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Quick Italian Cream Cake Recipe

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4.7 from 149 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://cookedbyclara.com/quick-italian-cream-cake-recipe/