Italian Cream Cake

Italian Cream Cake And Tips For A Better Batter

I love baking. Always have. I have to admit, though, that I haven’t always kept my recipes well organized. Some recipes get stuffed inside any one of 100s of cookbooks or notebooks, a shoebox or desk drawer. I decided to try to get more organized, as I was starting this blog, when I misplaced a few of my recipes including my all-time favorite non-chocolate cake recipe. An Italian Cream Cake. I’ve made it so many times, I should have it memorized by now. But, I try something different with it every time, so it’s never really the same. I’ve made a chocolate version, an orange version, a blackberry version and a raspberry filled version.

When I first realized I couldn’t find my recipe, I tried a random recipe I found online or a cookbook, but it wasn’t the same. Since I have no idea where I originally got the recipe, I’ve tried several times to recreate it and I think I have the right recipe now. Wish me luck. I’m making this for a dear friend’s 85th birthday, so I hope it turns out well.

There are several keys to making good cakes. You can’t just dump all the ingredients together all at once. Well, you can, if you want a dense cake. But, if your goal is moist and tender, you need to keep some things in mind that will, scientifically, make the best cake.

First, creaming together your butter and sugar is very important. The butter needs to be softened to room temperature. Leave it sit out for a half hour before baking. You should be able to lightly press into the butter and still have a little resistance without smooshing all the way through it. If it is still too cold, give it another 30 minutes. It’s tempting, but it’s not a good idea to try to soften it up in the microwave because melting changes the structure of the butter. Butter that is too cold or too hot will not give you the same result in your cake.

It should also be noted that using part butter and part shortening will produce a more tender cake as well. Shortening “shortens” gluten strands because it is 100% fat; whereas butter is only 80-85% fat and the remainder is water, which can toughen your cake. I’ve used all butter in this recipe and it is still delicious, but I prefer butter and shortening. You may have different preferences, so experiment with it until you get it to your liking.

Mixers vary in strength, so you’ll need to rely on texture and appearance to determine when the creaming is complete. Use the setting for “Cream” based on the manufacturer’s recommendation for your mixer. During the creaming process, the sugar crystals aerate the butter causing minute air bubbles in the butter…which will be activated by your leavening agent (baking soda or powder) during baking which will give you a light, fluffy cake. Test the texture of your mixture periodically. It will be ready when the sugar is almost dissolved, it will feel silky rather than grainy. The mixture will be visibly fluffy and still retain some of the yellowish tint from the butter.

Now that you’ve mastered the creaming process, making the rest of the batter will be a piece of cake. Sorry, bad pun intended. The important takeaway for the rest of the batter is to not overmix anything. Overmixing will ruin the aeration from the creaming. After the creaming process, adding the ingredients and mixing only until you can no longer see that ingredient is sufficient timing for mixing. Add the eggs (one at a time) after the creaming process. Then, add the extract. Then alternating dry and liquid ingredient additions to the mixture minimalizes gluten formation, resulting in a lighter, fluffier, moister cake. Finally, fold in the last ingredients and you’ve got an excellent cake batter.

Italian Cream Cake
5 from 1 vote
Print

Italian Cream Cake

This delicious Italian Cream Cake is a favorite of mine that is frequently requested by family and friends. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Author Lisa

Ingredients

Cake

  • 1/2 cup salted butter
  • 1/2 cup butter flavored shortening
  • 2 cups sugar
  • 5 extra large eggs separated
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans

Frosting

  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 6 cups powdered sugar

Decorations

  • 1 cup sweetened flaked coconut toasted

Instructions

Cake

  1. Preheat oven to 350 degrees.
    Italian Cream Cake ingredients
  2. In a small bowl, sift the flour with the baking soda, baking powder and salt. Set aside.

  3. Separate the egg yolks and the egg whites. Set aside the yolks.
  4. Whip the egg whites until they form a stiff peak. Set aside.

  5. In a separate, large bowl of an electric mixer, cream together the butter, shortening and sugar until light and fluffy (approximately 5 minutes) checking texture periodically. Mixture, when rubbed between your fingers, should be silky rather than grainy.

  6. Add the egg yolks, one at a time, mixing just until blended.

  7. Add vanilla.

  8. Add the flour mixture (in fourths), alternately with the buttermilk (in thirds), beginning and ending with the flour mixture. Be careful not to overmix any of the ingredients or the cake could turn out too dense. Mix just until you can no longer see the ingredient you just added. 

  9. Gently fold the chopped pecans and the coconut into the batter.

  10. Gently fold the whipped egg whites into the batter.

  11. Divide the batter between 3 greased and floured 9-inch cake pans or 36 cupcake cups (filled 1/2 way).

  12. Bake the cakes for 20-25 minutes. Insert a toothpick into the center, the cake is done when there are just a couple moist crumbs stuck to the toothpick and the cake is toasty brown. (If making cupcakes, start checking them between 15-20 minutes.)

    Italian Cream Cake layer
  13. Let the cakes cool in the pan on a wire rack for 15 minutes before removing the cake. Then allow them to finish cooling on the wire racks for about an hour before decorating with the frosting.

Decorations

  1. Spread one cup of the sweetened flaked coconut into a small baking pan. Bake for about 10 minutes in a 350 degree oven. Tossing the coconut frequently. The coconut will burn easily, so make sure you check it often. 

    Toasted coconut

Frosting

  1. In a large bowl, cream the butter and cream cheese.

    Italian Cream Cake frosting ingredients
  2. Add vanilla.

  3. Gradually add the powdered sugar, one cup at a time until it well blended. You may not need all 6 cups of the powdered sugar, but this should be a firm frosting if you're going to pipe the frosting onto the cake. The more pwdered sugar you use, the firmer the frosting will be and will hold it's shape better for piping.

    Italian Cream Cake crumb coating
  4. Once the cake is sufficiently cooled, layer the cakes with frosting between each layer. Spread a thin layer of frosting around the entire cake and refrigerate for one hour before continuing. (This is called a crumb coat. It will allow for easier spreading of the frosting while decorating and will keep the crumbs of the cake from mixing in while you spread your frosting. It will also cover the cake, so if you're piping on the frosting, any gaps in your piping will be concealed by the crumb coat.)

    Italian Cream Cake
  5. Continue decorating as desired with your favorite decorating tips.

    Italian Cream Cake cupcakes
  6. Optional: For this cake, I used raspberry preserves as a filling just as an added flavor. You can experiment with many different flavors for this cake or enjoy it as it was originally intended.

I haven’t been able to determine the origin of this cake. I’m not sure why it’s called an Italian Cream Cake, but there doesn’t seem to be any connection to Italy. It’s primarily a dessert served around the holidays in the Southern United States. I’m only guessing, but I think the frosting was probably made with mascarpone cheese once upon a time. Mascarpone being fairly expensive, perhaps someone started using cream cheese instead. It produces the same texture frosting and with the powdered sugar, the taste would be comparable.

If you know, let me know in the comments below.

2 thoughts on “Italian Cream Cake And Tips For A Better Batter”

Leave a Reply

Your email address will not be published. Required fields are marked *