Italian cream cake… have you heard of this decadent dessert? Moist, dense vanilla layer cake dotted with chopped pecans and coconut and filled with a creamy frosting chock full of pecans and coconut. This cake is also known as Italian wedding cake. Just the sound of it lures you in.
This cake is not light, aside from its chromatic tendencies. It’s deep, rich, and full and exploding with flavor. It’s worth every bite.
I have long wanted to try an Italian cream cake. Along with red velvet, hummingbird cake, and other such well-loved layer cake recipes, it has made its way into my repertoire. And I hope it will become part of yours. If you need any nudging, just look at this cake. The layers are so moist, and its texture – so complex. Cutting a slice is not a clean job. It’s a home-style cake, indeed, and really… what’s better than that?
The cake’s history is spotty; its origins, unknown. It’s even been said to not be truly Italian in heritage, but rather a Southern delicacy. This would explain the stick-to-your-ribs, lush quality of this cake. The shredded, sweetened coconut used in the cake and the frosting adds quite a bit of sweetness to the cake. To prevent the cake from being too sweet, I have only used 1 c granulated sugar in the recipe. The frosting accompanying this cake can be found here.
This cake just begs to be baked – it’s full of homey, warm, comfort food feel. The recipe below is adaptable, too – baking half a batch will yield a 3-layer 6″ round cake – just the perfect size cake for tasting.
I do hope you try it and if you do, let me know how you like it in the Comments section, below. My husband went for seconds, which of course meant he loved it!
Italian Cream CakeRecipe by: Leelabean (Yield: three 9″ round cakes. *Halving this recipe will produce three 6″ round cakes) 2 1/2 c all-purpose flour
2 T cornstarch
1 t baking soda
1 t baking powder
1/2 t salt
1 c sugar
1/2 c unsalted butter, room temperature
2/3 c canola oil
6 eggs, room temperature
1 c buttermilk, room temperature
1 T + 1 t vanilla extract
1 c chopped pecans, finely chopped
2/3 c shredded sweetened coconut
Preheat your oven to 350°F. Prepare your pans by spraying them with a non-stick cooking spray and lining them with parchment paper. Set them aside.
In the bowl of your stand mixer, or using a hand mixer, blend the butter, oil, sugar, and salt for about 5 minutes. The mixture will be very light in color and smooth in texture.
Add the eggs, one at a time, incorporating each before adding the next. Next, add the vanilla extract.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Then toss in the chopped pecans and shredded coconut.
Beginning and ended with the dry ingredients, alternately add the flour mixture and buttermilk. Do not over-mix the batter.
Divide the batter among the prepared pans and bake in the pre-heated oven for:6″ round: 18-21 minutes 9″ round: 25 – 28 minutes
The cakes will be done when a toothpick, inserted into the thickest part of the cake, comes out clean. Let the cakes cool for about 10 minutes and then un-mold them and let them continue to cool to room temperature on wire cooling racks.
Frost the cakes with Pecan Coconut Cream Cheese Frosting and enjoy. This cake can be stored in the fridge. Make sure to cover any exposed areas of the cake (cake not covered with frosting) with plastic wrap to ensure the cake doesn’t dry out in the refrigerator.
Sweetly ♥ Yours,