Italian Cream Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup pecans, roughly chopped
• ½ cup unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, finely chopped, for garnish
• ¾ cup unsweetened shredded coconut, for garnish

Instructions

1. 1

   Preheat your oven to 350°F. Coat the insides of two 9-inch round cake pans with nonstick cooking spray, then line the bottoms with parchment paper rounds — this prevents sticking and makes turning out the layers easier.

2. 2

   In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. Set aside.

3. 3

   Remove 5 large eggs from the refrigerator and let them sit at room temperature for 15 minutes — this helps them incorporate smoothly into the batter for a lighter cake.

4. 4

   In a large mixing bowl, beat 0.5 cup unsalted butter (cut into tablespoon-sized pieces) with 1 cup granulated sugar using an electric mixer on medium-high speed for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color. This process, called creaming, incorporates air and creates a tender crumb.

5. 5

   Add the 5 room-temperature eggs one at a time, beating for 15-20 seconds after each addition and scraping down the bowl sides between additions. Adding eggs slowly prevents the batter from breaking.

6. 6

   In a liquid measuring cup, combine 1 cup whole milk with 1 teaspoon vanilla extract. Reduce the mixer to low speed, then alternate adding the dry ingredients and milk mixture — begin with one-third of the flour mixture, then half the milk, then half the remaining flour, then the remaining milk, then the final flour. Mix until just combined after each addition, about 5 seconds per step. Overmixing develops gluten and makes the cake tough.

7. 7

   Fold in 1 cup unsweetened shredded coconut and 1 cup roughly chopped pecans using a rubber spatula with gentle, sweeping strokes — don't stir, fold. The folding preserves the aeration you built up during creaming.

8. 8

   Divide the batter evenly between the two prepared pans, using an offset spatula or the back of a spoon to smooth the tops so they bake evenly.

9. 9

   Place both pans on the middle oven rack, leaving space between them so heat circulates. Bake for 30-35 minutes until the layers are light golden on top and a toothpick inserted into the center comes out clean with no wet batter. The tops should spring back lightly when pressed.

10. 10

    Remove the pans from the oven and let them cool on a wire rack for 10 minutes — this allows the crumb to firm up just enough to handle without falling apart.

11. 11

    Run a thin knife around the inside of each pan to loosen the edges, then invert the pans onto a clean wire rack to turn out the layers. Remove the parchment paper. Let the layers cool completely, at least 1 hour, before frosting — the cakes must be cool or the frosting will melt.

12. 12

    While the cakes cool, beat 0.5 cup unsalted butter (room temperature, cut into pieces) with 8 oz cream cheese (room temperature) on medium speed for 2-3 minutes until combined and smooth. Make sure both are truly room temperature, or the frosting will be grainy.

13. 13

    With the mixer on low speed, gradually add 4 cups powdered sugar in four additions, beating for 30 seconds between additions and scraping the bowl. Add 1 teaspoon vanilla extract and beat for another 30 seconds until light and fluffy.

14. 14

    Place one cooled cake layer on a cake turntable or serving plate (place a strip of parchment paper under the edges to keep the plate clean while you frost). Spread 1 to 1.5 cups of frosting over the top using an offset spatula in a thin, even layer.

15. 15

    Set the second cake layer on top, pressing gently so it sits evenly. Spread the remaining frosting over the top and sides of the cake. Use the offset spatula to create a smooth finish, rotating the turntable as you work.

16. 16

    Press 1 cup finely chopped pecans gently into the frosting around the sides of the cake and sprinkle 0.75 cup unsweetened shredded coconut over the top. The nuts and coconut stick better to fresh frosting and look beautiful cascading down the sides.

17. 17

    Refrigerate the finished cake for 30 minutes before serving so the frosting sets and the cake holds its shape when sliced. Remove from the refrigerator 15 minutes before serving to allow the flavor to come forward.

Tools you’ll need

• 9-inch round cake pans
• parchment paper
• nonstick cooking spray
• medium mixing bowl
• whisk
• large mixing bowl
• electric mixer
• rubber spatula
• liquid measuring cup
• offset spatula
• wire cooling racks
• cake turntable
• thin knife
• toothpicks

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min