Name: Ultimate Italian Cream Cake Recipe: Moist, Rich & Irresistible!
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups granulated sugar; 1 cup unsalted butter, softened; 5 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup sweetened shredded coconut; 1 cup chopped pecans, toasted; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans (for garnish)

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Why You’ll Love This Recipe

Italian Cream Cake is the perfect blend of elegance and indulgence, offering a rich and moist texture with a symphony of flavors. The combination of toasted pecans, coconut, and a luscious cream cheese frosting creates a cake that is both sophisticated and comforting. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake delivers an irresistible experience.

Moist and rich texture with a tender crumb
Perfect balance of coconut, pecans, and cream cheese frosting
Elegant appearance, making it ideal for special occasions
A delightful combination of flavors that will impress any dessert lover
Simple enough for home bakers but impressive enough for professional settings

Ingredients

Cake:

All-purpose flour
Baking soda
Baking powder
Salt
Granulated sugar
Butter
Eggs
Buttermilk
Vanilla extract
Sweetened shredded coconut
Chopped pecans

Frosting:

Cream cheese
Butter
Powdered sugar
Vanilla extract
Chopped pecans (for garnish)

Directions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F and grease three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Fold in the shredded coconut and chopped pecans.
Divide the batter evenly among the prepared cake pans.

Step 2: Bake the Cake

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Prepare the Frosting

In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add powdered sugar, mixing until light and fluffy.
Stir in vanilla extract.

Step 4: Assemble the Cake

Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Repeat with the remaining layers, frosting the top and sides of the cake.
Garnish with chopped pecans around the edges or on top for added crunch and decoration.

Variations

Nut-Free Option: Skip the pecans for a simpler coconut cream cake.
Gluten-Free Version: Use a gluten-free all-purpose flour blend.
Chocolate Twist: Add cocoa powder to the batter for a chocolate-infused variation.
Coconut-Free: Omit the shredded coconut for a more traditional cake texture.
Lemon Zest Addition: Incorporate lemon zest into the frosting for a citrusy brightness.

Servings and Timing

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12 slices

Storage/Reheating

Room Temperature: Keep the cake covered at room temperature for up to 2 days.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap slices in plastic wrap and store in a freezer-safe container for up to 3 months.
Reheating: Allow refrigerated slices to come to room temperature before serving.

FAQs

How do I ensure my cake stays moist?

Use buttermilk and avoid overbaking. Keeping an eye on the baking time helps retain moisture.

Can I use a different type of nut?

Yes! Walnuts or almonds can be used instead of pecans for a different flavor.

Can I make this cake in advance?

Absolutely. You can bake the cake layers a day ahead and frost them just before serving.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice.

Is this cake overly sweet?

Not at all. The balanced mix of ingredients ensures a delightful sweetness without being overpowering.

Can I use a different frosting?

Yes, a classic buttercream or whipped frosting would work, but cream cheese frosting is traditional and complements the flavors best.

How do I toast pecans for the cake?

Spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally.

Can I make this into cupcakes?

Yes! Adjust the baking time to 18-20 minutes and use a toothpick to check for doneness.

How do I prevent my cake from sticking to the pans?

Grease and flour your cake pans or line them with parchment paper.

What can I do if my frosting is too runny?

Chill it in the refrigerator for 15-20 minutes to firm up before spreading on the cake.

Conclusion

Italian Cream Cake is a truly decadent dessert that is perfect for any occasion. Its rich, moist texture, combined with the nutty crunch of pecans and the creamy sweetness of the frosting, makes it an irresistible treat. Whether you’re making it for a celebration or simply indulging in a homemade delight, this recipe will surely impress. Try it today and enjoy every delicious bite!

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