This was my nana’s all-time favorite cake! Now I know why
Italian Cream Cake holds a cherished place among homemade desserts, known for its rich flavor and moist texture. This article dives deep into the intricacies of preparing this culinary delight and explores its cultural significance.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Shortening | 1/2 cup |
| Granulated sugar | 2 cups |
| Large eggs, separated | 5 |
| Pure vanilla extract | 1 tablespoon |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Buttermilk | 1 cup |
| Flaked coconut | 1 cup |
| Chopped pecans, toasted | 1 cup |
| Cream cheese, softened | 8 ounces |
| Unsalted butter, softened | 1/2 cup |
| Pure vanilla extract | 1 teaspoon |
| Powdered sugar | 4 cups |
Instructions:
- Preheat and Prepare: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- Creaming Butter and Sugar: In a bowl, cream together butter, shortening, and sugar until fluffy.
- Mixing Wet and Dry Ingredients: Add egg yolks and vanilla extract to the mixture. In another bowl, sift flour and baking soda, then add alternately with buttermilk.
- Incorporating Coconut and Pecans: Stir in coconut and toasted pecans.
- Beating Egg Whites: In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Baking: Divide batter among pans, smooth tops, and bake for 25-30 minutes until a toothpick comes out clean.
- Cooling and Frosting: Allow cakes to cool, then prepare frosting by combining cream cheese, butter, vanilla extract, and powdered sugar until smooth.
- Assembling: Frost between layers and over the cake, garnish with additional pecans and coconut.
- Serving: Serve at room temperature for the best taste experience.
