Quick Italian Cream Cake is a light and flavorful dessert that brings the essence of Italian baking to your table in no time. With its moist layers, rich cream cheese frosting, and a hint of coconut and pecans, this cake is perfect for celebrations or just a sweet treat at home. This recipe simplifies the traditional approach, allowing you to enjoy a slice of Italy without spending hours in the kitchen.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped pecans (plus extra for topping)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
6. Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans, ensuring an even distribution throughout the batter.
7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
10. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
11. Garnish: Sprinkle additional chopped pecans and shredded coconut on top of the frosted cake for a beautiful presentation.
12. Serve: Slice and enjoy your Quick Italian Cream Cake with a cup of coffee or tea!