This classic Italian Cream Cake is irresistibly rich and layered with creamy frosting, crunchy pecans, and sweet coconut.
It’s the perfect dessert for special occasions or whenever you’re craving something indulgent.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
For garnish (optional):
- ½ cup chopped pecans
- ¼ cup toasted sweetened shredded coconut
Instructions
Step 1: Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans or line with parchment paper.
Step 2: Sift flour, baking soda, and salt in a medium bowl. In a large bowl, cream butter, shortening, and sugar until fluffy.
Beat in egg yolks one at a time, then stir in vanilla.
Step 3: Alternately mix dry ingredients and buttermilk into the creamed mixture, starting and ending with dry ingredients.
Fold in coconut and pecans.
Step 4: In a separate bowl, beat egg whites to stiff peaks. Gently fold them into the batter.
Divide the batter evenly among prepared pans.
Step 5: Bake 25-30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a rack to cool completely.
Step 6: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
Frost and layer cakes. Sprinkle with pecans and toasted coconut if desired.
Refrigerate for 1 hour before serving.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, bake the cake layers and store them wrapped in plastic wrap for up to 2 days. Frosting can also be made ahead and refrigerated.
2. Can I substitute buttermilk?
Yes, mix 1 cup of milk with 1 tbsp lemon juice or vinegar as a substitute for buttermilk.
3. How do I toast coconut?
Spread coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden.
4. Can I use walnuts instead of pecans?
Absolutely! Walnuts work well as a substitute for pecans in this recipe.
5. How do I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Italian Cream Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
For garnish: (optional)
- ½ cup chopped pecans
- ¼ cup toasted sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
- Sift flour, baking soda, and salt in a medium bowl. In a large bowl, cream butter, shortening, and sugar until fluffy.
- Beat in egg yolks one at a time, then stir in vanilla.
- Alternately mix dry ingredients and buttermilk into the creamed mixture, starting and ending with dry ingredients. Fold in coconut and pecans.
- In a separate bowl, beat egg whites to stiff peaks. Gently fold them into the batter. Divide the batter evenly among prepared pans.
- Bake 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Frost and layer cakes. Sprinkle with pecans and toasted coconut if desired.
- Refrigerate for 1 hour before serving.
