Classic Italian Cream Cake with a Southern Twist
This delectable Italian Cream Cake recipe, inspired by a beloved family tradition and refined over the years, promises to be a standout dessert centerpiece. Originally discovered in 'Taste of the South' magazine, this cake boasts a light and fluffy texture thanks to beaten egg whites and the tropical flourish of sweetened coconut. With a rich, velvety cream cheese frosting and the delightful crunch of pecans, this cake offers a harmonious blend of Southern charm and Italian heritage. Perfect for any occasion, this cake is destined to become a timeless family favorite.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking soda
1 teaspoon (sifted)
unsalted butter
1/2 cup (softened)
vegetable shortening
1/2 cup
sugar
2 cups
large eggs, separated
5 (yolks and whites divided)
buttermilk
1 cup (well shaken)
vanilla extract
1 teaspoon
sweetened flaked coconut
1 cup
chopped pecans
1/2 cup (plus extra for garnish)
cream cheese
8 ounces (at room temperature)
butter
4 tablespoons (at room temperature)
confectioners' sugar
16 ounces
vanilla extract
2 teaspoons
coconut extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and lightly flour three 9-inch round cake pans, then set them aside.
3
In a medium bowl, sift together the all-purpose flour and baking soda, then set aside.
4
In a large mixing bowl, use an electric mixer on medium speed to cream together the butter, shortening, and sugar for about 5 minutes, or until the mixture turns light and fluffy.
5
Add the egg yolks one at a time, mixing well after each addition.
6
Alternate adding the sifted flour mixture and well-shaken buttermilk into the creamed mixture, starting and ending with the buttermilk. Mix until just combined.
7
Stir in the vanilla extract, sweetened flaked coconut, and chopped pecans.
8
In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the cake batter until evenly incorporated.
9
Divide the batter evenly among the prepared cake pans.
10
Bake in the preheated oven for approximately 25 minutes, or until the tops spring back when lightly pressed.
11
Allow the cake layers to cool in the pans on wire racks. Use a thin spatula or knife to loosen the edges before removing the layers from the pans.
12
Once completely cooled, frost the cake layers with Italian Cream Frosting, stacking them as you go. Spread frosting on the sides and top of the cake.
13
Garnish the cake with additional chopped pecans or toasted coconut, if desired.
14
For the Italian Cream Frosting: In a large bowl, beat the cream cheese and butter on high speed until fluffy. Reduce the speed to medium, gradually add the confectioners' sugar, and then the vanilla and coconut extracts. Continue beating until the frosting is smooth and creamy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Classic Italian Cream Cake?
The cake features a harmonious blend of vanilla, sweetened flaked coconut, and chopped pecans, topped with a rich cream cheese frosting.
What makes the texture of this cake so light and fluffy?
The light and fluffy texture is achieved by beating egg whites until stiff peaks form and then gently folding them into the cake batter.
What size and how many cake pans are required for this recipe?
This recipe requires three 9-inch round cake pans.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does it take to bake the Italian Cream Cake layers?
The cake layers typically bake for approximately 25 minutes.
How do I know when the cake layers are finished baking?
The cake is done when the tops spring back when lightly pressed with a finger.
What ingredients are used in the Italian Cream Frosting?
The frosting is made from cream cheese, butter, confectioners' sugar, vanilla extract, and coconut extract.
How many servings does this Italian Cream Cake provide?
This recipe yields approximately 12 servings.
Can I substitute the shortening in this recipe?
While the recipe calls for a mix of butter and vegetable shortening for texture, you can use all butter, though the consistency may vary slightly.
What is the correct way to add flour and buttermilk to the batter?
You should alternate adding the sifted flour mixture and the well-shaken buttermilk, starting and ending with the buttermilk.
How many eggs are needed for the batter?
The recipe requires 5 large eggs, which must be separated into yolks and whites.
Do the ingredients need to be at room temperature?
Yes, for the best results, the butter and cream cheese should be at room temperature to ensure a smooth consistency.
What type of flour should I use?
The recipe specifies 2 cups of sifted all-purpose flour.
Is the coconut in the cake sweetened or unsweetened?
This recipe uses 1 cup of sweetened flaked coconut.
What kind of nuts are used in the cake?
The cake uses 1/2 cup of chopped pecans, with extra suggested for garnish.
How long should I cream the butter and shortening?
You should cream the butter, shortening, and sugar together for about 5 minutes until the mixture is light and fluffy.
Should I sift the dry ingredients?
Yes, you should sift together the all-purpose flour and baking soda before adding them to the wet ingredients.
How should the egg whites be incorporated?
The egg whites should be beaten to stiff peaks and then gently folded into the batter to maintain the air and volume.
What extracts are used in the frosting?
The frosting uses both vanilla extract and coconut extract for a layered flavor.
How should I prepare the cake pans?
Grease and lightly flour the three 9-inch round cake pans before adding the batter.
When should I frost the cake?
Wait until the cake layers are completely cooled before applying the Italian Cream Frosting.
How many layers does this cake have?
This is a three-layer cake.
Is there a specific way to remove the cake from the pans?
Allow them to cool in the pans on wire racks and use a thin spatula or knife to loosen the edges before removal.
Can I garnish the cake with anything?
Yes, you can garnish the finished cake with additional chopped pecans or toasted coconut.
What speed should I use for the frosting?
Beat the cream cheese and butter on high speed until fluffy, then reduce to medium speed to add the sugar and extracts.
What is the origin inspiration for this recipe?
This recipe was inspired by a version found in 'Taste of the South' magazine and is associated with Southern baking traditions.
How much buttermilk is used in the batter?
The recipe calls for 1 cup of well-shaken buttermilk.
How much confectioners' sugar is needed for the frosting?
The frosting requires 16 ounces of confectioners' sugar.
Are the egg yolks added all at once?
No, add the egg yolks one at a time, mixing well after each addition.
What is the purpose of the baking soda in this recipe?
The baking soda acts as a leavening agent, reacting with the acidic buttermilk to help the cake rise.