Italian cream cake recipe

Italian Cream Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Italian cream cake recipe is a delightful dessert that is sure to impress your guests. With its rich and creamy texture, this cake is made with a combination of butter, buttermilk, and coconut, giving it a unique and irresistible flavor. Topped with a luscious cream cheese frosting and toasted pecans, this cake is perfect for any special occasion or simply as a sweet treat. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and guarantees a delicious result.

Keywords: Italian cream cake, dessert, butter, coconut, cream cheese frosting

Italian cream cake recipe details

Italian cream cake recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

225 g	unsalted butter, softened, or mix 50/50 with lard or hard margarine
300 g	caster sugar
5 large	eggs, separated
200 g	plain flour, use cake flour if available
1 tsp	bicarbonate of soda
½ tsp	salt
250 ml	buttermilk
1 tsp	vanilla extract
75 g	dessicated coconut
125 g	walnuts, chopped
	For the Icing:
500 g	mascarpone cheese, or cream cheese if preferred
125 g	unsalted butter, softened
2 tsp	vanilla extract
250 g	icing sugar, sifted
	For Decoration:
75 g	dessicated coconut, toasted
	walnut halves

Instructions

Preheat oven to Gas Mark 3, 170ºC, 325ºF. Grease 3, 9-inch or 22cm sandwich tins.

To make the cake:
Use an electric mixer on slow speed, and cream the butter and sugar until light and fluffy. Add the yolks one at a time, beating well after each one.

Mix the flour, soda and salt in a small bowl and add in stages to the creamed mixture alternating with buttermilk. Add the vanilla and blend well.

In a clean bowl, whisk the egg whites until stiff peak stage and fold gently into batter. Add the nuts. Divide mixture between the tins and level surface.

Bake for about 25 minutes or until a skewer inserted into centre comes out clean. Allow to cool in tins for 10 minutes and then turn out onto wire racks to cool completely.

To make the icing:
Best done while cakes are nearly cool. Combine the cheese, butter and vanilla using an electric mixer until smooth and fairly light. Add the sugar and beat together until combined.

To toast the coconut:
Arrange as a thin layer on a baking tray. Place in an oven preheated to Gas Mark 4, 180ºC, 350ºF for 10-12 minutes or until golden brown. Do not allow to burn and cool before using.

To assemble:
Using two of the layers, spread a layer of icing on top. Place one on top of the other. Place the third layer on top and use the remaining icing to cover the top and sides of the cake. Press the toasted coconut onto the sides and decorate the top with walnut halves.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a