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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/italian-cream-cheese-cake-moist-and-rich-recipe/