Italian Cream Cake
Italian Cream Cake is a delightful dessert that combines layers of fluffy cake with rich cream cheese frosting. This cake is often a crowd-pleaser, making it perfect for celebrations, potlucks, or even just a special treat at home. With its moist texture and delicious flavors, it’s a dish you won’t want to miss!
Why Make This Recipe
Making Italian Cream Cake is a rewarding experience that brings joy to both the baker and those who get to enjoy a slice. The layers of cake are infused with coconut and pecans, which add a unique flavor profile. Plus, the cream cheese frosting is sweet and smooth, complementing the cake perfectly. Whether you’re celebrating a birthday, an anniversary, or just the weekend, this cake is sure to impress your family and friends!
How to Make Italian Cream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated yolks and whites
- 1 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 16 oz cream cheese, softened to room temperature
- 1/2 cup salted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 1/2 cup sweetened shredded coconut, toasted for garnish
- 1/2 cup chopped pecans, toasted for garnish
Directions:
- Preheat your oven to 350 degrees F. Spray three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles.
- In a medium bowl, whisk together the flour and baking soda.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites until stiff peaks form.
- In a large bowl, beat the softened butter and shortening together until light and fluffy.
- Gradually add the granulated sugar and beat until combined. Add the egg yolks one at a time, mixing well after each addition. Then, add the vanilla extract.
- Alternately add the flour mixture and buttermilk, mixing until fully incorporated. Stir in the shredded coconut and chopped pecans. Gently fold in the beaten egg whites.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Once done, allow cooling in the pans for 10 minutes before transferring the cakes to a wire rack to cool completely.
- For the frosting, beat the cream cheese and softened butter until smooth. Add the vanilla and gradually mix in the powdered sugar until fluffy.
- Layer the cooled cake with the frosting between each layer and on the top and sides. Garnish with toasted coconut and chopped pecans. Serve at room temperature. The cake can also be made ahead and frozen if needed.
How to Serve Italian Cream Cake
Italian Cream Cake is best served fresh but is also good after it’s been chilled. Cut into generous slices and serve on a plate. This cake pairs wonderfully with a cup of coffee or tea, making it perfect for afternoon gatherings.
How to Store Italian Cream Cake
To store Italian Cream Cake, cover it with plastic wrap or keep it in an airtight container. It can be stored in the refrigerator for up to a week. If you want to keep it longer, you can freeze it. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Italian Cream Cake
- Make sure all the ingredients are at room temperature for the best mixing results.
- Toast the pecans before adding them to the batter or as a garnish for extra flavor.
- Sifting the powdered sugar prevents lumps and helps achieve a smooth frosting.
- Use a serrated knife to level off the cakes for even stacking.
Variation
For a twist on the classic recipe, consider adding chocolate chips or swapping out pecans for walnuts to suit your taste. You can also try using different extracts, like almond, for a unique flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake layers in advance and freeze them. Just make sure they are well-wrapped. Frosting can also be made ahead of time and stored in the fridge.
2. Can I use regular milk instead of buttermilk?
While buttermilk gives the cake a tender crumb and slight tang, you can substitute regular milk. For a quick substitute, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
3. How do I know when the cake is done baking?
The cake is done when it is golden brown on the top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Enjoy baking this delicious Italian Cream Cake and sharing it with your loved ones!
Italian Cream Cake
Ingredients
Method
- Preheat your oven to 350 degrees F. Spray three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles.
- In a medium bowl, whisk together the flour and baking soda.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites until stiff peaks form.
- In a large bowl, beat the softened butter and shortening together until light and fluffy.
- Gradually add the granulated sugar and beat until combined. Add the egg yolks one at a time, mixing well after each addition. Then, add the vanilla extract.
- Alternately add the flour mixture and buttermilk, mixing until fully incorporated. Stir in the shredded coconut and chopped pecans. Gently fold in the beaten egg whites.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes.
- Once done, allow cooling in the pans for 10 minutes before transferring the cakes to a wire rack to cool completely.
- For the frosting, beat the cream cheese and softened butter until smooth.
- Add the vanilla and gradually mix in the powdered sugar until fluffy.
- Layer the cooled cake with the frosting between each layer and on the top and sides. Garnish with toasted coconut and chopped pecans.
- Serve at room temperature. The cake can also be made ahead and frozen if needed.
