Italian Cream Cake is a rich, decadent dessert that combines the flavors of coconut, pecans, and tangy cream cheese frosting. Despite its name, this cake is more Southern than Italian, known for its moist texture and nutty sweetness. The layers are infused with buttermilk, which adds a subtle tang, while the frosting provides a creamy contrast. Perfect for celebrations, this cake is a showstopper that will impress any crowd.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 ½ cups flaked coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 12 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- ¾ cup flaked coconut (for garnish)
- ¼ cup chopped pecans (for garnish)
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- Prepare the Cake Batter
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Stir in vanilla extract.
- Mix Dry and Wet Ingredients
- In a separate bowl, whisk together flour and baking soda.
- Add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour.
- Stir in coconut and pecans.
- Whip Egg Whites
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter to create a light texture.
- Bake the Cake
- Divide the batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting
- In a large bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Stir in vanilla extract.
- Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
- Repeat with the second and third layers, frosting between each.
- Frost the sides and top of the cake evenly.
- Garnish and Serve
- Sprinkle flaked coconut and chopped pecans over the top for a beautiful finish.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Tips for the Best Italian Cream Cake
- Use room-temperature ingredients for a smooth batter.
- Fold egg whites gently to maintain a light texture.
- Chill the cake before slicing for cleaner cuts.
This Italian Cream Cake is a luxurious treat that’s perfect for special occasions. You can find more variations here. Would you like additional serving suggestions or creative twists? 😊