Italian Cream Cheese Cake
Are you ready to elevate your dessert game? Look no further than this exquisite Italian Cream Cheese Cake recipe! With three layers of sheer indulgence and a heavenly cream cheese frosting, this cake is guaranteed to become a favorite for any occasion. Whether you’re celebrating a special milestone or simply craving something sweet, this dessert delivers pure bliss with every bite.
Perfect for Any Occasion
This Italian Cream Cheese Cake is a versatile dessert that suits various occasions. Whether you’re hosting a birthday celebration, a dinner party, or simply craving a decadent treat, this cake fits the bill. Its rich flavor and luxurious texture make it a standout dessert that will impress your guests and leave them craving more.
Why It’s Great
What sets this Italian Cream Cheese Cake apart is its perfect balance of flavors and textures. The combination of moist cake layers, creamy frosting, and crunchy toasted coconut and pecans creates a symphony of taste and texture that is simply irresistible. Plus, with its stunning appearance, this cake makes a beautiful centerpiece for any dessert table.
Kitchen Equipment Needed
To make this Italian Cream Cheese Cake, you’ll need the following kitchen equipment:
- Three 9-inch round baking pans
- Mixing bowls
- Electric mixer
- Spatula
- Cooling racks
Having these tools on hand will ensure that your baking experience goes smoothly and that your cake turns out perfectly every time.
How to Store Leftovers
If you’re lucky enough to have leftovers, storing them properly will help maintain the cake’s freshness and flavor. Simply place any remaining slices of cake in an airtight container and store them in the refrigerator for up to one week. When you’re ready to enjoy another slice, simply remove it from the refrigerator and let it come to room temperature for the best taste and texture.
Food Pairings
Pair this Italian Cream Cheese Cake with a cup of freshly brewed coffee or a glass of cold milk for the ultimate indulgence. The rich flavor of the cake complements the boldness of coffee and the creaminess of milk, creating a delightful pairing that will leave your taste buds singing.
Tips and Tricks
- Be sure to properly grease and flour your baking pans to prevent the cake from sticking.
- To achieve a light and fluffy texture, beat the butter, shortening, and sugar until light and fluffy.
- Fold the whipped egg whites into the batter gently to ensure that the cake layers are light and airy.
- Garnish the cake with plenty of toasted coconut and pecans for added flavor and texture.
FAQ
Can I make this cake in advance? Yes, you can! Simply bake the cake layers as directed and store them in an airtight container in the refrigerator for up to two days. When you’re ready to serve the cake, frost it and garnish it with toasted coconut and pecans.
Can I freeze this cake? Yes, you can freeze the cake layers for up to three months. Wrap them tightly in plastic wrap and aluminum foil before freezing. When you’re ready to use them, simply thaw them in the refrigerator overnight before frosting and serving.
Can I use different nuts in the frosting? Absolutely! Feel free to swap the pecans for your favorite nuts, such as walnuts or almonds, for a unique twist on this classic recipe.
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Indulge in the ultimate dessert experience with this Italian Cream Cheese Cake. With its irresistible flavor and luxurious texture, it’s sure to become a new favorite in your dessert repertoire. Happy baking!
Italian Cream Cheese Cake
Equipment
- Three 9-inch round baking pans
- Mixing bowls
- Electric mixer
- Spatula
- Cooling racks
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk room temperature
- 1-1/2 cups shredded coconut
- 1 cup finely chopped pecans
Ingredients for Frosting:
- 12 ounces cream cheese room temperature
- 3/4 cup unsalted butter room temperature
- 6 cups powdered sugar
- 1-1/2 teaspoons vanilla extract
Ingredients for Garnishing Cake:
- 2 cups shredded coconut toasted
- 1/2 cup finely chopped pecans
Instructions
- Preheat oven to 350°F. Grease and lightly flour three 9-inch round baking pans.
- In a large bowl, cream butter, shortening, and sugar until light and fluffy, about 5-7 minutes.
- Beat in the egg yolks and vanilla extract. Combine the flour and baking soda; add to the creamed mixture alternately with buttermilk until just combined.
- Fold in the coconut and pecans.
- In another bowl, beat the egg whites with clean beaters until stiff. Fold the whipped egg whites into the batter. Pour into prepared pans.
- Bake 20-25 minutes. Test doneness by inserting a toothpick into the middle of a cake. Allow the cake to cool for 10 minutes before removing it from pans to wire racks.
How to Make Frosting:
- For frosting, beat cream cheese and butter for five minutes until smooth. Beat in powdered sugar and vanilla for five minutes more until light and fluffy. Spread frosting between layers and over top and sides of cake.
Garnish:
- Garnish with toasted coconut and pecans. See the tip below for how to toast shredded coconut in the oven.
Notes
Be sure to properly grease and flour your baking pans to prevent the cake from sticking.
To achieve a light and fluffy texture, beat the butter, shortening, and sugar until light and fluffy.
Fold the whipped egg whites into the batter gently to ensure that the cake layers are light and airy.
Garnish the cake with plenty of toasted coconut and pecans for added flavor and texture.
Can this be made into a gluten free cake?
Yes, absolutely! This Italian Cream Cheese Cake can indeed be made into a gluten-free version. Simply replace the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to check the label to ensure it’s certified gluten-free, and you’re good to go! The rest of the ingredients and the preparation method remain the same. Enjoy your gluten-free Italian Cream Cheese Cake!