Quick Italian Cream Cake
Quick Italian Cream Cake is a moist and tender cake filled with the rich flavors of coconut, pecans, and cream cheese frosting. This dessert is a crowd-pleaser that’s easier to make than you might think, with simple ingredients and minimal prep time.
Equipment
- Mixing bowls, electric mixer, spatula, measuring cups and spoons, 9-inch round cake pans (2 or 3), parchment paper, cooling racks, offset spatula
Ingredients
- For the Cake: 2 cups all-purpose flour 1 tsp baking soda, ½ tsp salt, 1 stick unsalted butter (softened), ½ cup vegetable oil, 2 cups granulated sugar, 5 large eggs (separated), 1 tsp vanilla extract, 1 cup buttermilk, 1 cup sweetened shredded coconut, ½ cup chopped pecans
- For the Frosting: 1 8 oz package cream cheese (softened), ½ cup unsalted butter (softened), 4 cups powdered sugar, 1 tsp vanilla extract, ½ cup chopped pecans (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease the cake pans. Line the bottoms with parchment paper for easy removal.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in coconut and pecans.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared pans and 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, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Assemble the cake by spreading frosting between each layer, then frosting the sides and top. Sprinkle pecans over the top for garnish.