Cream Italian Cake – If you have a fondness for treats and a love for Italian desserts then you’re in for a real treat with this Cream Italian Cake recipe. Get ready to be amazed by a cake that boasts layers of moist and fluffy goodness infused with a combination of toasted pecans and sweet shredded coconut. To top it all off we have a whipped cream cheese frosting that adds the perfect velvety touch.
I remember the first time I baked this Cream Italian Cake on a Sunday afternoon. It was one of those days when I craved a taste of indulgence inspired by Italy. The sheer delight on my husband’s face as he savored each bite and my child’s pure excitement over the crunch of coconut and pecans instantly made it an all-time favorite in our family. This cake has now become our go-to choice for celebrations not only because of its taste but also because of the beautiful memories it helps us create.
What makes this Cream Italian Cake So Special?
This Cream Italian Cake is not your ordinary dessert—it’s an experience, like no other. The moist cake layers combined with the coconut and toasted pecans create a texture that will leave you wanting more. Let’s not forget about the creamy whipped cream cheese frosting that adds that touch of decadence perfectly contrasting with the crunchy goodness of pecans and coconut. Oh. Don’t miss out on sprinkling some crumbs on top for that final burst of flavor! It’s not just a cake—it’s a captivating symphony of flavors that will make every bite worth savoring.
What You Need To Make This Cream Italian Cake Recipe?
Eggs: The eggs play a role in binding the cake ingredients and adding moisture. It’s best to use eggs at room temperature for best results.
All Purpose Flour: This is the foundation of your cake providing its structure. Precise measurement is important to achieve the perfect texture.
Unsalted Butter & Shortening: These fats contribute flavor and moisture to the cake. Make sure they are at room temperature so that they distribute evenly throughout the batter.
Sweetened Shredded Coconut & Toasted Pecans: These delightful additions bring both flavor and a satisfying texture to your cake. The sweetened shredded coconut adds a sweetness while the toasted pecans provide a crunch and rich nutty taste.
Cream Cheese: This plays a starring role in your frosting lending it a creamy texture. To ensure blending make sure the cream cheese is at room temperature before use.
Heavy Whipping Cream: Adding lightness to your frosting this cold cream whips up beautifully. Holds its shape when used properly.
Powdered Sugar: It serves two purposes in your frosting – adding sweetness and stabilizing it. Since it dissolves easily than granulated sugar you can count on frosting without any graininess.
Sweetened Shredded Coconut & Pecan Crumbs: The shredded coconut adds a touch of sweetness and enhances the frosting’s texture. In addition the pecan crumbs bring a crunch. Serve as an attractive garnish for the cake. Together they make the cake not only visually appealing but enhance its overall flavor experience.
Steps To Make Cream Italian Cake:
Let’s get started on making the cake!
Step 1: First separate your eggs. Let them come to room temperature. When you’re ready to whip them make sure they are, at room temperature for the best results.
Step 2: Now it’s time to prepare your cake pans! Line the bottoms with circles of parchment paper. Generously grease the sides and the corners. This cake can be a bit sticky so greasing your pan is crucial. While you’re at it preheat your oven to 350°F (176°C).
Step 3: In a bowl combine your flour, baking soda, and salt. This mixture is what we call the dry ingredients. Set it aside for now.
Step 4: Next up is your large mixer bowl. Add in butter, shortening, sugar, and vanilla & almond extracts. Beat them together until the mixture becomes light, in color and has a fluffy texture. This will take around 3 to 4 minutes of mixing time. Trust me when I say that this step is totally worth it!
Step 5: Now comes the part where we add the egg yolks. Remember to do it one at a time! After each addition give the mixture a stir until everything is mostly combined. Remember to scrape the sides of your bowl to ensure that all the ingredients are well-mixed.
Step 6: Take one-third of the ingredients and incorporate them into the batter until they are mostly combined. Don’t worry if the batter becomes thick; it’s intentional!
Step 7: Slowly pour in half of the buttermilk. Blend everything together until it is nicely blended. The batter might appear curdled but trust me it’s a temporary phase.
Step 8: Again add another third of the ingredients and mix until they are mostly combined. Don’t forget to scrape down the sides of your bowl during this process to ensure that everything is well incorporated.
Step 9: Now it’s time, for the remaining buttermilk. Gradually add it to the mixture and blend until everything is fully combined.
Step 10: Finally incorporate the remaining third of the ingredients into the mixture. Give it one final mix. Be careful not to overmix at this stage. Once done you can set aside your bowl.
Step 11: In a mixing bowl whip your egg whites on speed until they form stiff peaks. However, remember not to overdo it!
Want To Save This Recipe?
Step 12: Gently fold one-third of the whipped egg whites along, with coconut and toasted pecans into your cake batter until they are mostly combined.
Next, incorporate the rest of the egg whites by folding them into the mixture until everything’s well combined.
Step 13: Divide the batter evenly between the cake pans. Bake them for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Step 14: After removing the cakes from the oven allow them to cool for 3 to 4 minutes. Then transfer them onto cooling racks to cool down
Now let’s move on to creating the delicious Whipped Cream Cheese Frosting
Step 15: To prepare the frosting start by placing cream cheese in a mixer bowl. Beat it until it turns smooth. Set it aside for now.
Step 16: In another mixing bowl combine heavy whipping cream, powdered sugar, and vanilla extract. Whip them on high speed until stiff peaks form.
Step 17: Next gently fold one-third of the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream. Once mostly combined add another third. Continue folding. Repeat this step with the third whipped cream until everything is fully combined.
It’s time to assemble the Cake!
Step 18: To assemble the cake start by using a serrated knife to level the tops of the cakes until they’re flat. It is essential to ensure that even if the cakes don’t have a dome shape they are perfectly flat.
Step 19: Next place the cake layer on your serving plate or a cardboard cake circle. Spread one cup of frosting over this layer.
Step 20: Add the layer of cake followed by another cup of frosting.
Step 21: Lastly place the layer of cake. Smoothen out any excess frosting that may be visible on the sides. Allow your cake to chill in the freezer for 15 to 20 minutes.
Step 23: Now it’s time to frost the outside of your cake.
Step 24: To complete your masterpiece gently press toasted coconut onto the sides of your cake. Use up any remaining frosting by piping shells along the edge. For added touch sprinkle some of the leftover pecan crumbs.
Step 25: Remember to refrigerate your Cream Italian Cake until you’re ready to serve it. Personally I recommend allowing it to sit at room temperature for an hour or two before serving in order to reach its perfect consistency. Enjoy this creation within 3 to 4 days for superb flavor!
Tip:
When it comes to the coconut and pecans in the cake batter, you’ll notice an improvement in both the texture and flavor if you take a moment to toast these ingredients before adding them. Toasting coconut and Pecans deepens their flavor revealing a nutty sweetness that is simply irresistible. To achieve this all you need to do is spread them out on a baking sheet. Pop them into an oven at 350°F (175°C) for approximately 5 to 7 minutes until they turn golden brown and release their enticing aroma. Just keep an eye on them as they can quickly go from perfectly toasted to charred!
Frequently Asked Questions:
Can I make this cake in advance?
Course you can definitely prepare this cake ahead of time. The Cream Italian Cake can be made in advance by baking the cake layers a day before and storing them in an airtight container at room temperature. Additionally, you can also prepare the frosting a day ahead. Refrigerate it. Just remember to let it come to room temperature and give it a stir before frosting your cake. Once assembled the frosted cake will remain fresh in the refrigerator, for 3 to 4 days.
I don’t have buttermilk. What can I use instead?
If you don’t have buttermilk there’s no need to worry. You can easily create your own at home. Simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and then pour in milk (preferably whole milk) until it reaches the 1-cup mark. Give it a stir. Let it sit for about 5 minutes. This mixture can be used as a substitute for buttermilk in the recipe.
Can I make this recipe into cupcakes instead?
Absolutely! You have the option to transform this recipe into cupcakes instead. This particular recipe should yield 24 to 28 cupcakes. However, do keep in mind that you’ll need to adjust the baking time. It would be best to start checking for doneness, around the 15 to 18 minute mark. They are finished baking when a toothpick inserted into the center comes out without any batter sticking to it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cream Italian Cake
Ingredients
Cake Layers:
- 5 big eggs
- 2 cups 260g flour (measured right)
- 1 tablespoon baking soda
- 1/4 tablespoon salt
- 1/2 cup 112g butter (without salt), at room temp
- 1/2 cup 95g shortening
- 2 cups 414g white sugar
- 1 tablespoon extract of vanilla
- 1/4 tablespoon almond extract optional
- 1 cup 240ml buttermilk
- 1 1/4 cups 91g shredded coconut (sweetened)
- 1 cup 106g pecans (chopped and toasted)
Whipped Cream Cheese Frosting:
- 20 oz 565g cream cheese (room temp)
- 2 cups 480ml cream for whipping (cold)
- 1 1/2 cups 173g sugar (powdered)
- 1 tablespoon vanilla extract
Additional:
- 2 cups 148g shredded coconut (sweetened and toasted)
- Crumbled pecans
Instructions
To make the cake:
- Start by separating the egg whites and yolks and allow them to come to room temperature.
- Preheat your oven to 350°F (176°C). Prepare three 8 inch cake pans by lining them with parchment paper.
- In a bowl combine the flour, baking soda and salt.
- In a mixer beat together the butter, shortening, sugar and extracts until they become light and fluffy.
- Gradually add the egg yolks one at a time mixing until just blended.
- Add the mixture and buttermilk to the mixer alternatively starting and ending with the dry mixture.
- In a bowl whip the egg whites until they form stiff peaks.
- Gently fold one third of the whipped egg whites along, with coconut and toasted pecans into the batter before folding in the remaining egg whites.
- Divide the batter equally among the pans. Bake for approximately 25 to 30 minutes. Allow them to cool completely on wire racks.
For the frosting:
- Beat cream cheese in a mixer until it becomes smooth.
- In another bowl whip together cream, powdered sugar and vanilla extract until stiff peaks form.
- Gradually fold in whipped cream into cream cheese in thirds.
To assemble the cake:
- Trim any raised portions from your cakes to create layers.
- Build your cake by spreading 1 cup of frosting between each layer. Place the cake in the freezer for around 15 to 20 minutes. Apply frosting to the exterior of the cake and firmly press toasted coconut onto the sides. Use a piping bag to add the remaining frosting along the edge and sprinkle with any leftover crumbs. Allow the cake to refrigerate until you're ready to serve but for results let it sit out at room temperature for an hour or two before enjoying. Consume within a span of 3 to 4 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
