Introduction
Indulge in the luxurious flavors of this exquisite Italian Cream Cake, perfect for a special celebration or a delightful treat on any day. This cake is a harmonious blend of rich cream cheese, crunchy pecans, and toasted coconut, offering a taste experience that’s both creamy and nutty. Get ready to impress your guests with this decadent and beautifully moist cake!
Detailed Ingredients with measures
All-purpose flour: 250g
Baking soda: 1 tsp
Salt: 1/4 tsp
Unsalted butter, softened: 115g
Granulated sugar: 100g
Brown sugar: 100g
Large eggs: 3
Vanilla extract: 5ml
Buttermilk: 240ml
Sweetened shredded coconut, toasted: 75g
Pecans, chopped: 75g
Cream cheese, softened: 225g
Unsalted butter, softened: 115g
Powdered sugar: 500g
Vanilla extract: 5ml
Pecans, chopped, for garnish: 50g
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Directions
1. Preheat your oven to 175°C (350°F). Grease and flour three 9-inch round cake pans.
2. In a bowl, combine the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the toasted coconut and chopped pecans.
7. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract.
10. Once the cakes are completely cool, spread the frosting between the layers, on top, and around the sides of the cake.
11. Garnish the cake with chopped pecans on top.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 175°C (350°F). Grease and flour three 9-inch round cake pans to ensure your cakes release easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This blend of dry ingredients creates the base of your cake.
Step 3: Cream Butter and Sugars
In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, stir in the rich vanilla extract, infusing the batter with warmth.
Step 5: Combine Dry Ingredients and Buttermilk
Gradually mix the dry ingredient combination into the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until everything is combined to maintain a tender texture.
Step 6: Add Coconut and Pecans
Gently fold in the toasted sweetened shredded coconut and chopped pecans, allowing the flavors to meld and creating delightful pockets of texture in your cake.
Step 7: Bake the Cakes
Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The aroma of this cake will surely tantalize your senses as it bakes.
Step 8: Cool the Cakes
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely, preventing sogginess.
Step 9: Prepare the Frosting
For the frosting, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and mix until fully incorporated. Stir in the vanilla extract, creating a rich and velvety frosting.
Step 10: Assemble the Cake
Ensure that the cakes are completely cool before layering. Spread the frosting generously between the cake layers, on the top, and around the sides, making a beautiful and inviting appearance.
Step 11: Garnish the Cake
Finally, sprinkle chopped pecans on top of the frosted cake, adding a delightful crunch and visual appeal.
Notes
Ingredient Storage
Store any unused pecans and coconut in airtight containers in a cool, dry place to maintain their freshness.
Customizations
Feel free to customize your Italian Cream Cake by adding other nuts or using different extracts to personalize the flavor profiles to your liking.
Serving Suggestions
This cake pairs beautifully with freshly brewed coffee or a scoop of vanilla ice cream to complement its rich flavors.
Leftovers
If you have leftovers, store the cake in an airtight container in the refrigerator, where it can stay fresh for up to five days. Reheat slices in the microwave for a few seconds to enjoy a warm treat.
Cook techniques
Prepping the Cake Pans
Grease and flour the cake pans thoroughly to ensure the cakes can be easily removed after baking.
Creaming Butter and Sugars
Beat softened butter with granulated and brown sugars until the mixture is light and fluffy. This process incorporates air, contributing to a light texture in your cake.
Incorporating Eggs
Add eggs one at a time, mixing well after each addition. This helps maintain the emulsification and ensures a smooth batter.
Alternating Dry and Wet Ingredients
When adding the flour mixture and buttermilk, alternate between them. Start and end with the dry ingredients to prevent flour clumps and retain moisture.
Folding in Mix-Ins
Gently fold in the toasted coconut and chopped pecans. This technique helps maintain the airiness of the batter while distributing the add-ins evenly.
Determining Cake Doneness
Insert a toothpick into the center of the cake; it should come out clean. If it has wet batter, the cake needs more time in the oven.
Making Frosting
Beat cream cheese and butter until creamy before gradually adding powdered sugar. This will create a smooth frosting without lumps.
Cake Assembly
Spread frosting evenly between cake layers and on top and sides. This helps achieve a visually appealing and deliciously frosted cake.
Garnishing the Cake
Top your finished cake with chopped pecans for added texture and visual appeal.
FAQ
Can I make Italian Cream Cake in advance?
Yes, you can bake the cake layers and store them wrapped tightly in plastic wrap for up to 2 days before frosting.
Can I substitute the buttermilk?
Yes, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
Is it necessary to toast the coconut and pecans?
Toasting enhances the flavors, but it’s not strictly necessary. You can use them untoasted if you prefer.
What should I do if my cake layers dome while baking?
This can happen if the oven temperature is too high. Ensure your oven is properly calibrated and consider rotating the pans halfway through baking.
Can I use other nuts instead of pecans?
Yes, walnuts or almonds can be used as alternatives, depending on your preference.
How should I store the frosted cake?
Store the cake in an airtight container in the refrigerator, where it will last for about 3-4 days.
Can I freeze the cake?
Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and aluminum foil for up to 3 months.
Conclusion
Indulging in Italian Cream Cake is truly a delightful experience, offering a perfect fusion of flavors and textures. The cake’s moistness combined with the rich cream cheese frosting and the crunch of pecans and toasted coconut makes it an unbeatable dessert choice. Whether for a grand celebration or a casual gathering, this cake is sure to impress and satisfy.
Chocolate Coconut Cream Cake
Replace some flour with cocoa powder to create a luscious chocolate version that pairs beautifully with the coconut and cream cheese frosting.
Carrot Italian Cream Cake
Incorporate grated carrots and warm spices like cinnamon and nutmeg for a delightful twist that adds flavor and moisture.
Lemon Velvety Italian Cream Cake
Add fresh lemon zest and juice to the cake batter for a zesty brightness that complements the creamy frosting wonderfully.
Pineapple Coconut Pecan Cake
Fold in crushed pineapple for a tropical flavor while retaining the shredded coconut and pecans for crunch.
Almond Italian Cream Cake
Substitute almond extract for vanilla and add slivered almonds for a lovely nutty flavor profile that pairs seamlessly with the rich frosting.
Banana Coconut Cake
Mash ripe bananas into the batter for a moist and sweet banana cake with the classic coconut and pecan elements.
Cinnamon Roll Italian Cream Cake
Swirl a cinnamon sugar mixture into the batter before baking to create a delightful cinnamon roll flavor in each bite.
Matcha Italian Cream Cake
Add matcha green tea powder for an earthy flavor that beautifully complements the creaminess of the cake and frosting.
