Italian Cream Cake

Indulge in the irresistible charm of Italian Cream Cake, a timeless dessert that blends the richness of cream cheese frosting with the nutty sweetness of toasted coconut and pecans. This classic recipe delivers layers of moist cake infused with delicate flavors of almond and vanilla, creating a symphony of taste and texture that delights with every bite. Whether for a special occasion or a simple gathering, this decadent dessert promises to be the centerpiece of any table, inviting guests to savor the essence of homemade elegance.

Italian Cream Cake

Ingredients

For the Cake:

2⅓ cups all-purpose flour (280g)

1¼ teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

⅔ cup unsalted butter (152g)

½ cup vegetable shortening (96g)

2 cups granulated sugar (400g)

6 large eggs separated

2 teaspoons vanilla extract

¾ teaspoon almond extract

1 cup whole buttermilk (240mL)

1 cup sweetened flaked coconut (100g)

1 cup toasted pecans chopped (115g)

For the Frosting:

2 8-ounce blocks cream cheese room temperature (226g)

1½ cups unsalted butter (340g)

½ teaspoon vanilla extract

7 cups confectioners’ sugar (840g)

For the Garnish

toasted coconut

toasted pecans

Instructions:

For the Cake:

Step 1:

Preheat the oven to 350F.

Butter and flour 3 (9-inch) cake pans or spray with baking spray.

Step 2:

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.

Step 3:

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and shortening together on medium-low speed until combined.

Add the sugar and beat until light and fluffy, about 3 minutes.

Add the egg yolk one at a time, and beat until well combined.

Scrape down the bowl and beat in the vanilla and almond extracts.

Step 4:

With the mixer on low, add in the flour mixture alternating with the buttermilk until combined.

Scrape down the bowl and stir in the coconut and pecans.

Step 5:

In a separate bowl with clean beaters, beat the egg whites until stiff peaks form.

Fold into the batter in three portions.

Divide the batter among the cake pans.

Step 1:

Bake for 30 minutes or until golden brown and the edges of the cake start to pull away from the sides of the pan.

Let the cakes cool in the pans for 15 minutes then remove and continue cooling completely on wire racks.

For the Frosting:

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-low speed until smooth.

With the mixer on low speed, gradually mix in the confectioners’ sugar until combined.

Increase speed to medium-low and beat until fluffy, about 1 minute.

For the Assembly:

Place a cake layer on a cake plate.

Top with 1¼ cup frosting, and spread into an even layer to the edge of the cake.

Repeat with another cake layer and frosting.

Top with the remaining cake layer.

Spread the remaining frosting on the top and sides of the cake, saving about 1 cup for piping on the top, if desired.

Garnish with toasted coconut, pecans, and rolled cookies, if desired.

Keep the cake refrigerated until ready to serve.

Keep any leftover, loosely covered, in the fridge for up to 1 week.

Notes:

Preparation: This Italian Cream Cake recipe involves several steps, including preparing the cake batter, baking the cake layers, making the frosting, assembling the cake, and garnishing. Each step is carefully outlined to ensure a successful outcome.

Ingredients: The cake features a blend of classic ingredients such as flour, butter, sugar, eggs, vanilla, and almond extracts, along with the unique additions of buttermilk, coconut, and toasted pecans. These ingredients come together to create a flavorful and moist cake.

Layered Cake: The cake is baked in three layers, resulting in a visually stunning dessert that is perfect for special occasions or celebrations. The layering also allows for generous portions of frosting between each layer, enhancing both the taste and presentation of the cake.

Cream Cheese Frosting: The rich and creamy frosting, made with cream cheese, butter, vanilla extract, and confectioners’ sugar, adds a luxurious finish to the cake. Its smooth texture and sweet flavor complement the cake layers perfectly.

Garnishes: Toasted coconut and pecans are used as garnishes, adding a delightful crunch and nutty flavor to each bite. Rolled cookies can also be added for additional texture and visual appeal.

Assembly Tips: The recipe provides helpful tips for assembling the cake, such as spreading the frosting evenly between layers and saving some frosting for piping decorations on the top of the cake. These tips ensure a professional-looking presentation.

Storage: The cake can be stored in the refrigerator for up to one week, making it a convenient make-ahead dessert for busy schedules or planned events. Proper storage helps maintain the cake’s freshness and flavor over time.

Adaptability: While the recipe provides specific instructions and measurements, there is room for customization based on personal preferences or dietary restrictions. For example, alternative ingredients can be substituted, or the garnishes can be adjusted to suit individual tastes.

Impressive Presentation: With its layered structure, creamy frosting, and decorative garnishes, this Italian Cream Cake is sure to impress guests and recipients. It makes a beautiful centerpiece for any dessert table or celebration.

Homemade Delight: Despite its elegant appearance, this cake is homemade from scratch, allowing home bakers to take pride in creating a delicious and visually appealing dessert to share with loved ones.

Nutrition Information:

Serving Size: a slice of cake, typically around 100 grams

For the Cake (per serving):

For the Frosting (per serving):

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter in the cake?

Yes, you can, but it may affect the overall saltiness of the cake.

Adjust the amount of added salt accordingly if using salted butter.

Can I substitute the vegetable shortening with something else?

Yes, you can use an equal amount of softened butter instead of vegetable shortening, but it might slightly alter the texture of the cake.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I make this cake without coconut or pecans?

Yes, you can omit them if you prefer a cake without coconut or nuts.

However, they add texture and flavor to the cake.

Can I freeze this cake?

Yes, you can freeze the cake layers before frosting them.

Wrap each layer tightly in plastic wrap and aluminum foil, then store them in a freezer-safe bag for up to three months.

How should I store the leftover cake?

Store any leftover cake in the refrigerator, loosely covered with plastic wrap or in an airtight container, for up to one week.

Can I use reduced-fat cream cheese for the frosting?

While you can use reduced-fat cream cheese, it may affect the texture and flavor of the frosting slightly.

Can I make this cake ahead of time for an event?

Yes, you can bake the cake layers and prepare the frosting in advance.

Assemble the cake on the day you plan to serve it for the best freshness.

Can I use a different type of nut for the garnish?

Yes, you can substitute toasted pecans with toasted walnuts or almonds for a different flavor profile.

How can I prevent my cream cheese frosting from becoming too runny?

Make sure the cream cheese and butter are at room temperature before mixing, and gradually add the confectioners’ sugar while beating to achieve the desired consistency.

If the frosting is too soft, you can refrigerate it for a short time to firm up before using.