How to Store Italian Cream Cake
Store the Italian cream cheese cake in an airtight container in the refrigerator for up to seven days. Due to the perishable ingredients in the cream cheese frosting, we don’t recommend storing the cake at room temperature.
Can you freeze Italian cream cake?
For the best quality, you can freeze Italian cream cake for up to two to three months. However, the cold temperatures may impact its texture, especially once it’s thawed.
Italian Cream Cake Tips
What is Italian cream cheese called?
Although this recipe calls for traditional cream cheese, mascarpone is often considered the Italian variation of this product. You can swap the two ingredients interchangeably in this recipe at a one-to-one ratio. The two ingredients share a similar creamy texture, although mascarpone isn’t as tangy and has a butterier flavor than cream cheese.
What is Italian cake made of?
This Italian cream cake recipe features a moist cake flavored with vanilla, buttermilk, shredded coconut and pecans. It’s topped with a rich cream cheese frosting made with softened cream cheese, confectioners’ sugar and vanilla extract. A handful of chopped pecans gives the frosting an added layer of crunchiness.
Can I leave a cream cheese cake out overnight?
We strongly advise against leaving this cream cheese cake out overnight. It can promote spoilage as the ingredients enter the temperature danger zone where bacteria can grow quickly to potentially harmful levels.
Watch How to Make Italian Cream Cake
Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
cream cheese frosting:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans
Directions
1
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
2
In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.
3
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
4
For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and side of cake. Store cake in the refrigerator.
Nutrition Facts
1 piece: 736 calories, 41g fat (19g saturated fat), 117mg cholesterol, 330mg sodium, 90g carbohydrate (75g sugars, 2g fiber), 7g protein.
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