Italian Cream Cake is a delightful dessert that embodies the essence of indulgence and celebration. With its rich layers of moist, buttery cake infused with shredded coconut and chopped pecans, all enveloped in a luscious cream cheese frosting, this cake is a crowd-pleaser at any gathering. The combination of flavors and textures makes it an irresistible treat, perfect for birthdays, holidays, or just a sweet ending to any meal.
Why You Will Love This Recipe
This Italian cream cake recipe is a must-try for anyone who appreciates a slice of heaven on their plate. Its unique flavor profile provides a delicious balance between sweet and nutty, while the cream cheese frosting adds an extra layer of richness that is simply divine. Not only is it a showstopper at any gathering, but it’s also easier to make than you might think! With just a few simple steps and ingredients, you can whip up a dessert that looks and tastes like it came from a bakery. Plus, it fits well into celebratory diets where indulgence is allowed!
Tips and Tricks
1. Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps in achieving a smooth batter and frosting.
2. Don’t Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake light and fluffy.
3. Toast Your Nuts: For enhanced flavor, lightly toast the pecans before adding them to the batter. This brings out their natural oils and enhances their taste.
4. Use Cake Flour: For a softer texture, consider using cake flour instead of all-purpose flour.
5. Chill the Frosting: If your cream cheese frosting is too soft, chill it for about 15-20 minutes before spreading it on the cake. This will make it easier to work with.
Make Ahead Tips
You can prepare the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator. The cream cheese frosting can also be made ahead of time; simply store it in an airtight container in the fridge for up to 3 days. When ready to serve, let the frosting come to room temperature before spreading it on the cake.
Recipe Variations
1. Flavor Infusion: Add a teaspoon of almond extract for a nutty twist.
2. Fruit Addition: Incorporate crushed pineapple or cherries for a fruity flavor.
3. Gluten-Free Option: Substitute regular flour with a gluten-free flour blend to cater to gluten-sensitive friends.
4. Vegan Version: Use a plant-based cream cheese and substitute eggs with flaxseed meal or applesauce.
How to Serve
To serve your Italian cream cake, slice it into generous pieces and garnish with extra toasted pecans or a sprinkle of shredded coconut on top for a lovely presentation. A dollop of whipped cream or a side of fresh berries can elevate the dish further.
Pairing Suggestions
Pair this cake with a cup of rich coffee or a sweet dessert wine like Moscato. If you prefer cocktails, a light and refreshing Italian spritz complements the cake beautifully. For side dishes, consider serving it alongside a light fruit salad or a scoop of vanilla ice cream.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you need to keep it for longer, the cake freezes well. Wrap slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. To thaw, simply leave them in the refrigerator overnight.
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
- Parchment paper (for lining the cake pans)
Dietary Adaptations
To make this recipe vegan, use a plant-based cream cheese alternative and replace the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). For a nut-free version, simply omit the pecans and replace coconut milk with a nut-free milk alternative.
Seasonal Adaptations
In the fall, you can incorporate pumpkin puree into the batter for a seasonal twist. During the spring, consider adding fresh lemon zest to brighten the flavors. In summer, fresh berries can be folded into the batter or used as a vibrant topping.
Recipe FAQs
1. Can I use a different type of nut? Yes, walnuts or macadamia nuts can be substituted for pecans.
2. How long does it take to bake? The cake typically takes about 25-30 minutes at 350°F.
3. Can I make this recipe in advance? Absolutely! The cake layers can be made a day ahead and stored in the fridge.
4. What can I use instead of cream cheese? You can use mascarpone cheese or a vegan cream cheese alternative.
Italian Cream Cake
Italian Cream Cake is a delightful dessert that embodies the essence of indulgence and celebration.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. - Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla.
- Once the cakes are completely cool, spread a generous amount of frosting between the layers, and then cover the top and sides of the cake with the remaining frosting.
- Top with extra toasted pecans and shredded coconut if desired. Slice and enjoy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 746Total Fat 40gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 16gCholesterol 143mgSodium 380mgCarbohydrates 93gFiber 2gSugar 74gProtein 7g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making an Italian cream cake is not just about baking; it’s about creating a memorable experience filled with delightful flavors and textures. Whether for a special occasion or just a treat for yourself, this cake is sure to impress anyone who enjoys a sweet indulgence. Remember, the joy of baking comes from sharing, so don’t hesitate to slice a piece and share it with your loved ones! Enjoy the process and the delicious results!