Oh my goodness, let me tell you about this *quick Italian cream cake*! It’s one of those desserts that feels like a cozy hug from the inside out. I mean, who doesn’t love a cake that combines the lusciousness of coconut and the crunch of pecans? What I adore about this cake is how effortlessly it comes together. In just about 45 minutes, you can whip up something that’ll impress your friends and family—or even just yourself on a Tuesday night! Trust me, this cake is perfect for moments when you want something sweet without spending hours in the kitchen. So, let’s dive in and create this delightful treat together!
Ingredients for Quick Italian Cream Cake 2
Alright, let’s gather the ingredients for this delightful quick Italian cream cake! You’ll need:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk (you can substitute with regular milk if needed)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup shredded coconut (fresh is best for that extra zing!)
- 1/2 cup chopped pecans (or your favorite nuts)
- 1 teaspoon vanilla extract
These simple ingredients come together to create a cake that’s bursting with flavor and texture. Make sure everything’s at room temperature for the best results, and let’s get ready to bake!
How to Prepare Quick Italian Cream Cake 2
Now, let’s get to the fun part—baking this scrumptious quick Italian cream cake! First, preheat your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. While that’s heating up, grab a mixing bowl and cream together the softened butter and sugar until it’s light and fluffy—about 2-3 minutes should do the trick! This step is crucial because it helps to incorporate air into the mixture, making your cake light and tender.
Once that’s done, add in the eggs, buttermilk, and vanilla extract. Mix everything together until it’s smooth and well combined. Now, in a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Don’t skip this step! It ensures that your leavening agents are evenly distributed throughout the flour.
Next, gradually add the dry ingredients to the wet mixture. I like to do this in three parts—folding gently just until you see no more flour. We want to keep that airiness alive! Now, it’s time to fold in the shredded coconut and chopped pecans. You’ll love how this adds a delightful texture to the batter.
Pour the batter into a greased cake pan, smoothing out the top with a spatula. Bake for about 25-30 minutes, but keep an eye on it! The cake is done when a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. And there you have it! A beautiful, delicious cake ready to be enjoyed.
Why You’ll Love This Recipe
- Quick preparation time of just 15 minutes—perfect for busy days!
- Simple ingredients that you probably already have in your pantry.
- A delightful combination of sweet coconut and crunchy pecans for an irresistible flavor.
- Easy to make, even for beginner bakers—no complicated techniques here!
- Versatile enough to dress up for special occasions or enjoy as a casual dessert.
- Makes a generous 8 servings, so there’s plenty to share (or not!).
Tips for Success
To make sure your quick Italian cream cake turns out perfectly, here are some tried-and-true tips from my own kitchen! First, definitely use fresh shredded coconut if you can—it adds such a vibrant flavor that really elevates the cake! If you’re using dried coconut, just be sure to soak it in a bit of warm water first to keep it moist.
Also, don’t rush the mixing process. Cream the butter and sugar well; it’s key for a light and fluffy texture. When checking for doneness, use the toothpick test—insert it into the center, and if it comes out clean, you’re good to go! Lastly, let the cake cool completely before frosting or serving to ensure it holds its shape. Happy baking!
Variations of Quick Italian Cream Cake 2
Feeling adventurous? There are so many fun ways to switch up your quick Italian cream cake! If you’re a fan of chocolate, try folding in some mini chocolate chips for a decadent twist. Or, how about swapping out the pecans for walnuts or almonds? Each nut brings its own unique flavor and texture!
You can also play around with the coconut—add a splash of almond extract for an extra layer of flavor or even mix in some dried fruits like cranberries or raisins for a fruity punch. The possibilities are endless, so let your creativity shine and make this cake your own!
Storage & Reheating Instructions
To keep your quick Italian cream cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to enjoy it a bit longer, you can refrigerate it for up to a week. Just remember, cakes tend to dry out in the fridge, so wrap it well! If you’d like to reheat a slice, pop it in the microwave for about 10-15 seconds. This will warm it up nicely without losing that moist texture. Enjoy every last crumb!
Nutritional Information
Now, let’s talk about the nutritional aspects of this quick Italian cream cake! Keep in mind that these values are estimates and can vary based on specific ingredients used. Each slice contains approximately 250 calories, with 10g of fat (including 5g of saturated fat), and 3g of protein. You’ll also find about 35g of carbohydrates and 20g of sugar. Plus, it’s got a bit of fiber—just enough to make you feel good about indulging! So, enjoy this delightful treat without too much guilt—you deserve it!
FAQ About Quick Italian Cream Cake 2
Got questions about making this quick Italian cream cake? I’ve got you covered! First up, Can I use regular milk instead of buttermilk? Yes, you can! Just add a splash of vinegar or lemon juice to regular milk and let it sit for about 5 minutes to mimic buttermilk.
How do I know when the cake is done? The best way is to use the toothpick test—insert it in the center, and if it comes out clean or with just a few crumbs, it’s ready!
Can I freeze leftovers? Absolutely! Just wrap slices in plastic wrap and store them in an airtight container. They’ll be good for up to 2 months. Thaw overnight in the fridge before enjoying!
And finally, Can I add frosting? Sure thing! A cream cheese frosting pairs wonderfully with this cake for that extra indulgence. Enjoy baking!
Drucken
Quick Italian Cream Cake 2: 5 Steps to Pure Bliss
- Gesamtzeit: 45 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A quick and easy recipe for an Italian cream cake.
Zutaten
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Anweisungen
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs, buttermilk, and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- Pour batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh coconut for better flavor.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: Italian
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 250
- Zucker: 20g
- Natrium: 150mg
- Fett: 10g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 3g
- Trans Fat: 0g
- Kohlenhydrate: 35g
- Faser: 1g
- Protein: 3g
- Cholesterin: 40mg
Keywords: quick italian cream cake
