Italian Cream Cake is a rich and flavorful dessert that brings together the best of southern and Italian baking traditions. Known for its soft, moist texture and delightful flavors of coconut and pecans, this cake is perfect for any occasion, from family gatherings to special celebrations. The cream cheese frosting adds a luxurious touch, making every bite indulgent. With its perfect balance of sweetness and texture, Italian Cream Cake is bound to be a crowd-pleaser at your next event.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper.
- In a medium-sized bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and almond extract, followed by the buttermilk. Mix until combined.
- Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated.
- Fold in the shredded coconut and chopped pecans, ensuring even distribution throughout the batter.
- In a separate clean bowl, beat the egg whites with a hand mixer until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter, taking care not to deflate them.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating continuously until the frosting is smooth and fluffy.
- Stir in the vanilla extract, and if necessary, add a tablespoon of milk to achieve the desired consistency.
- Once the cakes have cooled, frost the top of one cake layer with a generous amount of cream cheese frosting.
- Place the second cake layer on top and frost it. Repeat this with the third layer, and then frost the entire cake with the remaining frosting.
- Garnish the cake with additional chopped pecans and shredded coconut, if desired.
- Allow the cake to set for about 30 minutes before serving, so the frosting can firm up slightly.
- Slice and serve this indulgent Italian Cream Cake to your guests, and enjoy the compliments!
Conclusion: This Italian Cream Cake is an irresistible dessert that combines soft layers of cake with the richness of coconut, pecans, and a creamy frosting. Its texture is light yet moist, and its flavors are rich and satisfying, making it the perfect treat for any event. Whether you’re hosting a special occasion or simply want to impress friends and family with a homemade dessert, this cake is sure to become a favorite. It’s easy to make, beautifully presented, and absolutely delicious!