Introduction
Moist Italian Cream Cake is a decadent and flavorful dessert that stands out for its rich texture, delightful combination of coconut and pecans, and irresistible cream cheese frosting. It’s a beloved classic in many households and has become a popular choice for special occasions such as birthdays, weddings, and holidays. The cake’s moistness comes from the buttermilk and oil used in the batter, while the coconut and pecans give it a delightful texture and depth of flavor. This cake, with its smooth, tangy cream cheese frosting, provides the perfect balance of sweetness and richness, making it a favorite among dessert lovers. Whether you’re a fan of traditional cakes or looking to try something new, Italian Cream Cake is sure to impress with its sophisticated flavor profile and inviting appearance.
The History of Italian Cream Cake
The origins of Italian Cream Cake are somewhat murky, but it is often attributed to the Southern United States, where it gained popularity over time. While the name “Italian Cream Cake” may suggest an Italian origin, there is no clear evidence linking the cake to Italy. Some believe the cake’s name might be a tribute to the use of ingredients like coconut and pecans, which are commonly found in Southern kitchens. It’s also possible that the cake was influenced by traditional Italian desserts, which often feature ricotta or cream-based fillings and frostings. Regardless of its true origins, Italian Cream Cake became a staple in Southern baking traditions and has continued to be a favorite for decades, known for its moist crumb and deliciously creamy texture. Its inclusion in many Southern cookbooks in the 20th century helped cement its place in the hearts of dessert enthusiasts everywhere.
Ingredients Breakdown
- Cake Flour: The light and soft texture of cake flour helps create a moist and tender crumb in this cake. It’s essential for the lightness of the cake. If you don’t have cake flour, all-purpose flour can be substituted, though the texture may be slightly different.
- Sugar: Regular granulated sugar adds sweetness and moisture to the cake. It helps balance the tanginess of the cream cheese frosting and the richness of the other ingredients.
- Buttermilk: Buttermilk not only adds tang but also keeps the cake moist. It reacts with the baking soda, helping the cake rise and achieve a light, airy texture.
- Eggs: Eggs provide structure and moisture, giving the cake its rich and moist texture.
- Vegetable Oil: Using vegetable oil instead of butter helps to keep the cake moist for a longer period. It adds richness without making the cake too dense.
- Vanilla Extract: Adds a warm, sweet flavor that complements the richness of the cake and the frosting.
- Coconut: Sweetened shredded coconut is one of the key ingredients in Italian Cream Cake, giving the cake texture and a slight tropical flavor.
- Pecans: Chopped pecans are often mixed into the batter and sprinkled on top of the frosting, adding a delicious crunch and depth of flavor.
- Cream Cheese: The base for the frosting, cream cheese provides the tangy flavor and creamy consistency that balances out the sweetness of the cake.
- Powdered Sugar: Used in the frosting to create a smooth, sweet consistency that pairs perfectly with the tangy cream cheese.
- Butter: Adds richness to the frosting and helps it hold its shape.
Step-by-Step Recipe
Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the cake flour, baking soda, and salt. In a separate bowl, beat together the sugar, eggs, and oil until well combined. Add the buttermilk and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut and chopped pecans.
Step 3: Bake the Cake
Divide the cake batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Cream Cheese Frosting
While the cake cools, make the frosting. In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until the frosting reaches a smooth and spreadable consistency. If the frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency.
Step 5: Frost the Cake
Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Sprinkle chopped pecans and extra shredded coconut over the top for garnish.
Step 6: Serve
Allow the cake to set for about 30 minutes to let the frosting firm up. Slice and serve immediately, or refrigerate until ready to serve.
Tips for the Perfect Italian Cream Cake
- Use room temperature ingredients: To ensure that the cake batter comes together smoothly, make sure your eggs, buttermilk, and butter are at room temperature.
- Don’t overmix the batter: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined to keep the cake light and fluffy.
- Cool the cakes completely: It’s important that the cakes cool completely before frosting, as warm cakes can cause the frosting to melt.
- Chill the frosting: If you find the frosting too soft to work with, chill it in the refrigerator for 15-20 minutes to make it easier to spread.
Variations and Customizations
- Lemon Zest: Add a teaspoon of lemon zest to the batter for a fresh citrus twist that complements the richness of the cake.
- Other Nuts: If you don’t like pecans, you can use walnuts or almonds for a different flavor and texture.
- Fruit: Try adding a layer of fresh fruit, like sliced strawberries or raspberries, between the cake layers for added freshness and sweetness.
- Coconut Frosting: For a more intense coconut flavor, mix coconut flakes directly into the frosting or top the cake with additional toasted coconut.
Health Considerations and Nutritional Value
Italian Cream Cake is rich and indulgent, so it should be enjoyed in moderation as part of a balanced diet. It’s high in calories, sugar, and fat due to the cream cheese frosting, oil, and coconut. To make it slightly lighter, consider reducing the sugar or using a lighter cream cheese option in the frosting. If you’re looking for a dairy-free option, try substituting the cream cheese and butter with vegan alternatives. However, these substitutions may alter the taste and texture slightly.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time? Yes! You can bake the cakes ahead of time and store them in an airtight container for up to 3 days. Frost before serving for the best texture.
How can I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake (frosted or unfrosted) for up to 3 months.
Can I use a different frosting? Yes! If you prefer a different frosting, you can substitute the cream cheese frosting with a traditional buttercream or whipped cream frosting.
How can I make the cake more moist? If you find that the cake isn’t moist enough, try adding an extra tablespoon of oil or replacing some of the butter with sour cream for an even richer texture.
Moist Italian Cream Cake
Ingredients
- 1½ cups 180 g all-purpose flour
- ¼ cup 30 g cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup 113 g unsalted butter (room temperature)
- 6 tbsp 78 g unflavored vegetable oil (canola oil works well)
- 1⅓ cups 266 g white granulated sugar
- 4 large eggs whites and yolks separated, room temperature
- 2½ tsps vanilla extract or essence
- ¼ tsp almond extract or essence
- ¾ cup 170 g buttermilk (room temperature)
- ¾ cup 60 g shredded unsweetened dried coconut
- ¾ cup 75 g roughly chopped pecans
- 1 batch cream cheese frosting
Instructions
- Preheat the oven to 180°C (350°F) for a conventional oven (see note 1 for adjustments when using a convection oven with a fan). Grease two 8-inch cake pans (I use homemade cake release for greasing) and line the bottoms with parchment paper. Set aside.
- Sift together the flour, cornstarch, baking powder, baking soda, and salt. Whisk the ingredients together until well combined, then set aside.
- In a large bowl, combine the unsalted butter, oil, and sugar. Using a hand or stand mixer, beat on medium-high speed for 2 minutes until the mixture is light and fluffy.
- Next, add the egg yolks and mix on low speed until well incorporated. Then, add the vanilla extract, almond extract, and buttermilk. Mix on low speed until fully combined. Scrape any batter off the mixer attachments, as the remaining mixing will be done by hand.
- Add the sifted dry ingredients to the wet mixture and gently fold them together with a spatula until just combined, being careful not to overmix.
- Now, gently fold in the shredded coconut and roughly chopped pecans until evenly incorporated. Again, do not overmix. Set the batter aside.
- In a thoroughly cleaned bowl (see note 2), add the egg whites. Using a clean electric mixer, whip the egg whites on medium speed for about 2–3 minutes, until stiff peaks form.
- Add ⅓ of the whipped egg whites to the cake batter and gently fold with a spatula until almost combined, being careful not to deflate too many air bubbles. Then, add the remaining egg whites and fold gently until just combined. Avoid overmixing.
- Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.
- Once the cakes have cooled, prepare the cream cheese frosting and assemble the cake. For detailed assembly, refer to the blog post or recipe video.