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.
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)
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 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.
Notes
Serve:
Garnish with additional shredded coconut or chopped nuts if desired.
Slice and serve. Enjoy with a cup of coffee or tea.
Slice and serve. Enjoy with a cup of coffee or tea.
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