Italian cream cake recipe

Italian cream cake recipe

This was my grandma’s favorite cake! Now I know why

Italian Cream Cake, a dessert that combines indulgence with exquisite flavors, is a delicious surprise born in the

American South. Despite its name, which suggests European roots, the cake’s origins lie closer to home. The word

“Italian” in its name probably comes from the use of cream cheese, once considered an exotic Italian ingredient in

certain American circles. Since then, this cake has become a staple for celebrations like weddings, birthdays, and

holidays, combining the lightness of sponge cake with the opulence of cream cheese frosting.The addition of

toasted walnuts and coconut flakes improves the texture and makes for a dessert that is as comforting as it is

luxurious.

Serving Italian Cream Cake: Elegance in Simplicity

The presentation of this cake focuses on minimalism and lets its rich flavors take center stage. A pinch of

powdered sugar can enhance its elegance, while a strong espresso or cappuccino emphasizes the richness and

creates a perfect harmony of flavors. For a touch of contrast, serve with fresh berries or a scoop of vanilla ice

cream.

Italian cream cake recipe

Ingredients:

1/2 cup unsalted butter (room temperature)

1/2 cup shortening

2 cups granulated sugar

5 large eggs, separated

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup buttermilk

1 cup shredded coconut

1 cup chopped walnuts (toasted)

Cream Cheese Frosting Ingredients:

8 ounces cream cheese (softened)

1/2 cup unsalted butter (softened)

1 teaspoon pure vanilla extract

4 cups powdered sugar

Additional chopped walnuts and shredded coconut for garnish

Instructions:

Preheat the oven to 175°C. Grease and flour three 9-inch round cake pans.

Beat 1/2 cup butter and shortening until smooth. Add the granulated sugar and mix well.

Add the egg yolks one at a time, then 1 tablespoon of vanilla.Mix the flour and baking powder and add them

alternately with the buttermilk. Add coconut and walnuts.

Beat the egg white until stiff and add it to the dough.

Divide the dough between the tins and bake for 25-30 minutes. Cool in pans and then on racks for 10

minutes.For the frosting: Mix together cream cheese, 1/2 cup butter and 1 teaspoon vanilla. Gradually add

powdered sugar.

layers, sides and top of cooled cake with frosting.

Garnish with nuts and coconut.

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