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Italian Cream Cake Recipe

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This classic Italian Cream Cake features a moist, tender crumb infused with coconut and a luscious nutty cream cheese frosting. Layered with toasted pecans and crowned with a smooth, tangy frosting, it's a delightful celebration cake with rich flavors and satisfying textures perfect for any special occasion.

Ingredients

Cake

  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 Tbsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1 cup flaked coconut

Nutty Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar, sifted
  • 1 cup chopped pecans, toasted

Garnishes

  • Toasted pecan halves
  • Chopped pecans

Instructions

  1. Make butter mixture: Beat the softened butter and shortening at medium speed using an electric mixer until the mixture is fluffy and light. Gradually add the granulated sugar while continuing to beat well to incorporate air and create a smooth base. Add egg yolks one at a time, beating thoroughly after each addition, then blend in the vanilla extract until fully combined.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
  3. Mix batter with buttermilk: Add the flour mixture to the butter mixture alternately with buttermilk, starting and ending with the flour mixture. Beat on low speed until the ingredients are just blended after each addition to maintain the batter's texture. Fold in the flaked coconut gently to distribute evenly throughout the batter.
  4. Incorporate egg whites: Beat the egg whites in a clean bowl until stiff peaks form, indicating they hold shape firmly. Carefully fold the stiff egg whites into the batter to add lightness and airiness, using gentle motions to avoid deflating the mixture.
  5. Prepare pans and pour batter: Grease and lightly flour three 9-inch round cake pans to prevent sticking. Evenly divide the batter among the prepared pans, smoothing the tops as needed.
  6. Bake cake layers: Preheat the oven to 350°F (175°C). Bake the cake layers for about 25 minutes or until a wooden pick inserted in the centers comes out clean. Let cakes cool in pans on a wire rack for 10 minutes, then remove from pans and allow them to cool completely on the racks.
  7. Prepare Nutty Cream Cheese Frosting: Beat together softened cream cheese and butter until smooth and creamy. Add vanilla extract. Gradually beat in sifted powdered sugar until the frosting is thick and spreadable. Fold in the toasted chopped pecans to add texture and flavor.
  8. Assemble cake: Place one cake layer on your serving plate and spread a generous amount of the nutty cream cheese frosting over the top. Repeat with the remaining layers. Spread frosting on the top and sides of the entire cake. Garnish the top and sides with toasted pecan halves and extra chopped pecans as desired for a beautiful finish.

Notes

  • Ensure egg whites are beaten separately and folded carefully to maintain the cake’s light texture.
  • Use room temperature ingredients for better mixing and smoother batter.
  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant, stirring halfway through.
  • For best results, chill the cake after frosting to let the flavors meld before serving.
  • The cake can be stored covered in the refrigerator for up to 4 days.

Find it online: https://cozyplatter.com/italian-cream-cake-recipe/