Quick Italian Cream Cake
Quick Italian Cream Cake is a delightful dessert that combines layers of moist vanilla sponge with the crunch of toasted pecans and a rich cream cheese frosting. This easy-to-make cake is perfect for any occasion, from birthday parties to casual dinners, offering a taste of Italy in every slice. Each bite delivers a harmonious blend of flavors and textures, making it an irresistible treat loved by all.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1 cup chopped pecans (toasted)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix dry ingredients into the wet mixture, alternating with sour cream until just combined.
- Gently fold in toasted pecans.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting with cream cheese mixed with powdered sugar.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg