Italian Cream Cheese Cakes are a rich, indulgent dessert that brings together the delicate flavors of Italian baking with the creamy decadence of American cheesecake. Originating from the traditional Italian cream cake, this recipe enhances the flavor profile by incorporating smooth cream cheese, shredded coconut, and chopped pecans, offering a perfect balance of sweetness and texture.
With a light, fluffy crumb and a luxurious cream cheese frosting, these cakes are a favorite for celebrations, gatherings, or just a delightful treat at the end of a meal. This version focuses on individual mini cakes or cupcakes, making it easy to serve and enjoy without sacrificing the signature taste. Whether you’re a baking enthusiast or a dessert lover looking to try something new, this Italian Cream Cheese Cake recipe is sure to impress with its taste and presentation.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable 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
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 4 cups powdered sugar
- Extra chopped pecans and coconut for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease mini cake molds for individual portions.
- In a large mixing bowl, cream together 1/2 cup of butter, 1/2 cup of shortening, and 2 cups of granulated sugar until the mixture becomes light and fluffy. This will take about 4-5 minutes with an electric mixer.
- Separate the egg yolks and whites. Add the yolks one at a time into the sugar mixture, beating well after each addition to ensure even mixing.
- In a separate bowl, whisk together the flour and baking soda. Add this dry mixture alternately with the buttermilk into the sugar mixture, beginning and ending with the flour.
- Stir in 1 teaspoon of vanilla extract, 1 cup of sweetened shredded coconut, and 1 cup of chopped pecans. Mix until well combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter using a spatula, making sure not to deflate the mixture. This step adds lightness to the cakes.
- Divide the batter evenly into the prepared cupcake liners or mini cake molds, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. Beat together 8 ounces of cream cheese and 1/2 cup of butter until smooth and creamy.
- Add 1 teaspoon of vanilla extract and gradually beat in 4 cups of powdered sugar until the frosting reaches a smooth, spreadable consistency.
- Once the cakes are completely cooled, frost them generously with the cream cheese frosting.
- For extra flavor and presentation, sprinkle additional chopped pecans and shredded coconut over the top of each cake.
- Chill the cakes in the refrigerator for at least 30 minutes before serving for the best texture and flavor.