Quick Italian Cream Cake: A Simple Yet Elegant Delight
Italian Cream Cake is a classic dessert known for its rich flavor, moist texture, and creamy frosting. While it’s often reserved for special occasions like birthdays and holidays, this Quick Italian Cream Cake version allows you to enjoy this indulgent treat without spending hours in the kitchen. This cake combines the delicious flavor of coconut and pecans, complemented by a smooth cream cheese frosting. Whether you’re a beginner or an experienced baker, this easy recipe will guide you through the steps to create a show-stopping dessert in no time.
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Basic Recipe: Ingredients and Instructions
Making Quick Italian Cream Cake doesn’t have to be time-consuming. With the right ingredients and a few simple steps, you’ll have a moist, flavorful cake that’s sure to impress.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ½ cup chopped pecans
- ½ cup cream cheese (softened)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- A pinch of salt
Instructions:
- Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- Beat Butter, Sugar, and Oil: In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and continue mixing until combined.
- Add the Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
- Bake the Cake: Divide the batter evenly between the two 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.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: While the cakes are cooling, make the frosting by beating the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, until the frosting is fluffy. Add vanilla extract, milk, and a pinch of salt to achieve the desired consistency.
- Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a cake stand or serving platter. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate and Serve: Optionally, you can sprinkle extra chopped pecans and coconut on top of the cake for decoration. Slice and serve!
Advanced Techniques for Perfecting Your Quick Italian Cream Cake
Here are some advanced tips to elevate your Quick Italian Cream Cake:
Use Room Temperature Ingredients
Ensure that your butter, cream cheese, and eggs are at room temperature before you start mixing. Room temperature ingredients incorporate more easily, creating a smoother batter and frosting.
Frosting Tips for a Smooth Finish
To get a beautifully smooth frosting, apply a thin crumb coat first. Refrigerate the cake for about 15 minutes to allow the crumb coat to set, then apply a thicker layer of frosting. This will help achieve a clean and neat finish.
Add Extra Flavor
For a more intense coconut flavor, you can toast the coconut before adding it to the batter. This adds a lovely crunch and a richer coconut taste.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Proper storage is key to keeping your Quick Italian Cream Cake fresh and delicious.
Storing the Cake
Once frosted, the cake should be stored in an airtight container in the refrigerator. The cake will stay fresh for 3-4 days.
Freezing the Cake
If you want to make the cake in advance, you can freeze the layers. Wrap the cooled cake layers tightly in plastic wrap, then place them in an airtight container or zip-top bag. Freeze for up to 3 months. Thaw the layers overnight in the refrigerator before frosting.
Refrigerating Leftovers
Leftover cake should be stored in the fridge in an airtight container. Let it come to room temperature for the best flavor and texture before serving.
Dietary Adaptations and Substitutions
If you have dietary preferences or restrictions, here are some substitutions for your Quick Italian Cream Cake:
Gluten-Free
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking powder is gluten-free and use gluten-free pecans and coconut.
Dairy-Free
For a dairy-free cake, replace the buttermilk with almond milk or coconut milk and add 1 tablespoon of lemon juice or vinegar. Use dairy-free butter and cream cheese for the frosting.
Egg-Free
If you need to make the cake egg-free, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture may vary slightly, but the cake will still be delicious.
Sugar-Free
For a sugar-free version, substitute the granulated sugar and powdered sugar with a sugar substitute such as stevia, erythritol, or monk fruit. Keep in mind that the texture and sweetness may differ slightly.
FAQs About The Recipe
Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator or freezer. Just make sure to allow them to cool completely before storing.
Can I use a different frosting?
While cream cheese frosting is traditional, you can substitute it with buttercream frosting or whipped cream for a lighter option. Just make sure the frosting complements the coconut and pecan flavor.
Can I add more coconut or pecans?
Feel free to add more coconut and pecans if you want a more pronounced flavor or texture. Just be sure not to add too much, as it might affect the cake’s structure.
Conclusion & Final Thoughts
This Quick Italian Cream Cake offers the same rich, indulgent flavor of the traditional Italian cream cake, but with a simpler preparation. It’s perfect for anyone who loves the combination of coconut, pecans, and cream cheese frosting but doesn’t want to spend hours in the kitchen. This cake is moist, delicious, and sure to impress guests at any gathering. Whether you’re hosting a party or treating yourself to something special, this cake will be a hit!