Italian Cream Cake: The Complete Guide for a Decadent Dessert

Italian cream cake is one of the few desserts that can boast opulence and flavor complexity. This sweet delight consists of layers of moist, tender cake paired with the sweetness of coconut and the nutty crunch of pecans, a treat obviously good enough for celebrations. But what gives it a real and exquisite shine is its tangy cream cheese frosting that just complements all the richness in its sweetness.

If you want to learn how to cook this classic cake properly with an exact amount of ingredients and serving sizes, then you’re in the right place. This guide will take you through every minute detail, from its history to flawless execution. Let’s get into this delicious journey.

What is Italian cream cake?

Italian Cream Cake is a layer cake dessert, often served in three tiers. The combination of creamy frosting, soft cake, and crunchy pecans distinguishes it from the Southern dessert classics. This recipe will make a cake to serve 12-14 people generously enough for gatherings, birthdays, or even holiday celebrations.

It is an American invention, despite the name Italian Cream Cake. Its beginnings are presumed to be in the South. It has gained popularity in mid-20th century due to church cookbooks and family gatherings. The term “Italian” probably refers to the luxurious ingredients used, such as coconut and pecans, which were exotic

Ingredients for Italian cream cake

The Italian Cream Cake is one that requires precision. Here are the quantities of ingredients for a cake serving 12 to 14 people. The recipe is divided into three categories; first, the cake layers, followed by the cream cheese frosting, and then the optional garnishes.

Ingredients for the Cake Layers

• 2 ½ cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup finely chopped pecans

Ingredients for Cream Cheese Frosting

• 16 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 6 cups powdered sugar (sifted)
• 2 teaspoons pure vanilla extract

Optional Garnishes

• Additional shredded coconut for sprinkling
• Whole or chopped pecans for decoration

Step-by-step recipe for Italian cream cake

Step 1: Prepare your workspace
Get your oven preheated to 350°F (175°C). Grease and flour three 9-inch round cake pans. Grease the bottoms with parchment paper to help remove the cake after baking. This will avoid the cake from sticking and guarantees smooth spreading.

Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the leavening agents, helping the cake to rise evenly.

Step 3: Cream the butter and sugar
In another mixing bowl, using an electric mixer cream the softened butter and granulated sugar until light and fluffy, for around 3-5 minutes. This mixes air into the cake so that it becomes lighter in texture. Beat in the egg yolks one after another, beating them well after every addition. Add vanilla extract to taste.

Step 4: Alternately add wet and dry ingredients
Taper the mixer speed to low. Adding dry mixture to butter mixture, alternating with buttermilk, slowly. End with dry ingredients as not to overemphasize in batter. Slowly add shredded coconut and chopped pecans.

Step 5: Whip Egg Whites
In a clean, greased bowl, beat egg whites to stiff peaks using a hand or stand mixer. The batter should hold its shape when you lift the whisk. Gently fold egg whites into the batter to retain an airy texture.

Step 6: Bake Cake Layers
Divide the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pan for 10 minutes and then transfer them to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting
While the cake is cooling, prepare the frosting. Cream together the cream cheese and butter until smooth. Add powdered sugar one cup at a time to cream cheese mixture while beating on low speed to avoid mess. Beat in the vanilla extract.

Step 8: Assemble the Cake
Place one cooled cake layer on a serving plate. Top with a generous layer of frosting. Repeat with the remaining layers, frosting sides and tops. Use an offset spatula for smooth, even coverage.

Step 9: Garnish and Serve
Top with more shredded coconut and pecans on top of the frosting. To finish, gently press pecans into the sides of the cake for a sleek appearance. Refrigerate for at least 1 hour before slicing and serving, allowing the frosting to firm up.

Serving suggestion and storage tips

Serving Suggestions

This cake tastes great when served with a cup of coffee or tea. The creamy texture of this cake goes perfectly with the nutty flavor, a perfect dessert after dinner or lunch.

Storage Suggestions

1. Refrigerator: Keep the cake in an airtight container for up to 5 days. Let it reach room temperature before serving for best flavor.
2. Freezer: Wrap individually in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator.

Pro tips for baking Italian cream cake

1. Freshness of ingredients
Using fresh baking soda, butter, and pecans will make sure that the cake tastes and feels its absolute best.

2. Right Measurement of Flour
Scoop the flour using a spoon leveled off rather than scooping it from the bag to avoid causing the cake to become very thick.

3. Fold, don’t stir
When adding in the beaten egg whites, gently fold it into the batter so as not to lose the air content for light and fluffy batters.

4. Chill before serving
It is sweeter when it is cold, having frozen frosting and thus flavors that are well-knit.

Variations of Italian cream cake

1. Chocolate Twist
Add ½ cup cocoa powder to the dry ingredients for a chocolatey version of this classic cake.

2. Tropical Delight
Add ½ cup crushed pineapple to the batter for a tropical flavor. Lower the buttermilk a bit as that will add in extra moisture.

3. Mini Cakes
Convert this recipe into cupcakes or mini layer cakes. Bake time is 18-22 minutes.

4. Lemon Italian Cream Cake
Add 1 tablespoon lemon zest to the batter and use lemon extract in the frosting for a citrusy version.

5. Nut-Free Italian Cream Cake
Omit the pecans and add double the shredded coconut for a nut-free option.

Why bake Italian cream cake at home

Baking an Italian cream cake from scratch requires you to have control over the ingredient quality and even the choice of your preference. It is just so fulfilling once you produce that grand dessert in your kitchen.

Frequently asked questions (FAQs)

Q1. How many does it feed?
This cake feeds 12-14 people, depending on portion size.

Q2. Can I use store-bought frosting?
While you can use store-bought frosting, homemade cream cheese frosting makes the cake really sing.

Q3. What can I substitute with buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and sit for 5 minutes.

Q4. Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour substitute for the all-purpose flour.

Q5. How long will this cake stay fresh?
When kept in the refrigerator under proper storage, it stays fresh for up to 5 days.

Conclusion

Italian Cream Cake is a delightful dessert that combines creamy, nutty, and tangy flavors in perfect harmony. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to impress. With this detailed recipe and step-by-step guidance, you’re ready to bake a masterpiece.

More recipes:-

1. Chocolate ripple cake
2. Lemon and blueberry cheese cake