Italian Cream Cake is a classic dessert that never fails to impress. With its rich, moist texture and irresistible cream cheese frosting, this cake is a favorite for celebrations or indulgent treats. Made with a blend of butter, pecans, coconut, and cream cheese, every bite is bursting with flavor. In this recipe, we’ll guide you through the steps to create your own masterpiece at home. Get ready to elevate your dessert game with this delightful Italian Cream Cake!
Ingredients:
For the Cake:
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans (toasted)
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- Additional chopped pecans and flaked coconut for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Batter: In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and baking soda.
- Alternate Mixing: Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the coconut and chopped pecans.
- Beat Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
- Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
- Prepare Frosting: To make the cream cheese frosting, beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until creamy.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of frosting between each layer of cake. Frost the top and sides of the cake with the remaining frosting.
- Garnish: Sprinkle additional chopped pecans and flaked coconut over the top of the frosted cake for garnish.
- Serve: Slice and serve your delicious Italian Cream Cake, and enjoy!
Cook Notes and Variations:
- Toasting Pecans: Toasting the pecans before adding them to the batter enhances their flavor. Simply spread the chopped pecans on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly toasted.
- Coconut Variation: If you’re not a fan of coconut, you can omit it from the recipe or substitute it with additional chopped pecans.
- Add Some Chocolate: For a decadent twist, add chocolate chips to the batter for chocolatey goodness in every bite.
FAQs (Frequently Asked Questions):
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best results.
Q: Can I freeze the cake? A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and aluminum foil before freezing. Thaw the layers in the refrigerator overnight before frosting and assembling the cake.
Q: How should I store leftovers? A: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Bring the cake to room temperature before serving for the best texture and flavor.
Keto and Low-Carb Version:
For a keto-friendly or low-carb version of this Italian Cream Cake, you can make a few substitutions:
- Flour Substitute: Replace the all-purpose flour with almond flour or coconut flour for a low-carb option.
- Sugar Substitute: Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of granulated sugar.
- Coconut and Pecans: Adjust the amounts of coconut and pecans to fit your macros, or omit them altogether for a lower-carb option.
Indulge in the irresistible decadence of homemade Italian Cream Cake with this easy-to-follow recipe. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress. With its moist, flavorful layers and creamy cream cheese frosting, it’s a dessert that’s bound to become a favorite among family and friends. So, roll up your sleeves, gather your ingredients, and get ready to bake up a slice of sweet perfection!
