This isn’t just any cake; it’s a Quick Italian Cream Cake, and it’s about to become your new favorite dessert. The best part? You don’t need to spend hours in the kitchen to achieve this masterpiece.
This recipe is all about ease without compromising on flavor. With minimal steps and readily available ingredients, you can whip up this decadent treat in no time. It’s perfect for those moments when you crave something extraordinary but don’t want the fuss of complicated baking. The rich flavors of coconut, pecans, and tangy cream cheese frosting create a symphony of taste that will leave everyone wanting more.
Whether you’re celebrating a special occasion or simply indulging in a sweet escape, this Quick Italian Cream Cake is your go-to solution. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your family and friends. Try it tonight—you won’t believe how simple it is!
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- ½ cup chopped pecans
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, as needed
Tips: For extra richness, stir in 2 ounces of softened cream cheese into the cake batter. This will enhance the moistness and add an extra layer of flavor.
Remember the age-old tip: “Salt pasta water like the ocean for flavor.” This tip, usually applied to pasta, works wonders in baking too! A pinch of salt enhances the sweetness and balances the flavors in your cake. Don’t underestimate the power of salt to elevate your baked goods.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake doesn’t stick and comes out easily.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Whisking ensures even distribution of the baking soda and salt, which is crucial for the cake’s texture and rise.
- Cream Butter and Add Buttermilk: Add the softened butter to the dry ingredients and mix until it resembles coarse crumbs. Gradually add the buttermilk, mixing until just combined. Buttermilk adds a tangy flavor and helps to create a tender crumb.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated to prevent lumps in the batter.
- Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed. Folding prevents overmixing, which can result in a tough cake.
- Pour and Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking until a skewer comes out clean ensures the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake prevents it from sticking to the pan and allows it to retain its moisture.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Ensure both are softened to avoid lumps in the frosting.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. Adding powdered sugar gradually prevents it from creating a cloud of dust.
- Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. The frosting should be spreadable but not too runny.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Frosting a cooled cake prevents the frosting from melting.
- Garnish (Optional): Sprinkle additional shredded coconut or chopped pecans over the frosting for a decorative touch. This adds visual appeal and enhances the flavor.
Serving Ideas
Serving Quick Italian Cream Cake is an opportunity to elevate your dessert presentation and create a memorable experience for your guests. The cake’s rich flavors and moist texture pair beautifully with various accompaniments and plating styles.
For a classic pairing, consider serving the cake with a scoop of vanilla bean ice cream. The creamy, cool ice cream complements the cake’s nutty and coconutty notes, creating a delightful contrast in textures and temperatures. To enhance the presentation, place a slice of cake slightly off-center on a plate and add a generous scoop of ice cream beside it. Drizzle a light caramel sauce over the ice cream for an extra touch of sweetness and visual appeal. A sprig of fresh mint can add a pop of color and freshness to the plate.
If you’re looking for a more sophisticated pairing, try serving the cake with a berry compote. The tartness of the berries cuts through the richness of the cake and frosting, providing a balanced flavor profile. A raspberry or mixed berry compote works particularly well. To plate, spoon a dollop of the compote onto the plate and arrange a slice of cake next to it. Garnish with a few fresh berries and a dusting of powdered sugar for an elegant finish. You might like to drizzle a small amount of white chocolate sauce over the cake for a decadent touch.
For a casual gathering, cut the cake into squares and arrange them on a platter. Dust with powdered sugar and garnish with fresh berries. The simple presentation is perfect for a laid-back get-together.
FAQs
Q: Can I use cake flour instead of all-purpose flour for this recipe?
A: Yes, you can substitute cake flour for all-purpose flour to achieve an even more tender and delicate crumb. Use the same amount of cake flour as the recipe calls for all-purpose flour. For those interested, King Arthur Baking provides an informative guide on cake flour.
Q: How do I store the Quick Italian Cream Cake?
A: Due to the cream cheese frosting, this cake should be stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. It will stay fresh for up to 3-4 days.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake, but it’s best to freeze it unfrosted. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. When ready to serve, thaw it in the refrigerator overnight and then frost it.
Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day ahead of time and stored at room temperature, tightly wrapped. The frosting can also be made ahead and stored in the refrigerator. Just bring the frosting to room temperature and whip it again before frosting the cake.
Q: What if my cream cheese frosting is too thick?
A: If your cream cheese frosting is too thick, simply add milk, one tablespoon at a time, until it reaches your desired consistency. Be careful not to add too much milk, as this can make the frosting too runny. Sally’s Baking Addiction offers helpful tips on cream cheese frosting.
Q: Can I substitute the pecans with another type of nut?
A: Yes, you can substitute the pecans with walnuts, almonds, or any other nut you prefer. Just make sure to chop the nuts into small pieces before adding them to the batter.
Conclusion
This Quick Italian Cream Cake recipe proves that you don’t need hours in the kitchen to create a show-stopping dessert. With its moist, flavorful cake and luscious cream cheese frosting, it’s a guaranteed crowd-pleaser. The simplicity of the recipe makes it perfect for both novice and experienced bakers. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to satisfy your taste buds.
Pro Tips: For extra flavor, try toasting the coconut and pecans before adding them to the batter. This will enhance their nutty and coconutty flavor. Another great addition is a hint of almond extract to the frosting for a unique twist.
If you’re looking for variations, consider adding a layer of lemon curd between the cake and the frosting for a tangy flavor contrast. Another option is to incorporate chocolate chips into the batter for a chocolatey version of this classic cake.
For other easy and delicious recipes that save time and effort. Also, don’t forget to check out our other delightful desserts like Banana Walnut Cream Cake Recipe and Peanut Butter Cup Cheesecake Brownies for more inspiration. Enjoy baking!
PrintThe Perfect Bite: Quick Italian Cream Cake
This Italian Cream Cake recipe is quick, easy, and incredibly delicious! Perfect for any occasion.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 box yellow cake mix
- 1 (8 ounce) container sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine cake mix, sour cream, eggs, oil, and vanilla. Beat until smooth.
- Stir in coconut and pecans.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
Notes
For a richer flavor, use butter instead of oil. Frost with your favorite cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 250
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 75
Keywords: cake, italian, cream, coconut, pecans