If you’re looking for a delightful dessert that’s both quick and bursting with flavor, then let me introduce you to my quick Italian cream cake! This beauty is not just easy to whip up, but it’s also incredibly moist and delicious—perfect for any occasion. I love how the shredded coconut and crunchy pecans come together to create a rich texture that’s so satisfying. Honestly, you won’t believe how simple it is to make this cake, and trust me, everyone will be asking for seconds. So, let’s dive into this scrumptious recipe that’s sure to impress!
Ingredients List
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup buttermilk (make sure it’s at room temperature for best results)
- 1/2 cup vegetable oil (I love using a light oil for a subtle flavor)
- 4 large eggs (room temperature helps them blend better)
- 1 teaspoon pure vanilla extract (go for the real stuff if you can!)
- 1 teaspoon baking soda (this helps the cake rise beautifully)
- 1 teaspoon baking powder (a must for that fluffy texture)
- 1/2 teaspoon salt (just the right amount to enhance all the flavors)
- 1 cup shredded coconut (sweetened or unsweetened, your choice!)
- 1 cup chopped pecans (toast them if you want an extra crunch and nuttiness)
How to Prepare Quick Italian Cream Cake
Preheat and Prepare
First things first—preheat your oven to 350°F (175°C). This is super important because starting with a hot oven ensures that your cake rises perfectly! While that’s warming up, grease and flour two 9-inch round cake pans. Trust me, you don’t want your cake to stick!
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing these dry ingredients first helps distribute the leavening agents evenly, so your quick Italian cream cake will have that delightful, fluffy texture. Set this bowl aside for now, and let’s move on!
Combine Wet Ingredients
In a large mixing bowl, beat together the granulated sugar and vegetable oil until it’s nice and smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract—it adds such a lovely aroma! Next, gradually incorporate the flour mixture and buttermilk, alternating between the two until everything is well combined. This method helps keep the batter smooth and creamy.
Add Coconut and Pecans
Now, here comes the fun part! Gently fold in the shredded coconut and chopped pecans. This step is crucial because it adds a fantastic texture and flavor to your cake. You want to make sure these goodies are evenly distributed without overmixing the batter.
Bake the Cake
Pour the batter evenly into the prepared pans and pop them in the oven. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them toward the end, as every oven is a bit different. Once done, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting. Enjoy the heavenly smell wafting through your kitchen!
Tips for Success
To really nail your quick Italian cream cake, here are a few pro tips! First, make sure all your ingredients are at room temperature—this helps them blend smoothly and creates that lovely, moist texture. Don’t skip greasing and flouring your cake pans; it’s essential for easy release! Also, when mixing your batter, be gentle when folding in the coconut and pecans to avoid overmixing. Lastly, always check for doneness a couple of minutes before the timer goes off—ovens can be sneaky! Follow these tips, and you’ll serve up a cake that’s sure to impress!
Nutritional Information
Here’s a quick look at the estimated nutritional information for each slice of my quick Italian cream cake. Each serving contains about 350 calories, 15g of fat, 5g of protein, and 45g of carbohydrates. Keep in mind that these values can vary based on specific ingredients used, but it’s a delicious treat worth every bite!
FAQ About Quick Italian Cream Cake
Can I use a different type of milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
How can I make this cake even more flavorful?
Try adding a teaspoon of almond extract along with the vanilla for a delightful twist! You could also incorporate some citrus zest for an added zing.
Can I make this cake ahead of time?
Yes! This quick Italian cream cake can be made a day in advance. Just store it in the fridge and frost it right before serving to keep it fresh and delicious.
What’s the best way to store leftovers?
Keep any leftovers in an airtight container in the fridge. They’ll stay moist and tasty for up to five days!
Can I freeze the cake?
Definitely! Wrap the cooled cakes tightly in plastic wrap and foil, then freeze. When you’re ready to enjoy, thaw them in the fridge overnight.
Storage & Reheating Instructions
To keep your quick Italian cream cake fresh, store any leftovers in an airtight container in the fridge. This will help maintain its moisture and flavor for up to five days. If you want to enjoy it later, you can also freeze the cake! Just wrap it tightly in plastic wrap and then foil before placing it in the freezer. When you’re ready to indulge, thaw it in the fridge overnight. No reheating needed—just slice and enjoy!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy days!
- Moist and flavorful, every bite is a delight.
- Made with simple ingredients you probably already have.
- Great for celebrations, gatherings, or as a sweet treat.
- Customizable with your favorite frosting or toppings!
Quick Italian Cream Cake: 7 Steps to Dessert Bliss
- Całkowity Czas: 50 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A quick and easy Italian cream cake that is moist and flavorful.
Składniki
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, beat sugar and oil together.
- Add eggs one at a time, then stir in vanilla.
- Gradually add the flour mixture and buttermilk to the wet ingredients.
- Fold in coconut and pecans.
- Pour the batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool before frosting.
Uwagi
- Store leftovers in the fridge.
- Can be made a day ahead.
- Try adding cream cheese frosting for extra flavor.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 200mg
- Kwasy: 15g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 70mg
Słowa kluczowe: quick italian cream cake
