Italian Cream Cake 2

chefs-mate chefs-mate 0 Comments
Servings: 2 cups Difficulty: Advanced
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A classic, moist three-layer cake with coconut, walnuts, and rich cream cheese frosting.
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This Italian Cream Cake is a timeless holiday dessert known for its tender crumb and luxurious texture. The batter combines butter and shortening for a melt-in-your-mouth quality, while shredded coconut and chopped walnuts add delightful crunch and nutty flavor. The layers are generously stacked with a smooth, tangy cream cheese frosting that balances the sweetness perfectly. It’s a show-stopping centerpiece for Christmas, weddings, or family gatherings. The cake benefits greatly from chilling, which allows the flavors to meld and makes slicing cleaner. Serve it as a celebratory finale to a hearty meal, and watch everyone fight for the biggest slice.

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Italian Cream Cake 2

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 248.6

Description

This Italian Cream Cake is a timeless holiday dessert known for its tender crumb and luxurious texture. The batter combines butter and shortening for a melt-in-your-mouth quality, while shredded coconut and chopped walnuts add delightful crunch and nutty flavor. The layers are generously stacked with a smooth, tangy cream cheese frosting that balances the sweetness perfectly. It's a show-stopping centerpiece for Christmas, weddings, or family gatherings. The cake benefits greatly from chilling, which allows the flavors to meld and makes slicing cleaner. Serve it as a celebratory finale to a hearty meal, and watch everyone fight for the biggest slice.

Directions

  1. Preheat oven to 350°F (177°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together 1/2 cup softened butter, shortening, and sugar until light and fluffy.
  3. Beat in the egg yolks one at a time until well combined.
  4. In a separate small bowl, whisk together the flour and baking soda.
  5. Add the dry ingredients to the butter mixture alternately with the buttermilk and 1 teaspoon vanilla, beginning and ending with the flour mixture. Beat well after each addition.
  6. Gently stir in the coconut and 1 cup of chopped walnuts.
  7. Carefully fold in the stiffly beaten egg whites until just incorporated.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
  11. While cakes cool, make the frosting: Beat cream cheese and 1/2 cup softened butter in a bowl until smooth.
  12. Gradually add confectioners sugar and 1 teaspoon vanilla, beating until light and fluffy.
  13. Stir in 1/2 cup chopped walnuts.
  14. Place one cake layer on a serving plate. Spread with frosting. Repeat with second layer. Top with third layer.
  15. Spread remaining frosting over the top and sides of the cake.
  16. Refrigerate the cake for at least 1 hour before slicing to allow it to set.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 248.6kcal
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 7.5g38%
Cholesterol 20.3mg7%
Sodium 80.8mg4%
Total Carbohydrate 24.3g9%
Dietary Fiber 1.1g5%
Sugars 16.7g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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