How to Make Italian Cream Cake

The Italian Cream Cake is a beloved dessert known for its rich, creamy texture and delightful flavors. This Southern classic, despite its name, isn’t actually from Italy, but its combination of coconut, pecans, and cream cheese frosting makes it a favorite at gatherings and celebrations. This cake is a perfect blend of moist cake layers and a luscious, tangy frosting, creating an irresistible treat that everyone will love. In this guide, we will walk you through the process of making an amazing Italian Cream Cake, ensuring that each step is clear and easy to follow.

Ingredients for Italian Cream Cake

To make an Italian Cream Cake, you’ll need the following ingredients:

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans

How to Make Italian Cream Cake

Follow these steps to create a delicious Italian Cream Cake:

Prepare the Cake Layers:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.

1. Cream the Butter and Sugar:

• In a large mixing bowl, beat together the butter, shortening, and granulated sugar until light and fluffy. This should take about 3-5 minutes.

1. Add Egg Yolks and Vanilla:

• Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract.

1. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

1. Alternate Dry Ingredients and Buttermilk:

• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

1. Fold in Coconut and Pecans:

• Gently fold in the shredded coconut and chopped pecans.

1. Beat Egg Whites:

• In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.

1. Bake the Cake:

• Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

Prepare the Frosting:

1. Cream the Butter and Cream Cheese:

• In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.

1. Add Powdered Sugar and Vanilla:

• Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.

1. Fold in Coconut and Pecans:

• Gently fold in the shredded coconut and chopped pecans.

Assemble the Cake:

1. Frost the Layers:

• Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second layer and repeat the process. Top with the third layer and frost the top and sides of the cake.

1. Decorate:

• Decorate the cake with additional coconut and pecans if desired. You can press some shredded coconut around the sides of the cake for an extra touch.

1. Chill:

• Refrigerate the cake for at least an hour before serving to allow the frosting to set.

Serve and Enjoy:

• Slice and serve your Italian Cream Cake. Enjoy the rich, creamy texture and delightful blend of flavors.

About the Main Ingredients

Butter and Shortening

The combination of butter and shortening in the cake batter provides a balance of flavor and texture. Butter adds a rich taste, while shortening helps create a lighter, fluffier cake. It’s essential to use both to achieve the perfect consistency for your Italian Cream Cake.

Granulated Sugar

Granulated sugar not only sweetens the cake but also contributes to its texture. Creaming the sugar with the butter and shortening helps incorporate air into the batter, resulting in a light and tender cake.

Eggs

Eggs play a crucial role in the structure and moisture of the cake. Separating the eggs and beating the whites separately before folding them into the batter helps create a lighter, more airy texture.

Buttermilk

Buttermilk adds moisture and a subtle tang to the cake, complementing the sweetness and enhancing the overall flavor. Its acidity also reacts with the baking soda, helping the cake rise and become tender.

Sweetened Shredded Coconut

The shredded coconut provides a distinctive texture and flavor that is characteristic of Italian Cream Cake. It adds a slight chewiness and a natural sweetness that complements the other ingredients.

Chopped Pecans

Pecans add a delightful crunch and a rich, nutty flavor to both the cake and the frosting. They provide texture contrast and enhance the cake’s overall taste profile.

Cream Cheese

Cream cheese is the star of the frosting, providing a tangy, creamy base that pairs perfectly with the sweet cake. It creates a rich, luscious frosting that is essential for an authentic Italian Cream Cake.

Creating an Italian Cream Cake from scratch is a rewarding experience that results in a truly delicious dessert. By following this detailed guide, you can ensure that each layer of cake and frosting is perfectly prepared, creating a harmonious blend of flavors and textures. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Italian Cream Cake is sure to impress and delight everyone who tastes it. Enjoy the process of baking and savor every bite of this classic, elegant dessert.