Italian Cream Cake

Here’s a detailed, classic Italian Cream Cake recipe. It’s a rich, moist cake with a hint of coconut and pecans, layered with a luscious cream cheese frosting. Perfect for celebrations or whenever you want a special treat!

Italian Cream Cake Recipe

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk (or make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, let sit 5 minutes)
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans (toasted for extra flavor)
1 teaspoon white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar (sifted)
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional, for garnish)

Instructions

1. Prepare the Oven and Pans

Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans or two 9×13-inch pans.

2. Mix Dry Ingredients

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

3. Beat Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes).

4. Add Egg Yolks and Vanilla

Add egg yolks one at a time, beating well after each addition.
Stir in vanilla extract.

5. Alternate Adding Dry Ingredients and Buttermilk

Add the dry flour mixture and buttermilk alternately to the butter mixture, starting and ending with the flour mixture.
Mix just until combined after each addition. Do not overmix.

6. Fold in Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans.

7. Beat Egg Whites

In a separate clean bowl, beat egg whites and vinegar until stiff peaks form.
Gently fold the beaten egg whites into the cake batter, being careful not to deflate the mixture.

8. Bake the Cake

Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes (for round pans) or 40-45 minutes (for 9×13 pan), or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Cream Cheese Frosting

1. Beat Cream Cheese and Butter

In a large bowl, beat together cream cheese and butter until smooth and creamy.

2. Add Powdered Sugar and Vanilla

Gradually add powdered sugar and continue to beat until the frosting is smooth and spreadable.
Mix in vanilla extract.

Assemble the Cake

If you baked layers, place the first cake layer on a serving plate.
Spread a layer of cream cheese frosting evenly over the top.
Repeat with remaining layers.
Frost the sides and top of the cake with the remaining frosting.
Garnish with additional chopped pecans or shredded coconut if desired.

Tips for Best Results:

Toast the pecans before chopping for richer flavor.
Use room temperature ingredients for smoother batter and frosting.
If you don’t have buttermilk, sour milk (milk + lemon juice or vinegar) works fine.
For a fun twist, add a splash of rum or coconut extract to the batter or frosting.