🇮🇹 Classic Italian Cream Cake Recipe: A Southern Favorite with Italian Flair! 🍰
If you’re looking for a show-stopping dessert that combines a moist, tender crumb with rich cream cheese frosting and a hint of coconut crunch, the Italian Cream Cake is your sweet match made in heaven. Despite its name, this delightful cake is actually a Southern dessert staple, but it draws flavor inspiration from Italian ingredients like pecans and coconut. Perfect for holidays, birthdays, or just because—it’s indulgent, elegant, and absolutely irresistible.
Let’s get baking!
🎂 Ingredients:
For the Cake:
– ½ cup (1 stick) unsalted butter, softened
– ½ cup shortening
– 2 cups granulated sugar
– 5 large eggs, separated
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 cup buttermilk
– 1 tsp pure vanilla extract
– 1 cup shredded sweetened coconut
– 1 cup chopped pecans (toast them for extra flavor!)
For the Frosting:
– 1 (8 oz) package cream cheese, softened
– ½ cup (1 stick) unsalted butter, softened
– 1 tsp vanilla extract
– 4 cups powdered sugar
– ½ cup chopped pecans (plus extra for garnish, if desired)
👩🍳 Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper circles.
2. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
3. Add the egg yolks one at a time, beating well after each addition. Set egg whites aside for later.
4. In a small bowl, combine flour and baking soda. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour. Stir in vanilla extract, coconut, and chopped pecans.
5. In a separate large bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just combined—don’t overmix!
6. Divide the batter evenly between your prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes before turning them out onto wire racks to cool completely.
8. Meanwhile, make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla. Gradually add the powdered sugar, beating until fluffy and well blended. Stir in the chopped pecans.
9. Once the cakes are completely cool, assemble your cake: Place one layer on a serving plate, spread with frosting, and repeat with remaining layers.
10. Frost the top and sides of the cake evenly, and garnish with additional pecans or coconut flakes if desired.
11. Chill for 30–60 minutes before serving for optimal slicing and presentation.
✨ Pro Tips:
– Toast the pecans for 5–7 minutes in the oven at 350°F for deeper flavor.
– Don’t skip whipping the egg whites—it gives the cake its signature airy texture.
– For a decorative twist, pipe swirls of frosting on top and sprinkle with extra toasted coconut.
Whether it’s for a Sunday family dinner or a milestone celebration, this Italian Cream Cake delivers old-fashioned charm and unforgettable flavor. 🥄💕
Save this recipe—and get ready for compliments! 🧁
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