Italian Cream Cake is more of a Southern dish than Italian. But that does not stop this cake from being extremely delicious. If you like your cake rich and full of goodies, you should give this one a try. While the true history of this recipe is lost, we can still enjoy this tasty cake.
This cake is also known as Italian Wedding Cake. There are also clues that may link this cake with the Delmonico or Hummingbird cakes. It is perfect for any special occasion. The cake is at its best when it remains moist, so do not over bake. Once you have it mastered, this cake will be both rich and delicate. You do not even have to frost it well. Traditionally, it is supposed to look rustic, so smearing the cake with frosting in all its rough-hewn glory should be more than adequate.
Desserts
Recipe for Italian Cream Cake
Why save this recipe for a special occasion when you can make it whenever you want?
What You Need
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 Tablespoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup coconut
Pecan Cream Cheese Frosting
- 1 cup chopped pecans
- 1 package cream cheese (8 oz), softened
- 1/2 cup butter, softened
- 1 Tablespoon pure vanilla extract
- 16 ounces powdered sugar, sifted
How to Make It
Preheat your oven to 350 degrees Fahrenheit. Oil and flour 3 nine inch cake pans and set aside for later. Mix the butter and shortening in a large bowl. Using a medium speed on your mixer, cream it until it is light and fluffy. Add the sugar in a slow, steady stream to the mixture, beating well. Add the yolks one at a time, blending each one completely before adding the next. Stir in the vanilla.
Mix the flour and baking soda in a bowl. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with the dry mix and end with the dry mix. Use a low speed to blend together. Stir in the coconut. Wash your beaters until they are clean. In another large clean bowl, beat the egg whites until you form stiff peaks. Fold gently into the batter.
Pour batter into the cake pans and bake in the oven for 25 minutes or until a knife inserted in the center comes out clean. Let pans cool on wire racks for 10 minutes. Remove cakes from pans and let them finish cooling on wax paper lined racks.
Frosting:
Roast the pecans in a small pan at 350 degrees Fahrenheit for 5 to 10 minutes or until lightly toasted. Let them cool. This adds a lot of flavor. Beat vanilla, butter, and cream cheese together at medium speed until it is creamy. Add 2 cups of sugar a little bit at a time on low until completely blended. Turn up the mixer to high to smooth out the frosting. Stir in the pecans.
Lay the first cake layer on a platter and apply a layer of frosting. Top with the second cake layer and repeat. Top with the third cake layer. Apply the remaining frosting to the top and sides of the cake. Decorate with extra pecans if you wish.
Italian Desserts - Italian Cream Cake
Enjoy many different cuisines like Italian food, Mexican food, and Chinese food. It is a lot of fun to try different recipes. Why not try some Cinco de Mayo recipes this spring? It will be great fun.
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