🇮🇹 Irresistible Italian Cream Cake Recipe – A Southern Classic with a Delicious Italian Twist! 🇮🇹
If you’re searching for a show-stopping dessert that’s rich, nutty, creamy, and downright irresistible, look no further! Italian Cream Cake, despite the name, is a beloved Southern tradition with layers of moist vanilla cake dotted with crunchy pecans and sweetened coconut, all wrapped in a luscious cream cheese frosting. Whether you’re celebrating a special occasion or just treating yourself, this cake will wow every crowd.
Let’s bake this beauty from scratch:
🧁 Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 stick (½ cup) unsalted butter, softened
– ½ cup shortening (or substitute with more butter)
– 2 cups granulated sugar
– 5 large eggs, separated
– 1 teaspoon pure vanilla extract
– 1 cup buttermilk
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans (lightly toasted, optional)
For the Cream Cheese Frosting:
– 1 (8 oz) package cream cheese, softened
– 1 stick (½ cup) unsalted butter, softened
– 1 teaspoon vanilla extract
– 4 cups powdered sugar (sifted for extra smoothness)
– ½ cup chopped pecans for garnish (optional)
👨🍳 Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy (about 3 minutes). Beat in egg yolks one at a time, mixing well after each addition. Add in the vanilla extract.
4. Alternate adding the flour mixture and buttermilk to the batter in three parts, beginning and ending with dry ingredients. Mix just until combined.
5. Fold in the coconut and toasted pecans.
6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. This gives the cake that signature light and fluffy texture.
7. Divide the batter evenly into the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Make the Frosting:
9. In a large bowl, beat cream cheese and butter together until creamy and smooth. Add in the vanilla extract.
10. Gradually add the powdered sugar and beat until smooth and fluffy – about 2–3 minutes.
Assemble the Cake:
11. Place the first cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second and third layers.
12. Frost the top and sides of the cake completely. Sprinkle the remaining chopped pecans on top as garnish, if desired.
13. Chill the cake for at least 30 minutes to set the frosting – if you can resist that long!
👩🍳 Tips for Success
– Toast your pecans before adding for a deeper nutty flavor.
– Make sure your eggs and dairy are room temperature for the smoothest batter.
– Want an extra layer of decadence? Add a layer of raspberry or strawberry preserves between the cake layers.
🎉 Serve with a hot espresso or iced cappuccino for the perfect Italian-style treat!
Buon Appetito! 🇮🇹🍰 Let us know if you try it – tag us with your delicious masterpiece. #ItalianCreamCakeLove
