Italian Cream Cake Recipe
Introduction
Italian Cream Cake is a moist, tender dessert loaded with shredded coconut and toasted pecans, layered with a rich cream cheese frosting. This classic Southern treat is perfect for celebrations or any time you want a special homemade cake.
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs (separated, room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk or milk of choice
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped roasted pecans
- 12 ounces cream cheese (softened)
- 3/4 cup butter (softened)
- 6 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 3/4 cup chopped roasted pecans (for frosting and topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease three 8-inch or 9-inch round baking pans and dust lightly with flour to prevent sticking.
- Step 2: In a large bowl, use an electric mixer to cream together the 1/2 cup butter, 1/2 cup shortening, and 2 cups sugar until light and fluffy, about 5 to 7 minutes. Beat in the egg yolks and 1 teaspoon vanilla extract until combined.
- Step 3: In a separate bowl, whisk together the 2 cups flour and 1 teaspoon baking soda. Add the dry ingredients alternately with 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir just until combined.
- Step 4: Fold in the 1-1/2 cups shredded coconut and 1 cup chopped pecans until evenly distributed.
- Step 5: In a clean bowl, beat the 5 egg whites until stiff peaks form but not dry. Gently fold one-third of the beaten egg whites into the batter to loosen it, then carefully fold in the rest until just incorporated.
- Step 6: Divide the batter evenly among the prepared pans. Bake for 20–25 minutes if using 9-inch pans, or 30–35 minutes for 8-inch pans. Check doneness by inserting a toothpick in the center; it should come out clean.
- Step 7: After baking, let the cakes cool in the pans for 10 minutes. Then carefully remove them and transfer to wire racks to cool completely before frosting.
- Step 8: To make the cream cheese frosting, beat together 12 ounces softened cream cheese and 3/4 cup softened butter until smooth and creamy.
- Step 9: Gradually add 6 cups confectioners’ sugar and 2 teaspoons vanilla extract, beating until fluffy. Stir in 3/4 cup chopped roasted pecans for extra flavor.
- Step 10: Assemble the cake by spreading frosting between each layer, then frost the top and sides evenly.
- Step 11: If desired, sprinkle additional chopped pecans on top or around the sides for decoration.
Tips & Variations
- For a dairy-free version, substitute butter and cream cheese with coconut-based alternatives and use your preferred non-dairy milk.
- Use freshly toasted pecans to enhance the nutty flavor and crunch.
- For added moisture, brush each cake layer lightly with a simple syrup before frosting.
- If you prefer a less sweet frosting, reduce the confectioners’ sugar slightly and adjust to taste.
Storage
Store the assembled and frosted cake in an airtight container in the refrigerator for up to 4 days. Let the cake sit at room temperature for about 20 minutes before serving for the best texture. You can also freeze the unfrosted layers tightly wrapped for up to 2 months; thaw completely before frosting and assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Yes, regular milk can be used if buttermilk isn’t available. For a buttermilk substitute, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
How do I prevent the cake from drying out?
Be careful not to overbake the cake. Test for doneness a few minutes before the minimum baking time by inserting a toothpick into the center. Also, allow the cake to cool properly and store it covered. Brushing the layers with simple syrup before frosting can help keep it moist.
PrintItalian Cream Cake Recipe
This classic Italian Cream Cake is a moist, flavorful dessert featuring layers of tender cake studded with shredded coconut and roasted pecans, all generously frosted with a rich and creamy cream cheese frosting. Perfect for celebrations and special occasions, this cake delivers a delightful nutty and sweet experience that is sure to impress.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings (one 3-layer 8 or 9 inch round cake) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Cake
- 1/2 cup butter (softened)
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs (separated, room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk or milk of choice
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped roasted pecans
Cream Cheese Frosting
- 12 ounces cream cheese (softened)
- 3/4 cup butter (softened)
- 6 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 3/4 cup chopped roasted pecans (plus extra for decorating)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch or 9-inch round baking pans. Dust the pans lightly with flour to prevent sticking.
- Cream Butter, Shortening and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter, shortening, and granulated sugar until the mixture is light, fluffy, and pale in color, about 5 to 7 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla extract until fully incorporated into the creamed mixture.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour and baking soda. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Add Coconut and Pecans: Fold in the shredded sweetened coconut and chopped roasted pecans evenly into the batter.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form, but avoid overbeating so they do not become dry.
- Fold Egg Whites Into Batter: Gently fold one-third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until just incorporated. Avoid overmixing to keep the batter airy.
- Pour Batter and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 20-25 minutes for 9-inch pans or 30-35 minutes for 8-inch pans, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: After baking, allow cakes to cool in the pans for 10 minutes, then carefully remove them to wire racks to cool completely before frosting.
- Make Cream Cheese Frosting: Beat together the softened cream cheese and butter until ultra-smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, continuing to beat until the frosting is light, fluffy, and spreadable.
- Add Pecans to Frosting: Stir in the chopped roasted pecans to the frosting for a rich, nutty flavor.
- Assemble and Frost Cake: Use the frosting to fill between the cake layers, then frost the top and sides of the assembled cake completely.
- Decorate: Optionally, sprinkle additional chopped roasted pecans on top or on the sides for an elegant finishing touch.
- Store: Store the cake in the refrigerator to keep it fresh and the frosting firm until serving.
Notes
- To achieve light and fluffy cake layers, be careful not to overmix the batter after folding in the egg whites.
- If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar allowed to sit for 5 minutes.
- Make sure your ingredients, especially eggs, are at room temperature for better batter consistency.
- This cake is best served chilled but bring it to room temperature before serving to enhance flavor.
- For added texture, toast the pecans before chopping to deepen their flavor.
Keywords: Italian Cream Cake, coconut cake, cream cheese frosting, layered cake, pecan cake, classic cake recipe
