Italian Cream Cake: A Decadent Delight for Special Occasions
Italian Cream Cake is a dessert steeped in tradition, beloved for its rich flavors and luxurious texture. Despite its name, this cake has its roots in the Southern United States, where it has graced family gatherings and festive occasions for generations. Its unique combination of flavors—sweet coconut, crunchy pecans, and a creamy frosting—creates a dessert that is both indulgent and comforting.
The origins of Italian Cream Cake are somewhat mysterious, with various tales attributing its creation to Italian immigrants in the South or even to creative Southern bakers inspired by European desserts. Whatever its beginnings, this cake has firmly established itself as a quintessential Southern treat, often making an appearance at weddings, holidays, and other significant celebrations.
The beauty of Italian Cream Cake lies not only in its taste but also in its versatility. It is a cake that can be dressed up for the most elegant of events or enjoyed as a simple, yet delightful, treat with a cup of coffee or tea. Its moist, tender layers, enriched with buttermilk, provide a perfect canvas for the subtle sweetness of coconut and the satisfying crunch of pecans. The crowning glory is the luscious cream cheese frosting, which adds a tangy richness that complements the cake’s sweetness.
Ingredients:
For the Cake:
1 cup unsalted butter, softened.
2 cups granulated sugar.
5 large eggs, separated.
2 cups all-purpose flour.
1 teaspoon baking soda.
1 cup buttermilk.
1 teaspoon vanilla extract.
1 cup sweetened shredded coconut.
1 cup chopped pecans.
For the Frosting:
8 ounces cream cheese, softened.
1/2 cup unsalted butter, softened.
1 teaspoon vanilla extract.
4 cups powdered sugar.
1 cup chopped pecans.
Instructions:
Step 1
First, preheat oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing and flouring them.
Step 2
Cream butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition.
Step 3
Mix flour with baking soda. Alternate adding flour mixture and buttermilk to the batter. Stir in vanilla, coconut, and pecans.
Step 4
Beat the egg whites until stiff peaks form, then gently fold them into the batter, then divide evenly among pans.
Step 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
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