Italian Cream Cake is a delightful dessert celebrated for its rich flavors and lovely texture. Originating from the Southern United States, this cake has been a staple at gatherings, holidays, and special occasions. With its layers of moist vanilla cake infused with toasted coconut and pecans, each bite offers a delightful blend of tastes that linger on your palate. Topped with a creamy, tangy frosting, this cake is not only a feast for the taste buds but also a stunning centerpiece for any dessert table.
Why Make This Italian Cream Cake
You should consider making this Italian Cream Cake because it embodies the quintessential characteristics of comfort food. The tender and fluffy layers contrast beautifully with the smooth, indulgent cream cheese frosting. The combination of toasted coconut and pecans adds depth, giving it a delightful crunch. Not only is this cake perfect for celebrations, but it can also be enjoyed as a sweet treat for afternoon tea or a simple family dinner. Plus, it’s an excellent way to impress guests with your baking skills, as the aroma of fresh cake filling your home will leave everyone eagerly anticipating a slice.
How to Make Italian Cream Cake
Creating Italian Cream Cake may seem daunting, but with a little patience and the right steps, anyone can achieve this masterpiece. Begin by toasting the pecans and coconut to bring out their natural flavors. Then, prepare the batter by creaming together the butter, shortening, and sugar for that light, airy texture. It’s essential to separate the eggs, as the whipped egg whites will give the cake its fluffiness. This recipe utilizes a few simple techniques, such as folding and alternating ingredients, to ensure your cake turns out perfectly moist and flavorful.
Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/2 cup chopped pecans, toasted (for garnish)
- 1/4 cup shredded coconut, toasted (for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round pans or line them with parchment paper.
- Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; let cool.
- Cream together the unsalted butter, shortening, and granulated sugar using a mixer until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually add the flour mixture to the batter, alternating with the buttermilk, beginning and ending with flour.
- Fold in the toasted pecans and coconut gently into the batter.
- Beat the egg whites to stiff peaks, then gently fold them into the batter in three additions.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them and let cool completely on wire racks.
- For the frosting: in a mixing bowl, beat together the cream cheese and unsalted butter until smooth. Add vanilla extract, then slowly incorporate the sifted powdered sugar until fluffy and creamy.
- Frost each layer of cake, then cover the top and sides with the remaining frosting.
- Garnish the cake with the remaining toasted pecans and shredded coconut.
- Chill for at least 30 minutes before slicing; serve at room temperature.
Nutritional Information
- Calories: 550
- Total Fat: 28g
- Saturated Fat: 13g
- Cholesterol: 100mg
- Sodium: 250mg
- Total Carbohydrates: 70g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 6g
(Note: Nutritional values may vary based on specific ingredients used)
How to Serve Italian Cream Cake
Serve your Italian Cream Cake at room temperature for the best flavor and texture. It’s an excellent choice for birthday parties, weddings, or holiday celebrations. Pair it with a cup of coffee or tea to enhance its rich flavors. For a festive touch, consider serving slices with seasonal fruits like strawberries or raspberries.
How to Store Italian Cream Cake
Store any leftover Italian Cream Cake in an airtight container in the refrigerator for up to 5 days. If you prefer, you can freeze the cake as well. Wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer-safe container. This way, it will stay fresh for up to three months. Thaw in the refrigerator overnight before serving.
Expert Tips for Perfect Italian Cream Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t skip the step of toasting the coconut and pecans; it adds a wonderful depth of flavor.
- Use a rubber spatula to fold the egg whites gently into the batter to maintain the airiness.
- If desired, you can substitute Greek yogurt for buttermilk for a tangy twist.
- To avoid over-baking, start checking the cakes for doneness at the 25-minute mark.
Delicious Variations
- Chocolate Italian Cream Cake: Swap out half of the flour for cocoa powder to make a chocolate version. Add chocolate sprinkles to the frosting for extra richness.
- Lemon Zest Addition: Grate lemon zest into the batter for a refreshing citrus twist.
- Fruit Filling: Layer slices with fresh berries or a fruit compote between the cake layers for added flavor and moisture.
Frequently Asked Questions
1. Can I use all butter instead of shortening?
Absolutely! Using all butter will give your cake a more buttery flavor, though it may change the texture slightly, making it denser.
2. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best results.
3. How can I make the frosting more flavorful?
Feel free to add a tablespoon of lemon juice or almond extract to the frosting for an extra flavor boost!
4. Can I prepare the cake in advance?
Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store them in the fridge until you’re ready to frost them.
5. What can I do if my cake sinks in the middle?
This can happen if the batter is overmixed or if the oven temperature is too low. Try to mix just until combined and check that your oven is calibrated correctly.
6. How do I achieve a smooth frosting finish?
Use a bench scraper or offset spatula to smooth the frosting on the sides and top of the cake. For a professional look, dip the spatula in hot water, wipe it dry, and run it over the frosting.
7. Can I double the recipe?
Yes, you can double the recipe to make a larger cake. Just make sure to use a larger pan and adjust the baking time accordingly.
8. What kind of mixer is best?
A stand mixer is ideal for this type of cake, but a hand mixer works just fine as well.
9. Should I sift the powdered sugar?
Sifting the powdered sugar helps to eliminate lumps and gives you a smoother frosting.
10. Can I add other nuts?
Certainly! You can use walnuts or almonds if you prefer a different nut flavor. Just make sure to toast them for added crunch.
Conclusion
The Italian Cream Cake is a delicious way to celebrate any occasion or simply treat yourself after a long day. With its fluffy layers, a creamy frosting, and a perfect balance of flavors, this cake is sure to become a favorite in your household. Remember, baking is not only about following a recipe; it’s about sharing love and joy through food. So, grab your ingredients, gather your loved ones, and enjoy the process of making this delightful cake! Don’t forget to share your results and thoughts in the comments below! Happy baking!
Print
Italian Cream Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert with rich flavors, moist vanilla cake, toasted coconut, and a creamy tangy frosting, perfect for any celebration.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/2 cup chopped pecans, toasted (for garnish)
- 1/4 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round pans or line them with parchment paper.
- Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; let cool.
- Cream together the unsalted butter, shortening, and granulated sugar using a mixer until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually add the flour mixture to the batter, alternating with the buttermilk, beginning and ending with flour.
- Fold in the toasted pecans and coconut gently into the batter.
- Beat the egg whites to stiff peaks, then gently fold them into the batter in three additions.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them and let cool completely on wire racks.
- For the frosting: in a mixing bowl, beat together the cream cheese and unsalted butter until smooth. Add vanilla extract, then slowly incorporate the sifted powdered sugar until fluffy and creamy.
- Frost each layer of cake, then cover the top and sides with the remaining frosting.
- Garnish the cake with the remaining toasted pecans and shredded coconut.
- Chill for at least 30 minutes before slicing; serve at room temperature.
Notes
Make sure all your ingredients are at room temperature for the best mixing results. Don’t skip toasting the coconut and pecans for added depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Italian Cream Cake, dessert, cake, coconut, pecans
