If you’ve been craving something delightfully moist, fluffy, and just bursting with southern charm, then this Quick Italian Cream Cake Recipe is your new best friend in the kitchen. It’s perfect for when you want a luscious dessert that feels both fancy and down-to-earth, with tender layers and a heavenly cream frosting that’s whipped to perfection.
Why You’ll Love This Recipe
- Speedy and Simple: This recipe comes together quickly without sacrificing flavor or that homemade feel.
- Rich, But Not Overwhelming: The balance of coconut and pecans adds texture and depth without making it too heavy.
- Perfectly Creamy Frosting: Whipped cream frosting is light, airy, and slightly sweet – a refreshing twist on regular buttercream.
- Family Favorite: It’s a crowd-pleaser that’s just as great for casual weeknights as it is for special celebrations.
Ingredients You’ll Need
This Quick Italian Cream Cake Recipe uses straightforward ingredients that you might already have at home. Each is carefully chosen to bring together a delightful, moist cake with the perfect crumb and rich aroma.
- Cake flour: Provides a tender and soft texture, ideal for delicate cakes.
- Granulated sugar: Adds the perfect sweetness without overpowering the other flavors.
- Baking powder: Gives the cake just the right lift and fluffiness.
- Unsalted butter: For rich flavor and moistness, softened for easier mixing.
- Large eggs: Room temperature eggs help the batter emulsify for a smooth texture.
- Buttermilk: Adds a subtle tang and keeps the cake wonderfully moist.
- Unsweetened coconut flakes: Offering bursts of flavor and chewy texture.
- Chopped pecans: Toasted to deepen their nutty flavor and add crunch.
- Pure vanilla extract: Boosts the overall flavor with warm, aromatic notes.
- Powdered sugar & heavy cream: The key to that fluffy, dreamy frosting that crowns the cake perfectly.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about the Quick Italian Cream Cake Recipe is how effortlessly it adapts. Whether you want to add your own twist or accommodate dietary preferences, swapping ingredients or adding extras is a breeze!
- Swap nuts: Use walnuts, almonds, or pistachios instead of pecans for a different nutty crunch.
- Dairy-free version: Replace butter with coconut oil and use coconut cream for frosting to keep it creamy and lush.
- Add fruit: Fold in small bits of pineapple or fresh berries to bring a fruity brightness.
- Chocolate kiss: Stir in mini chocolate chips for little bursts of chocolate in every bite.
How to Make Quick Italian Cream Cake Recipe
Step 1: Prepare Your Pans and Preheat Oven
Start by preheating your oven to 350°F (175°C) — this gets everything ready for baking your cake perfectly. Grease and flour two 9-inch round cake pans to ensure your cakes release easily after baking without sticking.
Step 2: Cream Butter and Sugar
Using a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is pale, fluffy, and irresistibly smooth. This step is key to developing a light texture for your cake.
Step 3: Add Eggs One at a Time
Crack in the eggs, but don’t dump them all at once! Add each egg separately, mixing well after each addition to keep the batter silky and well combined. This creates a stable batter that rises beautifully.
Step 4: Combine Dry Ingredients and Alternate with Buttermilk
In a separate bowl, whisk together the cake flour, baking powder, and a pinch of salt. Gradually add half of the dry mixture to your creamed butter and sugar, then pour in half the buttermilk. Repeat, alternating dry ingredients and buttermilk until everything is smooth and just combined — don’t overmix!
Step 5: Fold in Coconut and Pecans
Gently fold in the unsweetened coconut flakes and toasted chopped pecans, creating lovely pockets of flavor and texture that make this cake extra special.
Step 6: Bake and Cool
Divide the batter evenly between the two prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely. This prevents cracking and keeps them moist.
Step 7: Whip the Frosting and Assemble
Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form — this frosting is silky, airy, and irresistibly light. Spread a generous layer over the first cake layer, top with the second, then cover the whole cake with the remaining frosting. Revel in how this simple step turns your cake into a showstopper!
Pro Tips for Making Quick Italian Cream Cake Recipe
- Room Temperature Ingredients: Bringing eggs and buttermilk to room temp helps the batter mix evenly and rise better.
- Don’t Overmix the Batter: Mix just until combined to avoid dense cake layers – tender crumb is the goal!
- Toast Nuts Lightly: Toasting the pecans before folding enhances their flavor and gives a satisfying crunch.
- Frost When Fully Cooled: Make sure cakes are completely cool before frosting to keep the whipped cream frosting from melting.
How to Serve Quick Italian Cream Cake Recipe
Garnishes
Decorate your cake with extra toasted pecans or a sprinkle of coconut flakes on top of the frosting to create a beautiful, rustic look. Some fresh mint leaves or delicate edible flowers also add a lovely, fresh contrast to the creamy frosting and nutty flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For drinks, try a cup of strong coffee, espresso, or even a fruity iced tea to balance the richness perfectly.
Creative Ways to Present
For a stunning presentation, serve this cake as mini layer cakes using cupcake pans, or slice into squares for a casual party platter. Drizzling a light caramel or chocolate sauce over each slice adds a decadent touch that guests will admire.
Make Ahead and Storage
Storing Leftovers
Keep your Italian Cream Cake refrigerated in an airtight container to maintain the freshness and texture of the frosting. It will stay delicious and moist for up to 3 days — though it rarely lasts that long!
Freezing
You can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight before frosting and assembling.
Reheating
Since this is a creamy, frosted cake, reheating isn’t typically recommended. Instead, serve chilled or at room temperature to preserve the texture of the frosting and moist crumb.
FAQs
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Can I use regular flour instead of cake flour in this recipe?
While you can substitute all-purpose flour, the texture might be slightly denser. To mimic cake flour, you can remove 2 tablespoons from each cup of all-purpose flour and replace with cornstarch for a lighter result.
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Is it okay to use frozen coconut flakes?
Yes! Just ensure they’re fully thawed and patted dry before folding into the batter to avoid adding extra moisture that could affect the cake’s texture.
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How do I make the frosting more stable for warmer climates?
Stabilize your whipped cream frosting by adding a teaspoon of gelatin dissolved in water before whipping, which helps it hold its shape longer outside the fridge.
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Can I turn this Quick Italian Cream Cake Recipe into cupcakes?
Absolutely! Bake the batter in cupcake liners for about 18-22 minutes and frost once cooled for charming individual treats perfect for parties.
Final Thoughts
There’s something truly heartwarming about sharing this Quick Italian Cream Cake Recipe with those you love — it captures that perfect balance of easy prep and indulgent flavor. So next time you want to impress without stress, give this recipe a whirl and watch how it brings smiles (and maybe even a few happy tears) to your table.
PrintQuick Italian Cream Cake Recipe
This Quick Italian Cream Cake is a moist and flavorful dessert featuring a tender cake base loaded with toasted pecans and unsweetened coconut flakes, topped with a light and fluffy vanilla whipped cream frosting. Perfect for any occasion, it delivers the classic Southern-inspired flavors in under an hour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Cake
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans (toasted)
- 2 tsp pure vanilla extract
Frosting
- 1 cup powdered sugar
- 1 cup heavy cream
- 2 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar until the mixture turns light and fluffy, ensuring a smooth texture to help leaven the cake.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to maintain a stable batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and a pinch of salt to evenly distribute the leavening agents throughout the flour.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture into the butter mixture, alternating with the room temperature buttermilk, starting and ending with the flour. Mix until the batter is smooth but do not overmix.
- Fold in Coconut and Pecans: Gently fold the unsweetened coconut flakes and toasted chopped pecans into the batter, incorporating them evenly without deflating the batter.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans. Place them in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form, creating a light and fluffy whipped cream frosting.
- Frost the Cake: Once the cake layers are fully cooled, generously spread the whipped cream frosting over the top of one layer, then place the second layer on top and frost the entire cake evenly.
Notes
- Ensure eggs and buttermilk are at room temperature for a smoother batter and better rise.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes until fragrant, stirring once.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The whipped cream frosting is best applied when the cake is completely cooled to prevent melting.
- Store leftovers refrigerated and consume within 3 days for best freshness.
