Introduction
Italian Cream Cake is a delightful dessert that brings a touch of elegance to any celebration. With its tender layers infused with coconut and pecans, this cake is both rich and refreshing, making it a favorite for special occasions.
The cake's origins trace back to the Southern United States, where Italian immigrants brought their culinary traditions. Over time, this cake has become synonymous with celebrations, from birthdays to weddings, captivating hearts and palates alike.
Its creamy frosting and moist texture are perfect for pairing with a cup of coffee or tea, inviting guests to linger a little longer. Whether you're planning a festive gathering or simply want to treat yourself, this Italian Cream Cake is sure to impress.
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, room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup chopped pecans, for garnish
- 1/4 cup shredded coconut, for garnish
Directions & Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the softened butter, vegetable shortening, and granulated sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the flour and baking soda. Gradually add this dry mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Fold in the shredded coconut and chopped pecans gently until evenly distributed.
- In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter until no white streaks remain.
- 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.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Place the third layer on top and frost the entire cake.
- Garnish the top with chopped pecans and shredded coconut for an attractive finish.
FAQs
What if my cake layers are domed on top?
You can level the tops with a serrated knife before frosting to achieve a flat surface.
How can I make the cake less sweet?
Consider reducing the amount of sugar in the cake batter or frosting by 1/4 cup.
What should I do if my frosting is too thick?
Add a tablespoon of milk at a time until you reach the desired consistency.
Can I use unsweetened coconut instead of sweetened?
Yes, but it will result in a less sweet cake; you may want to adjust the sugar in the recipe.
What if my cake comes out too dry?
Ensure you don’t overbake; check for doneness a few minutes before the timer goes off.
Can I substitute the pecans with another nut?
Walnuts or almonds can be used as alternatives, but they will alter the flavor and texture.
How can I add more flavor to the cake?
Incorporate a teaspoon of almond extract or citrus zest for a unique twist.
What if I want to make a smaller cake?
You can divide the recipe in half and bake it in two 6-inch round pans.
Conclusion
Italian Cream Cake is more than just a dessert; it’s a celebration of flavor and tradition. Each bite offers a delightful contrast of textures, from the moist cake to the creamy frosting and crunchy pecans.
Whether it’s a birthday, anniversary, or simply a gathering with friends, this cake is sure to be the centerpiece that brings smiles all around. Enjoy the process of baking and sharing this delightful cake with your loved ones.
Recipe Card
Delightful Italian Cream Cake for Any Celebration
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 room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans toasted
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1/2 cup chopped pecans for garnish
- 1/4 cup shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the softened butter, vegetable shortening, and granulated sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the flour and baking soda. Gradually add this dry mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Fold in the shredded coconut and chopped pecans gently until evenly distributed.
- In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter until no white streaks remain.
- 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.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Place the third layer on top and frost the entire cake.
- Garnish the top with chopped pecans and shredded coconut for an attractive finish.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.