This Italian Cream Cheese Cake is a delightful blend of rich cream cheese frosting and a moist, nutty cake. Perfect for any special occasion or just a treat for yourself, this cake will surely impress!
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1-1/2 cups flaked coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Instructions:
1. Prepare the Cake Batter:
Start by creaming the butter, shortening, and sugar together in a large bowl until the mixture is light and fluffy. This step is essential for ensuring the cake’s texture is perfect. Next, add in the egg yolks and vanilla extract, mixing until everything is well combined.
2. Combine Dry Ingredients:
In a separate bowl, mix together the all-purpose flour and baking soda. Gradually add this dry mixture to the creamed butter mixture, alternating with the buttermilk. Beat the mixture just until it’s combined to avoid overmixing. Fold in the flaked coconut and chopped pecans for that distinct Italian flavor.
3. Beat the Egg Whites:
In a small bowl, beat the egg whites until stiff peaks form. This will add lightness to the cake. Gently fold a fourth of the beaten egg whites into the cake batter, then carefully fold in the remaining egg whites.
4. Bake the Cakes:
Pour the batter into three greased and floured 9-inch round baking pans. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely.
5. Prepare the Cream Cheese Frosting:
While the cakes are cooling, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add in the confectioners’ sugar and vanilla extract, beating until the frosting is fluffy. Stir in the chopped pecans for added texture and flavor.
6. Assemble the Cake:
Once the cakes are completely cooled, spread the cream cheese frosting between the layers, on top, and along the sides of the cake. For the best results, refrigerate the cake to allow the frosting to set.
7. Serve and Enjoy:
This cake yields about 12 servings. Store any leftovers in the refrigerator to keep the frosting fresh.
Serving and Storage Tips:
Serving Tips:
- Room Temperature: For the best flavor and texture, serve the Italian Cream Cheese Cake at room temperature. Remove the cake from the refrigerator about 30 minutes before serving to allow the frosting to soften slightly.
- Garnishing: For an extra touch of elegance, garnish the cake with additional chopped pecans, a sprinkle of toasted coconut, or even a few fresh berries on top. This adds a visually appealing element and a bit of extra flavor.
- Pairing: This cake pairs beautifully with a cup of coffee, tea, or a glass of dessert wine. Its rich flavor and creamy frosting balance well with a slightly bitter or tangy drink.
Storage Tips:
- Refrigeration: Store the Italian Cream Cheese Cake in the refrigerator to keep the cream cheese frosting fresh. Ensure the cake is covered or stored in an airtight container to prevent it from drying out or absorbing any fridge odors. Properly stored, the cake will last for up to 5 days.
- Freezing: If you want to make the cake ahead of time or save some for later, you can freeze it. Wrap the cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe container. The cake can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight, then bring it to room temperature before serving.
- Individual Slices: If you have leftover slices, you can individually wrap them in plastic wrap and store them in the refrigerator or freezer. This makes it easy to grab a single slice when you’re in the mood for a sweet treat.
By following these serving and storage tips, you can ensure that your Italian Cream Cheese Cake remains delicious and fresh, whether you’re enjoying it immediately or saving it for later.
Variations:
1. Chocolate Italian Cream Cheese Cake:
- Add Cocoa: For a chocolate twist, add 1/2 cup of unsweetened cocoa powder to the dry ingredients. This will give the cake a rich chocolate flavor that pairs beautifully with the cream cheese frosting.
- Chocolate Frosting: Consider swapping the classic cream cheese frosting for a chocolate cream cheese frosting by adding 1/2 cup of melted and cooled dark chocolate to the frosting mixture.
2. Tropical Italian Cream Cheese Cake:
- Coconut Cream Cheese Frosting: Enhance the tropical vibe by adding 1/2 cup of coconut cream to the cream cheese frosting. You can also sprinkle shredded coconut on top of the frosting for extra flavor and texture.
- Pineapple: Fold 1/2 cup of well-drained crushed pineapple into the cake batter. The pineapple adds a juicy, tangy element that pairs well with the coconut and pecans.
3. Nutty Delight Italian Cream Cheese Cake:
- Different Nuts: Instead of pecans, try using other nuts like walnuts, almonds, or macadamia nuts. Each type of nut will bring its unique flavor and texture to the cake.
- Extra Nutty Frosting: Add more chopped nuts to the frosting, or use them as a decorative topping. A mixture of different nuts can add a delicious crunch and variety of flavors.
4. Berry Italian Cream Cheese Cake:
- Fresh Berries: Fold 1 cup of fresh or frozen (and thawed) berries like raspberries, blueberries, or strawberries into the cake batter. The berries will add a burst of juicy sweetness to each bite.
- Berry Compote: Serve the cake with a side of berry compote or drizzle it over the top for an added layer of fruity goodness.
5. Citrus Italian Cream Cheese Cake:
- Citrus Zest: Add the zest of one lemon or orange to the cake batter for a refreshing citrus flavor. The zest adds a fragrant, tangy note that brightens up the richness of the cake.
- Citrus Glaze: Instead of traditional frosting, drizzle the cake with a simple citrus glaze made from powdered sugar and freshly squeezed lemon or orange juice.
6. Espresso Italian Cream Cheese Cake:
- Espresso Infusion: Add 1 tablespoon of instant espresso powder to the cake batter for a subtle coffee flavor that complements the cake’s sweetness.
- Mocha Frosting: Create a mocha cream cheese frosting by mixing in 1 tablespoon of espresso powder and 1/4 cup of melted chocolate into the frosting. This combination adds a delightful coffee-chocolate flavor.
7. Gluten-Free Italian Cream Cheese Cake:
- Gluten-Free Flour: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Ensure that the blend is a 1:1 substitute for regular flour.
- Extra Moisture: Gluten-free cakes can sometimes be drier, so consider adding an extra tablespoon of buttermilk or a tablespoon of vegetable oil to keep the cake moist.
These variations allow you to tailor the Italian Cream Cheese Cake to your preferences, making it perfect for any occasion or taste preference. Whether you’re in the mood for something tropical, nutty, or chocolatey, there’s a variation here to satisfy your cravings!
FAQs:
1. Can I make this cake ahead of time?
Yes, you can make the Italian Cream Cheese Cake ahead of time. You can bake the cake layers a day or two in advance and store them, tightly wrapped, at room temperature. Frost the cake on the day you plan to serve it. The fully assembled cake can also be stored in the refrigerator for up to 5 days.
2. Can I substitute the shortening with more butter?
Yes, you can substitute the shortening with an equal amount of butter. However, keep in mind that using all butter might result in a slightly denser cake with a richer flavor.
3. How do I prevent the cake from sticking to the pans?
To prevent sticking, grease and flour the cake pans thoroughly before pouring in the batter. You can also line the bottom of each pan with parchment paper for extra assurance.
4. Can I use sweetened coconut instead of flaked coconut?
Yes, you can use sweetened shredded coconut instead of flaked coconut. Keep in mind that sweetened coconut will add extra sweetness to the cake, so you may want to reduce the sugar slightly in the batter.
5. Can I freeze the cake layers?
Yes, you can freeze the cake layers. Allow them to cool completely, then wrap each layer tightly in plastic wrap and aluminum foil. Store them in the freezer for up to 3 months. Thaw the layers in the refrigerator before frosting and assembling the cake.
6. Can I use a different type of nut instead of pecans?
Absolutely! You can substitute the pecans with other nuts like walnuts, almonds, or even hazelnuts. Each type of nut will give the cake a unique flavor and texture.
This Italian Cream Cheese Cake is a showstopper with its moist layers and rich, nutty frosting. Perfect for birthdays, holidays, or any celebration, this cake will leave your guests asking for the recipe. Enjoy!