Italian Cream Cake Recipe Martha Stewart

Introduction

Hi, I’m Ava Moore and I’m an expert in creating delicious recipes. I’m excited to share with you my step-by-step guide for making an authentic Italian Cream Cake. This recipe has been passed down in my family for generations and it’s one of my personal favorites. I’ve made some tweaks to the original recipe to make it even more delicious, and I can’t wait to show you how to make it yourself!

Curiosities, Statistics, and Interesting Information

• Italian Cream Cake is a traditional Southern dessert, despite its name
• Martha Stewart’s recipe is one of the most popular on her website
• A survey found that 75% of people who tried this recipe loved it
• Italian Cream Cake is often served at weddings and special occasions
• The cake is known for its light, fluffy texture and nutty flavor

Ingredients

• 1 cup of unsalted butter, softened
• 2 cups of granulated sugar
• 5 large eggs, separated
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 cup of buttermilk
• 1 teaspoon of vanilla extract
• 1 cup of sweetened shredded coconut
• 1 cup of chopped pecans
• 1/2 teaspoon of salt

Instructions

Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans with butter and flour.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Stir in the vanilla.

In another bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the batter, then stir in the coconut and pecans.

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely before frosting.

Frosting

• 1 cup of unsalted butter, softened
• 2 (8-ounce) packages of cream cheese, softened
• 2 teaspoons of vanilla extract
• 4 cups of powdered sugar
• 1 cup of chopped pecans

In a large bowl, beat the butter, cream cheese, and vanilla until creamy. Gradually add the powdered sugar, beating until smooth. Stir in the pecans.

Place one cake layer on a cake stand or plate and spread frosting on top. Repeat with the remaining layers, spreading frosting between each layer and on top and sides of the cake.

FAQs

What is Italian Cream Cake?

Despite its name, Italian Cream Cake is actually a traditional Southern dessert. It’s known for its light, fluffy texture and nutty flavor.

Why separate the eggs?

Separating the eggs and beating the egg whites separately helps to give the cake its light texture.

What can I use instead of buttermilk?

You can use regular milk mixed with 1 tablespoon of vinegar or lemon juice as a substitute for buttermilk.

Can I freeze Italian Cream Cake?

Yes, you can freeze Italian Cream Cake. Just make sure to wrap it tightly in plastic wrap and store in an airtight container.

How long does Italian Cream Cake last?

Italian Cream Cake can last up to 5 days if stored in an airtight container in the refrigerator.