Introduction:
Italian Cream Cake is a classic Southern dessert known for its rich, moist texture and decadent flavor.
This cake combines layers of soft, buttery sponge with a hint of coconut and pecans, all crowned with a luscious cream cheese frosting.
The origins of this cake are often debated, but it has become a beloved treat in both Southern and Italian-American baking traditions.
Perfect for any celebration or gathering, this cake is sure to impress!
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 ½ tsp baking soda
½ tsp salt
1 ¼ cups buttermilk
1 tsp vanilla extract
½ tsp almond extract
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs (separated)
1 cup shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat Oven & Prepare Pans:
Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans, or line them with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
Prepare Wet Ingredients:
In a separate bowl, combine buttermilk, vanilla extract, and almond extract.
Set aside.
Cream Butter & Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add Egg Yolks:
Add the egg yolks one at a time to the butter and sugar mixture, beating well after each addition.
Combine Wet & Dry Ingredients:
Gradually add the flour mixture and buttermilk mixture to the butter mixture, alternating between the two, starting and ending with the flour mixture. Mix until just combined.
Fold in Coconut & Pecans:
Gently fold in the shredded coconut and chopped pecans until evenly distributed.
Whip Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter, being careful not to deflate them.
Bake the Cake:
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt.
Beat until light and fluffy.
Assemble the Cake:
Once the cakes are completely cool, spread a generous layer of cream cheese frosting between the layers.
Frost the top and sides of the cake, covering it completely.
Chill & Serve:
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice, serve, and enjoy!
Description:
Italian Cream Cake is a delightful dessert that balances richness and texture in every bite.
The cake itself is soft and flavorful, infused with coconut and pecans.
The cream cheese frosting, rich and tangy, pairs perfectly with the cake’s delicate crumb. The combination of these elements makes Italian Cream Cake a beloved treat for special occasions or whenever you want to indulge in something truly delicious.
Tips:
Ensure your butter is softened to room temperature before mixing it with the sugar for the best texture.
Don’t skip the step of beating the egg whites separately and folding them into the batter. This creates the light, airy texture that makes Italian Cream Cake stand out.
If you’re not a fan of coconut or pecans, feel free to omit them, but they do add traditional flavor to the cake.
If you don’t have buttermilk, you can make your own by adding 1 tbsp of white vinegar or lemon juice to a measuring cup and filling it up with regular milk to the 1 ¼ cup mark.
Let it sit for about 5 minutes before using.
For an extra flavor boost, you can toast the pecans before adding them to the batter to bring out a deeper nutty flavor.
Variations:
Lemon Zest Italian Cream Cake: Add lemon zest to the batter for a citrus twist that pairs wonderfully with the cream cheese frosting.
Chocolate Italian Cream Cake: Substitute ½ cup of the all-purpose flour with unsweetened cocoa powder to create a chocolatey version of this classic cake.
Fruit-Infused Italian Cream Cake:
Add fresh berries or dried fruit like raisins to the batter for a fruity take on this dessert.
Corrections:
If the cake layers are uneven, trim the tops of the cakes with a serrated knife before frosting for a smoother finish.
Ensure the egg whites are fully beaten to stiff peaks before folding them into the batter. If they are under-beaten, the cake might be denser than expected.
Enjoy!
Italian Cream Cake is a crowd-pleasing dessert that will undoubtedly become a favorite in your home.
Its rich flavors and tender crumb make it perfect for any celebration.
Whether it’s a birthday, holiday, or just a special treat, enjoy each slice of this heavenly cake!