Italian Cream Cake

Name: Italian Cream Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2.5 cups all-purpose flour (sifted); 2 cups granulated sugar; 0.75 tsp baking soda; 0.5 tsp salt; 0.5 cup softened unsalted butter; 0.5 cup vegetable oil; 1 cup buttermilk; 4 large eggs; 1 tsp vanilla extract; 1 cup flaked coconut; 1 cup chopped pecans; 8 oz cream cheese (softened); 0.5 cup unsalted butter (softened); 6 cups powdered sugar; 2 tsp vanilla extract

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Okay, friends, let me tell you about a cake. Not just any cake, but the cake itself. My Grandma Rose made a famous one at every family gathering. I’m talking about Italian Cream Cake, and trust me, this recipe is a keeper. If you love the moist, coconutty goodness of a Hummingbird Cake but crave something softer and less sweet, then this is the cake for you. Is this a good Italian go-to? Is it ridiculously decadent, surprisingly easy to make, and always, always a crowd-pleaser? What is my secret ingredient? A splash of amaretto in the frosting. Don’t tell Grandma Rose I said that!

What is Italian Cream Cake?

What is Italian Cream Cake? Think of it as a super-moist, slightly tangy cake, studded with coconut and pecans. What is a layered cake? What makes a frosting so special? The cake itself gets its moisture from buttermilk, its subtle tang from that same butter. What is the signature flavor of coconut and pecan? What do you think of Italian being the Italian name for an American classic? What is more important than anything else? My family has been making it for generations, and it’s one of those desserts that just feels like it.

Why you’ll love this recipe?

What is the flavor of this Italian Cream Cake? The sweetness of the cake is perfectly balanced by the tang of buttermilk and Cream Cheese. Then you get that delightful textural contrast from the coconut and pecans – it’s like a symphony in your head.
What is the taste of a dish? How do I make a delicious frosting? Even if you’re a beginner baker, you can absolutely nail this cake.
What are some pantry staples? What are the ingredients for buttermilk, eggs, flour and sugar? What is the best way to impress someone without breaking the bank? What I love about this Italian Cream Cake is its versatility. Is it perfect for birthdays, holidays, potlucks? Something special. Plus, you can easily adapt it to your liking. Add a little lemon zest to the batter or substitute pecans for walnuts. Is there an infinite number of possibilities? What is a classic recipe for that reason, and this recipe, passed down from Grandma Rose, is the best I have ever had. Is it better than a store bought cake? Is it less dense than a carrot cake?

How do I make Italian Cream Cake?

Quick Overview

How do I make an Italian Cream Cake? If you make a simple batter, fold in the coconut and pecans, bake it in three layers, and then serve. What are some good ways to slather it with Cream Cheese frosting? Don’t be intimidated by layering – it’s actually quite fun! What are some of the best ways to make a delicious cake? What is the best way to keep a moist cake?

Ingredients

For the Main Batter: What are some examples?
* 2 1/2 cups all-purpose flour: Good quality flour makes a difference! I prefer unbleached.
* 2 cups granulated sugar: Don’t skimp here, it’s essential for the texture and sweetness.
* 1 teaspoon baking soda: Make sure it’s fresh for the best rise.
* 1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
* 1 cup (2 sticks) unsalted butter, softened: Use real butter and not margarine, for the best flavor.
* 1 cup vegetable oil: Keeps the cake incredibly moist.
* 4 large eggs, separated: Separating the eggs is key for a light and airy texture.
* 1 cup buttermilk: Adds a lovely tang and keeps the cake moist. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice. How much vinegar should I add to 1 cup of milk?
* 1 teaspoon vanilla extract: Use good quality vanilla for the best flavor.
* 1 cup shredded coconut: Adds texture and that signature coconut flavor. I prefer unsweetened, but sweetened works too. If using sweetened, consider reducing the sugar in the batter by 1/4 cup.
* 1 cup chopped pecans: Adds a nutty crunch. I like to toast them before adding them to the batter for even more flavor.

For the Filling:
* 8 ounces Cream Cheese, softened: Make sure it’s soften for a smooth and creamy frosting.
* 1 cup (2 sticks) unsalted butter, softened: Again, use real butter!
* 8 cups powdered sugar: Sift it before adding it to the frosting to avoid lumps.
* 1 teaspoon vanilla extract: Adds a touch of sweetness and flavor.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. I like to use baking spray with flour in it – it’s a lifesaver! Make sure every nook and cranny is covered, so the cakes don’t stick. Is a well-prepared pan the best?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. Whisking is key here to ensure everything is evenly distributed. Do you want pockets of baking soda in your cake?

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the butter and vegetable oil until light and fluffy. Set aside. How do I prepare this with an electric mixer? If the egg yolks are too thick, beat in the buttermilk and vanilla extract. Then beat again. Make sure everything is well combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do I avoid over mixing a cake? In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, followed by the coconut and pecans. What makes a cake light and airy?

Step 5: Prepare Filling

While the cake layers are cooling, prepare the frosting. In a large bowl, beat together the Cream Cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

Step 6: Layer & Swirl

Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to make sure each layer is the same thickness. What makes a cake look professional? How do you spread the batter in a pan?

Step 7: Bake

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them, as oven times can vary. If the tops start to brown too quickly, you can loosely tent them with foil.

Step 8: Cool & Glaze

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once the cakes are completely cool, frost the top of one layer with frosting, then add another layer. How do you frost a cake? I like to use an offset spatula for smooth, even frosting.

Step 9: Slice & Serve

What is the best way to serve a cake at room temperature?

What should I serve it with?

What are some good ideas for making Italian Cream Cake? The next level: What is the next
For Breakfast:Pair it with a strong cup of coffee or latte. What’s a good way to start the day?
For Brunch:Serve it alongside fresh fruit, like berries or sliced peaches. The bright acidity of the fruit complements the richness of cake perfectly.
As Dessert:Dust it with a little powdered sugar or cocoa powder for an elegant presentation. What are some good additions to Ice Cream?
For Cozy Snacks: Enjoy it with a warm glass of milk or a cup of herbal tea. It’s the perfect comfort food on a chilly evening.
My family always serves it with a big scoop of vanilla ice cream and a drizzle of chocolate sauce. It’s a tradition we’ve carried on for generations!

Top Tips for Perfecting Your Italian Cream Cake

Over the years, I’ve learned a few tricks for making this Italian Cream Cake even better:

Butter & Oil: The combination of butter and oil is key to a moist and flavorful cake. The butter provides flavor, while the oil keeps the cake incredibly moist. Don’t substitute one for the other!

Egg Whites: Beating the egg whites separately and folding them into the batter is essential for a light and airy texture. Don’t skip this step!

Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Coconut & Pecans: You can toast the coconut and pecans before adding them to the batter for even more flavor. Just be careful not to burn them!

Frosting Consistency: If your frosting is too thick, add a little milk or cream to thin it out. If it’s too thin, add a little more powdered sugar to thicken it up.

Cake Layers: To ensure even cake layers, use a kitchen scale to weigh the batter before dividing it among the pans. This is a game-changer!
Also, make sure your butter is completely softened before starting. I learned this the hard way. Once, I tried to rush it and ended up with clumps of butter in my batter. Not good!

Storing and Reheating Tips

Here’s how to keep your Italian Cream Cake fresh and delicious:

Room Temperature: You can store the cake at room temperature for up to 2 days, but make sure it’s well-covered. I like to use a cake dome to keep it from drying out.

Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to 5 days. Again, make sure it’s well-covered to prevent it from drying out.

Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. To thaw, transfer it to the refrigerator overnight.

Glaze Timing Advice: If you’re planning to freeze the cake, I recommend frosting it after it’s thawed. This will prevent the frosting from becoming soggy.
The best indicator of freshness is always taste! If it smells or tastes off, it’s best to toss it. But if stored properly, this cake should stay delicious for several days.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free blend that’s designed for baking. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a great option. Keep in mind that the texture might be slightly different, but it will still be delicious!

Do I need to peel the pecans?

Nope, no need to peel the pecans! The skins add a nice bit of texture and flavor. If you really prefer them without skins, you can blanch them in boiling water for a minute or two, then rub the skins off with a clean towel. But honestly, it’s not necessary!

Can I make this as cupcakes instead?

Absolutely! Reduce the baking time to about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Fill the cupcake liners about 2/3 full. The frosting recipe will make enough for about 24 cupcakes.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the sugar in the batter by 1/4 cup. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will affect the flavor and texture slightly.

What can I use instead of the coconut?

If you’re not a fan of coconut, you can leave it out altogether. You can also substitute it with chopped walnuts or macadamia nuts. Or, for a completely different flavor profile, try adding some dried cranberries or raisins.

Final Thoughts

So, there you have it – my Grandma Rose’s Italian Cream Cake Recipe. It’s more than just a cake; it’s a slice of my family history, a taste of home, and a guaranteed crowd-pleaser. I truly believe that everyone should have this recipe in their repertoire. It’s easy to make, incredibly delicious, and always a hit.

If you love this Italian Cream Cake, you might also enjoy my Hummingbird Cake or my classic Carrot Cake. They’re all equally delicious and perfect for any occasion! I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And if you make any fun variations, be sure to share them! Happy baking!

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