Italian Cream Cake

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Italian Cream Cake

Introduction to Italian Cream Cake

Italian Cream Cake is a timeless Southern dessert that brings a taste of nostalgia and elegance to any table. Despite its name, this cake doesn’t hail from Italy but has become a beloved classic in American kitchens. With its moist, fluffy layers infused with shredded coconut, chopped pecans, and a hint of vanilla, the Italian Cream Cake is a true showstopper. Topped with rich cream cheese frosting and a sprinkle of pecans, it’s a dessert that feels both luxurious and comforting. Perfect for celebrations, holidays, or simply to indulge your sweet tooth, this cake is sure to delight everyone who takes a bite.

You Will Love This Recipe

Ingredients for: Italian Cream Cake

For the Cake:

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

For the Frosting:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional for topping)

Directions for: Italian Cream Cake

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then set them aside. Proper preparation guarantees that your Italian cream cake layers bake evenly.
  2. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. These essential ingredients create the base for this moist cake.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and shortening together until creamy and smooth. Gradually add the granulated sugar, beating until fluffy. This step is crucial for achieving the perfect texture in your homemade cake recipe.
  4. Add Egg Yolks: Beat in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to boost the flavor.
  5. Combine with Dry Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk. Begin and end with the dry ingredients. Mix just until combined for a tender, buttermilk cake.
  6. Incorporate the coconut and pecans: Gently fold in the shredded coconut and chopped pecans. These ingredients give this coconut-scented cake its distinctive Southern dessert charm.
  7. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to maintain the light and airy texture that sets layered cakes apart.
  8. Bake: Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out free of batter.Cool the cakes in their pans for 10 minutes, thenTransfer them onto wire racks to cool completely.

Italian Cream Cake:

  • Nut Substitutes: Use walnuts or almonds instead of pecans for a different flavor profile. These ingredient substitutions make the recipe versatile.
  • Coconut-Free: If you’re not a fan of coconut, omit it and replace it with an extra ½ cup of chopped nuts.
  • Layer Adjustments: Make it a two-layer cake if you prefer a shorter and simpler version.

Chicken and Sweetcorn Soup:

  • Spicy Kick: Add a pinch of red chili flakes or a splash of hot sauce for heat.
  • Vegetarian Option: Replace chicken with tofu and use vegetable stock instead of chicken stock.
  • Extra Vegetables: Include diced carrots, peas, or spinach for added nutrition.

Storage and Reheating

Italian Cream Cake:

  • Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days. This keeps the cream cheese frosting fresh.
  • Freezing: Wrap each slice in plastic wrap and store them in a freezer-safe bag.Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Chicken and Sweetcorn Soup:

  • Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm the soup on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. If the soup has thickened too much, add a splash of water or stock.

FAQs: Italian Cream Cake Baking Tips

Can I make the Italian Cream Cake ahead of time?

Yes, you can bake the cake layers up to two days ahead and store them in the refrigerator.Furthermore, frost the cake on the day of serving for the best presentation. Additionally, this allows the cake layers to set, making assembly easier and ensuring a stunning final result.

Is it necessary to use buttermilk in the Italian Cream Cake?

Yes, buttermilk adds tanginess and moisture. Additionally, if you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.

Can I freeze the frosting separately?

Yes, you can freeze the cream cheese frosting in an airtight container for up to 3 months. Thaw it in the refrigerator and re-whip before using.

How can I modify the sweetness of the soup?

To reduce sweetness, use unsweetened corn or fresh corn kernels. Adjust the seasoning to balance the flavors.

Conclusion

Both the Italian Cream Cake and Easy Chicken and Sweetcorn Soup are timeless recipes that bring comfort and joy to any occasion. The cake’s rich and creamy layers combined with the hearty and flavorful soup create a perfect pairing for gatherings or cozy family meals. Additionally, with simple variations, clear storage instructions, and helpful baking tips, these recipes offer versatility and ease. Furthermore, try these reader-submitted recipes, test kitchen-approved favorites, and add them to your collection of sweet indulgences and traditional recipes. Moreover, let these dessert ideas inspire your next culinary creation.

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Italian Cream Cake

Italian Cream Cake

  • Author: Ella Hartwell
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 HR
  • Yield: 12 servings (one 9-inch three-layer cake) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegan
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Description

You’ll love this Italian Cream Cake recipe! Moist layers, cream cheese , and easy baking tips make it perfect for any special occasion.

Ingredients

Scale

    • 2 cups all-purpose flour

    • 1 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1/2 cup unsalted butter, softened

    • 1/2 cup shortening

    • 2 cups granulated sugar

    • 5 large eggs, separated

    • 1 teaspoon vanilla extract

    • 1 cup buttermilk

    • 1 cup shredded sweetened coconut

    • 1 cup chopped pecans

Instructions

    1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then set them aside.Proper preparation guarantees that your Italian cream cake layers bake evenly.

    1. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.These essential ingredients create the base for this moist cake.

    1. Cream Butter and Sugar: In a large mixing bowl, beat the butter and shortening together until creamy and smooth. Gradually add the granulated sugar, beating until fluffy. This step is crucial for achieving the perfect texture in your homemade cake recipe.

    1. Add Egg Yolks: Beat in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to boost the flavor.

    1. Combine with Dry Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk. Begin and end with the dry ingredients. Mix just until combined for a tender, buttermilk cake.

    1. Incorporate the coconut and pecans: Gently fold in the shredded coconut and chopped pecans. These ingredients give this coconut-scented cake its distinctive Southern dessert charm.

    1. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to maintain the light and airy texture that sets layered cakes apart.

    1. Bake: Evenly divide the batter between the prepared cake pans.. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely

Nutrition

  • Serving Size: 1 slice (based on 12 servings from the full cake)
  • Calories: 450-500 per slice

Keywords: Italian Cream Cake,Italian cream dessert

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