Italian Cream Cake

This classic Italian Cream Cake is a timeless dessert known for its incredibly moist texture and vibrant flavors. The batter is enriched with buttermilk, vanilla, and a generous amount of shredded coconut and chopped nuts, creating a crumb that is both tender and substantial. By folding in stiffly beaten egg whites, the cake achieves a light, airy lift that balances the richness of the ingredients. Topped with a luscious, tangy cream cheese frosting, it offers the perfect contrast of sweet and savory notes. Ideal for holiday gatherings, birthday celebrations, or any occasion calling for a show-stopping homemade treat, this cake brings a touch of nostalgia to your table. ItâÂÂs a beloved family favorite that pairs beautifully with coffee or tea, offering a comforting end to any meal.

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 967

Dietary: Vegetarian

Description

This classic Italian Cream Cake is a timeless dessert known for its incredibly moist texture and vibrant flavors. The batter is enriched with buttermilk, vanilla, and a generous amount of shredded coconut and chopped nuts, creating a crumb that is both tender and substantial. By folding in stiffly beaten egg whites, the cake achieves a light, airy lift that balances the richness of the ingredients. Topped with a luscious, tangy cream cheese frosting, it offers the perfect contrast of sweet and savory notes. Ideal for holiday gatherings, birthday celebrations, or any occasion calling for a show-stopping homemade treat, this cake brings a touch of nostalgia to your table. ItâÂÂs a beloved family favorite that pairs beautifully with coffee or tea, offering a comforting end to any meal.

Directions

1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2
In a large bowl, cream together the margarine and vegetable oil until smooth.
3
Gradually add the sugar to the fat mixture and beat until light and fluffy.
4
Beat in the egg yolks one at a time, mixing well after each addition.
5
In a separate small bowl, whisk together the all-purpose flour and baking soda.
6
Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
7
Stir in the vanilla extract, shredded coconut, and chopped nuts.
8
Gently fold the stiffly beaten egg whites into the batter using a spatula, being careful not to deflate the mixture.
9
Divide the batter evenly among the three prepared cake pans.
10
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
12
While cakes cool, prepare the frosting: Beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
13
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
14
Repeat with the second layer. Place the third layer on top.
15
Frost the top and sides of the assembled cake with the remaining frosting.
16
Sprinkle the top of the cake with the reserved chopped nuts and coconut.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 967kcal

% Daily Value *
Total Fat 59.0g91%
Saturated Fat 17.1g86%
Cholesterol 150mg50%
Sodium 318mg14%
Total Carbohydrate 95g32%
Dietary Fiber 4.6g19%
Sugars 65g
Protein 13g26%

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

Read it online: https://www.chefs-mate.com/recipe/italian-cream-cake/