Oh my goodness, let me tell you, Italian cream cake is one of those desserts that just makes your heart sing! It’s like a little slice of heaven with its moist layers, fluffy texture, and those delightful bits of coconut and pecans throughout. What I absolutely love is how quick it is to whip up—seriously, you can have this beauty ready in about 45 minutes! I remember the first time I made it for a family gathering. Everyone was raving about it, and I felt like a rockstar in the kitchen! It’s a crowd-pleaser for sure, and perfect for any occasion, whether it’s a birthday, a holiday, or just a Tuesday when you need a treat. Trust me, once you try this quick Italian cream cake, it’ll become a go-to recipe in your baking repertoire!
Ingredients for Quick Italian Cream Cake
To create this delicious quick Italian cream cake, you’ll need a few simple ingredients that come together beautifully. Here’s what you’ll want to gather:
- 2 cups all-purpose flour – make sure to spoon it into your measuring cup for accuracy!
- 1 1/2 cups sugar – granulated works best for that sweet touch.
- 1/2 cup butter, softened – this is key for a creamy batter, so don’t skip this step!
- 1 cup buttermilk – if you don’t have buttermilk, you can easily make a substitute with milk and vinegar.
- 4 large eggs – these help to bind everything together and add richness.
- 1 teaspoon vanilla extract – for that lovely, warm flavor.
- 1 teaspoon baking soda – this is your leavening agent, so it’s essential!
- 1/2 teaspoon salt – just a pinch enhances the flavors.
- 1 cup shredded coconut – it adds a wonderful texture and taste!
- 1 cup chopped pecans – for that extra crunch and nutty goodness.
Gather these ingredients, and you’ll be on your way to baking a delightful cake in no time!
How to Prepare Quick Italian Cream Cake
Alright, let’s dive into the delightful process of making this quick Italian cream cake! It’s super straightforward, and I promise you’ll be rewarded with a delicious cake that everyone will love. Here’s how you’ll get it done:
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial to ensure your cake rises beautifully!
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes. The texture should be smooth and creamy—trust me, you’ll know it when you see it!
- Next, add in those lovely eggs, one at a time, mixing well after each addition. You want to make sure everything is combined perfectly.
- Now, stir in the buttermilk and vanilla extract. This is where the magic happens; it’ll make your cake super moist and flavorful!
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, folding it in gently until just combined. Be careful not to overmix—this keeps the cake light and fluffy!
- Finally, fold in the shredded coconut and chopped pecans. This is what gives your cake that signature Italian cream texture!
- Pour the thick batter into your greased cake pans, spreading it evenly. Pop them in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Patience is key here, as it’ll be worth the wait!
Why You’ll Love This Recipe
This quick Italian cream cake is an absolute gem in the dessert world, and here’s why you’ll adore it:
- Quick Preparation: You can whip this cake up in just 45 minutes, which is perfect for those last-minute cravings or unexpected guests.
- Delicious Flavor: With its moist layers, rich buttermilk, and the delightful crunch of pecans and coconut, every bite is heavenly!
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a regular Tuesday, this cake is sure to impress and satisfy.
Trust me, once you serve this cake, it’ll become your new go-to recipe!
Tips for Success
To ensure your quick Italian cream cake turns out perfectly every time, here are a few handy tips. First, be sure to measure your flour correctly—spoon it into your measuring cup and level it off for accuracy. If you’re out of buttermilk, mix a cup of milk with a tablespoon of vinegar and let it sit for about 5 minutes. For an extra flavor boost, try adding a teaspoon of almond extract along with the vanilla! And remember, every oven is different, so keep an eye on your cake as it bakes. If it’s browning too quickly, you can cover it loosely with foil. Happy baking!
Serving Suggestions
When it comes to serving your quick Italian cream cake, there are so many delightful options! One of my favorite ways is to top it with a luscious cream cheese frosting—oh, it’s heavenly! You can also dust a little powdered sugar on top for a simple yet elegant finish. This cake pairs beautifully with a steaming cup of coffee or tea, making it perfect for afternoon gatherings or cozy evenings. If you’re feeling extra indulgent, serve it with a scoop of vanilla ice cream on the side; the warm cake and cold ice cream are a match made in dessert heaven! Enjoy every bite!
Nutritional Information
Now, let’s talk about the nutritional goodness of this quick Italian cream cake! Each slice is estimated to have about 350 calories, which isn’t too bad for such a decadent treat. You’ll find it contains around 18 grams of fat, including 10 grams of saturated fat. It also packs in 5 grams of protein and 45 grams of carbohydrates, with 25 grams of sugar. Of course, these values can vary depending on the specific ingredients you use, so keep that in mind if you’re making any substitutions. Enjoy this cake in moderation, and savor every delicious bite!
FAQ About Quick Italian Cream Cake
I know you might have some questions about this quick Italian cream cake, and I’m here to help! Let’s dive into some common queries:
What can I use instead of buttermilk?
No buttermilk? No problem! 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’re good to go!
How should I store leftovers?
If you have any leftovers (which is rare, let’s be honest!), just cover the cake and store it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze slices for up to 2 months—just wrap them tightly in plastic wrap and pop them in an airtight container!
Can I add other flavors or ingredients?
Absolutely! Feel free to mix it up by adding in some chocolate chips or swapping out the pecans for walnuts. You can even experiment with different extracts, like almond or coconut, for a fun twist on this classic recipe!
Can I make this cake gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder and other ingredients are gluten-free as well!
With these tips and tricks, you’re all set to enjoy your quick Italian cream cake to the fullest!
Drucken
Quick Italian Cream Cake: 7 Steps to Heartfelt Bliss
- Gesamtzeit: 45 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A quick and easy recipe for a delicious Italian cream cake.
Zutaten
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Anweisungen
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the butter and sugar together.
- Add eggs and mix well.
- Stir in buttermilk and vanilla extract.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- Pour the batter into greased cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool before frosting.
Notes
- Store leftovers in the refrigerator.
- Can be topped with cream cheese frosting.
- Add more nuts for extra crunch.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: Italian
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 25g
- Natrium: 200mg
- Fett: 18g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 45g
- Faser: 2g
- Protein: 5g
- Cholesterin: 100mg
Keywords: quick italian cream cake
