This moist and flavorful Italian cream cake is a bit on the denser side (much like a carrot cake), and contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting. With this trio of big flavors, how could you go wrong?
If you’ve never tried Italian Cream Cake before, or if you’ve been searching for a tried and true traditional Italian Cream Cake recipe, you MUST try this one! Your friends and family will sing your praises! I promise.
Just look at that slice!
INGREDIENTS
- 1 cup (2 sticks) (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 5 large eggs, separated
- 2 cups (242g) all-purpose flour
- 1 tsp (5g) baking soda
- 1/4 tsp salt
- 1 cup (242g) buttermilk
- 1 tsp (4g) vanilla extract
- 1 cup (85g) chopped pecans
- 1 cup (75g) flaked sweetened coconut
- Italian Cream Cheese Frosting (See our recipe)
- FOR THE CREAM CHEESE FROSTING;
- 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
- 2( 8oz.) packages cream cheese (total weight 452g)- Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bow.
- 1 teaspoon (4g) vanilla extract
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
- 1 cup chopped pecans, toasted
DIRECTIONS
- Beat butter at medium speed until softened and smooth. Gradually add sugar, beating on medium speed 4 to 5 minutes. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.
- In a separate bowl, add flour, baking soda, and salt, whisk at least 30 seconds to blend. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk) Mix at low to medium speed after each addition until blended. Add pecans and coconut; using a spoon, stir well. Fold in stiffly beaten egg whites.
- Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans. Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
FOR THE CREAM CHEESE FROSTING:
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed and beat until fluffy, approximately 1 minute, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
- This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
- *For the filling, we spread the frosting between the layers then pressed in some of the chopped pecans. After the cake was completely frosted, we pressed the remaining chopped pecans around the bottom half of the cake. The traditional way to frost this cake is to stir all the pecans into the cream cheese frosting then frost the cake.
thanks done share recipes to : https://www.mycakeschool.com/recipes/italian-cream-cake/