Print

Italian Cream Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/italian-cream-cake-recipe/