Italian Cream Cake

Ingredients Breakdown

For the Cake:

• Butter and Oil: The combination provides flavor and keeps the cake moist.
• Granulated Sugar: Adds sweetness and helps create a light texture.
• Eggs: Divided into yolks and whites for a fluffier texture.
• All-Purpose Flour: The base of the cake, ensuring structure.
• Baking Soda: A leavening agent for rise.
• Buttermilk: Adds tanginess and tenderness.
• Vanilla Extract: Boosts the flavor.
• Sweetened Flake Coconut: Adds texture and sweetness.
• Chopped Pecans: Provides crunch and a nutty flavor.

For the Cream Cheese Frosting:

• Cream Cheese and Butter: The foundation for a smooth, rich frosting.
• Confectioners’ Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: Enhances the flavor.
• Ground Pecans: For decoration and flavor.
• Pecan Halves and Wafer Cookies: For a beautiful garnish.

Equipment Needed

• Three 8-inch cake pans
• Electric mixer
• Piping bag with a large closed star tip
• Bench scraper or cake smoother
• Cooling racks

Preparation Steps

Preparing the Cake Batter:

1. Preheat the Oven: Start by preheating your oven to 350°F. Grease and flour three 8-inch cake pans or coat them with a flour-based baking spray.
2. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy.
3. Add Egg Yolks: Incorporate the egg yolks one at a time, beating well after each addition.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking soda.
5. Alternate Mixing: Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
6. Add Flavorings and Mix-ins: Stir in the vanilla extract, coconut, and pecans.
7. Whip Egg Whites: Beat the egg whites in a separate bowl until stiff peaks form. Gently fold them into the batter to maintain the cake’s light texture.
8. Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.

Making the Cream Cheese Frosting:

1. Combine Cream Cheese and Butter: Beat the cream cheese and butter together until smooth and creamy.
2. Add Sugar Gradually: Mix in the confectioners’ sugar in two batches, beating until fully incorporated.
3. Add Vanilla: Stir in the vanilla extract and beat the frosting until it’s smooth and fluffy. Cover with a damp towel to prevent drying while assembling the cake.

Assembling the Cake:

1. Start with the Base Layer: Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting on top.
2. Stack the Layers: Repeat with the second and third layers, spreading frosting between each layer.
3. Crumb Coat: Apply a thin layer of frosting over the entire cake to trap crumbs. Refrigerate for 15 minutes to set.
4. Final Frosting: Cover the cake with the remaining frosting, smoothing the top and sides with a bench scraper.
5. Decorate: Press ground pecans onto the bottom edges of the cake. Pipe swirls of frosting around the top edge using the reserved piping bag. Sprinkle the swirls with ground pecans, place pecan halves between each swirl, and top with wafer cookies.

Tips for Success

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for easy mixing.
• Beat Egg Whites Properly: Beating to stiff peaks ensures a light, airy texture in the cake.
• Don’t Skip the Crumb Coat: It locks in crumbs for a polished finish.
• Chill Before Serving: Refrigerate the assembled cake, but bring it to room temperature before serving for the best flavor and texture.

Italian Cream Cake Recipe:

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10

Ingredients:

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs (yolks and whites separated)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sweetened flake coconut
• 1 cup chopped pecans

Frosting and Decoration:

• 16 oz cream cheese (room temperature)
• 1/2 cup unsalted butter (room temperature)
• 8 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1/3 cup ground pecans
• 8 pecan halves
• 8 rolled wafer cookies (e.g., Pirouettes)

Instructions:

1. Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
2. Beat butter, oil, and sugar until fluffy. Add egg yolks one at a time, beating after each.
3. Whisk together flour and baking soda. Add to the butter mixture alternately with buttermilk. Stir in vanilla, coconut, and pecans.
4. Beat egg whites to stiff peaks. Fold into batter. Divide batter among pans.
5. Bake 25-30 minutes. Cool completely on wire racks.
6. For frosting, beat cream cheese and butter until smooth. Gradually add sugar and vanilla. Beat until fluffy.
7. Assemble layers, frosting between each. Apply a crumb coat, chill, then frost fully.
8. Decorate with ground pecans, frosting swirls, pecan halves, and wafer cookies. Refrigerate and bring to room temperature before serving.

Nutrition
Serving: 1piece | Calories: 1216kcal | Carbohydrates: 149g | Protein: 11g | Fat: 68g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 505mg | Potassium: 315mg | Fiber: 6g | Sugar: 123g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg