If you’re craving a melt-in-your-mouth dessert that combines tradition with a quick and easy approach, Quick Italian Cream Cake is exactly what you need! This moist, rich cake pairs beautifully with a luscious cream cheese frosting and is topped with toasted coconut and chopped nuts for the perfect crunch. Whether you’re preparing it for a family gathering, holiday feast, or just a special treat for yourself, this Italian-inspired cake is sure to impress.
In this recipe, we’ve simplified the steps without sacrificing flavor. You’ll enjoy a classic dessert with minimal effort. Let’s dive into how to make this delicious treat!
What is Italian Cream Cake?
Italian Cream Cake, sometimes called Southern Italian Cream Cake, is a beloved dessert known for its dense texture, coconut flavor, and creamy frosting. It’s traditionally made with rich ingredients like butter, sour cream, and cream cheese, which contribute to its moistness and flavor. The cake is also typically decorated with toasted coconut and nuts, adding a delightful crunch.
Although it originates in the Southern United States, this cake draws inspiration from classic Italian desserts, making it a perfect fusion of cultures. The best part? It’s quick and easy to prepare, and you don’t need to be a pro baker to achieve a stunning result.
Ingredients
For the Cake:
- 2 cups all-purpose flour (or gluten-free flour for a gluten-free version)
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups sour cream (or Greek yogurt for a tangy twist)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts (optional, but recommended for a nutty texture)
- Pinch of salt
For the Frosting:
- 8 oz cream cheese, softened
- 4 cups powdered sugar (use a sugar substitute like Stevia if preferred)
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut (for topping)
Instructions
1. Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures the cakes won’t stick and makes the removal process a breeze.
2. Prepare the Cake Batter
In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy—about 2-3 minutes. This process helps to create a light cake texture.
Next, add in the eggs one at a time, mixing well after each addition. Don’t forget to add the vanilla extract during this step. Mix until fully combined.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt. Sift the dry ingredients together to ensure there are no lumps and that they combine evenly.
4. Combine Wet and Dry Ingredients
Alternating between the dry ingredients and the sour cream, gradually add both to the wet ingredients while mixing at low speed. Start and end with the dry ingredients. Once the batter is smooth and fully incorporated, fold in the shredded coconut and chopped nuts (if using).
5. Bake the Cake
Divide the cake batter evenly between the two prepared cake pans. Use a spatula to smooth the top of the batter for even baking. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Don’t open the oven door too often during baking, as this can affect the rise.
6. Make the Cream Cheese Frosting
While the cakes are cooling, it’s time to prepare the frosting. In a large bowl, beat the cream cheese and unsalted butter together until creamy and smooth. Add the powdered sugar gradually, and continue beating until the mixture becomes light and fluffy.
Once the frosting is done, mix in the vanilla extract to give it a lovely, aromatic finish.
7. Cool and Assemble the Cake
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are cool, it’s time to frost. Place one layer of cake on a serving plate or cake stand. Spread a generous amount of frosting over the top of the cake. Add the second cake layer and frost the top and sides of the entire cake.
8. Garnish and Serve
Sprinkle the shredded coconut over the frosted cake to give it that signature Italian Cream Cake look. You can also add additional chopped nuts on top for added texture and flavor.
9. Slice and Enjoy!
Once fully frosted, slice your Italian Cream Cake and enjoy the decadent layers of coconut goodness and cream cheese frosting. Serve immediately or refrigerate for later. The cake will stay fresh for up to 3 days in an airtight container.
Tips for Perfecting Your Italian Cream Cake
- For an extra moist cake: Make sure to properly cream the butter and sugar together, and don’t overmix the batter once the dry ingredients are added.
- Substitutions: You can easily substitute Greek yogurt for the sour cream or swap the pecans for walnuts if desired.
- Make it gluten-free: Use a 1:1 gluten-free flour blend to make this cake gluten-free without compromising texture or flavor.
- Nut-Free Version: If you’re allergic to nuts, simply omit the chopped pecans or walnuts and use coconut flakes as your sole topping.
- Storage: The cake can be stored in the fridge for 2–3 days. If you prefer it at room temperature, let it sit out for about 30 minutes before serving.
Why This Quick Italian Cream Cake is the Best
Unlike many other cakes, this Quick Italian Cream Cake combines both simplicity and flavor in a way that few others can match. It’s not overly complicated, yet it delivers all the rich, comforting flavors of an Italian classic. The coconut adds texture and a hint of sweetness, while the creamy frosting ties everything together in a luscious, melt-in-your-mouth experience.
The best part? It’s perfect for any occasion—be it a weekday dessert, a weekend treat, or the showstopper for a holiday meal.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes, you can make the cake ahead of time! Just bake the cake layers and store them in an airtight container. Frost and garnish the cake the day you plan to serve it.
Can I use different nuts in the cake?
Absolutely! Pecans, walnuts, or even almonds work wonderfully in this cake. If you prefer, you can omit the nuts altogether for a nut-free version.
What’s the best way to store the cake?
Store the cake in an airtight container in the fridge. If you plan to keep it for more than a few days, you can freeze the layers separately for up to 3 months. Let them thaw before frosting and serving.
Conclusion
Now that you’ve mastered the Quick Italian Cream Cake, it’s time to share it with your family and friends and watch their faces light up with joy. Whether it’s a birthday, holiday, or any day in between, this cake is guaranteed to bring comfort and delight. With its soft texture, creamy frosting, and decadent coconut flavor, you can’t go wrong.
Don’t forget to save, share, and print this recipe, because once you’ve tasted this cake, you’ll want to make it over and over again!
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