This classic Italian Cream Cake is a beloved dessert known for its incredible moisture and rich flavor profile. The batter combines tender flour, sweetened coconut flakes, and crunchy pecans, creating a delightful textural contrast in every bite. The secret to its light, airy crumb is the addition of whipped egg whites, which lift the batter during baking. Once cooled, the layers are generously stacked with a luxurious cream cheese frosting that adds a tangy sweetness to balance the cake’s richness. It is an elegant yet approachable treat perfect for birthdays, holidays, or any special family gathering. This timeless recipe brings together simple pantry staples to create a sophisticated dessert that feels both homemade and celebratory, ensuring it becomes a favorite among guests and hosts alike.
Italian Cream Cake – Fwnd80 B
Description
This classic Italian Cream Cake is a beloved dessert known for its incredible moisture and rich flavor profile. The batter combines tender flour, sweetened coconut flakes, and crunchy pecans, creating a delightful textural contrast in every bite. The secret to its light, airy crumb is the addition of whipped egg whites, which lift the batter during baking. Once cooled, the layers are generously stacked with a luxurious cream cheese frosting that adds a tangy sweetness to balance the cake's richness. It is an elegant yet approachable treat perfect for birthdays, holidays, or any special family gathering. This timeless recipe brings together simple pantry staples to create a sophisticated dessert that feels both homemade and celebratory, ensuring it becomes a favorite among guests and hosts alike.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease and flour four 8-inch round cake pans.
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In a large bowl, cream together the butter, shortening, and sugar until light and fluffy.
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Beat in the egg yolks one at a time, then stir in the vanilla extract.
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In a separate medium bowl, whisk together the flour, baking soda, coconut, and chopped pecans.
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Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
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In a clean bowl, beat the egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
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Divide the batter evenly among the prepared cake pans.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly browned.
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Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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For the frosting, beat the cream cheese and butter together until smooth.
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Gradually add the powdered sugar and vanilla, beating until creamy.
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Fold in the chopped nuts for the frosting.
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Spread frosting between cake layers and over the top and sides of the assembled cake.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 345.6kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9.6mg1%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 39.6g159%
- Sugars 14.4g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure butter and cream cheese are at room temperature before mixing to achieve a smooth, lump-free frosting.
When folding in the egg whites, use a gentle spatula motion to maintain airiness, which ensures a tender cake texture.
Store the assembled cake in the refrigerator due to the cream cheese frosting. Bring to room temperature before serving for best flavor and texture.
You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if needed.
For a nut-free version, omit the pecans and nuts in the frosting, or substitute with additional coconut flakes.
