Italian Cream Cake is a rich, moist dessert known for its light cake layers, crunchy pecans, sweet coconut, and tangy cream cheese frosting. Despite the name, it’s actually a classic American Southern cake. 🍰🥥🌰
Ingredients
Cake
- 2 cups All-purpose flour
- 2 cups Sugar
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup Butter, softened
- ½ cup Vegetable oil
- 5 Eggs, separated
- 1 cup Buttermilk
- 1 tsp Vanilla extract
- 1 cup Shredded coconut
- 1 cup chopped Pecans
Cream Cheese Frosting
- 8 oz Cream cheese, softened
- ½ cup Butter, softened
- 4 cups Powdered sugar
- 1 tsp Vanilla extract
- Extra coconut and pecans for garnish
Instructions
1. Prepare the Oven
Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
2. Make the Batter
- Mix flour, sugar, baking soda, and salt.
- Add butter, oil, egg yolks, buttermilk, and vanilla.
- Beat until smooth.
- Stir in shredded coconut and chopped pecans.
3. Beat Egg Whites
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold them into the batter.
4. Bake
- Divide batter between pans.
- Bake 20–25 minutes until a toothpick comes out clean.
- Let cakes cool completely.
5. Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla.
- Beat until fluffy.
6. Assemble
- Frost between layers and over the cake.
- Sprinkle with coconut and pecans.
✅ Tips
- Toast the pecans for a deeper nutty flavor.
- Chill the cake for 30 minutes before slicing for neat layers.
- This cake tastes even better the next day because the flavors meld.
If you want, I can also show you a famous bakery trick that makes Italian Cream Cake incredibly moist and fluffy every time. 🍰
