom of your pans, and grease the sides well.
Flavor Boost: Feel free to add a teaspoon of almond extract to the batter for an extra depth of flavor. It pairs beautifully with the coconut and pecans!
Frosting Consistency: If your frosting seems too thick, add a splash of milk to loosen it up. If it’s too runny, a little more powdered sugar can help thicken it back up. Aim for a spreadable consistency.
Decorate with Style: When frosting, don’t be afraid to sprinkle some extra chopped pecans or coconut on top for a charming finish. It adds a nice texture and looks gorgeous!

With these tips in your back pocket, you’re all set to create the most delicious *quick Italian cream cake* ever. Get ready for some compliments because this cake is bound to impress!

Variations

If you’re feeling adventurous and want to switch things up with your *quick Italian cream cake*, I’ve got some fun variations for you to try! Each of these tweaks can bring a whole new flavor profile to your cake while keeping that delightful moistness and charm. Let’s dive in!

Nutty Twist: Instead of pecans, try using walnuts or hazelnuts for a different nutty flavor. You could even mix nuts for a delightful crunch!
Citrus Zing: Add the zest of one lemon or orange to the batter for a refreshing citrus flavor that pairs beautifully with the cream cheese frosting.
Chocolate Lovers: Mix in some mini chocolate chips into the batter for a rich chocolatey surprise. You could even use chocolate frosting to take it over the top!
Fruit Fusion: Fold in some fresh berries, like blueberries or raspberries, right into the batter for a fruity burst. Top with a simple berry compote for extra flair!
Almond Joy: For a dreamy almond flavor, substitute some of the vanilla extract with almond extract, and use slivered almonds instead of pecans.
Frosting Fun: Instead of the classic cream cheese frosting, try a whipped cream frosting or a chocolate ganache for a decadent twist. You could even add a splash of espresso to the frosting for a mocha flavor!
Spiced Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced cake that’s perfect for cozy gatherings.

With these variations, you can make your *quick Italian cream cake* truly your own. Feel free to mix and match ideas to find your perfect flavor combination! Enjoy experimenting, and let your creativity shine in the kitchen!

Storage & Reheating Instructions

Oh, this *quick Italian cream cake* is so delicious that you might not have any leftovers, but just in case, let’s talk about how to store it properly! You want to keep that moistness and flavor intact for the next indulgent slice.

First things first, if you have any leftover cake, make sure it’s completely cooled before you store it. I know it’s hard to resist, but trust me, this step is crucial to avoid a soggy situation!

Storing: Wrap the cake tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This will help keep it fresh and prevent it from absorbing any fridge odors. Store it in the refrigerator, where it can last for up to 5 days. If you’re like me and can’t resist cake for breakfast, just grab a slice straight from the fridge!
Freezing: Want to save some for later? You can freeze this cake too! Just slice it up and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It’ll stay delicious for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight.

Now, if you prefer your cake warm (because who doesn’t love a little warm cake?), here’s how to reheat it:

Reheating: You can pop a slice in the microwave for about 10-15 seconds. Just keep an eye on it so it doesn’t get too hot — we want it warm, not molten!
Alternatively, if you’re feeling fancy, you can reheat it in the oven. Preheat your oven to 350°F (175°C), place the slice on a baking sheet, and warm it for about 5-10 minutes. This will help restore that lovely texture!

With these storage and reheating tips, you can savor every last bite of your *quick Italian cream cake*. Enjoy every delicious moment!

FAQ Section

Can I use a different type of milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly.

What can I use if I don’t have cream cheese?
If you’re out of cream cheese, you can use mascarpone cheese or ricotta as an alternative. Just keep in mind that the flavor and texture will be a bit different, but still delicious!

Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum or add some to help with the structure. The cake may have a slightly different texture, but it should still be delightful!

How can I tell if my cake is done baking?
Great question! You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready to come out of the oven. If it’s still wet, give it a few more minutes.

Can I double this recipe?
Definitely! Just double all the ingredients and bake in larger pans or bake in batches. Just keep an eye on the baking time, as it may vary with different pan sizes. Enjoy sharing this lovely cake!

Call to Action

I’d love to hear about your adventures with this *quick Italian cream cake*! Did you make any fun variations or try it out for a special occasion? Please share your thoughts in the comments below! Your feedback not only makes my day but also helps fellow bakers discover new ideas.

If you enjoyed this recipe, consider giving it a rating! It really helps others find this delightful cake. And don’t forget to share your creations on social media — tag me so I can see your beautiful cakes! Happy baking, and I can’t wait to hear how yours turned out!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.