Italian Cream Cake Recipe

Sugar: Provides sweetness and structure to the cake.

Butter: Adds richness and moisture to the cake and frosting.

Shortening: Contributes to the cake's tender texture.

Egg yolks: Adds richness and color to the cake batter.

All-purpose flour: The main structure-building ingredient in the cake.

Baking soda: Helps the cake rise and become fluffy.

Buttermilk: Adds moisture and a slight tang to the cake.

Vanilla extract: Enhances the flavor of both the cake and frosting.

Sweetened shredded coconut: Adds texture and a subtle coconut flavor to the cake.

Egg whites: Beaten to stiff peaks, they lighten the cake batter.

Cream cheese: The base for the frosting, adding a tangy flavor.

Powdered sugar: Sweetens and thickens the frosting.

Chopped pecans: Adds a crunchy texture and nutty flavor to the frosting.

When folding the egg whites into the batter, use a gentle, sweeping motion to maintain the airiness of the egg whites. This helps create a lighter, fluffier cake. Avoid overmixing, as this can deflate the egg whites and result in a denser cake.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cake, though it may slightly alter the flavor and texture.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative, providing a similar texture and fat content.

• shortening - Substitute with coconut oil: Coconut oil offers a healthier fat option and adds a subtle coconut flavor that complements the cake.

• egg yolks - Substitute with applesauce: Applesauce can replace egg yolks to make the recipe vegan, adding moisture and a slight sweetness.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance, maintaining a similar texture.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, as it contains acid and a neutralizing base.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and acidity, helping to tenderize the cake.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the cake.

• sweetened shredded coconut - Substitute with unsweetened shredded coconut: Unsweetened shredded coconut can be used to reduce sugar content while maintaining texture.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can be whipped to stiff peaks and used as a vegan alternative to egg whites.

• cream cheese - Substitute with mascarpone: Mascarpone cheese provides a similar creamy texture with a slightly different flavor profile.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground into a powder to replace powdered sugar, offering a lower glycemic index.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used in smaller quantities due to its sweetness.

• chopped pecans - Substitute with walnuts: Walnuts provide a similar crunchy texture and nutty flavor, making them a suitable replacement.

• To keep your Italian Cream Cake fresh and delicious, store it in an airtight container at room temperature for up to 2 days. If you prefer a chilled treat, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving to enjoy its full flavor.

• If you want to extend the life of your cake, freezing is a great option. First, ensure the cake is completely cooled. Wrap each layer individually in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped layers in a freezer-safe bag or container.

• When you're ready to enjoy your frozen Italian Cream Cake, transfer the layers from the freezer to the refrigerator. Allow them to thaw overnight. Once thawed, you can frost and assemble the cake as usual.

• For those who prefer to freeze the entire assembled cake, follow the same wrapping process. However, be cautious as the cream cheese frosting can become slightly softer after thawing. To maintain the cake's structure, you can insert a few toothpicks around the sides before wrapping.

• If you have leftover slices, wrap each slice in plastic wrap and place them in a freezer-safe container. This way, you can enjoy a piece of Italian Cream Cake whenever the craving strikes. Just thaw the slices in the refrigerator or at room temperature before indulging.

• Remember, while freezing can extend the life of your cake, it's best enjoyed fresh for the ultimate taste and texture.

• Preheat your oven to 300°F (150°C). Place the Italian Cream Cake on a baking sheet and cover it loosely with aluminum foil to prevent the frosting from melting too much. Heat for about 15 minutes or until warmed through.

• For a quicker method, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe dome or another plate to keep it moist. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.

• If you have an air fryer, set it to 300°F (150°C). Place the cake slice in the basket and heat for 3-5 minutes. This method helps maintain a slightly crispy exterior while warming the inside.

• To use a stovetop, place a slice of cake in a skillet over low heat. Cover the skillet with a lid to trap the heat and moisture. Warm for about 5 minutes, flipping halfway through to ensure even heating.

• For those with a steam oven, set it to a low steam setting around 212°F (100°C). Place the cake on a steam tray and heat for 5-7 minutes. This method keeps the cake moist and tender.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cake slice on a piece of parchment paper and heat for 10-12 minutes. Keep an eye on it to prevent the frosting from melting too much.

• Oven: Used to bake the cake layers at the specified temperature of 350°F (175°C).

• Cake pans: Three 9-inch round pans to bake the cake layers.

• Mixing bowl: A large bowl for creaming together the sugar, butter, and shortening, and for mixing the batter.

• Hand mixer: Useful for creaming the sugar, butter, and shortening, and for beating the egg yolks into the mixture.

• Spatula: For folding the beaten egg whites into the batter gently.

• Measuring cups: To measure out the sugar, flour, buttermilk, and other ingredients accurately.

• Measuring spoons: For measuring smaller quantities like baking soda and vanilla extract.

• Wire racks: To cool the cake layers after baking.

• Toothpick: To check if the cake layers are baked through by inserting it into the center.

• Separate bowl: For beating the egg whites until stiff peaks form.

• Stand mixer: Optional, but can be used for beating the cream cheese and butter for the frosting.

• Offset spatula: Helpful for spreading the frosting evenly between the layers and over the top and sides of the cake.

• Cooling racks: To cool the cake layers completely before frosting.

• Sifter: For sifting powdered sugar to ensure a smooth frosting.

• Knife: For chopping the pecans finely before adding them to the frosting.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can cream the sugar, butter, and shortening quickly, saving you time and effort.

Room temperature items: Ensure butter, shortening, and cream cheese are at room temperature for easier mixing.

Preheat oven early: Start preheating your oven before you begin mixing the batter to save time.

Use parchment paper: Line your cake pans with parchment paper for easier removal and less cleanup.