Indulge in our Italian Cream Cake, featuring layers of fluffy cake mixed with eggs, flour, butter, sugar, vanilla, buttermilk, coconut, and pecans, all enveloped in a luxurious whipped cream cheese frosting. A perfect dessert to bring a slice of Italy to your table!
Once upon a sunny afternoon, my grandmother shared her secret Italian Cream Cake recipe, a treasure passed down through generations. This cake, more than just a dessert, became a symbol of love and celebration in our family. From birthdays to holidays, the rich flavors of butter, coconut, and pecans, combined with the creamy frosting, have filled our home with joy and sweet memories. Crafting this cake feels like weaving together the threads of our family’s history, each bite a testament to the love and traditions that bind us.
What makes this Italian Cream Cake truly special?
- Authentic Italian Flavor: Our recipe delivers an authentic slice of Italy with its rich combination of flavors.
- Lush Layers: Three perfectly baked layers ensure a moist and tender bite every time.
- Decadent Frosting: The whipped cream cheese frosting is the crowning glory, offering a silky smooth finish that complements the cake’s texture.
- Texture Galore: The combination of sweetened shredded coconut and toasted pecan pieces adds a delightful crunch, elevating the sensory experience.
- Versatile Celebration Cake: Whether it’s a family gathering, a holiday, or a special occasion, this cake promises to be the centerpiece of your celebration.
What You Need To Make This Italian Cream Cake?
- Eggs: The backbone of the cake, providing structure and richness. Ensure they’re at room temperature for optimal mixing.
- All-Purpose Flour: The foundation of the cake, giving it form and substance. Accurate measurement is key to a flawless texture.
- Butter & Shortening: These fats are crucial for a tender crumb and flavorful base. Room-temperature ingredients cream together better, creating a light and airy batter.
- Sugar & Vanilla Extract: Sweetness and flavor in perfect harmony, transforming the batter into a fragrant and inviting mixture.
- Buttermilk: Adds a subtle tang and moisture, ensuring the cake is delightfully soft.
- Coconut & Pecans: These add texture and nutty sweetness, enhancing the overall flavor profile of the cake.
- Cream Cheese & Heavy Whipping Cream: The stars of the frosting, combine to create a smooth, rich topping that’s both luxurious and light.
Steps To Make Italian Cream Cake:
Intro: Embarking on the Italian Cream Cake journey is a delightful endeavor, blending tradition with a touch of culinary magic. Let’s break down the steps to ensure every layer of this masterpiece turns out perfectly.
Cake Preparation: Start by separating your eggs, allowing them to reach room temperature for a smoother batter. Prepare your cake pans with care, lining and greasing them to ensure a flawless release. Mixing your dry ingredients in one bowl and creaming the fats and sugars in another sets the stage for a tender cake crumb. Adding egg yolks one at a time incorporates richness gradually while alternating dry ingredients with buttermilk ensures a balanced moisture. The whipped egg whites folded in last introduce lightness, making the batter airy. Baking to golden perfection requires a watchful eye, ensuring each layer is cooked just right.
Frosting Preparation: Achieving the perfect cream cheese frosting texture is an art. Creaming the cheese until silky smooth, then separately whipping cream with powdered sugar and vanilla to stiff peaks, combines for a frosting that’s both rich and light. Folding these elements together gently ensures the frosting remains airy and spreadable.
Assembly: Leveling your cakes creates a stable base for stacking. Spreading the frosting between layers with precision adds structure and flavor in every bite. The final coat of frosting is an exercise in patience and artistry, creating a smooth canvas for the toasted coconut and pecan embellishments that add a final touch of elegance and texture.
Storage Options:
This Italian Cream Cake, with its delicate ingredients, prefers the cool embrace of a refrigerator to maintain its freshness and structure. Wrapped or stored in an airtight container, it can be enjoyed for up to 5 days, ensuring every slice is as moist and flavorful as the first. For those who like to plan ahead, know that this cake, fully assembled and frosted, freezes beautifully. Wrap it securely and freeze for up to a month, defrosting in the refrigerator overnight before serving to ensure a seamless return to its original splendor.
Variations and Substitutions:
- Gluten-Free Flour: For those navigating the world of gluten sensitivities, a 1:1 gluten-free flour blend can seamlessly replace all-purpose flour, ensuring everyone can indulge in this Italian delight.
- Dairy-Free Alternatives: Coconut oil and dairy-free buttermilk can be used in place of butter and traditional buttermilk, while a vegan cream cheese and coconut cream can substitute for the frosting components, offering a cake that’s as inclusive as it is delicious.
- Nut-Free Option: For a nut-free version, omit the pecans and replace them with additional coconut or a safe alternative like seeds for that needed texture and flavor contrast.
- Flavor Twists: Experimenting with citrus zests or swapping almond extract for other flavorings like rum or maple can introduce a new dimension to the classic recipe, making each bake a unique experience.
Italian Cream Cake
Ingredients
- For the Cake:
- 5 large eggs room temperature
- 2 cups 260g all-purpose flour, accurately measured
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 112g unsalted butter, room temperature
- 1/2 cup 95g shortening
- 2 cups 414g granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract optional
- 1 cup 240ml buttermilk
- 1 1/4 cups 91g sweetened shredded coconut
- 1 cup 106g toasted pecan pieces
- For the Whipped Cream Cheese Frosting:
- 20 ounces 565g cream cheese, room temperature
- 2 cups 480ml cold heavy whipping cream
- 1 1/2 cups 173g powdered sugar
- 1 tablespoon pure vanilla extract
- For Garnishing:
- 2 cups 148g toasted sweetened shredded coconut
- Pecan crumbs for embellishment
Instructions
- Cake Preparation:
- Commence by separating the egg yolks from the whites, allowing them to reach room temperature.
- Line three 8-inch cake pans with parchment paper circles and grease the sides thoroughly, paying particular attention to the corners. Preheat the oven to 350°F (176°C).
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, shortening, sugar, and extracts until the mixture is pale and fluffy, approximately 3-4 minutes.
- Add the egg yolks one at a time, fully incorporating each before adding the next.
- Alternately add the dry ingredients in three parts and the buttermilk in two parts to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat the egg whites to stiff peaks. Fold a third of the egg whites into the batter gently, then fold in the remaining whites along with the coconut and pecans.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
- Frosting Preparation:
- In a bowl, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
- Gently fold a third of the whipped cream mixture into the cream cheese, then fold in the remaining whipped cream until well combined.
- Assembly:
- Trim the tops of the cakes to level, if necessary. Place one layer on your serving plate and spread with one cup of frosting.
- Add the second layer and repeat with the frosting, then top with the final cake layer.
- Frost the top and sides of the cake with the remaining frosting. Press the toasted coconut onto the sides of the cake and sprinkle pecan crumbs over the top for garnish.
- Refrigerate the cake until ready to serve. For optimal flavor, let the cake sit at room temperature for 1-2 hours before serving.
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