The Enduring Allure of Italian Creme Cake: A Taste of Nostalgia

There are certain aromas that can transport you instantly back in time, a potent olfactory memory that unlocks a treasure trove of cherished moments. For me, the sweet, slightly nutty scent of a freshly baked Italian Creme Cake is one of those powerful triggers. It’s been a few years since I last conjured this particular delight, but recently, my husband, with a nostalgic twinkle in his eye, requested it for his birthday. The moment I started gathering the ingredients, a wave of warmth washed over me, recalling countless celebrations and cozy afternoons where this cake was the undisputed star. It’s more than just a dessert; it’s a culinary embrace, a reminder of simpler times and the enduring joy of shared sweetness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Servings: 12-16
• Yield: 1 (13×9 inch) cake
• Dietary Type: Contains Dairy, Eggs, Gluten, Nuts

Ingredients

This cake is a delightful balance of rich, creamy textures and a nutty crunch, a combination that never fails to impress. Let’s gather our components for both the cake and its luscious frosting.

For the Cake:

• 2 cups granulated sugar
• 1/2 cup Crisco shortening
• 1/2 to 1 cup unsalted butter, softened to room temperature
• 5 large eggs, separated (yolks and whites)
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• 2 cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 to 1 cup unsalted butter, softened
• 1 box (16 ounces) powdered sugar (also known as confectioners’ sugar or icing sugar)
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Equipment Needed

To bring this exquisite cake to life, you’ll want to have these tools at the ready:

• A large mixing bowl
• A medium mixing bowl
• A smaller bowl (for egg whites)
• An electric mixer (handheld or stand mixer)
• A whisk
• A rubber spatula or wooden spoon
• Measuring cups and spoons
• A 13×9 inch baking pan
• Parchment paper (optional, for easier removal)
• An oven

Instructions

The process of creating this Italian Creme Cake is straightforward yet rewarding, building layers of flavor and texture with each step.

1. Prepare the Frosting First: In your large mixing bowl, combine the softened cream cheese and butter. Beat them together with your electric mixer until the mixture is smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is light and fluffy. Stir in the chopped pecans and vanilla extract. Set this aside at room temperature while you prepare the cake; the flavors will meld beautifully.

2. Begin the Cake Batter: In the large mixing bowl (cleaned if necessary), cream together the granulated sugar, Crisco shortening, and softened butter. Beat until this mixture is light and fluffy.

3. Incorporate the Egg Yolks: Add the egg yolks, one at a time, beating well after each addition to ensure they are fully incorporated into the creamed mixture.

4. Prepare the Buttermilk Mixture: In the medium mixing bowl, whisk the baking soda into the buttermilk. Let it sit for a moment; you’ll notice it will start to bubble and slightly thicken.

5. Alternate Dry and Wet Ingredients: To the creamed sugar and egg yolk mixture, begin to add the flour and the buttermilk mixture alternately. Start by adding about a third of the flour and mixing until just combined. Then, add half of the buttermilk mixture and mix. Continue this process, adding another third of the flour, followed by the remaining buttermilk mixture, and finishing with the last third of the flour. Be careful not to overmix; mix until just combined after each addition.

6. Whip the Egg Whites: In the clean, dry smaller bowl, beat the egg whites with your electric mixer until stiff peaks form. This means that when you lift the beaters, the egg whites will stand up straight without curling over.

7. Fold in the Egg Whites: Gently fold the stiffly beaten egg whites into the cake batter using your rubber spatula or wooden spoon. Folding means using an up-and-over motion to combine the ingredients without deflating the air you’ve whipped into the egg whites. This step is crucial for the cake’s light and airy texture.

8. Add the Finishing Touches: Gently fold in the sweetened shredded coconut, chopped pecans, and vanilla extract into the batter.

9. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your 13×9 inch baking pan, or line it with parchment paper for easier removal. Pour the cake batter evenly into the prepared pan.

10. Baking Time: Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.

11. Cooling: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes before attempting to remove it. Allow it to cool completely on the wire rack before frosting.

12. Frosting the Cake: Once the cake is entirely cool, spread the prepared frosting evenly over the top.

Expert Tips & Tricks

• Butter Temperature is Key: For both the cake and the frosting, ensuring your butter is at true room temperature (soft but not melted) is vital for achieving a smooth, well-emulsified batter and frosting. Too cold, and you’ll have lumps; too warm, and your mixture will be greasy.
• Don’t Overmix the Batter: Overmixing after adding the flour can develop the gluten too much, resulting in a tougher cake. Mix just until the ingredients are incorporated.
• Stiff Peaks for Egg Whites: Take your time when whipping egg whites. The “stiff peaks” stage is essential for adding lift and lightness to the cake. Make sure your bowl and beaters are completely free of any grease or yolk, as this will prevent the whites from whipping properly.
• Folding Technique Matters: Practice your folding technique. It’s about gently incorporating the lighter egg whites into the denser batter without losing all the air. Use a large spatula and a scooping motion from the bottom of the bowl up and over.
• Cool Completely Before Frosting: Resist the temptation to frost a warm cake! The frosting will melt and slide right off, creating a mess. Patience is a virtue here.

Serving & Storage Suggestions

This Italian Creme Cake is a showstopper on its own, but a simple dusting of powdered sugar or a few extra toasted pecans can elevate its presentation. It’s wonderful served at room temperature.

Storage:

• Room Temperature: The cake can be stored at room temperature, covered loosely with plastic wrap or in an airtight container, for up to 2 days.
• Refrigeration: For longer storage, or if your kitchen is particularly warm, refrigerate the cake. It will keep for up to 4-5 days. Allow it to come to room temperature for about 30 minutes before serving for the best texture.
• Freezing: While not ideal, you can freeze the unfrosted cake layers or even the frosted cake. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving.

Nutritional Information

This is a rich and decadent cake, so a slice is a treat to be savored!

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	550-600 kcal
Total Fat	30-35 g	38-45%
Saturated Fat	18-20 g	90-100%
Cholesterol	80-100 mg	27-33%
Sodium	200-250 mg	9-11%
Total Carbohydrate	65-70 g	22-24%
Dietary Fiber	3-5 g	11-18%
Sugars	45-50 g
Protein	6-8 g	12-16%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a little creativity!

• Nut Alternatives: If pecans aren’t your favorite, or if you have allergies, you can substitute them with walnuts or even almonds. For a nut-free version, simply omit the nuts entirely.
• Coconut Options: If you’re not a fan of coconut, you can leave it out altogether. The cake will still be delicious, though it will miss that signature tropical sweetness. Alternatively, you could try a finely chopped dried apricot or cranberry for a different fruity note.
• Citrus Zest: A teaspoon of lemon zest or orange zest added to the cake batter can provide a bright, refreshing counterpoint to the richness.
• Cream Cheese Frosting Intensity: For a tangier frosting, you can add a tablespoon or two of sour cream along with the cream cheese and butter.

FAQs

Q: Why is it called “Italian Creme Cake”?
A: While its exact origins are debated, the name likely refers to the rich, creamy texture achieved through its frosting and the presence of ingredients like cream cheese and butter, reminiscent of opulent European pastries.

Q: Can I make this cake ahead of time?
A: Yes, the cake layers can be baked a day or two in advance and stored at room temperature or in the refrigerator. The frosting can also be made ahead and stored in the refrigerator, then brought to room temperature and re-whipped before frosting.

Q: My egg whites aren’t whipping up to stiff peaks, what did I do wrong?
A: Ensure your bowl and beaters are impeccably clean and free of any fat or yolk. Even a tiny amount can prevent the whites from reaching their full volume. Also, make sure you’re using fresh eggs and beating them at the right speed.

Q: What’s the best way to store leftovers?
A: Store leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Let it come to room temperature before serving for optimal texture.

Q: Can I freeze this cake?
A: Yes, you can freeze unfrosted cake layers or the fully frosted cake. Wrap it very well to prevent freezer burn. Thaw overnight in the refrigerator.

A Sweet Conclusion

There’s a profound satisfaction in creating a cake that not only tastes divine but also carries with it a sense of history and personal connection. This Italian Creme Cake, with its tender crumb, rich frosting, and delightful nutty crunch, is a testament to the enduring power of simple, quality ingredients combined with careful technique. It’s the kind of cake that prompts murmurs of delight and requests for seconds. So, gather your ingredients, preheat your oven, and embark on this sweet journey. I promise, the aroma filling your kitchen and the first decadent bite will be worth every moment. Share it with loved ones, pair it with a cup of good coffee or a glass of dessert wine, and savor the moment. I’d be delighted to hear how your Italian Creme Cake turns out!