Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Italian Cream Cake with Cream Cheese Pecan Frosting Recipe

Italian Cream Cake with Cream Cheese Pecan Frosting Recipe


  • Author: Susan
  • Total Time: 1 Hour 5 Minutes

Description

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

Scale

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

  1. Prepare the Cake Layers:
    Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.
  • Prep Time: 40 Minutes
  • Cook Time: 20 - 25 Minutes