Name: Quick Italian Cream Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups cake flour; 1 cup granulated sugar; 2 tsp baking powder; ½ 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; 1 cup powdered sugar; 1 cup heavy cream

Jump to Recipe

The Quick Italian Cream Cake is a treat you’ll want to make again and again. It’s tender, ultra-moist, and full of coconut and pecan goodness—every bite feels like a little celebration. What’s even better is how quickly it comes together, making it perfect for impromptu gatherings or whenever your sweet tooth comes calling. With a fluffy whipped cream frosting to finish things off, this showstopper of a dessert is sure to turn any day into something deliciously memorable.

Quick Italian Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for your Quick Italian Cream Cake makes all the difference in flavor and texture. Each component has a role, whether adding richness, lift, or that unmistakable Southern charm, so let’s take a look at what you’ll need!

Cake Flour: Gives the cake its signature light and fluffy crumb—don’t substitute if possible!
Granulated Sugar: Sweetens the cake and helps create a tender texture.
Baking Powder: Ensures your cake rises high and stays wonderfully soft.
Unsalted Butter (softened): Adds richness and keeps the crumb moist; room temperature is key for easy creaming.
Large Eggs (room temperature): Bind everything together and contribute to the cake’s structure and lift.
Buttermilk (room temperature): Brings a slight tang that balances sweetness and makes the cake extra tender.
Unsweetened Coconut Flakes: Gives that classic chewy bite and irresistible tropical flavor.
Chopped Pecans (toasted): Add a nutty crunch and depth of flavor that makes this cake stand out.
Pure Vanilla Extract: Accentuates all the sweet, creamy notes in the cake and frosting.
Powdered Sugar (for frosting): Sweetens the whipped cream frosting without any grittiness.
Heavy Cream (for frosting): Whips up into a cloud-like, luscious topping for your cake layers.

How to Make Quick Italian Cream Cake

Step 1: Prepare Your Pans and Preheat the Oven

Get started by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to make sure your layers release perfectly—and with no sticking drama later. This step sets the tone for a flawless Quick Italian Cream Cake from the very beginning!

Step 2: Cream Butter and Sugar, Then Add Eggs

In a large mixing bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This process aerates the batter and ensures your cake will be light. Add the eggs one at a time, mixing well between each—this helps keep everything smooth and well-emulsified, which matters for a fine crumb.

Step 3: Combine Dry Ingredients and Alternate with Buttermilk

In a separate bowl, whisk together the cake flour, baking powder, and a pinch of salt. Now, add this dry mix to your creamed butter mixture, alternating with the buttermilk. Always start and finish with the flour. Mixing in stages prevents lumps and delivers the perfect texture every time—so your Quick Italian Cream Cake comes out deliciously soft.

Step 4: Fold in Coconut and Pecans

Carefully fold in the coconut flakes and toasted pecans by hand. This ensures you don’t overmix and that each slice will get its fair share of those nutty, chewy bits. The aroma at this stage will have you wishing the cake was ready right now.

Step 5: Bake and Cool the Cake Layers

Divide the luscious batter between your prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to finish cooling. This patience pays off—frosting warm cake never ends well!

Step 6: Whip Up the Frosting and Assemble

In a fresh bowl, whip together the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. The result is a billowy, just-sweet-enough frosting. When your layers are completely cool, spread a generous swirl of frosting between the cakes and over the top and sides. Stand back and admire your Quick Italian Cream Cake handiwork!

How to Serve Quick Italian Cream Cake

Garnishes

Nothing says celebration like a beautifully finished Quick Italian Cream Cake. A sprinkle of toasted pecans and a handful of coconut flakes on top really tie all the flavors together. If you’re feeling fancy, a few edible flowers or a gentle dusting of extra powdered sugar will make your cake look bakery-worthy in no time.

Side Dishes

This cake pairs perfectly with a scoop of vanilla bean ice cream or a creamy dollop of mascarpone. For drinks, serve it with espresso, frothy cappuccino, or a chilled glass of milk—the classic flavors of the cake shine alongside these simple sips.

Creative Ways to Present

You can make single-serve versions in mini springform pans for individual treats, or slice the cake into squares and layer with whipped cream and berries for a dessert trifle. If you’ve got a crowd, try making a double batch and creating a stunning tiered centerpiece at your next gathering—everyone will be wowed by your Quick Italian Cream Cake skills!

Make Ahead and Storage

Storing Leftovers

If you have slices remaining (lucky you!), keep them in an airtight container in the fridge. The whipped cream frosting stays fresh and fluffy for up to three days, and the pecans and coconut hold their pleasant texture.

Freezing

You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and popping them in a freezer bag; they’ll keep well for up to two months. Thaw at room temperature, then frost with freshly whipped cream just before serving to preserve that signature cake softness.

Reheating

While this cake really shines cold or at room temperature, if you’d like it a touch warmer, let it sit out for 15–20 minutes after removing from the fridge. Avoid microwaving, as it can melt the whipped cream frosting and change the cake’s texture.

FAQs

Can I use regular flour instead of cake flour?

Cake flour is what gives this Quick Italian Cream Cake its tender, melt-in-your-mouth crumb. If you only have all-purpose, you can make a DIY version by removing two tablespoons from each cup and replacing it with cornstarch, then sifting well. The end result will still be delicious!

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for five minutes until slightly thickened, then use as directed for a tangy touch in your Quick Italian Cream Cake.

Is it possible to make this cake nut-free?

Yes! You can omit the pecans for a coconut-only version, or swap in another mix-in like mini chocolate chips. The cake will still be moist, flavorful, and truly craveable.

Can I make the Quick Italian Cream Cake in advance?

Absolutely—prepare and bake the cake layers a day or two ahead, and store them tightly wrapped at room temperature. Whip up the frosting and assemble the cake just before serving for peak freshness and wow factor.

What’s the best way to toast pecans?

Spread chopped pecans on a baking sheet and toast in a 350°F oven for about 7–8 minutes, stirring once or twice. Let them cool before folding into your Quick Italian Cream Cake batter for amazing flavor.

Final Thoughts

This Quick Italian Cream Cake is the kind of dessert that creates instant happiness—both for the baker and everyone lucky enough to grab a slice. Whether you serve it for a special celebration or just because, one bite will have everyone asking you for the recipe. Give it a try, and let yourself enjoy every sweet, nostalgic forkful!

Quick Italian Cream Cake Recipe

★★★★★

5.2 from 16 reviews

Author: Lily
Total Time: 50 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors of this Quick Italian Cream Cake, a delightful dessert that combines coconut, pecans, and a fluffy cream frosting for a taste of Italy in every bite.

Instructions

Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Combine dry ingredients: In another bowl, whisk together cake flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with buttermilk until smooth.
Fold in coconut and pecans: Gently fold in coconut flakes and chopped pecans into the batter.
Bake: Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks.
Make frosting: For the frosting, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Frost cooled cake layers.