Italian Cream Cake

Italian Cream Cake is a rich, Southern-style dessert with Italian-American flair. It typically features layers of moist vanilla cake filled with coconut and pecans, and it’s finished with a decadent cream cheese frosting.

Here’s a classic recipe you can try:

🍰 Italian Cream Cake Recipe

Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup shortening

• 2 cups granulated sugar

• 5 large eggs, separated

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 cup buttermilk

• 1 tsp vanilla extract

• 1 cup shredded sweetened coconut

• 1 cup chopped pecans

For the Frosting:

• 8 oz cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 1 tsp vanilla extract

• 4 cups powdered sugar (sifted)

• 1/2 cup chopped pecans (for garnish)

🧁 Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. Mix Cake Batter:

   • Cream together the butter, shortening, and sugar until fluffy.

   • Add egg yolks one at a time, beating after each.

   • In a separate bowl, whisk flour and baking soda.

   • Alternate adding dry ingredients and buttermilk to the creamed mixture. Stir in vanilla.

   • Fold in coconut and pecans.

3. Beat Egg Whites:

   • In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter.

4. Bake:

   • Divide batter evenly among prepared pans.

   • Bake for 25–30 minutes, or until a toothpick comes out clean.

   • Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Make Frosting:

   • Beat cream cheese and butter until smooth.

   • Add vanilla and gradually beat in powdered sugar until fluffy.

6. Assemble:

   • Spread frosting between layers and over the top and sides of the cake.

   • Sprinkle with chopped pecans.