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Soft As Silk Italian Cream Cake: A Taste of Southern Charm

The first time I tasted Italian Cream Cake, I was a young line cook, homesick and overwhelmed by the bustle of a busy kitchen. Our pastry chef, a kind woman with flour dusting her apron, slipped me a generous slice. The soft, tender crumb, the creamy frosting studded with pecans and coconut – it was pure comfort. Each bite was a reminder of simpler times, of potlucks and family gatherings. It’s a flavor memory I cherish, and one that I’m excited to share with you today.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 1 hour
Servings: 12-16
Yield: One 3-layer cake
Dietary Type: Not Gluten-Free

Ingredients

For the Cake:

½ cup margarine or ½ cup butter, softened
2 cups sugar
1 cup oil
5 egg yolks, beaten
2 cups cake flour (preferably soft as silk cake flour if you can get it)
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
5 egg whites, stiffly beaten
1 can coconut (small, exact ounces unspecified in the original recipe)
1 cup chopped pecans

For the Filling:

¼ cup margarine or ¼ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 lb confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Equipment Needed

Mixer (stand or hand mixer)
Sifter
Three 8-inch round cake pans
Parchment paper (optional)
Wire rack
Mixing bowls

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Prepare three 8-inch round cake pans by greasing and flouring them. For easier release, you can also line the bottoms with parchment paper rounds.
In a mixer bowl, cream together the ½ cup softened margarine or butter, 2 cups sugar, and 1 cup oil until the mixture is light and fluffy. This step is crucial for incorporating air and creating a tender crumb. Don’t rush it!
Add the 5 beaten egg yolks to the creamed mixture and beat well until fully incorporated. Each yolk adds richness and contributes to the cake’s structure.
In a separate bowl, sift together the 2 cups cake flour and 1 teaspoon baking soda. Sifting ensures that the dry ingredients are evenly distributed and helps prevent lumps.
Gradually add the sifted flour mixture to the wet ingredients, mixing well after each addition. Be careful not to overmix at this stage, as that can lead to a tough cake.
Add the 1 cup buttermilk and 1 teaspoon vanilla extract to the batter and mix well. Buttermilk adds a subtle tang and contributes to the cake’s moistness.
In a separate, clean bowl, beat the 5 egg whites until stiff peaks form. This is best achieved with an electric mixer. Stiffly beaten egg whites provide lift and lightness to the cake.
Gently fold the stiffly beaten egg whites into the cake batter. Be careful not to deflate the egg whites, as this will result in a denser cake. Work in batches, using a spatula to gently combine the mixtures.
Fold in the 1 can of coconut and 1 cup chopped pecans. These ingredients add texture and flavor, contributing to the signature characteristics of Italian Cream Cake.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 15 to 20 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Keep a close eye on the cakes, as baking times can vary depending on your oven.
Remove the cakes from the oven and let them cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a bowl, combine the ¼ cup softened butter or margarine and 1 (8 ounce) package of softened cream cheese. Beat well until smooth and creamy. Make sure both ingredients are properly softened for a lump-free frosting.
Gradually add the 1 lb confectioners’ sugar to the cream cheese mixture, beating well after each addition until smooth. This is best done with a mixer on low speed to prevent a cloud of powdered sugar.
Stir in 1 teaspoon vanilla extract and 1 cup chopped pecans.
Once the cakes are completely cool, it’s time to assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
Place the second cake layer on top of the frosting and spread another layer of frosting.
Top with the final cake layer and frost the entire cake, including the top and sides, with the remaining frosting.

Expert Tips & Tricks

Use high-quality ingredients: This cake truly shines when made with the best ingredients possible. Splurge on good butter, fresh eggs, and high-quality vanilla extract.
Don’t overmix: Overmixing the batter develops gluten, which can result in a tough cake. Mix until just combined.
Room temperature ingredients: Using room temperature butter, cream cheese, and eggs will help the frosting come together smoothly and easily.
Toast the pecans: Toasting the pecans before adding them to the cake and frosting enhances their flavor and adds a nutty aroma.
Make it ahead: The cake layers can be baked ahead of time and stored in the refrigerator for a day or two before frosting. The frosting can also be made ahead of time and stored in the refrigerator.
If your frosting is too soft: Add powdered sugar, one tablespoon at a time, until you reach the desired consistency. If it’s too thick, add a teaspoon of milk or cream.
For a more intense coconut flavor: Use coconut extract in addition to the shredded coconut.

Serving & Storage Suggestions

Serve the Italian Cream Cake chilled or at room temperature. It pairs perfectly with a cup of coffee or tea. To store, cover the cake tightly and refrigerate it for up to 3 days. You can also freeze the cake for longer storage; wrap it well in plastic wrap and then foil. Let it thaw in the refrigerator overnight before serving. Because of the cream cheese frosting, it’s best to keep the assembled cake refrigerated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	678.2 kcal	N/A
Calories from Fat	368 g	54%
Total Fat	40.9 g	62%
Saturated Fat	8.2 g	40%
Cholesterol	72.7 mg	24%
Sodium	278 mg	11%
Total Carbohydrate	74.9 g	24%
Dietary Fiber	1.7 g	6%
Sugars	58.2 g	232%
Protein	6.4 g	12%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-free: Substitute the cake flour with a gluten-free blend. Be sure to add a binder like xanthan gum to help with the texture.
Dairy-free: Use plant-based butter and cream cheese alternatives. Choose a non-dairy buttermilk substitute (almond milk mixed with lemon juice works well).
Nut-free: Omit the pecans or substitute with toasted coconut flakes for a similar texture.
Spice it up: Add a pinch of cinnamon or nutmeg to the cake batter for a warmer flavor profile.
Citrus twist: Add the zest of one lemon or orange to the cake batter for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Why is it called Italian Cream Cake if it doesn’t seem particularly Italian?

A: The origin of the name is a bit of a mystery! It’s believed the cake might have originated in the Southern United States and the “Italian” part of the name might refer to the use of cream cheese, which was considered a somewhat exotic ingredient at the time.

Q: Can I use self-rising flour instead of cake flour and baking soda?

A: No, cake flour has a lower protein content than self-rising flour. The texture will be significantly different. It is best to stick to cake flour and baking soda.

Q: How do I prevent the cake layers from sticking to the pans?

A: Grease and flour your pans thoroughly, or use parchment paper rounds to line the bottoms. Make sure to let the cakes cool slightly before inverting them.

Q: Can I make this cake without a mixer?

A: While it’s possible, it will be more challenging. The mixer helps to incorporate air into the batter, resulting in a lighter cake. If you don’t have a mixer, be sure to cream the butter, sugar, and oil together very well and beat the egg whites until very stiff.

Q: The frosting is too sweet. What can I do?

A: A pinch of salt or a tablespoon of lemon juice can help balance the sweetness of the frosting.

Final Thoughts

This Soft As Silk Italian Cream Cake is more than just a dessert; it’s a taste of Southern hospitality and a reminder of the simple joys in life. I encourage you to bake this cake for your loved ones, and share the warmth and comfort it brings. Don’t be afraid to experiment with variations and make it your own. And please, share your creations and experiences – I’d love to hear how it turns out! Maybe pair it with a crisp glass of Vinho Verde!

Soft As Silk Italian Cream Cake Recipe