Quick Italian Cream Cake: 5 Steps to Pure Bliss

Name: Quick Italian Cream Cake: 5 Steps to Pure Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup shredded coconut; ½ cup chopped pecans; 1 teaspoon baking powder; ½ teaspoon baking soda

October 12, 2025

By:

Julia marin

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Oh my goodness, let me tell you about this *quick Italian cream cake*! It’s one of those desserts that feels like a warm hug after a long day. I stumbled upon this recipe when I was searching for something simple yet impressive to whip up for a family gathering, and wow, did it deliver! The combination of coconut and pecans creates a lovely texture that just makes my taste buds dance. Plus, it’s so easy to make that I can throw it together in no time, which is perfect for those unexpected guests! Trust me, this delightful cake will leave everyone asking for seconds—or thirds!

Ingredients List

To make this scrumptious *quick Italian cream cake*, you’ll need the following ingredients. Make sure to have everything ready before you start baking!

1 ½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter, softened to room temperature
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
½ cup chopped pecans
1 teaspoon baking powder
½ teaspoon baking soda

Having all your ingredients prepped and measured out will make the process so much smoother—trust me, it’s worth it!

How to Prepare a quick italian cream cake

Alright, let’s get this cake baking! Follow these steps, and you’ll have a beautiful *quick Italian cream cake* ready to impress.

First things first, preheat your oven to 350°F (175°C). This is super important so your cake bakes evenly!
In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. You can use a hand mixer or stand mixer for this – it should take about 2-3 minutes. Trust me, that fluffiness is key!
Next, crack in those eggs one at a time, mixing well after each addition. This helps to create a smooth batter, so don’t rush it!
Now, it’s time to stir in the buttermilk and vanilla extract until everything is well combined. You’ll love that sweet aroma wafting through your kitchen!
In another bowl, whisk together the flour, baking powder, and baking soda. This step ensures even distribution of the leavening agents, which helps your cake rise beautifully.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix – a few lumps are perfectly fine!
Finally, fold in the shredded coconut and chopped pecans. This is where the magic happens; those textures will make your cake so delightful!
Pour the batter into a greased cake pan, spreading it out evenly. I like to use a 9-inch round pan, but you can also use a square one if that’s what you have.
Pop it in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Just keep an eye on it—ovens can be sneaky!
Once baked, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This step is crucial to maintain that soft, moist texture!

And there you have it! Your *quick Italian cream cake* is ready to be enjoyed. Don’t forget to serve it chilled for the best flavor experience!

Why You’ll Love This Recipe

Quick Preparation: You can whip this cake up in just about 15 minutes, making it an ideal dessert for those last-minute gatherings!
Simple Ingredients: With pantry staples like flour, sugar, and eggs, it’s likely you already have what you need on hand.
Delicious Flavor: The combination of coconut and pecans brings a delightful taste and texture that everyone will love.
Versatile: This cake is perfect for any occasion—birthdays, holidays, or just a cozy night in. You can even dress it up with frosting or fresh fruit!
Family-Friendly: It’s a hit with kids and adults alike, so you won’t have to worry about leftovers (but if you do, they store well!).

Honestly, once you try this *quick Italian cream cake*, you’ll be keeping it in your regular rotation. It’s just that good!

Tips for Success

Now that you’re all set to bake your *quick Italian cream cake*, let me share some of my top tips to ensure it turns out absolutely perfect!

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them blend more easily and creates a smoother batter.
Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we want it light and fluffy!
Choose Fresh Coconut: If possible, use freshly shredded coconut for the best flavor. Dried coconut works fine too, but fresh adds a lovely moisture and richness.
Experiment with Nuts: While pecans are fantastic, feel free to switch things up with walnuts or even almonds for a different flavor profile!
Test for Doneness: Remember, ovens vary! Start checking your cake a few minutes before the suggested time. A toothpick should come out clean, but a few moist crumbs are okay!
Chill Before Serving: For the best taste, let your cake chill in the refrigerator for at least an hour before serving. It enhances the flavors and makes it extra refreshing!

With these tips in your back pocket, you’re well on your way to baking a *quick Italian cream cake* that will leave everyone raving about your baking skills!

Variations

If you’re feeling adventurous and want to mix things up a bit with your *quick Italian cream cake*, I’ve got some fun variations that will make it even more exciting! Trust me, these tweaks can take this delicious cake to the next level.

Chocolate Lovers: Stir in a cup of mini chocolate chips into the batter for a rich chocolatey twist. You could even sprinkle some on top for extra decadence!
Fruity Delight: Add a cup of fresh blueberries or raspberries to the batter for a burst of fruity goodness. It’s like a party in your mouth!
Citrus Zing: Incorporate the zest of one lemon or orange into the batter. The citrus notes really brighten up the flavor and give it a refreshing kick.
Nutty Variations: While pecans are fantastic, try swapping them out for walnuts or sliced almonds. Each nut brings its own unique flavor and crunch!
Spiced Up: For a little warmth, add a teaspoon of cinnamon or nutmeg to the dry ingredients. It gives the cake a cozy, comforting flavor that’s perfect for chilly days.
Frosting Fun: If you want to dress it up, top your cake with a luscious cream cheese frosting or a simple glaze made of powdered sugar and milk. It adds that extra special touch!

Feel free to experiment and make this *quick Italian cream cake* your own. After all, cooking is all about having fun and expressing your creativity!

Storage & Reheating Instructions

So, you’ve made this delightful *quick Italian cream cake*, and now you have some leftovers (if you’re lucky!). Storing it properly is key to keeping it fresh and delicious for those future cravings!

First off, let the cake cool completely before you store it. Once it’s cooled, you can cover it with plastic wrap or transfer it to an airtight container. This will help keep it moist and prevent it from picking up any unwanted odors from the fridge. It’ll stay good in the refrigerator for about 3-4 days, but I doubt it’ll last that long!

If you want to keep it for even longer, you can freeze it. Just slice the cake into individual portions and wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It’ll last in the freezer for about 2-3 months. When you’re ready to enjoy a slice, just thaw it in the fridge overnight, and voilà!

Now, if you want to reheat your cake, I recommend doing it gently. You can pop a slice in the microwave for about 10-15 seconds, just until it’s warm. Be careful not to overdo it, as you want to avoid drying it out. If you prefer, you can also reheat it in the oven at 300°F (150°C) for 5-10 minutes. This method helps maintain that lovely texture!

And there you have it! With these storage and reheating tips, your *quick Italian cream cake* will be just as delightful the next time you dig in.

Nutritional Information

Alright, let’s talk about the nutritional side of this *quick Italian cream cake*! Here’s a rough estimate of what you can expect per slice, so you can indulge with a little knowledge:

Calories: 300
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 150mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 20g
Protein: 4g

Keep in mind that these values can vary based on specific ingredients and portion sizes, but this gives you a solid starting point. So, enjoy your cake guilt-free, knowing it’s a delightful treat to savor!

FAQ Section

Can I use regular milk instead of buttermilk?
Sure thing! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!

How can I make this cake gluten-free?
You can easily swap the all-purpose flour for a gluten-free all-purpose blend. Just make sure it contains xanthan gum, or add a teaspoon to help with the texture. Your *quick Italian cream cake* will still be delightful!

Can I make this cake ahead of time?
Absolutely! This cake is perfect for making a day or two in advance. Just store it in the fridge, and it’ll be just as delicious when you’re ready to serve it!

What’s the best way to frost this cake?
If you want to add frosting, I highly recommend a cream cheese frosting or a simple glaze. Both options complement the cake beautifully. Just remember to frost it right before serving to keep it fresh!

Can I freeze this cake?
Yes, you can! Slice the cake and wrap each piece tightly in plastic wrap. Then, pop it in the freezer. It’ll stay good for about 2-3 months. Just thaw it in the fridge overnight when you’re ready for a slice!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.