This Italian Cream Cake is a delightful dessert that perfectly showcases cake recipes with cream cheese. Its rich flavor and moist texture make it a fantastic choice for any celebration or a special treat. You’ll love creating this classic that everyone will enjoy.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Shredded coconut: Use unsweetened shredded coconut for the best flavor.
- Pecans: Walnuts can be a good substitute if you prefer.
- Cream cheese: Full-fat cream cheese works best for the frosting’s texture and flavor.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Servings: 12-16
- Calories per serving: Approximately 450 calories
- Tools Needed: Two 9-inch round cake pans, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later. Combining these now ensures even distribution.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates the foundational texture of your cake.
4. Add Egg Yolks and Vanilla
Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This adds richness and flavor to your cake batter.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can make the cake tough.
6. Fold in Coconut and Pecans
Gently fold in the shredded coconut and chopped pecans. These additions give your Italian Cream Cake its signature texture and nutty flavor.
7. Whip Egg Whites
In a separate, clean bowl, beat the egg whites until stiff peaks form. Stiff peaks mean the whites hold their shape when the beaters are lifted. This provides lightness to the cake.
8. Fold Egg Whites into Batter
Carefully fold the whipped egg whites into the cake batter. Be gentle to maintain the airiness you’ve created. This step is key for a tender crumb in your cake recipes with cream cheese.
9. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool the Cakes
Let the cakes cool in their pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely. Cooling thoroughly prevents the frosting from melting.
11. Prepare Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract.
12. Assemble and Frost
Place one cooled cake layer on your serving plate. Spread about one-third of the cream cheese frosting over the top. Carefully place the second cake layer on top and frost the entire cake, including the sides. Garnish with extra pecans or coconut if desired. This completes your beautiful Italian Cream Cake.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Toasted Coconut: Toast some of the shredded coconut before adding it to the batter or using it as a garnish for an enhanced nutty flavor.
- Mini Cakes: Bake the batter in cupcake tins for individual Italian Cream Cupcakes, adjusting baking time.
Storage Instructions:
Store your Italian Cream Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. If you prefer to freeze it, wrap individual slices tightly in plastic wrap and then foil. You can enjoy frozen slices for up to 2 months; thaw in the refrigerator before serving.
Frequently Asked Questions:
Q: Can I use oil instead of butter in the cake?
A: While you can, butter provides a richer flavor and tender crumb that is characteristic of this Italian Cream Cake.
Q: Why did my cake sink in the middle?
A: This can happen if the oven door was opened too early, if the cake was underbaked, or if there was too much leavening agent. Ensure your oven temperature is accurate.
Q: How do I prevent my cake from sticking to the pan?
A: Always grease and flour your pans thoroughly, and line the bottom with parchment paper. This is a reliable method for releasing cakes cleanly.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. Frost the cake on the day of serving.
Q: My cream cheese frosting is too thin, what should I do?
A: If your frosting is too thin, try adding more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Ensure your cream cheese and butter are at room temperature, not overly warm.
Q: Is this a difficult cake to make for beginners?
A: While it has several steps, each one is straightforward. This Italian Cream Cake is a great recipe for beginners to build confidence with cake recipes with cream cheese.