Italian Cream Cake is a classic dessert that embodies the rich flavors and textures of traditional European baking. This delightful cake, featuring layers of moist sponge interspersed with a nutty cream cheese frosting, is a perfect treat for any occasion, whether it’s a weeknight indulgence or a special celebration.
Overview and History
Italian Cream Cake, despite its name, does not originate from Italy but rather from the Southern United States. Its exact origins are unclear, but it has become a beloved dessert known for its decadence and complexity of flavors. This cake typically includes ingredients like coconut, pecans, and a creamy frosting, all contributing to its distinctive taste and texture.
Recipe Details
Preparation Time: 1 hour
Cooking Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Ingredients
-
For the Cake:
- 1/2 cup butter
- 1/2 cup margarine
- 2 cups sugar
- 5 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans
-
For the Nutty Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1 cup chopped pecans
Instructions
-
Prepare the Cake Batter:
- In a large mixing bowl, beat together the butter, margarine, and shortening until fluffy using an electric mixer.
- Gradually add the sugar, continuing to beat well until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
-
Combine Dry and Wet Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking soda.
- Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined after each addition.
-
Fold in Coconut and Pecans:
- Stir in the flaked coconut until evenly distributed throughout the batter.
- In another clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter using a spatula, ensuring not to deflate the mixture.
-
Bake the Cake:
- Divide the batter evenly among three greased and floured 9-inch round cake pans.
- Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow the cakes to cool in the pans on wire racks for 10 minutes.
- Carefully remove the cakes from the pans and let them cool completely on wire racks before frosting.
-
Prepare the Nutty Cream Cheese Frosting:
- In a mixing bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar, beating at low speed until fully incorporated.
- Increase the mixer speed to high and beat until the frosting is smooth and fluffy.
- Stir in the chopped pecans until evenly distributed throughout the frosting.
-
Assemble the Cake:
- Place one cooled cake layer on a serving plate.
- Spread a generous amount of Nutty Cream Cheese Frosting evenly over the top of the first layer.
- Place the second cake layer on top and repeat the frosting process.
- Finally, add the third cake layer and frost the top and sides of the entire cake with the remaining frosting.
- For a decorative touch, sprinkle additional chopped pecans or coconut flakes on top if desired.
-
Serve and Enjoy:
- Slice the Italian Cream Cake using a sharp knife, ensuring each slice captures all the layers of flavors and textures.
- This cake pairs wonderfully with a cup of coffee or tea, making it a perfect dessert for any gathering or simply as a delightful treat to enjoy at home.
Nutritional Information
- Calories: 767 per serving
- Total Fat: 41.2g
- Saturated Fat: 18.7g
- Cholesterol: 139.8mg
- Sodium: 373.6mg
- Total Carbohydrates: 94g
- Fiber: 2.1g
- Sugar: 75.2g
- Protein: 7.8g
Tips and Variations
- Make-Ahead: This cake can be prepared a day in advance and stored in the refrigerator, allowing the flavors to meld together.
- Ingredient Substitutions: Feel free to adjust the amount of coconut or pecans according to your preference. You can also use walnuts instead of pecans for a slightly different flavor profile.
- Decorating Ideas: Garnish the cake with fresh berries or chocolate curls for an extra touch of elegance.
- Storage: Store leftover cake covered in the refrigerator for up to 3-4 days. Bring it to room temperature before serving for the best texture.
Conclusion
This Italian Cream Cake recipe from Love with Recipes brings together the essence of European baking traditions with the ease and convenience suitable for a weeknight dessert or a special occasion centerpiece. With its moist layers, rich frosting, and nutty accents, it promises to satisfy both the palate and the soul, making every bite a moment of pure indulgence and joy.
