Italian Cream Cheese Cake Recipe
Indulge your taste buds in the heavenly goodness of Italian Cream Cheese Cake. This mouthwatering dessert is a true delight for cake lovers. With a rich and creamy texture and a burst of flavors, it’s a must-try for any occasion. In this article, we will not only provide you with a detailed recipe but also share insights, tips, and answers to frequently asked questions about this delectable treat.
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Italian Cream Cheese Cake Recipe
Ingredients:
Here’s what you’ll need to create this masterpiece:
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| Ingredients | Quantity |
|---|---|
| Butter, softened | 1/2 cup |
| Shortening | 1/2 cup |
| Sugar | 2 cups |
| Eggs, separated | 5 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Buttermilk | 1 cup |
| Flaked coconut | 1-1/2 cups |
| Chopped pecans | 1 cup |
CREAM CHEESE FROSTING:
For the irresistible cream cheese frosting, you’ll need:
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| Ingredients | Quantity |
|---|---|
| Cream cheese, softened | 2 packages (8 ounces + 3 ounces) |
| Butter, softened | 3/4 cup |
| Confectioners’ sugar | 6 cups |
| Vanilla extract | 1-1/2 teaspoons |
| Chopped pecans | 3/4 cup |
Instructions:
Let’s walk through the steps to create this luscious Italian Cream Cheese Cake:
- In a large bowl, cream the butter, shortening, and sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract.
- Combine the all-purpose flour and baking soda, then add them to the creamed mixture alternately with buttermilk. Beat just until combined.
- Stir in the flaked coconut and chopped pecans.
- In a separate small bowl, beat the egg whites until stiff peaks form. Fold a fourth of the egg whites into the batter, then fold in the remaining whites.
- 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 near the center comes out clean.
- Allow the cakes to cool for 10 minutes before removing them from the pans and placing them on wire racks to cool completely.
- To prepare the cream cheese frosting, beat the cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar and vanilla extract until the mixture is fluffy. Stir in the chopped pecans.
- Spread the creamy frosting between the layers and over the top and sides of the cake.
- Store your Italian Cream Cheese Cake in the refrigerator. This recipe yields approximately 12 servings.
