Italian Cream Cake
This Italian Cream Cake is a moist, coconut-scented layer cake coated in a rich cream cheese frosting, speckled with crushed pecans. It's a classic dessert that’s perfect for any occasion.
Total Time: 1 hour 5 minutes
Prep Time: 40 minutes
Bake Time: 20 minutes
Cooling Time: 20 minutes
Ingredients
For the Cake:
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans
4 egg whites
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Ram Nam
Instructions
1. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy (about 5-7 minutes).
Beat in the egg yolks and vanilla extract.
In a separate bowl, combine the flour and baking soda. Gradually add to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
Stir in the shredded coconut and chopped pecans.
2. Beat the Egg Whites:
In a clean bowl, beat the egg whites with clean beaters until stiff peaks form.
Gently fold 1/4 of the egg whites into the batter to lighten it. Then fold in the remaining egg whites until well combined.
3. Bake the Cakes:
Divide the batter evenly among the prepared pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Prepare the Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth.
Gradually add the confectioners' sugar and vanilla extract, beating until fluffy.
Stir in the chopped pecans.
5. Assemble the Cake:
Place one layer of cake on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top.
Add the second layer of cake and spread with frosting.
Add the final layer of cake and frost the top and sides of the cake.
Store the cake in the refrigerator until ready to serve.
Tips & Variations
DIY Buttermilk: To make your own buttermilk, mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it stand for 5 minutes.
Add Amaretto: For a boozy twist, add a splash of amaretto to the frosting and lightly brush the cooled cake layers with it.
Nut Substitutes: Swap pecans for walnuts or hazelnuts for a different flavor.
Smaller Portions: Cut the recipe in half to make a smaller cake or use the batter for cupcakes or mini cakes.
Storage: Keep the cake in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 2-3 months, but be aware that freezing may affect the texture.
Enjoy your homemade Italian Cream Cake, perfect for any celebration or as a delightful treat.
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