Classic Italian Cream Cake

Directions to follow

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans or two 9-inch pans by greasing and flouring them.
In a large mixing bowl, blend the softened butter and granulated sugar together until the mixture is light and fluffy – this should take about 5 minutes.
Next, add the egg yolks one at a time, ensuring to mix well after each addition. Stir in the vanilla extract to enhance the flavor.
In a separate bowl, combine the flour and baking soda, then gradually add this to the creamed mixture, alternating with buttermilk. Start and finish with the dry ingredients.
Fold in the sweetened shredded coconut and chopped pecans to give the batter texture and flavor.
In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into your cake batter until just combined.
Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes or until a toothpick comes out clean from the center.
Allow the cakes to cool completely on wire racks.
For the frosting, blend the cream cheese, butter, and vanilla until the mixture is smooth. Gradually mix in the powdered sugar until fluffy.
Once the cakes have cooled, spread the cream cheese frosting between the layers and over the top and sides of the cake. Garnish with additional pecans if desired.

Best ways to enjoy it

This Classic Italian Cream Cake is best served chilled or at room temperature, allowing the flavors to meld beautifully. Consider pairing it with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra touch of delight. Hosting a brunch? Serve it alongside a rich coffee or espresso to balance its sweetness.

Storage and reheating tips

To keep your Classic Italian Cream Cake fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices or whole cakes for up to three months. Just wrap them tightly in plastic wrap, then aluminum foil to preserve their moisture. Thaw overnight in the fridge before serving.

Helpful cooking tips

Ensure your butter is truly softened before creaming; this helps achieve that light and airy texture.
Don’t skip the step of toasting your pecans! It intensifies their flavor and adds depth to the cake.
For even layers, always measure your batter with a kitchen scale to ensure each pan has the same amount.

Creative twists

Try adding a splash of almond extract for a unique nutty flavor.
Substitute some of the flour with almond flour for a gluten-free version, adjusting the liquid as necessary.
Consider adding crushed pineapple to the batter for a tropical vibe!
For a chocolate twist, incorporate cocoa powder into the frosting.

FAQs

How long does it take to prepare this cake?

The total time for making this Classic Italian Cream Cake, including baking and cooling, is generally around 2 to 3 hours, depending on your kitchen skills.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost just before serving. In fact, the flavors improve after a day of chilling in the fridge.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before adding it to your batter.