Work is so engrossing for me that, when my Sweet Boy is away, I often realize I am sitting in total darkness, the sun has set, the black sky has swallowed up the day, and the moon has appeared out my window. The television set in my neighbor’s window flickers across the way and lights up the bare branches as they sway in the wind. It’s time to cobble together a dinner for one, tonight tuna with olive oil and mayonnaise, picholine and nicoise olives, little cubes of feta, whole pink peppercorns, thyme, and a little lemon zest. And then to bake a cake, for when the house is full and lively again.
This cake has made so many appearances at our table in the last 14 years since I first made it that I couldn’t count them. My friend Diane made it for my 30th birthday party and shared her recipe, but it always brings to mind my Honey Girl now, who loves it best. And since I’m missing her and anticipating our quiet week together in Ireland, I’ve been thinking about it, and about her smiling face across the table, at all of her ages, eating it, with and without front teeth. This is for you, my Honey Girl.
Italian Cream Cake
Yield: one three-layer 8-inch cake, about ten to twelve servings
From Dianne Libero, Tokyo, 1998
Ingredients:
1 c. buttermilk
1 t. baking soda
5 eggs, separated
½ c. unsalted butter
2 c. sugar
½ c. shortening
2 c. all purpose flour (I prefer King Arthur.)
1 t. vanilla extract
7 oz. angel flake coconut
1 c. pecans, chopped (optional)
additional coconut or white chocolate shavings or whole pecans for garnish (optional)
Method:
- Preheat the oven to 325 degrees.
- Lightly butter and flour three 8” cake pans.
- Mix the buttermilk and the baking soda in a small bowl and set it aside.
- In a large bowl, beat the egg whites until stiff and glossy and set them aside.
- In another large bowl, cream the butter, shortening, and sugar.
- Add the egg yolks one at a time, beating each thoroughly.
- To the butter and sugar, add the flour and the buttermilk alternatively, mixing gently.
- Add the vanilla, the coconut, and the pecans if you are using them.
- Fold the egg whites in gently with a spatula as not to deflate them.
- Divide the batter evenly between the three cake pans and smooth the tops.
- Bake until the cakes are golden brown and a toothpick inserted in the center comes out nearly clean, about 35 minutes. I rotate the position of the cakes halfway through baking so that they bake evenly. This cake is incredibly tender and moist, a real charmer, when it’s perfectly baked, so don’t wait for a perfectly clean toothpick. You don’t want wet batter, but don’t be afraid of a few moist crumbs clinging.
- When the cakes are cool, make the frosting.
Cream Cheese Frosting
Ingredients:
12 oz. cream cheese at room temperature
¾ c. unsalted butter at room temperature
1 ½ pounds confectioner’s sugar, sifted or whisked to remove any lumps
1 ½ T. vanilla
Method:
- Beat all of the ingredients together until smooth and creamy.
- To frost the cake, place a dab of frosting on a cake plate and place the first cake layer on top, flattest side up.
- Smear about ½ c. of frosting on the layer and spread it evenly. An offset spatula works best here, though any knife will do.
- Continue stacking and frosting the next two layers, always placing the flattest side of the cake up.
- When your stack is finished, put a very thin layer of frosting on the top and sides of the cake and place the cake in the refrigerator for 15 minutes. Keep the remaining frosting at room temperature.
- Remove the cake from the refrigerator and frost the sides generously.
- You may cover the cake with coconut or with shavings of white chocolate or stud it with whole pecans if you wish. A combination is also nice.
- The cake should be refrigerated. You may bring it towards room temperature before serving if you wish, but don’t let it sit out too long. It cuts best if it’s cool.
{ 28 comments… read them below or add one }
SO beautiful, Laura! I just know I have fallen in love with this cake already. One day, I’ll fly you out here to bake a gigantic version for my wedding. Not even borderline joking.
Lizzi, Not even borderline accepting! That would be wonderful! (And I’d take pictures for you, too. Though fear not, my wedding photography is much better than my food photography.)
Simply beautiful.
Thank you, Barbie.
Holy Buckets…does that sound and look good!
This is such a beautiful cake and picture! I am afraid I am too messy to get my cakes to look that georgous!
Thanks, Kris. You’re always so generous to me.
Thank you. This one is very forgiving. All that shaggy coconut covers up a very casual frosting job.
Laura – you’re hired! My boyfriend and I were joking the other day about how if we ever get married, we could have an killer wedding on a budget – we’ve got very useful friends who’d give us good deals (chefs, owners of venues, jewelers, winery owners…). Now that I’ve found our cake maker and photographer, we’re set! Just need to make friends with a florist and a dressmaker
I’m in! xo
And Laura, your opening description is so vivid.
I am totally making this for our little Spring Farm Fling on Sunday….looks and sounds gorgeous xx
Yay! The key is not overbaking. Test it a bit early. It’s amazing when it’s moist. xo
xo
Cake looks wonderful. Did you want to add 2 cups of sugar? Beautiful job otherwise.:)
Linda, Thank you. Yes, the measurement is correct. Two cups of sugar go into the cake.
Looking nice, but this is definitely not an Italian cake. Italians don’t use cream cheese for frosting, believe me..
Maya,
Yes, of course. I don’t know quite why it’s called Italian cream cake. It’s an American classic.
I saw this cake on foodgawker and i had to make it!! It was by far thee best cake I’ve ever had!! My family loved it! The only thing I did different was switched out the pecans for walnuts! It was amazing!!!
Isn’t it? We love it, too. I’m so happy you enjoyed it. A walnut version sounds delicious. Thank you.
It looks yummy. (you left the sugar out of the ingredient list..)
Thank you.
Oh my God. I found this cake and you on foodgawker, and I am so glad I did. I made the cake on Friday for a gathering on Saturday.
I was a hit! Thank you for taking the time to teach us nonfoodies what all the foodie terms mean. I would have never tackled a recipe that called for “folding in egg whites”. Thanks for telling me what my egg whites should look like and how to fold them in. I believe I’ll stay around! ~Muah~
Dawn,
Thank you! Oh, this makes me so happy! You have brightened my day.
I make this cake but ice it with equal parts cream cheese frosting and real whipped cream made from the carton of heavy whipping cream, vanilla, and powdered sugar, folded together to get a lighter, creamier icing than straight cream cheese frosting and a firmer icing than straight whipped cream. One step more work but really worth it.
Janie, That sounds delicious!
Any idea how much batter this recipe yields? Trying to figure out if I need to double it to make 2 10″ layers.
Bliss, No need to double it. It will certainly fill two ten-inch layers, and likely with batter to spare.