Italian Cream Cheese Cake: Moist and Rich Recipe

Introduction

Italian Cream Cheese Cake is a moist, rich dessert filled with toasted coconut and pecans, layered with creamy frosting. Its tender crumb and luscious texture make it an irresistible treat for any special occasion or just because.

Ingredients

• 1 cup (225g) unsalted butter, softened to 65°F
• 2 cups (400g) granulated white sugar
• 5 large eggs, separated and room temperature
• 2 cups (250g) all-purpose flour, sifted
• 1 tsp baking soda
• 1 cup (240ml) full-fat buttermilk, room temperature
• 1 tbsp pure vanilla bean paste or extract
• 1 cup (100g) sweetened shredded coconut, finely chopped and toasted
• 1 cup (110g) finely chopped pecans, toasted
• 16 oz (450g) full-fat brick style cream cheese, cold but pliable
• 1 cup (225g) unsalted butter, softened (for frosting)
• 4.5 cups (560g) confectioners’ sugar, sifted
• 0.5 cup (55g) chopped pecans, for garnish
• 1 pinch fine sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper to prevent sticking.
2. Step 2: Toast the shredded coconut and chopped pecans in a dry skillet over medium heat until fragrant and golden. Set aside to cool completely.
3. Step 3: Using a stand mixer fitted with a paddle attachment, cream 1 cup of softened butter and granulated sugar together until light and fluffy, about 5 minutes.
4. Step 4: Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla bean paste or extract thoroughly.
5. Step 5: Whisk together the sifted flour and baking soda. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined—avoid overmixing.
6. Step 6: Gently fold in the toasted coconut and 1 cup of toasted pecans by hand to evenly distribute them throughout the batter.
7. Step 7: In a separate clean bowl, whip the 5 egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions using a rubber spatula, maintaining as much air as possible.
8. Step 8: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
10. Step 10: For the frosting, beat the cream cheese and 1 cup softened butter until smooth and creamy. Gradually add the sifted confectioners’ sugar and a pinch of sea salt, beating until silky smooth. Frost between the layers, then cover the top and sides of the cake. Garnish with the remaining 0.5 cup chopped pecans.

Tips & Variations

• Make sure all dairy ingredients are at room temperature for a smooth batter and frosting.
• Finely chopping the coconut prevents it from overpowering the texture and blends it seamlessly into the cake.
• For an added touch, sprinkle a little cinnamon into the batter or frosting for warmth.
• You can substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
• Use high-quality cream cheese for a richer, smoother frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or whisk, but it will require more effort to achieve the same level of creaminess and aeration, especially when whipping the egg whites.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Italian Cream Cheese Cake: Moist and Rich Recipe

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4.6 from 100 reviews

This Italian Cream Cheese Cake is a moist and rich dessert featuring layers of tender cake studded with toasted coconut and pecans, all generously frosted with a smooth cream cheese buttercream. Perfectly balanced with a hint of vanilla and a delicate nutty crunch, it’s a classic celebratory cake that impresses with every bite.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake

• 1 cup (225g) unsalted butter, softened to 65°F
• 2 cups (400g) granulated white sugar
• 5 large eggs, separated and room temperature
• 2 cups (250g) all-purpose flour, sifted
• 1 tsp baking soda
• 1 cup (240ml) full-fat buttermilk, room temperature
• 1 tbsp pure vanilla bean paste or extract
• 1 cup (100g) sweetened shredded coconut, finely chopped and toasted
• 1 cup (110g) finely chopped pecans, toasted

Frosting

• 16 oz (450g) full-fat brick style cream cheese, cold but pliable
• 1 cup (225g) unsalted butter, softened
• 4.5 cups (560g) confectioners’ sugar, sifted
• 1 pinch fine sea salt
• 0.5 cup (55g) chopped pecans, for garnish

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper to ensure easy removal of the cakes later.
2. Toast Coconut and Pecans: In a dry skillet over medium heat, lightly toast the shredded coconut and chopped pecans until they become fragrant and turn golden brown. This enhances their flavor. Remove from heat and set aside to cool.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream together 1 cup of softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 5 minutes. This step incorporates air for a tender cake texture.
4. Add Egg Yolks and Vanilla: Add the egg yolks one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then mix in the vanilla bean paste or extract for flavor.
5. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the sifted flour and baking soda. Alternately add this flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix gently until just combined to avoid overworking the batter.
6. Fold in Toasted Nuts and Coconut: Stir in the toasted coconut and 1 cup of toasted pecans by hand to evenly distribute them without deflating the batter.
7. Whip Egg Whites: In a clean bowl, whip the 5 egg whites until stiff peaks form. This aeration will help lighten the cake. Gently fold the whipped egg whites into the batter in three additions using a rubber spatula, carefully preserving the airiness.
8. Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then invert them onto wire racks and cool completely before frosting to prevent melting the frosting.
10. Prepare and Apply Frosting: Beat the cold cream cheese and softened butter together until smooth and creamy. Gradually add the sifted confectioners’ sugar and a pinch of fine sea salt, continuing to beat until the frosting is silky and spreadable. Frost between each cake layer and cover the top and sides. Garnish the finished cake with the remaining 0.5 cup of chopped pecans for added texture and decoration.

Notes

• Ensure all ingredients, especially the eggs and buttermilk, are at room temperature to help create a smooth, even batter.
• Toasting the coconut and pecans enhances their flavor and adds crunch to the cake.
• Be gentle when folding in the whipped egg whites to keep the batter light and airy.
• Using brick-style full-fat cream cheese yields a richer frosting compared to cream cheese in tubs.
• The cake can be made a day ahead; wrap tightly and refrigerate to enhance the flavors.

Keywords: Italian Cream Cheese Cake, coconut cake, pecan cake, cream cheese frosting, moist cake, rich cake, layered cake, holiday cake