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Easy Moist Quick Italian Cream Cake Recipe Perfect for Beginners

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A quick and easy Italian cream cake that is moist, flavorful, and perfect for celebrations or casual gatherings. This recipe balances ease and flavor with a tender crumb and luscious cream cheese frosting.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) sour cream
  • ½ cup (120ml) buttermilk
  • 1 cup (about 85g) shredded coconut, sweetened or unsweetened
  • 1 cup (about 100g) chopped pecans, lightly toasted
  • 8 oz (226g) cream cheese, softened (for frosting)
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition to keep the batter smooth.
  5. Mix in the vanilla extract until combined.
  6. With the mixer on low speed, alternate adding the flour mixture in three parts with sour cream and buttermilk, starting and ending with the flour mixture. Mix just until combined each time.
  7. Gently fold in the shredded coconut and chopped toasted pecans using a spatula.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 30-35 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Cool the cakes in the pans for 10 minutes, then invert onto a cooling rack to cool completely before frosting.
  11. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
  12. Assemble the cake by placing one layer on a serving plate, spreading a generous layer of frosting, topping with the second layer, and finishing frosting the top and sides.

Notes

Toast pecans for 5-7 minutes at 350°F to enhance flavor. Avoid overmixing after adding flour to keep the crumb tender. Use room temperature ingredients for smooth frosting. Measure flour carefully by spooning and leveling to avoid dryness. The cake tastes better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Italian cream cake, quick cake recipe, moist cake, cream cheese frosting, easy cake, pecan cake, coconut cake, beginner friendly dessert

Find it online: https://larameals.com/easy-moist-quick-italian-cream-cake-recipe-perfect-for-beginners/