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

If you’re ready for a dessert that strikes the ultimate balance between luscious, nutty, and delightfully simple, Quick Italian Cream Cake is your new secret weapon. With a tender crumb kissed with coconut and pecans, and topped with clouds of sweet whipped cream frosting, every bite makes you feel like a star baker—without any stress. In just a few easy steps, you’ll have a beautiful cake that looks bakery-worthy and tastes even better. Whether you’re baking for a celebration or just want something special for Sunday dinner, this Quick Italian Cream Cake delivers charm, comfort, and unforgettable flavor with minimum fuss.

Quick Italian Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

This Quick Italian Cream Cake keeps it real with a handful of cabinets-and-fridge staples. Every ingredient in this lineup is essential—bringing something unique to the flavor, moisture, or texture in each slice. Here’s what you’ll need, and why you don’t want to skip a thing:

2 cups cake flour: Gives the cake its delicate, fine crumb that’s distinct from all-purpose flour.
1 cup granulated sugar: Sweetens the batter just right while helping achieve that golden exterior.
2 tsp baking powder: The leavening powerhouse that ensures your layers bake up light and tall.
½ cup unsalted butter, softened: Adds richness and moisture, making every bite melt-in-your-mouth good.
4 large eggs (room temperature): The key to a sturdy yet tender cake structure—room temp eggs whip into the batter best.
1 cup buttermilk (room temperature): For tangy depth and reliable moisture; don’t substitute if you can help it.
1 cup unsweetened coconut flakes: Brings sweet chew and classic flavor to the crumb.
1 cup chopped pecans (toasted): Toasting unlocks a deep nuttiness that pairs perfectly with coconut.
2 tsp pure vanilla extract: Infuses time-honored warmth and sweetness—choose pure for best results.
1 cup powdered sugar (for frosting): Quickly mingles into the frosting for a silky-smooth finish.
1 cup heavy cream (for frosting): Whips up to dreamy, fluffy peaks to float atop your cake.

How to Make Quick Italian Cream Cake

Step 1: Prep Your Pans and Oven

Set yourself up for easy cake removal by greasing and flouring two 9-inch round cake pans. Preheat your oven to 350°F (175°C)—and if possible, go the extra mile to cut parchment rounds for completely stress-free unmolding.

Step 2: Cream the Butter and Sugar

Grab your stand mixer or a big bowl with a handheld mixer and beat the softened butter and granulated sugar together until it’s pale, light, and fluffy. This step is all about building structure and airiness, so take your time—it usually takes around 3-5 minutes. Add the eggs one at a time, mixing and scraping the bowl between each, until everything’s smoothly blended.

Step 3: Combine Dry and Wet Ingredients

In a separate bowl, whisk together cake flour, baking powder, and a pinch of salt (don’t overlook this dash—it sharpens all the flavors!). Now, gently alternate adding the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the flour. Take care not to overmix; stop blending when just combined for the most tender crumb.

Step 4: Fold in Coconut and Pecans

Now for that signature Quick Italian Cream Cake bite: Use a spatula to softly fold in the unsweetened coconut flakes and toasted chopped pecans. This step infuses every slice with sweet chew and crunchy surprises—just stir until everything’s evenly distributed.

Step 5: Bake the Cake

Divide your batter evenly between the prepared pans, smoothing the tops for even baking. Slip the pans into the oven and bake for 25-30 minutes. The cakes should be gently golden and your kitchen will smell like pure heaven. Test doneness by inserting a toothpick—it should come out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling completely.

Step 6: Make and Apply the Frosting

While your cakes cool, whip up that cloud-like frosting! In a clean bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat (start slow to avoid a sugar shower, then ramp up) until soft, airy peaks form. Once the cakes are completely cool, slather that silken frosting generously between the layers and over the top and sides. Admire your masterpiece—you’re officially a Quick Italian Cream Cake pro!

How to Serve Quick Italian Cream Cake

Garnishes

A flourish of extra toasted pecans and a sprinkle of coconut flakes on top takes this cake straight from homey to heavenly. A few curls of white chocolate or some edible flowers add instant celebration vibes, making every occasion special.

Side Dishes

Since Quick Italian Cream Cake is rich and satisfying, it partners beautifully with a cup of hot espresso or freshly brewed coffee. For a summery twist, pair it with a bowl of lightly macerated fresh berries—raspberries or strawberries are especially nice.

Creative Ways to Present

Try slicing the cake into cubes for fun, individual parfaits layered in jars with fresh cream and fruit. Or, transform single slices into gorgeous plated desserts with a drizzle of warm caramel or berry coulis—every plate looks restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Quick Italian Cream Cake (lucky you!), cover the cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay moist and tempting for up to four days—just let it come to room temperature before serving for the best taste and texture.

Freezing

Want to make ahead for a future celebration? Wrap unfrosted cake layers well in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the fridge overnight before frosting and serving. Frosted slices can also be frozen—wrap and store them in a freezer-safe container for quick, sweet cravings.

Reheating

Cake is happiest served fresh, but to revive a refrigerated slice, let it sit out for about 30 minutes to lose its chill. If you insist on warming it, a quick 10-second zap in the microwave will soften the crumb, but be careful not to melt the gorgeous frosting.

FAQs

Can I make Quick Italian Cream Cake without nuts?

Absolutely! Simply leave out the pecans if you need a nut-free option—the cake remains moist and the coconut keeps its lovely texture intact.

Is it possible to substitute the buttermilk?

If you’re out of buttermilk, you can create a homemade version: just mix 1 tablespoon vinegar or lemon juice with 1 cup milk, let it sit a few minutes, and you’re ready to go.

Can I turn this recipe into cupcakes?

Yes! Scoop the batter into lined muffin tins, filling each about two-thirds full, and bake for 16-18 minutes. You’ll love the adorable, single-serve versions of Quick Italian Cream Cake.

What’s the best way to toast pecans?

Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 7-9 minutes, stirring once or twice. Watch closely—they go from golden to burnt fast.

Can I make the frosting ahead?

Whipped cream frosting is best freshly made, but you can prepare it a couple of hours in advance and refrigerate it. Just whip lightly again if it softens before spreading.

Final Thoughts

There’s just something instantly joyful about sharing a freshly made Quick Italian Cream Cake—each tender, coconut-pecan bite feels like a hug from the inside out. Whether you’re serving friends, family, or stealing a secret slice for yourself, don’t be surprised if this becomes your own signature dessert. Go ahead, bake it and spread the joy—your taste buds will thank you!

Quick Italian Cream Cake Recipe

★★★★★

4.9 from 25 reviews

Author: Ella
Total Time: 50 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this Quick Italian Cream Cake that features a moist, coconut and pecan-studded cake topped with a luscious whipped cream frosting.

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.
Mix 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.
Add 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.

Notes

For extra flavor, you can toast the coconut and pecans before adding them to the batter.
Make sure the eggs and buttermilk are at room temperature to ensure a well-mixed batter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian