Italian Cream Cheese Cake

The Italian Cream Cheese Cake is a luscious and elegant dessert that brings together the richness of cream cheese, the nuttiness of chopped pecans, and the subtle sweetness of coconut. This classic Italian-inspired cake is a testament to the artistry of European baking traditions and the indulgent pleasures of cream cheese.

INGREDIENTS

For the Italian Cream Cheese Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 cup chopped pecans
• 8 ounces cream cheese, softened

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

Prepare the Italian Cream Cheese Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a mixing bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract.
4. In a separate bowl, sift together the all-purpose flour and baking soda.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until the batter is smooth.
6. Gently fold in the shredded coconut and chopped pecans using a spatula.
7. In another bowl, beat the softened cream cheese until it’s smooth.
8. In a separate clean and dry bowl, beat the egg whites until stiff peaks form.
9. Gently fold the beaten egg whites into the cake batter.
10. Finally, fold in the softened cream cheese.
11. Divide the cake batter evenly among the prepared cake pans.
12. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
13. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove them from the pans and place them on wire racks to cool completely.

Prepare the Cream Cheese Frosting:

14. In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat until the mixture is smooth and creamy.
15. Gradually add the powdered sugar and pure vanilla extract, beating until the frosting is fluffy and well combined.

Frost the Italian Cream Cheese Cake:

16. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
17. Spread a layer of cream cheese frosting evenly over the top of the first cake layer.
18. Add the second cake layer and repeat the process, spreading cream cheese frosting and stacking the layers.
19. Place the final cake layer on top.
20. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

Serve the Italian Cream Cheese Cake:

21. Slice and serve your Italian Cream Cheese Cake, savoring the creamy richness, coconut texture, and nutty pecan flavor in each exquisite bite.

The Italian Cream Cheese Cake is a classic dessert that exemplifies the timeless appeal of cream cheese in baking. It’s a perfect choice for special occasions, celebrations, or whenever you want to indulge in a slice of creamy, nutty, and delightful cake. Enjoy this delectable creation with friends and family.