The perfect dessert for a get-together is something that everyone should love. It’s hard to decide on a dessert if you don’t know the preferences of everyone, so you should settle on something that doesn’t have too much unusual ingredients. What’s better than a classic cream cake? This one has just been spiced up a bit so it’s more elegant and more decadent. Thank you, Bake At 350 for this recipe!
What’s better than a classic cream cake? This one has just been spiced up a bit so it’s more elegant and more decadent. Thank you, Bake At 350 for this recipe!
Our friend over at Bake At 350 has this to say about the recipe:
“Which brings me to this Italian Cream Cake. My mother made it a lot when we were growing up. I grumbled and complained because, hello? You’re making a cake without any chocolate?!? Turns out, mom was right. This cake is utterly delicious. Now, Italian? I’m not so sure. I mean, when I think of pecans, coconut, and cream cheese, Italy doesn’t immediately spring to mind.”
I don’t really know why it’s called Italian cake too, but I have an idea. It’s probably Italianized by using mascarpone cheese or something. Oh. Whatever. I am pretty sure your family will love
I am pretty sure your family will love this, however you might want to call this. Enjoy this recipe, my friends!
Ingredients
for the cake:
2 cups Domino sugar
1/2 cup (1 stick) Land O Lakes salted butter, room temperature
1/2 cup Wesson vegetable or canola oil
5 Eggland’s eggs, separated and at room temperature
1 teaspoon Clabber Girl baking soda
1 cup Borden buttermilk, room temperature
2 cups Gold Medal flour
1/2 teaspoon kosher salt
1 cup Great Value angel flake coconut
1 teaspoon McCormick vanilla
for the frosting:
1 & 1/2 cups chopped Fisher pecans
12 oz Belgioioso mascarpone, room temperature
4 oz. Philaldelphia cream cheese, room temperature
2 TBSP Land O Lakes unsalted butter, room temperature
1 lb. + 1/4 cup Domino powdered sugar, divided
pinch kosher salt
1 teaspoon McCormick vanilla
Instructions
Butter three 9″ round cake pans, line the bottoms with parchment. Butter the parchment and flour the pans. Set aside. Preheat oven to 350.
Cream together the sugar, butter and oil. Add in the egg yolks, one at a time, beating well after each addition.
Stir the soda into the buttermilk. Add the flour and buttermilk alternately, beginning and ending with the flour. Add the salt with the last addition of the flour. Fold in the coconut and vanilla.
Beat the egg whites in a separate bowl until stiff peaks form. In three additions, fold into the batter.
Pour into the prepared pans and bake for 25 minutes or until done. Remove to wire cooling racks and let cool in the pans for 10 minutes. Remove from the pans and let cool completely.
make the frosting:
Place the pecans on a cookie sheet in a single layer. Bake at 350 for 4-6 minutes, until fragrant and toasted. Remove from the pan and let cool completely.
Cream together the mascarpone, cream cheese and butter. Beat in the 1 pound of sugar, pinch salt and vanilla until smooth and combined. Remove 1/2 cup of frosting for piping and stir in the remaining 1/4 cup sugar to thicken.
Stir the pecans into the remaining frosting.
Spread about 1/2 cup of frosting between each layer of the cake. Use the remaining to go around the sides and top of the cake. Pipe a border with the reserved frosting.
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Quick Tip: This frosting makes just enough to cover the cake. You will not have thick layers of frosting, but it is very rich, so that’s okay.
Thanks again to Bake At 350 for this amazing recipe.
