Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a rich and moist dessert filled with coconut and pecans, layered with a luscious cream cheese frosting. This classic Southern favorite is perfect for celebrations or whenever you crave a sweet, nutty treat.

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 together 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.
5. Step 5: Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Beat until just combined.
6. Step 6: Stir in the shredded coconut and chopped pecans.
7. Step 7: In another clean bowl, beat the egg whites with clean beaters until stiff but not dry.
8. Step 8: Fold one-quarter of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites until incorporated.
9. Step 9: Divide the batter evenly among the prepared pans and smooth the tops.
10. Step 10: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
12. Step 12: For the frosting, beat the cream cheese and butter together until smooth.
13. Step 13: Gradually add the confectioners’ sugar and vanilla extract, beating until fluffy.
14. Step 14: Stir in the chopped pecans.
15. Step 15: Spread the frosting between the cake layers, then cover the top and sides with the remaining frosting.

Tips & Variations

• Use fresh shredded coconut for a more intense flavor and moist texture.
• Substitute walnuts for pecans if preferred or to change up the nutty taste.
• Allow the cake layers to cool completely before frosting to prevent melting.
• Chill the frosting briefly if it becomes too soft while spreading.

Storage

Store the cake covered in the refrigerator for up to 4 days to maintain freshness. Bring it to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, 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 prepare the cake layers ahead of time?

Absolutely. You can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Keep them refrigerated until ready to frost and assemble.