Oh my goodness, let me tell you about this *quick Italian cream cake*! It’s one of those desserts that just *screams* celebration with its rich flavor and delightful texture. I remember the first time I made this cake for my family gathering; the whole house filled with the most heavenly aroma, and everyone just couldn’t wait to dive in! Trust me, when you take that first bite, the combination of coconut and pecans dances on your tongue, and it feels like a warm hug on a plate. It’s an easy-to-make treat that always leaves everyone asking for seconds—what more could you want?
Ingredients for Quick Italian Cream Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (fresh is best for flavor!)
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Prepare Quick Italian Cream Cake
Getting this *quick Italian cream cake* ready is a breeze! I love how simple it is to whip up such a delicious dessert. Just follow these steps, and you’ll have a luscious cake in no time. Make sure to gather all your ingredients before you start—it makes the process so much smoother!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) so it’s nice and hot when your batter is ready.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly combined.
- In another bowl, beat together the sugar, eggs, and vegetable oil until it becomes creamy and slightly fluffy—this is where the magic begins!
- Add the buttermilk and vanilla extract to your wet mixture, mixing just until combined.
- Now it’s time to combine the wet and dry ingredients. Gently fold everything together until you don’t see any flour streaks.
- Stir in the shredded coconut and chopped pecans until evenly distributed. The scent is already amazing!
- Pour the batter into greased cake pans, making sure to spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The smell will be irresistible!
- Once baked, let it cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Why You’ll Love This Recipe
- It’s quick and easy to make, perfect for those last-minute dessert cravings.
- The rich flavor of coconut and pecans creates a delightful taste experience.
- Every bite is moist and fluffy, thanks to the buttermilk.
- This cake is versatile; you can enjoy it as a simple dessert or dress it up for special occasions.
- It’s a crowd-pleaser—everyone will be asking for your secret ingredient!
- Plus, it requires just a few common ingredients you probably already have on hand.
Tips for Success
To make sure your *quick Italian cream cake* comes out perfectly every time, here are some of my favorite tips! First, use fresh ingredients—especially the buttermilk and coconut—as they really enhance the flavor. Make sure to measure your flour accurately; too much can lead to a dense cake, so spoon it into the measuring cup and level it off. Also, don’t skip the toothpick test; it’s the best way to check for doneness! If it comes out clean, your cake is ready. Lastly, let the cake cool completely before frosting or serving; it helps the flavors set beautifully. Enjoy!
Nutritional Information
When it comes to enjoying a slice of this *quick Italian cream cake*, it’s nice to know what you’re getting! Each slice has approximately 350 calories, making it a delightful treat without overindulging. You’ll find about 18 grams of fat, with 5 grams of that being saturated fat. There are also 20 grams of sugar, which adds to the sweetness that makes this cake so irresistible. It contains around 5 grams of protein and 40 grams of carbohydrates to keep you energized. Remember, these values are estimates and can vary based on specific ingredients used. Enjoy your cake, guilt-free!
FAQ About Quick Italian Cream Cake
Can I use a different type of nut? Absolutely! While I love pecans for their rich flavor, you can easily substitute with walnuts or even almonds if you prefer. Just make sure they’re chopped!
What’s the best way to frost this cake? A cream cheese frosting pairs beautifully with this *quick Italian cream cake*. It adds a luscious creaminess that complements the coconut perfectly. You could also simply dust with powdered sugar for a lighter touch!
Can I make this cake ahead of time? Yes! This cake stores well in the fridge for a couple of days. Just keep it covered to maintain its moisture. It’s a great make-ahead option for parties!
Is it okay to freeze the cake? Definitely! You can freeze the cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Just thaw it in the fridge overnight before serving.
Can I use regular milk instead of buttermilk? If you don’t have buttermilk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This will give you that tangy flavor!
Storage & Reheating Instructions
Storing your *quick Italian cream cake* properly is key to keeping it delicious for days! Once the cake has cooled completely, wrap it tightly with plastic wrap or store it in an airtight container. It’ll stay fresh in the fridge for up to 4 days—perfect for those late-night cravings!
If you want to enjoy this cake later, you can freeze the layers as well. Just wrap them individually in plastic wrap and then in aluminum foil for extra protection. When you’re ready to indulge, thaw it overnight in the fridge. No need to reheat; just slice and enjoy, or add your favorite frosting for an extra treat!
Serving Suggestions
When it comes to serving your *quick Italian cream cake*, there are so many delightful options to elevate your dessert experience! I love to pair it with a dollop of freshly whipped cream—just sweet enough to complement the cake without overpowering it. You can also serve it alongside a scoop of vanilla ice cream; the creamy texture is simply divine against the fluffy cake. For a touch of elegance, sprinkle some toasted coconut or pecans on top for added crunch. And if you’re feeling adventurous, a drizzle of chocolate or caramel sauce brings that extra wow factor. Enjoy every bite!
Print
Quick Italian Cream Cake 2: Indulge in Heavenly Delight
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy Italian cream cake with a rich flavor.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, and oil until creamy.
- Add buttermilk and vanilla to the wet mixture.
- Combine wet and dry ingredients.
- Stir in coconut and pecans.
- Pour batter into greased cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the fridge.
- Use fresh coconut for better flavor.
- Serve with whipped cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: quick italian cream cake
