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To create a Quick Italian Cream Cake, you will need the following ingredients: - 1 ½ cups all-purpose flour - 1 cup sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup buttermilk - 3 large eggs - 1 teaspoon vanilla extract - ½ cup shredded sweetened coconut - ½ cup chopped pecans - 1 cup heavy cream - ¼ cup confectioners’ sugar - 1 teaspoon vanilla extract (for whipping cream) - Fresh berries and mint leaves for garnish (optional) These ingredients create a soft and tasty cake. The flour forms the base, while sugar adds sweetness. Baking powder and baking soda help it rise, giving it that light texture. Using unsalted butter adds richness, while buttermilk keeps it moist. Eggs bind everything together. The vanilla extract adds great flavor. Shredded coconut and pecans give it a unique twist. For the whipped cream, heavy cream and confectioners' sugar make it light and sweet. The extra vanilla in the whipped cream offers a nice touch. Feel free to add fresh berries or mint leaves on top for a lovely finish. This cake is simple yet full of flavor. You can find the full recipe for more details. Set your oven temperature to 350°F (175°C). This is the perfect heat for baking. While the oven warms up, grease and flour two 9-inch round cake pans. This helps the cake slide out easily once it is baked. Start by combining the dry ingredients. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside. In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of sugar. Beat them until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add the eggs, one at a time. Mix well after adding each egg. Then, stir in 1 teaspoon of vanilla extract. Gradually add the dry flour mixture into the butter mixture. Alternate this with 1 cup of buttermilk. Start and end with the dry ingredients. Mix until just combined. Finally, fold in ½ cup of shredded sweetened coconut and ½ cup of chopped pecans until you see an even mix. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes. To check if your cakes are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the cakes cool in the pans for 10 minutes. After that, transfer them to a wire rack to cool completely. - Using premade whipped cream: If you are short on time, use store-bought whipped cream. It saves time and tastes great. Just spread it between the cake layers and on top. - Substituting ingredients: You can use a box cake mix instead of making the batter from scratch. Just add the coconut and pecans as directed in the recipe. - Tips for mixing techniques: Mix the butter and sugar until light. This step adds air to your cake. When adding dry and wet ingredients, stir gently. Do not overmix. - Importance of room temperature ingredients: Use room temperature butter and eggs for the best results. They mix better and help create a light texture. Let your eggs sit out for about 30 minutes before using. This cake is simple and full of flavor. For the full recipe, check out the instructions above. {{image_2}} You can make Quick Italian Cream Cake even more fun by adding flavors. Try using different extracts like almond or citrus. Almond extract gives a nutty taste, while citrus adds a fresh zing. Both can change the cake's character and make it unique. You can also add spices like cinnamon or nutmeg. These spices bring warmth and depth to the cake. Just a pinch can make a big difference. Experiment with what you like! If you need to change some ingredients, that's easy! You can use gluten-free flour instead of all-purpose flour. Many great blends work well in cakes. Look for ones that say they’re good for baking. For a dairy-free option, you can swap buttermilk with almond milk or coconut milk. You can add a splash of vinegar to make it tangy. For the whipped cream, coconut cream is a great substitute. It whips up nicely and tastes amazing! To keep your Quick Italian Cream Cake fresh, you have two great options. You can store it in an airtight container. This method helps keep moisture in and stops the cake from drying out. If you don’t have a container, you can cover it with plastic wrap. This also works well to seal in freshness. When it comes to the whipped cream, you should keep it in the fridge. If you leave it out, it can spoil quickly. Store it in a separate container. This way, it stays fluffy and tasty for longer. If you want to save some cake for later, freezing is a good idea. The best way to freeze cake layers is to wrap each layer in plastic wrap. Then, put them in a freezer bag. Label the bag with the date so you know when you froze it. This keeps the cake fresh for up to three months. When you are ready to eat your cake, take it out of the freezer. Let it thaw in the fridge for several hours or overnight. If you want to warm it up, you can use the oven. Preheat it to 350°F (175°C) and heat the cake for about 10-15 minutes. This step makes it taste fresh again! Enjoy your delicious treat! For the full recipe, check out the earlier section. Yes, you can make this cake ahead of time. Bake the cake layers and let them cool completely. Wrap each layer in plastic wrap. Store them in the fridge for up to three days. If you want to keep them longer, freeze them for up to three months. Thaw the layers in the fridge before frosting. To check if the cake is done, look for a few signs. The cake should be golden brown and spring back when you touch it lightly. A toothpick inserted in the center should come out clean. If it has wet batter, bake it a few more minutes. If you don't have buttermilk, you can make a simple substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about five minutes. This makes a good stand-in for buttermilk. You can also use plain yogurt or sour cream mixed with a little water. This blog post covered the key ingredients and steps to bake a delicious cake. We also shared tips for texture and quick shortcuts. Variations offered exciting flavors and dietary options. Finally, we discussed how to store and freeze your cake. Now, you can confidently create your own tasty cake, knowing the essential details. Enjoy experimenting with flavors and techniques! Your baking skills will surely impress everyone.

Quick Italian Cream Cake

Indulge in the delightful flavors of Quick Italian Cream Cake! This easy-to-follow recipe combines fluffy layers with rich whipped cream, shredded coconut, and crunchy pecans for a heavenly dessert. Perfect for any occasion, you’ll impress your guests with this delicious creation. Don’t wait—click through to explore the full recipe and create your own stunning Italian Cream Cake today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 teaspoon vanilla extract

½ cup shredded sweetened coconut

½ cup chopped pecans

1 cup heavy cream

¼ cup confectioners’ sugar

1 teaspoon vanilla extract (for whipping cream)

Fresh berries and mint leaves for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.

          Gradually add the dry flour mixture into the butter mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.

            Fold in the shredded coconut and chopped pecans until evenly distributed.

              Divide the batter evenly between the prepared cake pans and smooth the tops.

                Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

                  For the whipped cream, in a medium bowl, beat the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form.

                    Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of whipped cream on top. Place the second layer on top and coat the top and sides of the cake with the remaining whipped cream.

                      Optional: Decorate with fresh berries and mint leaves on top for a beautiful touch.

                        Prep Time: 20 mins | Total Time: 1 hr | Servings: 8-10