Here’s a detailed guide on making a classic Italian Cream Cake, known for its moist texture, coconut-pecan flavor, and cream cheese frosting:
1. Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup buttermilk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup chopped pecans and 1/2 cup coconut for garnish
2. Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each. Mix in vanilla and almond extract.
- Alternate adding flour mixture and buttermilk (beginning and ending with flour), mixing until smooth.
- Fold in coconut and pecans.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Cream Cheese Frosting Instructions
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and beat until creamy.
- Stir in vanilla extract.
- Frost cooled cakes and sprinkle with chopped pecans and coconut for garnish.
4. Tips for Best Results
- Beat egg whites separately for a light, airy cake.
- Toast pecans lightly to enhance flavor.
- Let the cake cool completely before frosting to prevent melting.
- For extra moisture, brush layers with a simple syrup before frosting.
💡 Bottom line:
Italian Cream Cake is a rich, nutty, and moist dessert, perfect for celebrations. Its coconut-pecan texture and creamy frosting make it a classic favorite.
I can also make a “Quick One-Bowl Italian Cream Cake” recipe that’s faster but keeps the classic coconut and pecan flavor.
Do you want me to make that quick version?
