The Italian Cream Cake is a true celebration of textures and flavors, combining the richness of cream cheese frosting with the delightful crunch of pecans and the subtle sweetness of coconut. Originating from the Southern United States (despite its name), this cake has become a classic dessert for holidays, celebrations, and family gatherings. With its three moist layers and creamy, nutty frosting, this cake is sure to impress both on the table and in every delicious bite.
Why You’ll Love This Recipe
- Ultimate Layered Dessert: With its creamy frosting and layers of cake, this Italian Cream Cake feels like a decadent treat with every bite.
- Perfect Balance of Sweetness and Texture: Sweet coconut and crunchy pecans create a fantastic contrast against the smooth cream cheese frosting.
- Crowd Pleaser: This cake is ideal for parties, holiday gatherings, or any celebration that calls for a memorable dessert.
- Make-Ahead Friendly: The flavors and textures improve if made ahead and refrigerated, making it convenient for planning.
- Customizable Frosting: Perfect for creative decorating or adding extra nuts and coconut on top for garnish.
Ingredients
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 11 ounces cream cheese, softened
- 3/4 cup unsalted butter, softened
- 6 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Step-by-Step Instructions
Prepare the Cake Layers
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
- Cream Butter and Shortening: In a large mixing bowl, combine the softened butter, shortening, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 5-7 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour and baking soda.
- Alternate Flour and Buttermilk: Add the flour mixture to the creamed butter mixture in three parts, alternating with the buttermilk. Mix each addition until just combined to avoid overmixing.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans.
Whip and Fold in Egg Whites
- Beat Egg Whites: In a clean bowl, using clean beaters, whip the egg whites on medium-high speed until stiff peaks form.
- Fold in Egg Whites: Carefully fold a quarter of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined, ensuring not to deflate the batter.
Bake the Cake Layers
- Divide and Bake: Evenly divide the cake batter among the three prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of each layer comes out clean.
- Cool the Cake Layers: Let the cake layers cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
Make the Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and well combined.
- Add Sugar and Vanilla: Gradually add the confectioners’ sugar and vanilla extract, beating on medium speed until the frosting is fluffy and smooth.
- Mix in Pecans: Stir in the chopped pecans for added texture and flavor in the frosting.
Assemble and Frost the Cake
- Start Layering: Place one cooled cake layer on a serving plate. Spread an even layer of frosting on top.
- Continue Stacking: Add the second layer of cake, spreading a layer of frosting on top. Repeat with the third layer.
- Frost the Sides and Top: Use the remaining frosting to cover the sides and top of the cake.
- Refrigerate to Set: For best results, refrigerate the cake for at least an hour to allow the frosting to set.
Kitchen Equipment Needed
- Three 9-inch round cake pans
- Large mixing bowl and hand or stand mixer
- Medium mixing bowl for dry ingredients
- Wire cooling racks
- Offset spatula or frosting knife
Serving and Storage Tips
- Serving: For best results, serve the cake at room temperature to allow the frosting and flavors to shine.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: If freezing, wrap each cake layer individually in plastic wrap before assembling. Defrost and frost before serving.
Variations
- Additional Nuts: Add a mix of walnuts or almonds for extra crunch in the cake or frosting.
- Chocolate Drizzle: Drizzle melted chocolate over the frosted cake for an elegant finish.
- Fruit Garnish: Garnish with fresh berries or thin slices of figs on top for a pop of color and flavor.
- Coconut-Pecan Crumble: Toast extra coconut and pecans and sprinkle them on top for added texture.
Helpful Notes and Tips from Chefs
- Room Temperature Ingredients: Ensure all ingredients, especially the eggs, butter, and cream cheese, are at room temperature for a smoother batter and frosting.
- Egg White Folding: Gently folding in the whipped egg whites helps keep the batter airy, making the cake layers light and fluffy.
- Even Layers: Use a kitchen scale to measure the batter for each pan to achieve even layers.
Frequently Asked Questions
1. Can I make this cake in advance?
Yes! The Italian Cream Cake tastes even better after a day in the fridge, as the flavors meld beautifully. Just bring it to room temperature before serving for the best taste and texture.
2. Can I substitute the buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use as a substitute.
3. What if I don’t have three cake pans?
You can bake the layers one at a time, just be sure to keep the batter in a cool place while waiting. However, this may slightly alter the baking time.
4. Can I use only butter instead of shortening?
Yes, but using half shortening and half butter helps to keep the cake extra moist and tender.
5. How do I prevent my cake from sticking to the pans?
Make sure to grease and flour the pans generously. Alternatively, you can line the bottom with parchment paper to ensure easy removal.
This Italian Cream Cake with Cream Cheese Pecan Frosting is truly a showstopper, bringing together the richness of a classic dessert with the delicious, layered textures of coconut and pecans. Perfect for any occasion, it’s a sweet slice of indulgence that will leave everyone coming back for more!
Italian Cream Cake with Cream Cheese Pecan Frosting Recipe
This Italian Cream Cake is a perfect balance of flavors and textures, with its soft, fluffy layers enhanced by the sweetness of shredded coconut and the crunch of pecans. The cream cheese frosting adds a rich, tangy finish that complements the cake beautifully, making each bite a blend of creamy and nutty goodness. A sprinkle of coconut and pecans on top gives the cake an elegant, festive appearance that’s ideal for holidays and gatherings.
Ingredients
For the Cake:
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs separated, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 11 ounces cream cheese softened
- 3/4 cup unsalted butter softened
- 6 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Instructions
- Prepare the Cake Layers:Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Make the Batter:In a large mixing bowl, cream the softened butter, shortening, and granulated sugar until light and fluffy, about 5-7 minutes. Beat in the egg yolks and vanilla extract. In a separate bowl, combine the flour and baking soda. Add the flour mixture to the creamed mixture alternately with buttermilk, mixing until just combined. Stir in the shredded coconut and chopped pecans.
- Whip and Fold in Egg Whites:In a clean bowl with clean beaters, beat the egg whites until stiff peaks form but are not dry. Gently fold a quarter of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites until just combined.
- Bake the Cake Layers:Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Cream Cheese Frosting:In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is light and fluffy. Stir in the chopped pecans.
- Assemble and Frost the Cake:Place one cooled cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the remaining layers, then spread frosting over the top and sides of the cake. Refrigerate the cake to set the frosting.
Notes
Helpful Notes and Tips from Chefs
- Room Temperature Ingredients: Ensure all ingredients, especially the eggs, butter, and cream cheese, are at room temperature for a smoother batter and frosting.
- Egg White Folding: Gently folding in the whipped egg whites helps keep the batter airy, making the cake layers light and fluffy.
- Even Layers: Use a kitchen scale to measure the batter for each pan to achieve even layers.