Italian Cream Cake with Caramel Drizzle

Italian Cream Cake with Caramel Drizzle

Introduction:

Delve into the opulent layers of this Italian Cream Cake, a classic Southern dessert that has captivated palates with its rich and moist texture.

This cake, renowned for its decadent cream cheese frosting, is beautifully enhanced with the addition of pecans and coconut, providing a delightful crunch and flavor.

Topped with a velvety caramel drizzle, this cake promises to be a showstopper at any gathering or a luxurious treat for any occasion.

Ingredients:

For the Cake:

1/2 cup unsalted butter, room temperature

1/2 cup vegetable oil

2 cups granulated sugar

5 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

1 cup shredded coconut

1 cup chopped pecans

For the Cream Cheese Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

4 cups powdered sugar

2 teaspoons vanilla extract

For the Caramel Drizzle:

1 cup brown sugar

1/2 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon vanilla extract

Additional:

Whole pecans and toasted coconut for garnish

Instructions:

Cake Preparation:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.

In a large bowl, cream together butter, oil, and sugar until light and fluffy.

Add egg yolks one at a time, beating well after each addition.

Sift together flour and baking soda and add to the creamed mixture alternating with buttermilk. Stir in vanilla extract.

Fold in coconut and chopped pecans.

In a separate bowl, beat egg whites to stiff peaks and gently fold into the batter.

Divide the mixture evenly among the prepared pans and bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting:

Beat butter and cream cheese until smooth. Add powdered sugar and vanilla, beating until light and fluffy.

Caramel Drizzle:

In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring to a boil, stirring constantly, and boil for 1 minute.

Remove from heat and stir in vanilla extract. Let cool until thickened.

Assembly:

Place one cake layer on a serving plate and spread with frosting. Repeat with the second layer, more frosting, and then top with the final cake layer.

Frost the top and sides of the cake. Drizzle the caramel sauce over the cake, letting it drip down the sides.

Garnish with whole pecans and toasted coconut.

Conclusion:

This Italian Cream Cake with Caramel Drizzle not only pleases the eye with its elegant presentation but also offers a symphony of textures and flavors.

Each bite combines the moistness of the cake with the crunch of pecans, the softness of coconut, and the creamy richness of caramel and cream cheese frosting.

Ideal for special occasions or as a weekend treat, this cake is sure to delight and satisfy any dessert lover.