If you love cheese and coconuts, then this cake is just for you. This cheesy utterly-delicious cake is termed as Italian cream cake, but it did not originated in Italy. The rich Italian cream cake is a three layered cake, which is prepared by topping each cake with a frosting and by sandwiching the frosting in between cakes.
Lots of different kinds of nuts like pecans or walnuts can be used in this cake to make it more sinful and absolutely unavoidable. So, if you love cakes, you should definitely try this one.
Difficulty level: Medium
Yields per recipe: 1 9-inch 3 layered cake
Estimated time required for preparation: 50-60 minutes
Estimated time required for baking: 25-35 minutes
Appliances For Italian Cream Cake
1 standing or handheld portable electric mixer
2 large mixing bowls
1 rubber spatula
3 9-inch round baking pans
2 cups of plain all-purpose flour
1 teaspoon of baking soda
5 egg yolks
½ cup of unsalted butter, softened
½ cup of shortening
5 egg whites
½ teaspoon of salt
1 cup of unsweetened coconut flakes
1 teaspoon of pure vanilla extract
2 cups of powdered sugar
1 cup of buttermilk
Finely chopped pecans
For the Frosting
2 cups of cream cheese
2 pounds of powdered sugar
1 stick of butter
1 cup of finely chopped walnuts
2 teaspoons of buttermilk
1 teaspoon of pure vanilla extract
Method of Preparation
1. Attach a clean and dry mixing bowl to the standing mixer and put the butter and shortening it. Set a paddle attachment on the mixer and whisk the butter and shortening on medium speed for 2-3 minutes or until the mixture is light and fluffy.
Next, add in the sugar and salt and beat for another 2 minutes, until the sugar gets incorporated into the mixture and you get a light yellow colored mixture. Once done, break open the eggs and separate out the egg yolks from the egg whites. Keep the egg yolks and egg whites in two separate bowls.
2. Scrape the sides of the bowl and then add 1 egg yolk to the batter. Add the egg yolks one by one and beat the batter after each addition, to mix all the egg yolks nicely with the batter. Once done, add the vanilla extract to the batter and beat it on high speed for another 10 seconds or until thoroughly combined. Now turn off the mixer and take the flour in a bowl.
Mix the baking soda with the flour. Now add a little bit of flour mixture to the batter and follow that by adding the 1/4th part of the buttermilk. Beat the batter on low speed for 2 minutes and then add-in some of the remaining flour mixture and buttermilk by alternating each with the other.
3. Once the entire flour and milk are thoroughly combined, remove the mixing bowl from the mixer and set it aside. Now attach another clean bowl to the mixer and beat the egg whites in it until you get stiff peaks. Then fold the beaten egg whites into the batter so that it is nicely incorporated.
Finally, fold in the flaked coconut and mix well with the batter. Now prepare three baking pans by generously greasing each with butter and then by dusting with flour. Place three cut out parchment paper pieces in each baking tray and grease the top of those again with butter.
4. Divide the batter equally into the three baking pans and then place the baking pans in a 350 degrees Fahrenheit preheated oven to bake the cakes for 25-30 minutes or until a tester inserted into the thickest parts of the cakes comes out clean. While the cakes are baking, you can prepare the frosting for the cake. For that, beat the cream cheese and butter in the bowl of an electric mixer, until well combined.
5. Then add the buttermilk and the vanilla extract. Beat the frosting once again for 1 minute and then finally stir in the sugar. Beat on medium speed until you get a workable frosting. The frosting should neither be too runny nor too tight; otherwise, you will have problems while spreading it over the cakes. Finally, fold-in the chopped walnuts. Once the cakes are baked, take them out of the oven and let them cool down completely.
6. Once cooled, peel off the parchment papers from the underside of each cake. Then spread a little bit of the frosting on the upper side of one of the cakes. Place another cake on top of that and top that with some more frosting. Arrange three layers of cakes in the same manner, by sandwiching the frosting in between each.
Finally, spread the remaining frosting all over and around the cake. Decorate the cake with chopped and halved pecans and then insert the cake into the refrigerator to set it for 30 minutes to 1 hour. Once the frosting is set on the cake, take it out from the refrigerator and serve.