Table of Contents

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

The first time I tasted Italian Cream Cake, I was at a county fair, much like the Tulsa State Fair. I remember the humidity clinging to everything, the air thick with the scent of livestock and fried food. But then, I saw it: a tall, ethereal cake, frosted with what looked like clouds. One bite of that moist, coconut-pecan studded cake, swathed in creamy frosting, and I was transported. It was a revelation – a perfect balance of sweet, nutty, and utterly decadent. It wasn’t just a dessert; it was an experience, a memory I’ve savored for years.

Recipe Overview

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

Ingredients

For the Cake:

1/2 cup margarine or 1/2 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 small can coconut (amount not specified, approximately 7-8 ounces)
1 cup chopped pecans

For the Filling:

1/4 cup margarine or 1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 lb confectioners’ sugar
1 cup chopped pecans

Equipment Needed

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

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare your cake pans by greasing them thoroughly. You can use cooking spray or butter, followed by a dusting of flour. For extra insurance against sticking, line the bottoms with circles of parchment paper.
In a large mixer bowl, cream together the 1/2 cup of softened margarine or butter, sugar, and oil until the mixture is light and fluffy. This is a crucial step for achieving a tender cake, so don’t rush it.
Add the beaten egg yolks to the creamed mixture and beat well. Make sure the yolks are fully incorporated for a smooth batter.
In a separate bowl, sift together the cake flour and baking soda. Sifting ensures that there are no lumps in the flour and that the baking soda is evenly distributed.
Gradually add the sifted flour mixture to the wet ingredients, mixing well after each addition. This prevents the formation of gluten, which can result in a tough cake.
Add the buttermilk and vanilla extract to the batter and mix well. The buttermilk adds a tangy flavor and helps to keep the cake moist.
In a clean, dry bowl, beat the egg whites until stiff peaks form. This is best achieved with an electric mixer. Stiff peaks are essential for adding lightness and volume to the cake.
Gently fold the stiffly beaten egg whites into the batter. Be careful not to overmix, as this will deflate the egg whites and result in a dense cake.
Fold in the coconut and 1 cup of chopped pecans.
Pour the batter evenly into the prepared 8-inch round cake pans.
Bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until the cakes test done. To test for doneness, insert a toothpick into the center of one of the cakes. If the toothpick comes out clean or with just a few moist crumbs attached, the cake is done.
Remove the cake pans from the oven and let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the filling. In a mixer bowl, combine the 1/4 cup of softened butter or margarine, cream cheese, and confectioners’ sugar. Beat well until the mixture is smooth and creamy.
Stir in the 1 cup of chopped pecans.
Once the cakes have cooled completely, assemble the cake. Place one layer of cake on a serving plate or cake stand. Spread a generous amount of filling over the top.
Repeat with the remaining cake layers and filling, frosting the top and sides of the cake.
Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.

Expert Tips & Tricks

Using cake flour is crucial for the light, tender texture of this cake. If you can’t find “soft as silk” cake flour, any brand of cake flour will work well.
Make sure your ingredients are at room temperature for optimal mixing and emulsification.
Don’t overbake the cakes! Overbaking can result in a dry cake.
For an even more intense coconut flavor, toast the coconut flakes before adding them to the batter.
If you’re short on time, you can use a store-bought cream cheese frosting, but homemade is always best.
To prevent the cake layers from sticking to the plate or cake stand, place strips of parchment paper under the edges of the bottom layer before frosting. Once the frosting is set, gently slide the parchment paper out.

Serving & Storage Suggestions

Serve this Soft As Silk Italian Cream Cake chilled or at room temperature. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen, but the texture of the frosting may change slightly.
It is best to eat this cake within 3-4 days.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	80mg	27%
Sodium	250mg	10%
Total Carbohydrate	60g	20%
Dietary Fiber	2g	8%
Sugars	45g
Protein	5g	10%

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to improve the texture.
Dairy-Free: Use dairy-free margarine, cream cheese, and buttermilk (made with non-dairy milk and lemon juice or vinegar).
Nut-Free: Omit the pecans and substitute with toasted shredded coconut or other chopped dried fruit.
Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy flavor.
Brown Butter Frosting: Brown the butter for the frosting for a nutty, caramel-like flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two in advance and store them wrapped tightly in the refrigerator or freezer. Frost the cake on the day you plan to serve it.

Q: Why is cake flour important for this recipe?
A: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb.

Q: Can I use a different size cake pan?
A: Yes, but you may need to adjust the baking time. If using two 9-inch pans, check for doneness a few minutes earlier.

Q: My frosting is too soft. What can I do?
A: Add more confectioners’ sugar, a tablespoon at a time, until you reach the desired consistency. You can also chill the frosting in the refrigerator for a few minutes to firm it up.

Q: Can I use sweetened or unsweetened coconut?
A: Either type of coconut will work, but sweetened coconut will result in a sweeter cake. If using unsweetened coconut, you may want to add a bit more sugar to the batter.

Final Thoughts

This Soft As Silk Italian Cream Cake is more than just a dessert; it’s a celebration of flavors and textures, a testament to the simple pleasures of homemade baking. Don’t be intimidated by the number of steps – each one is straightforward and rewarding. Gather your ingredients, preheat your oven, and prepare to create a cake that will transport you and your loved ones to a place of pure culinary bliss. I encourage you to try this recipe and share your experiences. Perhaps you’ll create a new memory as special as the one I hold from that Tulsa State Fair. Pair it with a glass of sweet tea or a bold cup of coffee for the perfect ending to any meal.

Soft As Silk Italian Cream Cake Recipe