Are you craving a moist, flavorful cake that's surprisingly easy to make? Look no further! This quick Italian cream cake recipe delivers on taste and texture without requiring hours in the kitchen. It's the perfect homemade dessert for a weeknight treat or a special occasion, and it's guaranteed to impress your family and friends. This recipe offers a delightful balance of sweet and nutty flavors, making it a truly satisfying experience. Get ready to bake a slice of heaven!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded coconut
- 1 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Oven and Ingredients
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers bake evenly and release easily.
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Measure out all your dry ingredients: flour, sugar, baking soda, baking powder, and salt. This helps ensure accuracy and speeds up the baking process. Have your buttermilk, oil, eggs, vanilla extract, coconut, and nuts readily available.
Making the Cake Batter: A Step-by-Step Guide
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In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Creating a well-combined mixture of dry ingredients is crucial for a light and fluffy cake.
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In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Combining the wet ingredients ensures a smooth batter.
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be gentle.
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Fold in the shredded coconut and chopped nuts. This adds the delicious Italian cream cake texture and flavor.
Baking the Cake: Achieving Perfection
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Divide the batter evenly between the prepared baking pans. Distributing the batter evenly ensures even baking and consistent layers.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Always check for doneness using the skewer method, as oven temperatures can vary.
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Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allowing the cakes to cool completely prevents the frosting from melting.
Preparing the Frosting: Creamy Delight
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In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Make sure both ingredients are at room temperature for best results.
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Gradually add the powdered sugar, beating until light and fluffy. Adding the powdered sugar gradually prevents clumps.
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Stir in the vanilla extract. The vanilla adds a wonderful depth of flavor to the frosting.
Assembling the Cake: The Grand Finale
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Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting.
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Carefully place the second cake layer on top and frost the entire cake.
Tips and Variations:
- For a richer flavor, use buttermilk made with whole milk.
- Feel free to experiment with different nuts, such as almonds or hazelnuts.
- Add a teaspoon of almond extract to the batter for an extra layer of flavor.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Decorate the cake with extra coconut flakes or chopped nuts for added visual appeal.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Protein: Approximately 5-7g Carbohydrates: Approximately 60-70g
This delicious Italian cream cake is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy this easy and delicious recipe, a true testament to the joy of homemade cooking. Happy baking!