Quick Italian Cream Cake – Don’t LOSE this Recipe

Quick Italian Cream Cake – Don’t LOSE This Recipe!

If you’re searching for a dessert that’s as rich and indulgent as it is easy to make, look no further than Quick Italian Cream Cake. This delicious cake is a perfect blend of soft, moist layers and a creamy, decadent frosting that will have everyone asking for the recipe. Whether you’re celebrating a special occasion or just want to treat yourself and your loved ones, this cake will quickly become a favorite. With simple ingredients and minimal prep time, you’ll have a show-stopping dessert in no time.

Why You’ll Love Quick Italian Cream Cake

Easy and Fast: Despite its rich flavor, this cake is surprisingly easy to make. You won’t need any fancy baking skills to impress your friends and family.
Perfect for Any Occasion: From birthdays to holidays or just a weekend treat, this cake works for any event. It’s a versatile dessert that always pleases a crowd.
Moist and Flavorful: The combination of coconut and pecans in the cake keeps it moist and adds a delightful texture and flavor.
Creamy Frosting: The cream cheese frosting perfectly complements the richness of the cake, making each bite heavenly.

Ingredients for Quick Italian Cream Cake

This cake is all about simple, quality ingredients that come together to create something truly special. Here’s what you’ll need:

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (or walnuts, if preferred)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional, for creamier frosting)

How to Make Quick Italian Cream Cake

Making this delicious Italian Cream Cake is simple and straightforward. Let’s dive into the step-by-step process!

Step 1: Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily once baked. You can also line the bottoms of the pans with parchment paper for added ease.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes. The texture should be pale and airy.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the flavor of the cake.

Step 5: Alternate Adding the Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until incorporated—be careful not to over-mix, or the cake could turn out dense.

Step 6: Fold in the Coconut and Pecans

Once the batter is ready, fold in the shredded coconut and chopped pecans. These ingredients give the cake its distinctive flavor and texture, making it uniquely delicious.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and firm to the touch.

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