Italian Cream Cake

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It was my birthday this past Wednesday.  How old?  Old enough to make this cake and eat it, too.  

I can't tell you how many times I have had this cake for my birthday.  But I can tell you how many times I have made it-- once.  My mother was always there to bake one for me even after I was grown with children of my own.  But this year my parents headed South for the winter a little early and that left me one option-- ask mom for the recipe and bake the cake myself.

The cake is a simple yellow cake that is flavored with coconut and pecans (finely chopped for me).  The frosting *oh my the frosting*  is basically a classic cream cheese on steroids.  More butter, more cream cheese, and more sugar?? Yes, please!

I know how tasty and moist the cake is.  I know how unbelievable the frosting is and I even know how delicious a slice is with some good vanilla ice cream.  But what I don't know is why this is called an Italian Cream cake.  Do you?  Seriously, if anyone out there knows, please let me know.

Printable Recipe

Italian Cream Cake
10-12 servings

For the Cake
1 1/2 cups sifted cake flour
Pinch of kosher salt
2/3 cup buttermilk, at room temperature
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
8 Tablespoons (4-ounces) unsalted butter, at room temperature
1 1/3 cups granulated sugar
3 extra large eggs, yolks and whites separated
1 cup sweetened shredded dried coconut, finely chopped
1/2 cup finely chopped pecans
1/8 teaspoon cream of tartar
1/4 cup granulated sugar

For the Frosting
12-ounces cream cheese, cold
12 Tablespoons (6-ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
6 cups confectioners' sugar
1/2 to 3/4 cup finely chopped pecans

For the Cake
Preheat the oven to 350º F. Grease and flour two 8-inch round cake pans and line the bottoms with a round of parchment; set aside.

In a small bowl whisk together the flour and salt; set aside.  In a separate bowl combine the buttermilk, baking soda, and vanilla; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds.  With the mixer on low speed, gradually add the 1 1/3 cups sugar.  Beat on high speed until light and fluffy, about 4-6 minutes.  Beat the egg yolks in one at a time.  Using a rubber spatula, scrape down the sides of the bowl.  Beating on low speed, add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts; scrape down the sides of the bowl and beat until combined.  Stir in the coconut and pecans.

In a separate bowl, beat the egg whites and cream of tartar using a hand-held mixer or whisk until soft peaks form.  Gradually add the 1/4 cup sugar and beat on high until stiff, but not dry peaks form.  Fold one-quarter of the whites into the batter, then fold in the remaining whites. Divide the batter between the prepared pans and smooth evenly.  Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let cool in the pans for 10 minutes.  Run a thin knife around the cakes to detach from the pan.  Invert the cakes, remove the parchment, and transfer to a wire rack to cool completely.

For the Frosting
Using a stand mixer fitted with the paddle attachment or using a hand-held mixer, beat the cream cheese, butter, and vanilla just until blended.  Add the confectioners' sugar, one-third at a time, and beat just until smooth (do not over beat).  Stir in the pecans.

Place one cake layer on a serving platter and top with 1 cup of the frosting, spreading evenly.  Place the other cake layer on top and frost the sides and the top with the remaining frosting. Enjoy!

Source: Adapted from my mother, via Joy of Cooking, 1997