Why Make This Italian Cream Cake
If you’re looking for a dessert that brings a slice of Southern elegance to any occasion, Italian Cream Cake is your answer. This delightful cake combines the rich, buttery taste of a traditional butter cake with the unique textures of sweetened coconut and crunchy pecans. It’s a perfect choice for celebrations, family gatherings, or even just as a treat to enjoy with your afternoon coffee. The layers of moist cake and creamy frosting are guaranteed to leave you and your guests wanting more!
How to Make Italian Cream Cake
Making Italian Cream Cake may sound a bit involved, but it’s simpler than you might think! Each layer comes together effortlessly, pleasing both the eye and the palate. With its toasty coconut and buttery pecans, the cake not only boasts a beautiful appearance but also creates a delightful blend of flavors that is sure to impress. Whether you’re a seasoned baker or just getting started, this recipe will help you create a masterpiece that looks and tastes fantastic.
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) and grease and flour three 8-inch round pans, or use parchment paper for easy removal.
- Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; let cool.
- In a mixing bowl, cream together the unsalted butter, shortening, and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition, then mix 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 buttermilk, beginning and ending with the flour mixture.
- Gently fold in the toasted pecans and coconut into the batter.
- In another bowl, beat the egg whites to stiff peaks, then carefully fold them into the batter in three additions.
- Divide the batter evenly among 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 them cool completely on wire racks.
- For the frosting: beat the cream cheese and butter together until smooth. Add the vanilla, then slowly mix in the powdered sugar until fluffy.
- Frost each layer of cake, then cover the top and sides of the cake.
- Garnish with the remaining toasted pecans and coconut.
- Chill the cake for 30 minutes before slicing; serve at room temperature.
Nutritional Information
- Servings: 12
- Calories: 540
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 320mg
- Total Carbohydrates: 64g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 5g
How to Serve Italian Cream Cake
This cake is best enjoyed at room temperature, which allows the flavors to come alive. You can serve it as an elegant dessert during dinner parties, or as a delightful afternoon snack with tea or coffee. For an extra touch, consider pairing it with whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with fresh berries for a refreshing contrast.
How to Store Italian Cream Cake
To keep your Italian Cream Cake fresh, store any leftovers in an airtight container. It’s best kept in the refrigerator, where it can last up to five days. For a longer storage option, you can freeze the cake. Wrap slices tightly in plastic wrap, then aluminum foil before placing in the freezer. It can be stored this way for up to three months. When you’re ready to enjoy, simply thaw it overnight in the fridge and it will be ready to serve!
Expert Tips for Perfect Italian Cream Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for easier mixing and better incorporation of air.
- Mixing: Be careful not to over-mix your batter after adding the egg whites, as you want to keep the cake light and airy.
- Test for Doneness: Remember that oven temperatures can vary. Always check your cakes a few minutes before the suggested baking time to prevent over-baking.
Delicious Variations
- Coconut-Lemon Variation: Add lemon zest to the batter and frosting for a refreshing citrus twist.
- Chocolate Lovers: Incorporate cocoa powder into the batter for a chocolate version of this classic cake.
- Pumpkin Spice Cake: Substitute half of the buttermilk with pumpkin puree and add pumpkin spice for a fall-inspired treat.
Frequently Asked Questions
Can I use a different type of nut?
Absolutely! If you have a nut allergy or simply prefer other flavors, you can substitute walnuts or skip the nuts altogether for a nut-free version.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance, just make sure to wrap them well and store in the refrigerator. Frosting can be made up to two days in advance as well.
Can I decorate this cake in advance?
Yes, once frosted, the cake can be decorated with additional toasted coconut and pecans. Just keep it stored in an airtight container to maintain its freshness until serving.
Conclusion
Italian Cream Cake is truly a gratifying dessert that combines timeless flavors and textures in a beautiful presentation. This recipe not only delivers a scrumptious cake, but it’s also a great opportunity to practice your baking skills. Whether it’s to celebrate a special occasion or simply to indulge, this cake is certain to win hearts and taste buds alike. So gather your ingredients, roll up your sleeves, and bring this sweet Southern classic to your table! Enjoy every bite and don’t forget to share your experience with friends and family!