Quick Italian Cream Cake
There’s something magical about Italian Cream Cake that makes it a favorite for celebrations and casual gatherings alike. This delightful cake boasts a light and fluffy texture, with a rich buttery flavor complemented by the sweetness of shredded coconut and the crunch of pecans. The inviting aroma that fills your kitchen while it bakes will have everyone eagerly awaiting a slice. Perfect for birthdays, brunches, or simply as a treat for yourself, this Quick Italian Cream Cake is sure to impress.
In just under an hour, you can create a stunning dessert that combines Southern charm with Italian influences. The balance of flavors and textures in every bite makes this cake an unforgettable experience. So, preheat your oven and get ready to create a masterpiece that will leave your guests asking for the recipe!
Ingredients
- 1 cup all-purpose flour: This forms the base of your cake, providing structure and lightness.
- 1 cup sugar: For sweetness, helping to balance the flavors and add moisture.
- 1/2 cup unsalted butter, softened: Adds richness and a creamy texture.
- 1/2 cup buttermilk: Contributes to the cake’s tenderness and enhances flavor with its slight tang.
- 3 large eggs: Provides structure and stability while helping to bind the ingredients together.
- 1 teaspoon vanilla extract: Infuses the cake with a warm, aromatic flavor.
- 1 cup shredded coconut: Adds a tropical flavor and chewy texture.
- 1/2 cup pecans, chopped: Offers a crunchy contrast and nutty flavor.
- 1/2 teaspoon baking powder: Helps the cake rise and become fluffy.
- 1/2 teaspoon baking soda: Works with the buttermilk to leaven the cake.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
Step-by-Step Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and grease a round cake pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the buttermilk and vanilla extract until everything is well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light.
- Gently fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting it.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 8 slices
- Calories: Approximately 350 calories per slice
Tips, Storage & Variations
- Tips: Ensure your butter is softened for easier creaming. Measure your flour correctly by spooning it into the measuring cup and leveling it off.
- Storage: Keep the cake in an airtight container at room temperature for up to three days. To freeze, wrap slices tightly in plastic wrap followed by aluminum foil for up to three months.
- Variations: For a different flavor, try adding a teaspoon of almond extract or mixing in chocolate chips for a delightful twist.
FAQ
Q: What can I substitute for buttermilk?
A: You can use milk with a teaspoon of vinegar or lemon juice added to create a similar acidity.
Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend designed for baking.
Q: Can I make this cake ahead of time?
A: Yes, the cake can be baked a day in advance and stored in an airtight container until ready to serve.
Q: What type of frosting pairs well with this cake?
A: Cream cheese frosting or a simple buttercream complements the flavors beautifully.
Q: Can I add other nuts in place of pecans?
A: Yes, walnuts or hazelnuts can be used for a different texture and flavor.
Q: How can I make the cake more moist?
A: Ensure you do not overbake the cake, as this can dry it out.
People Also Ask (PAA) Expansion
Q: What is the difference between Italian cream cake and traditional cream cake?
A: Italian cream cake typically includes coconut and nuts, giving it a unique texture and flavor profile.
Q: Is there a way to make this cake dairy-free?
A: Use dairy-free butter and a non-dairy milk alternative with vinegar in place of buttermilk.
Q: Do I need to sift the flour for this recipe?
A: Sifting is not necessary if you measure flour correctly; however, it can help aerate the flour.
Q: How long can I keep leftovers?
A: Properly stored leftovers can last up to three days at room temperature.
Q: Can I add fruit to this cake?
A: Yes, consider folding in chopped fruits like bananas or berries for added flavor.
Q: What should I serve with Italian cream cake?
A: It pairs well with coffee or tea, making it a delightful dessert option.
Conclusion
This Quick Italian Cream Cake is a testament to indulgence and home baking. Its light and fluffy texture, combined with the tropical notes of coconut and the crunch of pecans, will enchant your taste buds. We invite you to try this recipe and share the joy of baking with friends and family. Whether it is for a special occasion or just a sweet treat for yourself, this cake is sure to become a favorite. Enjoy every slice!
Italian Cream Cake
Ingredients
Method
- Preheat your oven to 350ยฐF (175ยฐC) and grease a round cake pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the buttermilk and vanilla extract until everything is well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light.
- Gently fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting it.
