Italian Cream Cake Recipe

When I first tried Italian Cream Cake, I was drawn to its delicate blend of textures and flavors. This recipe offers a straightforward approach to recreating the classic, complete with a creamy frosting and a touch of coconut and pecans.

Italian Cream Cake is a delightful dessert known for its rich flavors and moist texture, often featuring layers of coconut and pecans topped with a creamy frosting.

Below is a comprehensive recipe to create this classic cake.

Ingredients

For the Cake Layers

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs (separated into yolks and whites)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans (toasted if desired)

For the Cream Cheese Frosting

• 16 oz. cream cheese (room temperature)
• 1/2 cup unsalted butter (room temperature)
• 8 cups confectioners’ sugar (about 2 lbs.)
• 2 teaspoons vanilla extract
• Optional: 1/3 cup ground pecans for decoration

Instructions

Preparing the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, cream together the butter, oil, and granulated sugar until light and fluffy.
3. Add the egg yolks one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the creamed mixture, alternating with the buttermilk. Start and end with the flour mixture.
5. Stir in the vanilla extract, coconut, and chopped pecans until well combined.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
7. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Making the Cream Cheese Frosting

1. In a mixing bowl, beat together the cream cheese and butter until smooth.
2. Gradually add the confectioners’ sugar in two additions, mixing well after each addition until fully combined.
3. Stir in the vanilla extract and mix until smooth and creamy.

Assembling the Cake

1. Place one layer of cake on a serving plate or cake stand. Spread a layer of frosting on top.
2. Add the second cake layer and repeat with frosting. Place the third layer on top.
3. Apply a thin crumb coat of frosting around the sides and top of the cake to seal in crumbs. Refrigerate for about 15 minutes to set.
4. Once set, cover the cake with the remaining frosting, smoothing it out with a spatula or bench scraper.
5. Decorate with ground pecans around the bottom edges of the cake if desired, and pipe swirls of frosting on top using a piping bag fitted with a star tip.
6. Optionally, place pecan halves or rolled wafer cookies on top for decoration.
7. Refrigerate until ready to serve, allowing it to come to room temperature before slicing.

Tips

• Ensure all ingredients are at room temperature for better mixing.
• Toasting pecans enhances their flavor; consider doing this before adding them to your batter or as decoration.

This Italian Cream Cake is perfect for celebrations or as a delightful treat any day of the week! Enjoy your baking!

Can I substitute the buttermilk with something else?

You can definitely substitute buttermilk in your recipe with several alternatives that will maintain the desired texture and flavor. Here are some effective substitutes:

Substitutes for Buttermilk

1. Milk and Vinegar:
   • Mix 1 tablespoon of white vinegar or apple cider vinegar with 1 cup (240 ml) of whole or semi-skimmed milk. Let it sit for 5-10 minutes until it thickens slightly.
2. Milk and Lemon Juice:
   • Combine 1 tablespoon of lemon juice with 1 cup (240 ml) of milk. Allow it to sit for 5-10 minutes to achieve a similar thickening effect.
3. Plain Yogurt:
   • Use 3/4 cup (180 ml) of plain yogurt mixed with 1/4 cup (60 ml) of water or milk to thin it out if necessary.
4. Sour Cream:
   • Combine 3/4 cup (180 ml) of sour cream with 1/4 cup (60 ml) of water or milk to achieve the right consistency.
5. Kefir:
   • Substitute buttermilk with an equal amount of plain kefir, which has a similar tangy flavor and consistency.
6. Dairy-Free Options:
   • For a non-dairy alternative, mix 1 tablespoon of lemon juice or vinegar with 1 cup (240 ml) of unsweetened almond, soy, or coconut milk, allowing it to sit for a few minutes.

These substitutes work well in baking and will help replicate the acidity and moisture that buttermilk provides in recipes like cakes and pancakes.

What are some tips for making the cream cheese frosting extra smooth?

To achieve extra smooth cream cheese frosting, consider the following tips:

1. Use Full-Fat Cream Cheese: Always opt for full-fat brick cream cheese instead of low-fat or spreadable varieties. The thicker consistency of brick cream cheese helps create a firmer and smoother frosting.
2. Beat the Butter Well: Start by beating the butter until it’s light and fluffy. This process breaks down any lumps and ensures a smooth base for your frosting.
3. Sift the Powdered Sugar: Before adding powdered sugar to the mixture, sift it to eliminate lumps. This step is crucial for a lump-free frosting, especially if you plan to pipe it.
4. Incorporate Cold Cream Cheese: While it may seem counterintuitive, using cold cream cheese helps maintain the structure of the frosting. Allow it to soften slightly at room temperature for about 15-30 minutes before mixing, but keep it cold enough to avoid making the frosting too runny.
5. Mix Gradually: When adding powdered sugar, start mixing on low speed to prevent sugar from scattering. Gradually increase the speed until fully combined and smooth.
6. Avoid Overmixing: Mix just until combined after adding cream cheese; overmixing can lead to a runny consistency. Aim for a smooth texture without excessive air incorporation.
7. Adjust Consistency as Needed: If your frosting is too thick, you can add a small amount of milk or heavy cream to reach your desired consistency. Conversely, if it’s too thin, consider adding more powdered sugar or butter.
8. Chill Before Use: If you find that your frosting is getting too soft while working with it, refrigerate it for a few minutes to firm it up again before applying it to your cake or cupcakes.