The Ultimate Italian Cream Cake Recipe – Moist, Rich, and Irresistible
Looking for a show-stopping dessert that’s perfect for birthdays, holidays, or any special occasion? This Italian Cream Cake is a beloved Southern classic, known for its rich flavor, soft crumb, and layers of cream cheese frosting filled with coconut and toasted pecans. This detailed recipe will guide you step by step to bake the perfect Italian Cream Cake that’s guaranteed to impress.
Ingredients
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 6 large egg yolks (reserve the whites separately)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped toasted pecans
- 6 large egg whites, beaten to stiff peaks
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional for topping)
Instructions
1. Prepare the Oven and Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Cream the Butter and Sugar
- In a large bowl, beat together the butter and shortening until smooth and fluffy (about 2–3 minutes).
- Gradually add in the sugar and continue beating until the mixture is light in color and texture.
3. Add the Egg Yolks
- Add the egg yolks one at a time, beating well after each addition to ensure full incorporation.
4. Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
5. Combine Wet and Dry Mixtures
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture.
- Stir in the vanilla extract, shredded coconut, and chopped pecans.
6. Fold in the Egg Whites
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter using a rubber spatula. This adds air and lightness to the batter.
7. Bake
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time. Beat until light and fluffy.
- Mix in the vanilla extract. If desired, fold in some chopped pecans for extra crunch.
Assemble the Cake
- Once cakes are completely cooled, place the first layer on a serving plate.
- Spread a generous amount of frosting on top. Repeat with the second and third layers.
- Frost the sides and top of the cake. Amish Peanut Butter Cream Pie
- Sprinkle extra chopped pecans or coconut on top for decoration.
Storage Tips
- Store the cake in the refrigerator in an airtight container. It will stay fresh for up to 4 days.
- You can also freeze the layers (unfrosted) for up to 2 months.
Helpful Tips for the Best Italian Cream Cake
- Don’t skip the buttermilk – it gives the cake a subtle tang and helps make it moist.
- Use room temperature ingredients – they blend better and create a smoother batter.
- Toasting the pecans brings out their natural flavor and adds a rich, nutty crunch.
- Be gentle with the egg whites – folding them in carefully ensures a light and fluffy cake.