This was my nana’s all-time favorite cake! Now I know why

Italian Cream Cake holds a cherished place among homemade desserts, known for its rich flavor and moist texture. This article dives deep into the intricacies of preparing this culinary delight and explores its cultural significance.

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Ingredients:

Ingredient Quantity
Unsalted butter 1/2 cup
Shortening 1/2 cup
Granulated sugar 2 cups
Large eggs, separated 5
Pure vanilla extract 1 tablespoon
All-purpose flour 2 cups
Baking soda 1 teaspoon
Buttermilk 1 cup
Flaked coconut 1 cup
Chopped pecans, toasted 1 cup
Cream cheese, softened 8 ounces
Unsalted butter, softened 1/2 cup
Pure vanilla extract 1 teaspoon
Powdered sugar 4 cups

Instructions:

  1. Preheat and Prepare: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
  2. Creaming Butter and Sugar: In a bowl, cream together butter, shortening, and sugar until fluffy.
  3. Mixing Wet and Dry Ingredients: Add egg yolks and vanilla extract to the mixture. In another bowl, sift flour and baking soda, then add alternately with buttermilk.
  4. Incorporating Coconut and Pecans: Stir in coconut and toasted pecans.
  5. Beating Egg Whites: In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
  6. Baking: Divide batter among pans, smooth tops, and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cooling and Frosting: Allow cakes to cool, then prepare frosting by combining cream cheese, butter, vanilla extract, and powdered sugar until smooth.
  8. Assembling: Frost between layers and over the cake, garnish with additional pecans and coconut.
  9. Serving: Serve at room temperature for the best taste experience.

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