Description
A classic Southern dessert layered with flavor and texture, Italian Cream Cake features a moist vanilla cake infused with coconut and toasted pecans, frosted with a rich cream cheese icing. Perfect for holidays, birthdays, or anytime you want to impress.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup buttermilk
5 large eggs, separated
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for decoration)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
2. Cream butter, oil, and sugar together until light and fluffy.
3. Add egg yolks one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk flour and baking soda.
5. Add flour mixture to butter mixture, alternating with buttermilk.
6. Fold in shredded coconut and toasted pecans.
7. Beat egg whites to stiff peaks; gently fold into the batter.
8. Divide batter into prepared pans and bake for 22–25 minutes.
9. Let cakes cool for 10 minutes in pans, then transfer to wire racks.
10. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Beat until fluffy.
11. Assemble cake by layering with frosting. Frost the sides and top.
12. Press chopped pecans onto the sides and top for garnish.
13. Serve at room temperature. Refrigerate leftovers up to 5 days.
Notes
Bring eggs and dairy to room temperature for better mixing and rise.
Don’t skip whipping the egg whites—this gives the cake its signature lightness.
Toast pecans for enhanced flavor and crunch before adding them.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 42g
- Sodium: 290mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Italian Cream Cake, Southern desserts, layered cakes, holiday cake