Craving a slice of heaven? Dive into our Italian Cream Cake Recipe, a delightful dessert that’s sure to impress. This classic cake boasts a moist, tender crumb, a rich cream cheese frosting, and a hint of coconut and pecans that will tantalize your taste buds. Get ready to experience a taste of Italy right in your own kitchen!
What is Italian Cream Cake?
Italian Cream Cake. The name alone conjures images of sun-drenched vineyards and nonnas whispering secret family recipes. But here’s the burning question: is it actually Italian? Despite its alluring moniker, historians debate its true origin. Some claim it originated in the Southern United States, masquerading under an Italian guise for a touch of elegance. Others say it’s been known by older names.
Makes you wonder, doesn’t it? I’ve heard stories of grandmothers who swore their special ingredient (a splash of almond extract, perhaps?) was the key to unlocking love and devotion. After all, they say the way to a man’s heart is through his stomach. Whether Italian or not, one thing’s for sure: this cake is a total heartthrob. Why not try this recipe and decide for yourself if it lives up to its romantic name?
Why You’ll Love This Italian Cream Cake
This Italian Cream Cake is simply irresistible! The moist, melt-in-your-mouth texture is the main highlight, making every bite a blissful experience. Making it at home is also incredibly cost-effective, saving you a bundle compared to buying a bakery cake that might not taste as fresh or authentic. But it’s the flavorful combination of coconut, pecans, and tangy cream cheese frosting that truly sets it apart.
The nutty crunch and tropical sweetness perfectly complement the rich, creamy base. If you love this cake, you can also try our other popular dessert- Red Velvet Cake . It’s easy, delicious, and satisfying. Give this fantastic recipe a go and experience the joy of baking!
Key Ingredients for Italian Cream Cake
Here are all the ingredients you’ll need to bake this delectable Italian Cream Cake. Make sure to gather everything before you start for a smooth and enjoyable baking process!
Cake Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- 5 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Frosting Ingredients:
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: Shredded coconut and chopped pecans for decoration
How to Make Italian Cream Cake
This Italian Cream Cake is surprisingly easy, despite its elegant appearance. Each bite is a creamy, sweet, and nutty delight. It’s incredibly moist and tender, thanks to the buttermilk and butter, and the frosting perfectly complements the cake’s flavor. The preparation time is around 30 minutes, plus baking time.
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures the baking soda is evenly distributed for optimal leavening.
Cream Butter and Shortening: In a separate large bowl, cream together the softened butter and shortening until light and fluffy. This can take several minutes, so be patient!
Add Egg Yolks: Beat in the egg yolks one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
Add Vanilla, Coconut, and Pecans: Stir in the vanilla extract, shredded coconut, and chopped pecans until evenly distributed throughout the batter.
Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. This is best done with an electric mixer.
Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cake batter in two additions. Be careful not to deflate the egg whites, as this will result in a less airy cake. Folding keeps the cake light and fluffy.
Divide Batter: Divide the batter evenly among the prepared cake pans.
Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Make the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, mixing on low speed until combined. Then, stir in the vanilla extract.
Frost the Cake: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Place the next layer on top and repeat. Frost the entire cake, including the sides.
Decorate: If desired, decorate the cake with additional shredded coconut and chopped pecans.
Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This also helps the flavors meld together.
What to Serve Italian Cream Cake With
Italian Cream Cake is a rich and decadent dessert that pairs beautifully with a variety of beverages and accompaniments. Here are some suggestions:
- Coffee or Espresso: The bitterness of coffee or espresso cuts through the sweetness of the cake, creating a balanced and satisfying pairing. A cappuccino or latte works well too.
- Sweet Tea: A Southern classic! Sweet tea complements the Southern roots (or perceived Southern roots!) of the cake.
- Fresh Berries: A simple side of fresh berries, such as strawberries, raspberries, or blueberries, adds a touch of tartness and freshness.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds another layer of creamy indulgence.
- Limoncello: A small glass of chilled limoncello, an Italian lemon liqueur, provides a refreshing and citrusy contrast.
Top Tips for Perfecting Italian Cream Cake:
- Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature. This helps them blend together more easily, resulting in a smoother batter and frosting.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined, being careful not to overwork the batter.
- Measure Accurately: Accurate measurements are crucial for baking success. Use measuring cups and spoons specifically designed for baking.
- Cool Cakes Completely: Make sure the cakes are completely cool before frosting them. Otherwise, the frosting will melt and slide off.
- Do not have buttermilk?: You can substitute buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk until it reaches the 1-cup mark. Let it sit for 5 minutes before using.
- Toast the Pecans: Toasting the pecans before adding them to the cake and frosting enhances their flavor and adds a subtle crunch. Toast them in a dry skillet over medium heat for a few minutes, until fragrant.
- Be Gentle When Folding in Egg Whites: When folding in the egg whites, use a gentle hand to avoid deflating them. This will help keep the cake light and airy.
Storing and Reheating Tips:
- Storing: Italian Cream Cake should be stored in the refrigerator to keep the frosting from melting. Wrap the cake tightly in plastic wrap or place it in an airtight container.
- Refrigerating: Refrigerated cake will stay fresh for up to 3-4 days.
- Freezing: You can also freeze Italian Cream Cake for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag or airtight container. Frozen cake will stay fresh for up to 2-3 months.
- Reheating: There is no oven reheating needed! Simply thaw the cake in the refrigerator overnight or at room temperature for a few hours. It is best served cold or at room temperature.
Final Thoughts:
This Italian Cream Cake Recipe is a must-try for anyone looking to impress with a delicious and elegant dessert. With its moist texture, rich flavor, and creamy frosting, it’s the perfect cake for any occasion. Whether you’re celebrating a birthday, holiday, or simply want to treat yourself, this cake is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to bake a slice of heaven!
FAQs:
Q: Is Italian Cream Cake really from Italy?
A: Not necessarily! Its origins are debated, but it’s possibly a Southern American creation masquerading with an Italian name.
Q: Can I use walnuts instead of pecans?
A: Absolutely! Walnuts or any other nuts of your choice can be substituted for pecans.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two in advance. Just wrap them tightly and store them at room temperature or in the refrigerator. Frost the cake on the day you plan to serve it.
Q: Can I reduce the amount of sugar in the frosting?
A: Yes, you can reduce the amount of powdered sugar to your liking. Start with a smaller amount and add more until you reach your desired sweetness.
Q: My frosting is too thin. What can I do?
A: If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.
Q: My cake is dry. What did I do wrong?
A: Overbaking or overmixing the batter can result in a dry cake. Make sure to measure your ingredients accurately and avoid overmixing the batter. Also, check for doneness by inserting a wooden skewer into the center; it should come out clean.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest