Mini Italian Cream Cake Recipe (6 Inches)

“Somehow, over the years, we all got away from cake,” said Chef Matt Steigerwald. “But cake is great. It’s sharable, it’s homey. While pie is for comfort, cakes come on your birthday. Both are necessary, but we prefer a party.”

It was this simple quote — gleaned a couple years ago when I was interviewing Steigerwald for a story on the Rapid Creek Cidery, where he’s the chef — that got me on my new dessert jag: little cakes that serve four

I love a great American scratch-made layer cake. Always have. But, as Steigerwald says, somehow, we all got away from them. One big reason, for me, is that they make way too many servings — most two- or three-layer cakes make 12 to 16 servings. That’s a lot of leftovers!

Then, I discovered the perfect pan for making a much smaller cake: The Fat Daddio 6-Inch Cake Pan. This makes about four servings, and because most layer cakes freeze extraordinarily well, you can have some leftovers — but not too many leftovers. In leftover land, it’s better to have two extra slices than, say 14.

By scaling down the recipe to a smaller pan, I don’t have to wait for birthdays and large gatherings to bake a happy-making cake. Because frankly, who knows how long we’d have to wait before we can safely gather again….

A few weeks ago, I shared my recipe for my Mini Busy-Day Cake with Broiled Coconut Frosting. Now, it’s time for my Mini Italian Cream Cake — that classic, nutty-good cake with pecans and coconut and a rich cream cheese frosting. This is a small recipe for Italian Cream Cake serves four generously, and even six if you have a little restraint. It also freezes perfectly well – yes, even when frosted.

P.S.: More “recipes for two” to come! So, if you’ve enjoyed this post, please consider signing up for my email newsletter. Don’t worry, I only send out a letter about once a month, and you can unsubscribe at any time! Thank you for your consideration.

My Six Inch Italian Cream Cake serves four or six. Or even eight if you’ve got some restraint!

Mini Italian Cream Cake (Six-Inch Italian Cream Cake)
Serves 4+

Not as high and mighty as the usual 3-layer coconut cream cake, but just as irresistible. And besides: Who needs all those leftovers?

1 large egg, separated and allowed to stand at room temperature for 20 minutes
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Dash salt
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup sugar
1/4 teaspoon vanilla
1/4 cup buttermilk or sour milk
1/4 cup flaked coconut
2 tablespoons finely chopped toasted pecans
Cream Cheese Frosting (recipe below)
1/4 cup chopped toasted pecans

1. Preheat oven to 350°F. Grease and flour one 6-inch round cake pan. In a small bowl, stir together flour, baking soda, and a dash of salt.

2. In a medium bowl, beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add egg yolk and vanilla. Add flour mixture and buttermilk alternately, beating on low after each addition just until combined. Fold in coconut and the 2 tablespoons finely chopped pecans.

3. Thoroughly wash beaters. In a small bowl, beat egg white on medium speed until stiff peaks form. Fold one-third of the egg whites into the batter to lighten; fold in remaining egg whites. (At this point, the batter may look curdled – that’s OK, it will bake up just fine). Spread the batter into the prepared pan.

4. Bake 25 minutes or until a toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan. Cool on wire rack.

5. Slice cake in half horizontally. Place one layer on a plate. Spread with 2 tablespoons of the cream cheese frosting. Sprinkle with 1 tablespoon of the chopped pecans. Top with remaining layer. Spread top and sides of cake with remaining frosting and sprinkle with remaining chopped pecans. Store cake in refrigerator.

Cream Cheese Frosting:

2 ounces cream cheese
2 tablespoons softened butter
1/2 teaspoon vanilla
1 to 1 1/4 cups powdered sugar

In a small mixing bowl beat the cream cheese, butter, and vanilla on medium speed until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.

P.S.: More “recipes for two” to come! So, if you’ve enjoyed this post, please consider signing up for my email newsletter. Don’t worry, I only send out a letter about once a month, and you can unsubscribe at any time! Thank you for your consideration.