Soft As Silk Italian Cream Cake
Dreamy, decadent, and irresistibly tender, the Soft as Silk Italian Cream Cake is a show-stopping dessert that’s perfect for any celebration. This Southern-inspired classic combines layers of moist, buttery cake infused with sweetened coconut, crunchy pecans, and the delicate tang of buttermilk. The standout feature is its light, fluffy texture achieved by folding in whipped egg whites, ensuring every bite lives up to its "soft as silk" name. Topped with a luscious cream cheese frosting and optional sprinkles of toasted coconut and pecans, this cake delivers an unforgettable flavor and elegant presentation. Ideal for birthdays, holidays, or just when you’re craving a slice of indulgence, this homemade Italian Cream Cake is a true masterpiece that will leave everyone coming back for seconds.
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Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 5 Large eggs, separated
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 3 tablespoons Heavy cream
- 0.5 cup Additional shredded coconut (optional, for topping)
- 0.5 cup Additional chopped pecans (optional, for topping)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper for easier release.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer fitted with a paddle attachment, until light and fluffy (about 3-4 minutes).
Step 4
Add the egg yolks one at a time to the butter-sugar mixture, beating thoroughly after each addition. Mix in the vanilla extract.
Step 5
With the mixer on low, alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix each addition just until combined.
Step 6
Gently fold in the shredded coconut and chopped pecans using a spatula.
Step 7
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
Step 8
Evenly divide the batter among the prepared cake pans and spread the tops smooth. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9
Remove the cakes from the oven and let them rest in the pans for 10 minutes. Then, run a knife around the edges and invert the layers onto a wire rack to cool completely.
Step 10
While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and softened unsalted butter together until smooth and creamy.
Step 11
Add the powdered sugar, one cup at a time, and beat until fully incorporated. Mix in the heavy cream and vanilla extract until the frosting is fluffy and spreadable.
Step 12
To assemble the cake, place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers, and then frost the sides of the cake.
Step 13
If desired, garnish the cake with additional shredded coconut and chopped pecans.
Step 14
Refrigerate the cake for at least an hour to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
| Serving size | (2174.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8723.0 |
| Total Fat 382.8g | 0% |
| Saturated Fat 173.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1429.1mg | 0% |
| Sodium 2835.1mg | 0% |
| Total Carbohydrate 1293.3g | 0% |
| Dietary Fiber 40.2g | 0% |
| Total Sugars 1003.4g | |
| Protein 98.7g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 586.8mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 2108.8mg | 0% |
Source of Calories