If you’re in search of a dessert that’s rich, moist, and delightfully nutty, this Quick Italian Cream Cake is the perfect choice! With its soft layers of creamy frosting, tender cake, and crunchy pecans, this dessert is a showstopper. The best part? It’s simple enough for any home baker to whip up without hassle.

Why You’ll Love This Italian Cream Cake

This recipe is a quicker version of the classic Italian Cream Cake but delivers the same amazing flavor. The combination of tangy cream cheese frosting, the nuttiness of pecans, and the soft, buttery cake makes it a favorite for celebrations or simply when you want to treat yourself.

Quick Italian Cream Cake Recipe

Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans

For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (for garnish)

Instructions

1. Prepare the Cake Layers:
   • Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
   • In a large mixing bowl, cream together the butter, oil, granulated sugar, and brown sugar until light and fluffy.
   • Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
   • In a separate bowl, sift together the flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
   • Fold in the shredded coconut and chopped pecans.
2. Beat the Egg Whites:
   • In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until fully incorporated.
3. Bake the Cake:
   • Divide the batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
   • In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar and vanilla extract, mixing until the frosting is smooth.
5. Assemble the Cake:
   • Place the first cake layer on a serving plate and spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.
   • Frost the sides and top of the cake, then sprinkle chopped pecans over the top for garnish.

Tips for a Perfect Italian Cream Cake

• Room-Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing.
• Toast the Pecans: Lightly toast the pecans for extra flavor before folding them into the batter or using as garnish.
• Make Ahead: The cake layers can be baked a day ahead. Wrap them in plastic wrap and store at room temperature until ready to frost.

Why This Cake is a Crowd Favorite

This Quick Italian Cream Cake is a dessert that checks all the boxes: it’s rich, indulgent, and surprisingly easy to prepare. The combination of fluffy layers, creamy frosting, and crunchy pecans is guaranteed to impress your family and guests alike.

Have you tried this recipe? Let me know your thoughts in the comments, and don’t forget to share it with friends who love classic desserts made simple!

Quick Italian Cream Cake: A Slice of Heavenly Delight

If you’re in search of a dessert that’s rich, moist, and delightfully nutty, this Quick Italian Cream Cake is the perfect choice! With its soft layers of creamy frosting, tender cake, and crunchy pecans, this dessert is a showstopper. The best part? It’s simple enough for any home baker to whip up without hassle.

By Jason GriffithPublished on November 22, 2024

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings8 servings

Category: Desserts

Cuisine: Italian

Ingredients

• 2 cups (1 stick) unsalted butter, softened
• 2 cups vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 cup buttermilk
• 2 cups sweetened shredded coconut
• 2 cups chopped pecans
• 2 cups (1 stick) unsalted butter, for frosting
• 1 teaspoon vanilla extract, for frosting
• 2 cups chopped pecans, for garnish

See also  How to Bake Perfectly Crisp Meringue Cookies

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the vegetable oil, vanilla extract, and buttermilk to the creamed mixture and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the shredded coconut and chopped pecans.
7. Divide the batter evenly among the prepared cake pans.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
10. For the frosting, beat the unsalted butter and vanilla extract until creamy. Gradually add powdered sugar until the desired sweetness and consistency is achieved.
11. Frost the top of one cake layer, then place the second layer on top and frost it. Repeat with the third layer.
12. Garnish the top of the cake with chopped pecans.
13. Slice and serve your delicious Quick Italian Cream Cake!

Nutrition Information

@type: NutritionInformation

Calories: 500 calories

Protein Content: 6g

Carbohydrate Content: 60g

Fat Content: 30g

Tags: Italian Cream Cake, dessert, cake, pecans, coconut

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