Grandma’s Classic Italian Cream Cake

Grandma’s Classic Italian Cream Cake

Experience the rich flavors of this traditional Italian Cream Cake, a delightful blend of sweet coconut, crunchy pecans, and velvety cream cheese frosting. This recipe brings a touch of Italy to your kitchen and is perfect for special occasions or a delightful dessert any day of the week.

 

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar, sifted
• 1/2 cup chopped pecans, toasted (for garnish)
• 1/2 cup sweetened shredded coconut, toasted (for garnish)

 

Instructions

Preparing the Cake Layers:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream Butter and Shortening: In a large mixing bowl, beat the softened butter and vegetable shortening with an electric mixer on medium speed until creamy and well combined, about 2 minutes.
4. Add Sugar: Gradually add the granulated sugar to the butter mixture, beating continuously until light and fluffy, approximately 3 minutes.
5. Incorporate Egg Yolks: Add the egg yolks one at a time, beating well after each addition to ensure a smooth batter.
6. Blend in Vanilla: Stir in the pure vanilla extract until evenly distributed throughout the mixture.
7. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture and buttermilk to the batter, alternating between the two. Begin and end with the dry ingredients, mixing on low speed just until combined.
8. Fold in Coconut and Pecans: Using a spatula, gently fold in the shredded coconut and toasted pecans until evenly dispersed.
9. Whip Egg Whites: In a separate clean bowl, beat the egg whites with clean beaters on high speed until stiff peaks form.
10. Fold in Egg Whites: Carefully fold the whipped egg whites into the batter, taking care not to deflate them to maintain a light and airy cake texture.
11. Divide and Pour Batter: Evenly divide the batter among the three prepared cake pans, smoothing the tops with a spatula.
12. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
13. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, invert them onto wire racks, remove the parchment paper, and let them cool completely.

Preparing the Cream Cheese Frosting:

1. Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
2. Add Vanilla Extract: Mix in the pure vanilla extract until fully incorporated.
3. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Continue to beat until the frosting is light, fluffy, and spreadable.

Assembling the Cake:

1. Layer the Cakes: Place one cake layer on a serving platter or cake stand. Spread a generous amount of cream cheese frosting over the top.
2. Repeat Layers: Add the second cake layer on top of the first and spread more frosting over it. Place the third cake layer on top.
3. Frost the Cake: Use the remaining frosting to cover the top and sides of the cake evenly.
4. Garnish: Gently press the toasted chopped pecans onto the sides of the cake. Sprinkle the toasted shredded coconut over the top for an elegant finish.
5. Chill the Cake: Refrigerate the assembled cake for at least 1 hour before serving. This helps the frosting to set and makes slicing easier.

Tips and Variations

• Toasting Nuts and Coconut: To toast pecans and coconut, spread them separately on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until they are golden brown and fragrant. Watch closely to prevent burning.
• Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before starting. This allows for better integration and a smoother batter and frosting.
• Buttermilk Substitute: If you don’t have buttermilk on hand, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Storing the Cake: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best flavor.

 

Enjoy Your Homemade Italian Cream Cake!

This classic dessert is sure to become a family favorite. Its rich flavors and moist texture make it a standout treat that’s perfect for celebrations, holidays, or simply satisfying a sweet tooth. Share it with loved ones and enjoy the compliments!