HOW TO MAKE ITALIAN CREAM CAKE RECIPE
This delectable homemade Italian Cream Cake is loaded with shredded coconut and chopped nuts, and it has a light and airy texture. This cake, which is covered in luscious cream cheese icing, is ideal for celebrations such as birthdays, holidays, or any other event. This deliciously sweet and nutty cake is a Southern tradition, and everyone who tries it will want seconds. The flavors go together so well that there won’t be any left over after you serve it.
INGREDIENTS NEEDED FOR MAKING THE CAKE:
280 grams.Of all-purpose flour.
1¼ Tsp.Of baking powder
¾ Tsp.Of salt
½ Tsp.Of baking soda
150 grams.Of unsalted butter.
100 grams.Of vegetable shortening.
400 grams.Of granulated sugar.
6 whole eggs – separated.
2 Tsp.Of vanilla extract.
¾ Tsp.Of almond extract.
240 milliliters.Of whole buttermilk.
100 grams.Of sweetened flaked coconut.
120 grams.Of toasted pecans – chopped.
PREPARATION:
Step 1
Turn the oven temperature up to 350 degrees. Prepare three cake pans (9 inches in diameter) by greasing and flouring them, or spraying them with baking spray.
Step 2
Mix the flour, baking powder, salt, and baking soda in a medium bowl with a whisk.
Step 3
To incorporate the butter and shortening, beat them together at a medium-low speed in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment.
Step 4
After adding the sugar, continue beating for approximately three minutes, or until the mixture is airy and light. After each addition of egg yolk, continue beating the mixture until it is uniform throughout. After scraping the bottom of the bowl, add the vanilla and almond extracts and mix until combined.
Step 5
Add the flour mixture and the buttermilk to the bowl of the mixer one at a time, alternating between the two, until everything is incorporated. Remove any residue from the bottom of the bowl, then whisk in the coconut and pecans.
Step 6
To make firm peaks, whip the egg whites in a separate dish using clean beaters until they reach the desired consistency. Combine the ingredients by folding them in three separate batches. The batter should be distributed evenly among the cake pans.
Step 7
Bake for 30 minutes, or until the edges of the cake start to come away from the sides of the pan and the cake has turned a golden brown color.
Step 8
After allowing the cakes to cool for 15 minutes in the prepared pans, remove them and allow them to finish cooling fully on wire racks.
FOR MAKING THE FROSTING, YOU’LL NEED:
220 grams.Of cream cheese – at room temp.
1½ Cups.Of unsalted butter.
½ Tsp.Of vanilla extract.
Confectioners’ sugar; I used approx. 7 cups.
AND THIS IS HOW TO MAKE IT:
Step 1
Using a stand mixer fitted with a paddle attachment, beat the cream cheese, butter, and vanilla extract until well combined.
Step 2
Mix the confectioner’s sugar in slowly while the mixer is on a low speed until it is completely incorporated. Turn the mixer up to medium-low speed and whip the mixture until it becomes frothy, which should take approximately a minute.
TO PUT TOGETHER THE CAKE, ASSEMBLE IT ACCORDING TO THESE STEPS:
Step 1
Put one cake layer on a platter designated for cakes. Spread 1 1/4 cups of frosting all the way to the edge of the cake in an equal layer and place it on top of the cake.
Step 2
Continue the process with another layer of cake and icing. Place the last remaining cake layer on top. Spread the remaining frosting over the top and sides of the cake, reserving approximately one cup of the frosting to use for piping designs on the top of the cake if that is something you would want to do.
Step 3
If you choose, garnish the dish with toasted coconut, chopped nuts, and rolled cookies. Maintain the cake in the refrigerator until it is time to serve.
Step 4
You may store any leftovers in the refrigerator for up to a week if you cover them just lightly.
TIPS:
If you overmix the mixture, you run the danger of overdeveloping the gluten, which will result in a cake that is tough, dry, and thick like an Italian cream cake.
I would suggest tapping the cake pans on the counter to burst any air bubbles that may have formed in the mixture.
If you want to get the temperature of your cream cheese up to room temperature, you can either leave it out the night before or heat it in the microwave for twenty seconds at fifty percent power.
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