Italian Cream Cake

Italian Cream Cake Slider

I’ll confess right up front … this cake takes a little bit longer to make than your average box cake but it’s so worth the effort.

Here’s what you’ll need for the cake:

2 cups of sifted all-purpose flour

2 cups of sugar

1 stick of unsalted butter

5 eggs, separated

1/2 cup of canola oil

1 cup of buttermilk

2 teaspoon of vanilla extract (best quality you can get)

1 teaspoon of baking soda

*(optional 1/2 cup dry shredded coconut and/or 1 cup finely chopped walnuts)

cake on plate

Here’s what you’ll need for the icing:

8 oz of cream cheese (room temp)

1 1/2 sticks of unsalted butter (room temp)

1 tablespoon of buttermilk

2 teaspoon of vanilla

8-10 oz of 10x powdered sugar

Here’s what you’ll do:

Preheat oven to 350 degrees F.

Grease and flour three round cake pans.  ** Make sure your oven is large enough to hold all three!  You don’t have to use three round cake pans – any pan will do.  Your choice. cream sugar oil etc

Sift together your flour and baking soda.  Set aside.

Mix butter, sugar, and vanilla until creamy.

Add the 5 egg yokes and canola oil to your butter/sugar/vanilla mixture.   Beat until creamy.

Add flour/baking soda and buttermilk a little at a time alternating flour/baking soda and then buttermilk…..flour/baking soda and then buttermilk.  Mix just until everything is blended.  Do not over mix.

If you are choosing to add coconut and/or walnuts add them now.  Gently blend.  Do not overwork the mixture.

In a separate bowl beat your egg whites to still peaks.

Gently fold your egg whites into your batter.  Do not over mix.  You want your batter to be as light and fluffy as possible.  The more you mix the “flatter” your batter will become.  Use large sweeping strokes to blend the egg whites in the batter without over mixing.

assemble cakePour 1/3 of your batter into each cake pan.  Place pans into preheated oven.  Check your cake at 20 minutes.  This cake will cook quickly.  Check frequently.  Once light brown and a toothpick can be removed cleanly from the center of the cake then you know it’s done.  Allow to cool.  Time to make the frosting!

To make the frosting:

Whip all ingredients together.  If frosting is too, thin add more sugar. If frosting is too thick, add a dash of buttermilk.

cake w piece out

Variations:

spread coconut on a baking sheet and bake until brown

Toasting Coconut: spread coconut on a baking sheet and bake until brown

The cake pictured above was a birthday cake for my dad.  He loves coconut cake so I omitted the walnuts and coated the outside with toasted coconut.   I also added coconut between cake layers.  This cake would be delicious with strawberry preserves between the layers, frosted, and coated with chopped walnuts.  The sky’s the limit!  Please let us know how you jazz it up to make it your own.

 

DSC_0165

signature

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *