Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a rich, moist layered dessert filled with coconut and pecans, crowned with a creamy cream cheese frosting. This classic cake offers a perfect balance of textures and flavors, making it a favorite for special occasions or anytime you want to treat yourself.

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated and room temperature
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk, room temperature
• 1 ½ cups shredded coconut, divided
• 1 cup chopped pecans, divided
• 12 oz cream cheese, softened and room temperature
• ¾ cup unsalted butter, room temperature
• 6 cups powdered sugar
• 1 ½ tsp pure vanilla extract
• 2 cups shredded coconut, toasted
• ½ 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: Using a mixer, cream together the butter, shortening, and granulated sugar until light and fluffy.
3. Step 3: Add egg yolks one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, sift together the flour and baking soda.
4. Step 4: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined.
5. Step 5: Whisk the egg whites in a clean bowl until stiff peaks form.
6. Step 6: Gently fold the whipped egg whites, ½ cup chopped pecans, and 1 ½ cups shredded coconut into the batter.
7. Step 7: Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool for 10 minutes in the pans, then remove and cool completely on a wire rack.
9. Step 9: To make the frosting, beat the softened cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth and creamy.
10. Step 10: Spread frosting over the top of one cake layer. Place the second cake on top and spread frosting again. Add the final cake layer and frost the entire cake completely, covering sides and top.
11. Step 11: Toast 2 cups shredded coconut in a 325°F oven for 3-4 minutes until golden. Sprinkle the toasted coconut and remaining chopped pecans evenly over the sides of the cake as garnish.

Tips & Variations

• For best results, make sure all your refrigerated ingredients are at room temperature before starting.
• Toast the coconut carefully and watch closely to prevent burning—it adds a lovely flavor and crunch.
• Substitute walnuts for pecans if preferred or add a pinch of cinnamon to the batter for a warm spice note.
• For a lighter version, use all butter instead of shortening, though the texture may be slightly different.

Storage

Store the Italian Cream Cake covered in the refrigerator for up to 4 days. To keep it moist, wrap it well with plastic wrap or an airtight container. Before serving, bring the cake to room temperature for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk. Let it sit for 5-10 minutes before using.

How do I prevent the cake from drying out?

Ensure you don’t overbake the cake; check it a few minutes before the suggested time. Also, proper storage covered tightly maintains moisture.

Italian Cream Cake Recipe

Print Recipe

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This traditional Italian Cream Cake is a luscious, moist layered cake filled with shredded coconut and chopped pecans, layered and frosted with a fluffy cream cheese frosting. It’s a delightful blend of rich flavors and textures, perfect for special occasions or any time you crave a decadent dessert with a southern twist.

• Author: Sophie
• Prep Time: 25 mins
• Cook Time: 25 mins
• Total Time: 50 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Cake

• ½ cup unsalted butter, room temperature
• ½ cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated and room temperature
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk, room temperature
• 1 ½ cups shredded coconut, divided
• 1 cup chopped pecans, divided

For the Frosting

• 12 oz cream cheese, softened and room temperature
• ¾ cup unsalted butter, room temperature
• 6 cups powdered sugar
• 1 ½ tsp pure vanilla extract

For Garnish

• 2 cups shredded coconut, toasted
• ½ cup chopped pecans

Instructions

1. Prepare pans and preheat: Grease and flour three 9-inch round baking pans. Preheat your oven to 350°F (175°C) to achieve the optimal baking environment for even cooking.
2. Cream butter, shortening, and sugar: Using a handheld or stand mixer, beat the unsalted butter, shortening, and granulated sugar together until the mixture is light, airy, and fluffy, which helps to incorporate air for a tender crumb.
3. Add egg yolks and vanilla: Incorporate the egg yolks one at a time along with the vanilla extract. In a separate bowl, combine the all-purpose flour with the baking soda.
4. Combine flour and buttermilk: Alternately add the flour mixture and buttermilk to the butter and egg yolk mixture, mixing just until combined to avoid overmixing and toughening the cake.
5. Whip egg whites: In a clean bowl, whisk the egg whites until stiff peaks form, ensuring a light and airy texture when folded into the batter.
6. Fold in egg whites, pecans, and coconut: Gently fold the whipped egg whites, half of the chopped pecans, and half of the shredded coconut into the batter. Divide the batter evenly into the prepared pans.
7. Bake: Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked.
8. Cool cakes: Let the cakes cool in their pans for 10 minutes before removing. Transfer to a cooling rack and allow to cool completely to room temperature to prevent frosting from melting.
9. Make frosting: Beat the softened cream cheese and butter until fluffy using a mixer. Gradually add the powdered sugar and vanilla extract and beat until the frosting is smooth and fluffy.
10. Assemble and frost the cake: Place one cake layer on your serving plate and spread frosting over the top. Add the second layer and frost the top, then add the final layer. Frost the entire cake, covering the top and sides evenly.
11. Toast coconut and garnish: Toast 2 cups of shredded coconut in a 325°F (163°C) oven for 3-4 minutes until golden and fragrant. Sprinkle the toasted coconut and the remaining ½ cup chopped pecans on the sides of the cake for a beautiful and flavorful finish.
12. Store: Store the cake covered at room temperature or refrigerated if keeping for more than a day, to maintain freshness and texture.

Notes

• Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature to achieve the best mixing and texture.
• Do not overmix the batter once flour and liquids are combined to keep the cake tender.
• Use fresh shredded coconut and pecans for the best flavor and texture.
• Toast the coconut carefully to avoid burning; watch closely during the 3-4 minute baking.
• The cake can be made a day ahead; it tastes even better as flavors meld.
• Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days.

Keywords: Italian cream cake, coconut cake, cream cheese frosting, pecan cake, layered cake, southern dessert