Italian Cream Cake
User Reviews
4.9
Italian Cream Cake
Description
The Italian Cream Cake recipe involves blending all-purpose flour with baking powder, baking soda, and salt as leavening agents and flavor enhancers. Butter and vegetable shortening are creamed with sugar until fluffy, then egg yolks are incorporated with vanilla and almond extracts, imparting subtle nutty and sweet notes. Buttermilk alternates with the dry ingredients to keep the batter moist, while shredded coconut and chopped toasted pecans enrich the texture and add a nutty sweetness.
Separately whipped egg whites are folded carefully into the batter, which minimizes deflating the airiness and helps produce a lighter crumb structure. After dividing the batter among 9-inch pans, the cakes bake to a golden color, developing a slight crust and tender center.
The frosting combines room temperature cream cheese and butter, whipped smooth with vanilla and a large quantity of confectioners’ sugar to achieve a spreadable, creamy consistency. The assembled cake is finished with additional toasted coconut and pecans on top, enhancing presentation and texture contrast. This cake suits celebrations or special occasions where a moist, nutty, layered cake is desired.
Tips include preparing cake strips to prevent domed layers, proper measuring and mixing techniques to avoid toughness, and bringing ingredients to room temperature for optimal blending. Folding techniques are emphasized to retain airiness contributed by egg whites, which is key to the cake’s light yet moist texture.
Ingredients
For the Cake:
- 2⅓ cups all-purpose flour (280g)
- 1¼ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup butter 152g, unsalted
- ½ cup vegetable shortening (96g)
- 2 cups granulated sugar (400g)
- 6 egg separated, large
- 2 teaspoons vanilla extract
- ¾ teaspoon almond extract
- 1 cup buttermilk 240mL, whole
- 1 cup sweetened flaked coconut (100g)
- 1 cup pecans chopped (115g, toasted
For the Frosting:
- 2 ounce blocks cream cheese room temperature (226g)
- 1½ cups butter 340g, unsalted
- ½ teaspoon vanilla extract
- 7 cups confectioners’ sugar (840g)
For the Garnish
- coconut toasted
- pecans toasted
Instructions
For the Cake:
- Preheat the oven to 350F. Butter and flour 3 (9-inch) cake pans or spray with baking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and shortening together on medium-low speed until combined. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolk one at a time, and beat until well combined. Scrape down the bowl and beat in the vanilla and almond extracts.
- With the mixer on low, add in the flour mixture alternating with the buttermilk until combined. Scrape down the bowl and stir in the coconut and pecans.
- In a separate bowl with clean beaters, beat the egg whites until stiff peaks form. Fold into the batter in three portions. Divide the batter among the cake pans.
- Bake for 30 minutes or until golden brown and the edges of the cake start to pull away from the sides of the pan. Let the cakes cool in the pans for 15 minutes then remove and continue cooling completely on wire racks.
For the Frosting:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-low speed until smooth. With the mixer on low speed, gradually mix in the confectioners’ sugar until combined. Increase speed to medium-low and beat until fluffy, about 1 minute.
For the Assembly:
- Place a cake layer on a cake plate. Top with 1¼ cup frosting, and spread into an even layer to the edge of the cake. Repeat with another cake layer and frosting. Top with the remaining cake layer. Spread the remaining frosting on the top and sides of the cake, saving about 1 cup for piping on the top, if desired. Garnish with toasted coconut, pecans, and rolled cookies, if desired. Keep the cake refrigerated until ready to serve. Keep any leftover, loosely covered, in the fridge for up to 1 week.
Notes
- Use cake strips or a DIY method to keep cake layers flat and prevent doming during baking.
- Avoid over-mixing to prevent the cake from becoming tough and dense.
- Tap cake pans before baking to release air bubbles in the batter.
- Measure flour with a scale or spoon and level to avoid overpacking, ensuring correct texture.
- Bring egg yolks to room temperature before mixing; keep egg whites cold until whipping.
- Beat egg whites in a clean, moisture-free bowl away from grease to achieve stiff peaks.
- Fold egg whites gently into batter using a cutting motion to preserve air bubbles for a lighter cake.
- Use an offset spatula or bench scraper to spread frosting evenly over the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1170 kcal
% Daily Value*
| Calories | 1170kcal | 59% |
| Carbohydrates | 132g | 44% |
| Protein | 10g | 20% |
| Fat | 69g | 106% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 214mg | 71% |
| Sodium | 450mg | 19% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 109g | 218% |
| Vitamin A | 1690IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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