Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a moist, nutty dessert rich with shredded coconut and chopped pecans. Layered with creamy frosting, it’s a delightful treat perfect for celebrations or anytime you crave a sweet, comforting 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

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans.
2. Step 2: In a large bowl, cream the butter, shortening, and sugar until light and fluffy, about five to seven minutes.
3. Step 3: Beat in the egg yolks and vanilla extract until well combined.
4. Step 4: In a separate bowl, combine the flour and baking soda. Alternately add the dry ingredients and buttermilk to the creamed mixture, beating until just combined.
5. Step 5: Stir in the shredded coconut and chopped pecans.
6. Step 6: Beat the egg whites in a clean bowl until stiff but not dry. Gently fold 1/4 of the egg whites into the batter to lighten it, then fold in the remaining whites carefully.
7. Step 7: Divide the batter evenly among the prepared pans and smooth the tops.
8. Step 8: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: To make the frosting, beat the cream cheese and butter together until smooth and creamy.
10. Step 10: Gradually add the confectioners’ sugar and vanilla extract, beating until fluffy.
11. Step 11: Stir in the chopped pecans.
12. Step 12: Frost between the layers, then cover the top and sides of the cake with the remaining frosting.

Tips & Variations

• For extra moisture, brush each cake layer with a simple syrup before frosting.
• Substitute walnuts for pecans if preferred or to change the flavor profile.
• Make sure eggs are at room temperature to help the batter mix more evenly and rise better.
• Chill the cake briefly after frosting to help the frosting set before slicing.

Storage

Store the Italian Cream Cake in an airtight container in the refrigerator for up to 4 days. Let the cake come to room temperature before serving for the best flavor and texture. Leftover cake can be gently reheated in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Can I make this cake vegan or dairy-free?

This traditional recipe contains dairy and eggs, but you can experiment with vegan butter, egg substitutes, and dairy-free cream cheese alternatives to create a similar version suitable for vegan diets.

Italian Cream Cake Recipe

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★★★★★

4.8 from 87 reviews

This classic Italian Cream Cake features a moist, tender batter filled with shredded coconut and chopped pecans, layered with a rich and creamy cream cheese frosting studded with pecans. Perfectly balanced between nutty and sweet, this cake is a timeless favorite for celebrations and dessert tables.

• Author: rami
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat and prepare pans: Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans to ensure the cake layers do not stick.
2. Make the cake batter: In a large bowl, cream together the butter, shortening, and sugar until the mixture is light and fluffy, about 5 to 7 minutes. Beat in the egg yolks one at a time, followed by the vanilla extract. In a separate bowl, combine the flour and baking soda. Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture, and beat just until blended. Stir in the shredded coconut and chopped pecans evenly.
3. Beat the egg whites: In a clean bowl, beat the egg whites with clean beaters until they form stiff but not dry peaks. Gently fold one-quarter of the beaten egg whites into the cake batter to lighten it, then carefully fold in the remaining whites to maintain the airy texture.
4. Pour and bake: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
5. Prepare the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract while beating until the frosting is fluffy. Stir in the chopped pecans to add texture and flavor.
6. Assemble the cake: Once the cake layers are completely cooled, spread a layer of cream cheese frosting between each cake layer. Frost the top and sides of the cake evenly. Refrigerate the cake to allow the frosting to set before serving.

Notes

• Ensure eggs are at room temperature for better volume when beaten.
• Handle egg whites gently when folding to keep the batter light and airy.
• Allow cake layers to cool completely before frosting to prevent melting.
• Store the cake refrigerated to maintain freshness due to the cream cheese frosting.
• For best flavor, let the cake rest overnight before serving.

Keywords: Italian Cream Cake, Coconut Cake, Cream Cheese Frosting, Pecan Cake, Classic Cake Recipe, Layer Cake