Quick Italian Cream Cake

Imagine sinking your fork into a slice of cake that’s as rich in flavor as it is in tradition, even if its roots are a bit of a mystery. Our Quick Italian Cream Cake is just such a dessert—layered, luscious, and infused with the delightful textures of coconut and toasted pecans. Topped with a whipped cream cheese frosting, this cake is a light, classic treat that’s sure to become a favorite.

Why You’ll Love This Recipe

This Italian Cream Cake is perfect for those who appreciate a mix of textures and flavors. The moist cake layers with coconut and pecans offer a delightful crunch and sweetness, while the whipped cream cheese frosting adds a light, tangy finish. It’s a dessert that’s both sophisticated and comforting, making it ideal for special occasions or just because.

Kitchen Equipment You’ll Need

• Three 9-inch round cake pans
• An electric mixer
• Mixing bowls
• A spatula
• A cooling rack

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 cup chopped toasted pecans
• For the frosting: 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition. Stir in the vanilla and almond extracts.
3. In another bowl, combine the flour and baking soda. Add this to the creamed mixture alternately with buttermilk, mixing just enough to incorporate. Stir in the coconut and pecans.
4. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
5. 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. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract. In a separate bowl, whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
7. To assemble, place one cake layer on a serving plate. Spread frosting over the top, then place another cake layer on top. Repeat with the remaining layer and frosting. Frost the top and sides of the cake with the remaining frosting.

Tips for Success

• Ensure all your ingredients are at room temperature before starting.
• Don’t skip the step of beating the egg whites separately; it helps keep the cake light and fluffy.
• Feel free to toast the pecans beforehand to enhance their flavor.

Additional Tips and Variations

If you want to add a little twist, consider adding a tablespoon of lemon zest to the batter for a citrusy kick. You can also experiment with different nuts or even add a layer of fruit preserves between the cake layers.

Nutritional Highlights (Per Serving)

• Calories: 510
• Fat: 29g
• Carbohydrates: 58g
• Protein: 5g
• Sugar: 39g

Frequently Asked Questions (FAQ)

Can I make this cake in advance? Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Frosting can be made the same day you plan to serve it.

Can I freeze this cake? Absolutely! Wrap the unfrosted cake layers in plastic wrap and then foil before freezing. Thaw completely before frosting.

What can I use instead of shortening? You can use all butter if you prefer, though the texture might be slightly different.

Conclusion

This Quick Italian Cream Cake is a delightful dessert that brings together the best of tradition and flavor in every bite. It’s perfect for gatherings or a special treat at home. I invite you to try this recipe and share your results. I’d love to hear how it turns out for you!