Italian Cream Cake

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Italian Cream Cake stands as one of those desserts that will instantly halt anyone in their path. The cake consists of three buttery layers with toasted pecans and sweet coconut, and features the most indulgent cream cheese frosting, creating a stunning presentation.

This cake serves as the perfect choice for birthday celebrations and special occasions, and family surprise moments. Each bite delivers a delightful combination of nutty texture and creamy sweetness, and a soft crumb that dissolves instantly in your mouth.

Why You’ll Love This Recipe

• Special occasions and celebrations find their perfect match in this traditional dessert.
• The cake gains complexity from buttermilk and toasted pecans, and shredded coconut, which create a moist and tender texture.
• The cake layers pair perfectly with the decadent cream cheese frosting, which creates a rich and velvety taste experience.
• The cake presents an impressive appearance while delivering exceptional taste, which will lead to numerous requests for the recipe.

Ingredients

For the Cake Layers:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups buttermilk, room temperature
• 5 large eggs, separated, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups sweetened shredded coconut
• 1½ cups pecans, toasted and chopped
• ¼ teaspoon cream of tartar

For the Cream Cheese Frosting:

• 24 oz cream cheese, softened
• 1½ cups unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 9 cups powdered sugar
• ¼ teaspoon salt

For Decoration:

• 1 cup pecans, toasted and finely chopped
• 1 cup toasted coconut
• Extra pecan halves for garnish

Instructions

1. Bake the Cake Layers

1. The oven temperature needs to reach 350°F (175°C) for this recipe. The three 9-inch cake pans require greasing and flouring before adding parchment paper to the bottom of each pan.
2. The preparation of toasted pecans and coconut for decoration requires cooling them down after toasting.
3. A medium bowl contains the dry ingredients, which include flour and baking soda and baking powder, and salt.
4. The mixture of egg whites and cream of tartar should be beaten until stiff peaks form before setting it aside.
5. The butter and sugar mixture requires five minutes of beating until it becomes light and fluffy.
6. The addition of egg yolks requires individual beating after each addition, while the mixture receives vanilla and almond extract.
7. The butter mixture receives alternating additions of flour mixture and buttermilk, starting with flour and finishing with flour.
8. The mixture contains shredded coconut and chopped pecans, which need to be folded into the batter.
9. The egg whites should be folded into the mixture with care.
10. The batter needs to be distributed evenly between the pans before baking for 25–30 minutes until a toothpick shows no signs of dough.
11. The cakes need to rest in their pans for ten minutes before being moved to wire racks for complete cooling.

2. Make the Frosting

1. The mixture of cream cheese and butter needs to be beaten until it reaches a smooth and creamy consistency.
2. Add vanilla and almond extracts.
3. The mixture requires a gradual addition of powdered sugar and salt.
4. The mixture requires five minutes of medium-speed beating to achieve a fluffy consistency.

3. Assemble the Cake

1. Level cake layers if needed.
2. A plate receives the first cake layer, which gets a 1 cup frosting spread on top.
3. Repeat with the second layer.
4. The final cake layer receives a thin crumb coat before refrigeration for 15 minutes.
5. The remaining frosting should be used to cover the entire cake surface.
6. The bottom edge of the cake requires a pressing motion with toasted pecans and coconut flakes.
7. A decorative border should be piped around the cake while pecan halves serve as its finishing touch.

Tips & Tricks

• The use of room temperature ingredients produces a smooth batter and light and airy frosting.
• The process of toasting nuts and coconut creates deep flavors while maintaining their crunchy texture.
• A thin layer of crumb coat applied between layers helps prevent the final frosting from getting crumbs.
• The cake needs to be stored in the refrigerator under a cover for a maximum of five days before serving. The cake needs to reach room temperature before you serve it.

FAQ

Can I prepare this cake in advance?

 Yes! The cake layers should be baked in advance, then wrapped tightly for storage before frosting them the following day.

Can I freeze Italian Cream Cake?

 Absolutely. The cake needs to be wrapped in plastic wrap before freezing for up to three months. The cake needs to thaw before you can either frost it or serve it. 

Do I have to add coconut?

 The traditional coconut ingredient is optional because you can make the cake without it, although the absence of coconut will not affect the taste of the final product.

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