Quick Italian Cream Cake Recipe
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (for topping)
- 1/2 cup sweetened shredded coconut (for topping)
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans, then set them aside.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process should take about 3-4 minutes with an electric mixer on medium speed.
- Add the egg yolks, one at a time, beating well after each addition. Set the egg whites aside in a separate bowl for later use.
- In another bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.
- Stir in the vanilla extract, sweetened shredded coconut, and chopped pecans until evenly distributed throughout the batter.
Step 3: Whip the Egg Whites
- In a separate, clean bowl, beat the egg whites on high speed until stiff peaks form. This process takes about 3-5 minutes. The egg whites should be glossy and hold their shape when you lift the beaters.
- Gently fold the whipped egg whites into the cake batter using a spatula. This step ensures the cake has a light and airy texture.
Step 4: Bake the Cake
- Divide the cake batter evenly among the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely.
Step 5: Prepare the Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. After adding all the powdered sugar, increase the speed to medium and beat for an additional 2-3 minutes until the frosting is light and fluffy.
- Mix in the vanilla extract until fully incorporated.
Step 6: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top of the first layer.
- Place the second cake layer on top and repeat the frosting process. Finish with the third cake layer.
- Frost the top and sides of the entire cake with the remaining frosting, smoothing it with a spatula.
Step 7: Add the Finishing Touches
- Sprinkle the chopped pecans and shredded coconut over the top of the cake. You can also press some of the pecans and coconut onto the sides of the cake for added texture and decoration.
- If desired, chill the cake for about 30 minutes before serving to help set the frosting.
Step 8: Serve and Enjoy
- Slice the cake and serve it at room temperature. The Italian Cream Cake pairs wonderfully with a cup of coffee or a glass of milk.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
This Quick Italian Cream Cake is a delightful treat that’s perfect for special occasions or as a sweet indulgence. Its rich, moist layers combined with the creamy frosting, crunchy pecans, and sweet coconut make it an unforgettable dessert. Whether you’re an experienced baker or just starting out, this recipe is sure to impress your family and friends. Enjoy every bite of this classic Italian-American dessert!