Italian Cream Cake
This classic Italian Cream Cake is soft, buttery, and packed with shredded coconut and crunchy pecans. Finished with tangy cream cheese frosting, it makes a beautiful dessert for birthdays, holidays, and special gatherings.
Ingredients
For the Cake
- ½ cup butter, softened
- ½ cup shortening
- 1½ cups granulated sugar
- 1 cup buttermilk
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sweetened shredded coconut
- 1 cup finely chopped pecans
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup butter, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
For Decoration
- ½ cup chopped toasted pecans
- Extra shredded coconut, optional
Instructions
1. Prepare the Cake Pans
Preheat the oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper.
2. Make the Batter
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy.
Add the egg yolks one at a time, mixing after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the batter in batches, alternating with the buttermilk. Mix just until combined.
Fold in the shredded coconut and chopped pecans.
3. 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 in batches. Be careful not to deflate them.
4. Bake
Divide the batter evenly among the prepared pans.
Bake for approximately 22–28 minutes, or until a toothpick inserted in the center comes out clean.
Let the layers cool in their pans for about 10 minutes, then transfer them to a rack to cool completely.
5. Make the Frosting
Beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, then mix in the vanilla.
Add enough milk or cream to create a smooth, spreadable frosting.
6. Assemble the Cake
Place one cake layer on a serving plate and spread frosting over the top.
Add the second layer and frost it.
Place the final layer on top, then cover the entire cake with the remaining frosting.
Sprinkle toasted pecans and additional coconut over the top.
7. Chill and Serve
Refrigerate the finished cake for at least 1 hour before slicing. This helps the frosting firm up and makes the cake easier to cut.
Tips for the Best Italian Cream Cake
- Make sure the butter and cream cheese are softened before mixing.
- Fold the whipped egg whites gently to keep the cake light.
- Toasting the pecans adds extra depth and crunch.
- Cool the cake layers completely before frosting.
- For the best flavor, let the assembled cake chill before serving.
Easy Variations
Add a thin layer of strawberry or raspberry preserves between the cake layers.
You can also drizzle the finished cake with melted white chocolate or sprinkle extra toasted coconut over the frosting.
Storage
Because of the cream cheese frosting, keep the cake refrigerated. Store it covered for up to 4 days.
Final Takeaway
Italian Cream Cake is a wonderfully moist combination of buttery cake, sweet coconut, crunchy pecans, and creamy cream cheese frosting. It’s a classic dessert that looks elegant while still being surprisingly simple to make at home.
