Italian Cream Cake. Italian cream cake is NOT supposed to be this dense. This was like a dry, greasy brownie. The origin of Italian cream cake doesn't really seem to be known.
Regardless, 'Italian Cream Cake' (or sometimes also called Italian Cream Cheese Cake) is only a name and at the end of the day, you won't care because of how delicious it is. Italian cream cake is slightly more dense than the average cake (much like a carrot cake), and contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting. You can ALWAYS find an Italian cream cake at my family holiday shindigs. You can cook Italian Cream Cake using 16 ingredients and 9 steps. Here is how you cook it.
Ingredients of Italian Cream Cake
- It’s 1/2 cup of butter flavored shortening.
- It’s 1 stick (1/2 cup) of salted butter.
- Prepare 2 cups (400 g) of granulated sugar.
- Prepare 5 of eggs, separated and at room temperature.
- It’s 2 cups (240 g) of all purpose flour.
- It’s 1 teaspoon of baking soda.
- It’s 1/2 teaspoon of kosher salt.
- It’s 1 cup of buttermilk, at room temperature.
- You need 2 cups of sweetened, shredded coconut.
- You need 1 cup of finely chopped pecans.
- Prepare 1 teaspoon of vanilla extract.
- It’s 16 oz of cream cheese, at room temperature.
- Prepare 1 stick (1/2 cup) of salted butter.
- It’s 2 teaspoons of vanilla extract.
- You need 32 oz of powdered sugar.
- It’s 1 1/2 cup of finely chopped pecans (for frosting).
I think everyone in my family has my grandma Barb's highly requested Italian Cream cake recipe (and now so do you. Italian Cream Cake has three layers of moist cake covered in cream cheese frosting with plenty of coconut and pecans. It's not hard at all to make and is perfect for a holiday celebration. Old-fashioned Italian cream cake made with coconut, pecans, and cream cheese frosting.
Italian Cream Cake step by step
- Preheat oven to 350 degrees F and grease, flour and line the bottom of 3 (9-inch) pans with parchment paper..
- In a bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition..
- Sift flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients..
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter..
- Divide the batter among 3 prepared cake pans and bake for about 25 – 30 minutes, or until golden brown and a toothpick comes out clean when inserted into the middle of each cake..
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and beat until smooth and creamy. Add the sugar and mix until throughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake, then bring back to room temperature..
- Allow cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling..
- When the cakes are completely cool, stack the layers with the frosting and frost sides and top. Decorate with whole pecans around top edge of cake..
- For a smaller version of the cake, use two (8-inch) pans and the following ingredient amounts: 1/3 cup butter flavored shortening, 1/3 cup salted butter, 240g granulated sugar, 3 eggs, 144g all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2/3 cup buttermilk, 1 1/4 cup shredded coconut, 2/3 cup chopped pecans, 1/2 teaspoon vanilla extract, 8oz cream cheese, 1/4 cup salted butter, 1 teaspoon vanilla extract, 16 oz powdered sugar, 3/4 cup chopped pecans. Baking time may vary..
This is a can't-miss authentic Italian cream cake recipe! This Italian Cream Cake is a tender buttermilk and coconut cake, topped with a cream cheese icing, pecans, and more coconut. This classic Italian cream cake is actually a recipe from down South. This is a great holiday crowd pleaser. You can find it in Cookbook Volume One!