Quick Italian Cream Cake is a simplified version of the classic Italian cream cake that offers the same delicious flavors in a fraction of the time. With its moist, buttery crumb, rich cream cheese frosting, and hints of coconut and nuts, this cake is perfect for any occasion. Whether you’re hosting a party or just craving a sweet treat, this cake will impress with its delightful taste and elegant appearance.

Equipment:

Oven
9-inch round cake pans (or a 9×13 inch baking pan)
Mixing bowls
Electric mixer or whisk
Rubber spatula
Cooling rack
Sifter (optional)

Ingredients:

For the Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream
1/4 cup milk
3 large eggs
1 tsp vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans or walnuts
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk (or as needed for consistency)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper.
Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Mix until just combined.
- Fold in the shredded coconut and chopped pecans or walnuts.
Bake the Cake:
- Pour the batter evenly into the prepared cake pans or 9×13 inch pan.
- Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13 inch pan), or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until fully combined.
- Stir in the vanilla extract.
- If the frosting is too thick, add milk a little at a time until the desired consistency is reached.
Frost the Cake:
- Once the cake is completely cool, spread a layer of cream cheese frosting on top of one cake layer (if using two layers), then place the second layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting.
Serve:
- Garnish with additional shredded coconut or chopped nuts if desired.
- Slice and serve. Enjoy with a cup of coffee or tea.

Tips:

For an extra touch, toast the shredded coconut and nuts before adding them to the batter.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
This cake can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Quick Italian Cream Cake is a delightful and easy-to-make dessert that brings a touch of elegance to any occasion. With its moist cake, creamy frosting, and added texture from coconut and nuts, this recipe offers a delicious taste of a classic Italian treat without the hassle. Enjoy every slice of this beautifully simple cake and savor the flavors of a beloved classic.

Quick Italian Cream Cake

Quick Italian Cream Cake is a simplified version of the classic Italian cream cake that offers the same delicious flavors in a fraction of the time.

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Ingredients Equipment Method Notes

Ingredients

For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter softened
1/2 cup sour cream
1/4 cup milk
3 large eggs
1 tsp vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans or walnuts
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Cream Cheese Frosting:
8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk or as needed for consistency

Equipment

Oven
9-inch round cake pans (or a 9x13 inch baking pan)
Mixing bowls
Electric mixer or whisk
Rubber spatula
Cooling rack
Sifter (optional)

Method

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper.
Prepare the Cake Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Mix until just combined.
Fold in the shredded coconut and chopped pecans or walnuts.
Bake the Cake:
Pour the batter evenly into the prepared cake pans or 9x13 inch pan.
Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9x13 inch pan), or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until fully combined.
Stir in the vanilla extract.
If the frosting is too thick, add milk a little at a time until the desired consistency is reached.
Frost the Cake:
Once the cake is completely cool, spread a layer of cream cheese frosting on top of one cake layer (if using two layers), then place the second layer on top.
Frost the top and sides of the cake with the remaining cream cheese frosting.