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Italian Cream Cake Recipe

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★★★★★

4.5 from 105 reviews

Italian Cream Cake is a rich and moist layered dessert featuring a tender coconut and pecan-speckled cake with a luscious cream cheese frosting studded with chopped pecans. This Southern classic is perfect for celebrations or any special occasion, combining textures and flavors that delight with every bite.

Ingredients

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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. Make the cake batter: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans. In a large bowl, cream together the softened butter, shortening, and sugar until the mixture becomes light and fluffy, which should take about five to seven minutes. Beat in the egg yolks and vanilla extract to incorporate them well.
  2. Combine dry and wet ingredients: In a separate bowl, sift together the all-purpose flour and baking soda. Alternately add the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour. Beat just until combined to avoid overmixing. Then stir in the shredded coconut and chopped pecans evenly throughout the batter.
  3. Beat the egg whites: In a clean bowl with clean beaters, beat the egg whites until they hold stiff peaks but are not dry. This adds lightness and volume to the cake.
  4. Incorporate egg whites: Gently fold one-quarter of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until no white streaks remain. This helps maintain the batter’s airiness.
  5. Bake the cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  6. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is fluffy and spreadable. Stir in the chopped pecans.
  7. Assemble the cake: Once the cakes are completely cool, spread a layer of frosting between each cake layer. Then cover the top and sides of the cake with the remaining frosting. Refrigerate the cake until ready to serve to keep it fresh and flavorful.

Notes

  • Make sure eggs are at room temperature to ensure proper volume when beaten.
  • Use fresh pecans for optimal flavor and texture.
  • Sift confectioners’ sugar before adding to frosting to avoid lumps.
  • You can toast the pecans lightly if you prefer a deeper nutty flavor.
  • Store leftover cake covered in the refrigerator for up to 5 days.
  • Bring cake to room temperature before serving for best texture and flavor.

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

Find it online: https://dinewithdylan.com/italian-cream-cake-recipe-3/