Italian Cream Cake is a decadent, multi-layered dessert that combines the richness of butter, the tang of buttermilk, the crunch of pecans, and the tropical sweetness of coconut. Despite its name, this cake is more Southern American than Italian, but it carries a European elegance in its presentation and flavor profile. The cake is traditionally frosted with a luscious cream cheese frosting, making it both indulgent and comforting.
What sets this cake apart is its texture—moist and tender with a slight chew from the coconut and a nutty crunch from toasted pecans. The layers are soft yet sturdy enough to hold the generous swaths of frosting between them. It’s a cake that feels festive and nostalgic all at once, perfect for birthdays, holidays, or any special gathering.
Ingredients:
For the Cake:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional, for garnish)
- Additional shredded coconut (optional, for garnish)
Instructions:
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
- Add the egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking soda.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
- Stir in the vanilla extract, coconut, and toasted pecans.
2. Whip the Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter using a spatula. This step adds lightness to the dense batter.
3. Bake:
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract and beat until fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
- Add the second layer and repeat with more frosting.
- Top with the final cake layer and frost the top and sides of the cake.
- Garnish with chopped pecans and/or shredded coconut if desired.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pairs beautifully with a cup of espresso or a glass of dessert wine.
- For a festive twist, add a layer of raspberry or apricot preserves between the cake layers.
Storage:
- Store the cake in the refrigerator, covered, for up to 5 days.
- Bring to room temperature before serving for the best texture and flavor.
Would you like a version with mascarpone frosting or a cupcake adaptation next?