Italian Cream Cake

Italian Cream Cake is a classic dessert loved for its rich, moist texture and the perfect balance of nutty flavors paired with luscious cream cheese frosting. This cake is ideal for special occasions or simply whenever you crave a decadent treat. With a combination of coconut flakes, toasted pecans, and hints of almond extract, every bite feels like a heavenly experience.

Ingredients

Cake:

• 2 ¼ cups cake flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup milk
• 1 teaspoon vanilla
• 1 ½ teaspoons almond extract
• ½ cup vegetable oil
• 4 large egg whites
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans (toasted if desired)

Cream Cheese Frosting:

• 1 cup unsalted butter
• 16 ounces cream cheese (room temperature)
• ½ teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• 8 cups powdered sugar
• Toasted pecans (for decorating)
• Toasted coconut (for decorating)

Instructions

Cake:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans.
2. In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
3. Add buttermilk, milk, vanilla, almond extract, and vegetable oil to dry ingredients. Beat until combined.
4. In a separate bowl, whip egg whites until medium stiff peaks form.
5. Gently fold egg whites into the batter until mostly incorporated.
6. Fold in chopped pecans and coconut flakes.
7. Divide batter evenly between the two pans.
8. Bake for 35-40 minutes, or until the center springs back when pressed.
9. Let cakes cool completely. For easier frosting, wrap cooled layers in plastic wrap and freeze 4 hours or overnight.

Cream Cheese Frosting:

1. Beat cream cheese and butter until smooth and combined.
2. Gradually add powdered sugar, 2-3 cups at a time, mixing on low speed until incorporated.
3. Scrape bowl sides, add vanilla and almond extracts.
4. Beat until frosting is smooth and fluffy.

Assembly:

1. Frost one cake layer with cream cheese frosting.
2. Place second cake layer on top and frost entire cake.
3. Decorate with toasted pecans and toasted coconut flakes.

Serving and Storage Tips

Serve the Italian Cream Cake chilled or at room temperature for the best flavor and texture. This cake pairs wonderfully with a cup of coffee or tea and makes a perfect dessert for celebrations or casual gatherings.

To store, keep the cake tightly covered in the refrigerator to preserve the freshness of the cream cheese frosting. Properly stored, it will stay fresh for up to 4-5 days.

For longer storage, you can freeze the cake. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw the cake overnight in the refrigerator before serving. This helps maintain its moist texture and rich flavor.

Variations

1. Chocolate Italian Cream Cake
   Add ½ cup unsweetened cocoa powder to the dry ingredients for a chocolate twist. You can also fold in mini chocolate chips with the pecans and coconut for extra bursts of chocolate throughout the cake. Pair it with a chocolate cream cheese frosting or keep the original for a balanced flavor.
2. Pineapple Italian Cream Cake
   Incorporate ½ to 1 cup of crushed pineapple (drained) into the batter before folding in the egg whites. This adds moisture and a subtle tropical sweetness. You can also sprinkle some pineapple bits between the layers when assembling. Use the original cream cheese frosting or add a touch of pineapple juice to it for a complementary flavor.
3. Lemon Italian Cream Cake
   Add 1 tablespoon of fresh lemon juice and 1 teaspoon lemon zest to the batter for a bright citrus note. This variation pairs beautifully with the cream cheese frosting, especially if you add a teaspoon of lemon juice to the frosting as well for a tangy finish.
4. Gluten-Free Italian Cream Cake
   Use a 1:1 gluten-free flour blend instead of cake flour, ensuring it contains xanthan gum for proper texture. Follow the same mixing and baking instructions. This version retains the moistness and flavor while accommodating gluten-free diets.
5. Carrot Italian Cream Cake
   Add 1 cup finely grated carrots to the batter along with the pecans and coconut for a carrot cake-inspired variation. The natural sweetness and texture of the carrots add depth and moisture, making it a unique twist while still maintaining the classic cream cheese frosting.
6. Vegan Italian Cream Cake
   Replace the egg whites with aquafaba (the liquid from canned chickpeas), whipping it to stiff peaks like egg whites. Use a dairy-free cream cheese and vegan butter for the frosting. Substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar to mimic the acidity. This version keeps the traditional flavor profile but is suitable for vegan diets.

Each variation brings a fresh twist to the classic Italian Cream Cake while preserving its signature moistness and rich flavor. Experiment with these ideas to find your favorite!

FAQs

1. Can I use regular flour instead of cake flour?
   You can, but cake flour gives the cake a lighter, more tender texture. If using all-purpose flour, substitute 2 tablespoons less per cup of flour or sift it well to lighten it.
2. Do I have to use buttermilk?
   Buttermilk adds tanginess and helps tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
3. Can I make this cake ahead of time?
   Yes, you can bake the cake layers a day ahead. Wrap them well and store in the refrigerator or freeze for longer storage. Frost just before serving.
4. How do I toast the pecans and coconut?
   Toast pecans and coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. This usually takes 3-5 minutes. Let cool before using.
5. Is it okay to use sweetened or unsweetened coconut flakes?
   Sweetened coconut flakes are recommended for the classic flavor and texture, but you can use unsweetened if you prefer less sweetness.
6. Can I use whole eggs instead of egg whites?
   This recipe relies on whipped egg whites for lightness. Using whole eggs will change the texture and make it denser.
7. What’s the best way to store leftover cake?
   Store leftover cake covered tightly in the refrigerator. Keep it airtight to prevent the frosting from drying out or absorbing odors.
8. Can I freeze the frosted cake?
   Yes, freeze the frosted cake by wrapping it well in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
9. How can I make the frosting less sweet?
   You can reduce the powdered sugar slightly or add a bit more cream cheese to balance the sweetness. Taste as you go for your preferred level.
10. Can I substitute the almond extract with something else?
    If you don’t have almond extract, you can omit it or replace it with an equal amount of vanilla extract, but the unique nutty flavor will be less pronounced.

This Italian Cream Cake recipe is a wonderful combination of moist cake layers, nutty coconut and pecans, and smooth cream cheese frosting that will impress guests and satisfy any sweet tooth. Whether it’s a birthday, holiday, or just a special weekend dessert, this cake is sure to become a favorite in your recipe collection.

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