Italian Cream Cake Recipe

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Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a beloved Southern classic with a rich, moist texture and a perfect blend of coconut and pecans. Despite its name, it doesn’t originate from Italy but is deeply rooted in American baking traditions, particularly in the Southern United States. This cake is known for its fluffy layers, decadent frosting, and nutty coconut flavor, making it a favorite for celebrations and special occasions.

History and Origins

The origins of Italian Cream Cake are somewhat mysterious. Some believe it was inspired by European-style cakes, but its widespread popularity in the American South suggests it was developed there. The combination of buttermilk, coconut, and pecans is a hallmark of Southern baking, adding depth and richness to the cake. Over the years, the cake has become a staple for weddings, birthdays, and holidays, cherished for its light yet indulgent flavor.

Ingredients

For the Cake:

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • ½ cup unsalted butter, softened
  • ½ cup shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans (for garnish)

Instructions

Step 1: Preparing the Cake Batter

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a small bowl, mix buttermilk and baking soda; set aside.
  3. In a large mixing bowl, beat butter, shortening, and sugar until light and fluffy.
  4. Add egg yolks one at a time, beating well after each addition.
  5. Alternately add flour and buttermilk mixture, starting and ending with flour. Mix until just combined.
  6. Stir in vanilla extract, coconut, and pecans.

Step 2: Whipping Egg Whites

  1. In a separate bowl, beat egg whites until stiff peaks form.
  2. Gently fold the egg whites into the cake batter using a spatula.

Step 3: Baking the Cake

  1. Divide the batter evenly among the prepared cake pans.
  2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Making the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar and continue mixing until fluffy.
  3. Stir in vanilla extract.

Step 5: Assembling the Cake

  1. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  2. Repeat with the remaining layers, frosting the sides and top of the cake.
  3. Sprinkle with chopped pecans for decoration.

Formation of the Cake

Italian Cream Cake follows a classic layered cake structure, with each layer separated by rich, tangy cream cheese frosting. The whipped egg whites provide a delicate, airy texture, while the coconut and pecans add flavor and crunch. The balance of sweetness and nuttiness makes this cake truly irresistible.

Lovers of Italian Cream Cake

This cake is adored by those who appreciate:

  • Southern desserts with rich flavors
  • Moist and creamy cakes with a perfect balance of textures
  • Traditional homemade cakes for special occasions
  • Nutty and coconut-infused treats that offer a taste of nostalgia

Whether it’s served at family gatherings or elegant celebrations, Italian Cream Cake remains a favorite among dessert lovers.

Conclusion

Italian Cream Cake is a masterpiece of flavors and textures, blending the creamy richness of cream cheese frosting with the lightness of a well-whipped cake. It holds a special place in Southern kitchens and continues to be a showstopper for any occasion. If you’re looking for a cake that combines tradition, elegance, and indulgence, this is the one to bake!

Would you like any variations or additional tips for this recipe?

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