Description
Indulging in dessert is one of life’s great pleasures, and if you have a taste for rich, decadent treats, then our Italian Cream Cheese Cake will definitely satisfy your cravings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 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 finely chopped pecans
Instructions
- Begin by preheating your oven to 350°F (175°C) to ensure it’s fully heated when your cake batter is ready to go in. Next, prepare your three 8-inch cake pans. Generously grease the insides with unsalted butter, then sprinkle flour to coat the surface. This will prevent your cakes from sticking and make it easier to remove them once they are baked.
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture turns light and fluffy—this should take about 3-5 minutes. Once fluffy, add the egg yolks, one at a time, ensuring to beat thoroughly after each addition. This process helps incorporate air, contributing to a lighter cake texture.
- In a separate bowl, mix together the all-purpose flour and baking soda. Gradually add this dry mixture to the creamed butter and sugar. Alternate the additions with the buttermilk and the vanilla extract. Stir it gently with a spatula or spoon, just until combined, being careful not to overmix.
- Gently fold in the shredded coconut and finely chopped pecans into the batter, distributing them evenly for delightful textures throughout the cake. These ingredients contribute not only flavor but also a wonderful crunch.
- In a clean bowl, beat the egg whites until they reach stiff peaks. This step is crucial for adding volume to your cake—stiff peaks mean that the egg whites have incorporated enough air. Carefully fold the egg whites into the batter, using a gentle motion to preserve the fluffy texture you just created.
- Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of each cake comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, combine the softened cream cheese and unsalted butter, beating together until smooth and creamy. Gradually add in the powdered sugar and vanilla extract. Continue to beat until well combined, achieving a creamy consistency that’s perfect for spreading.
- Once your cakes are fully cooled, it’s time to assemble. Place the first layer of cake on a serving platter. Spread a generous layer of cream cheese frosting on top, followed by placing the second layer of cake on top. Repeat this process, adding more frosting between layers as you go. Finally, frost the top and sides of the entire cake to make it look magnificent. For a finishing touch, sprinkle chopped pecans on top for added texture and a beautiful finish.
Notes
Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing. For a deeper flavor, allow the cake to rest overnight (once frosted) in the refrigerator before serving; this improves the taste and sets the frosting. Use high-quality cream cheese for frosting to achieve smoother, richer results. This cake can be made in advance; bake and frost it a day before your event and store it in the fridge.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 480 per slice
- Sodium: 210 mg
- Protein: 6 g