What Is An Italian Cream Cake

posted: 12.fourteen.2021

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Italian Cream Block has iii layers of moist cake covered in foam cheese frosting with plenty of coconut and pecans. It's not hard at all to make and is perfect for a holiday celebration.

But let'south only start by saying that Italian Cream Cake isn't exactly Italian. It's more than of a southern thing. I'm not really sure what the origin of it is, but I know it has been very popular in the s for years and I generally associate it with Christmas.

Every year my mother was in accuse of making this block for an annual Christmas Eve Party at her friend's firm. The cake would be lit with candles and we'd all sing Happy Altogether to Jesus.

Kokosnoot and Pecan Combination

The combination of coconut and pecans is what really makes this block special. In this recipe the coconut is added to the batter, only I've eaten plenty of Italian Cream Cakes with kokosnoot in the frosting. Lots of chopped pecans are in both the batter and the frosting. Be sure to finely chop them or you'll have a heck of a time spreading the frosting.

This block has quite a few eggs in it. Five to be exact. The eggs are separated and the egg whites are beaten to stiff peaks and so folded into the batter, helping to give it a calorie-free texture.

Italian Cream Layer Cake on red cake stand.

Recipe Tip

A practiced tip for beating egg whites is to separate them when they are cold and then let them sit at room temperature before you beat them. Yous'll have a much easier time separating cold eggs and beating room temperature eggs.

A combination of both butter and shortening gives Italian Foam Block a lite and fluffy texture.

Whether it'due south Christmas or some other special occasion, Italian Cream Block makes a memorable and beautiful dessert that you volition want to swallow every final crumb of.

Slice of Italian Cream Cake on a red plate.

More than Cakes For Special Occasions

Southern Caramel Cake
Hummingbird Cake
Almond Block with Amaretto Filling
Classic Southern Pound Cake

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Endeavor this Bundt Block version of Italian Cream Cake.

Lookout man the brusque video below to run across how to make Italian Cream Cake.

▢ 8 tablespoons butter (one stick), softened
▢ i/2 cup vegetable shortening
▢ 2 cups saccharide
▢ 5 egg yolks
▢ 2 cups all-purpose flour
▢ 1 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ i cup buttermilk
▢ 1 1/2 teaspoons vanilla
▢ ane 1/4 cups sweetened shredded coconut
▢ 1 cup chopped toasted pecans
▢ 5 egg whites, stiffly browbeaten

Frosting

▢ 1 (8-ounce) package foam cheese, softened
▢ 6 tablespoons butter, softened
▢ 1 (1-pound) box powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1 iii/4 cups chopped toasted pecans

Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
Using an electrical mixer, foam butter and shortening.
Add together sugar and beat until smooth.
Add egg yolks and mix thoroughly.
In a medium bowl, whisk together flour, blistering soda, and salt.
Add together flour mixture to butter mixture alternating with buttermilk.
Stir in vanilla extract.
Stir in coconut and pecans.
Fold in egg whites and pour concoction into prepared pans.
Broil at 350 degrees for 22 to 25 minutes. Let cool.
To make frosting, crush cream cheese and butter until smooth.
Beat in powdered sugar 1 loving cup at a time.
Add vanilla extract and stir in pecans. If too thick you can add a tablespoon or 2 of milk.
Spread frosting on top of bottom layer of block. Top with 2nd layer. Cover with Frosting. Top with third layer and spread remaining frosting on height and sides. Store in refrigerator.