Italian Cream Cake is a rich, flavorful dessert that brings together the perfect combination of fluffy layers, crunchy pecans, and sweet coconut. Topped with a luxurious cream cheese frosting, this cake is the ideal choice for celebrations or indulgent treats. Its moist texture and nutty, creamy taste make it a crowd favorite, and while it may look elaborate, it’s surprisingly simple to make. Whether you’re baking for a special occasion or simply satisfying a sweet craving, this Italian Cream Cake will leave everyone asking for seconds!
Ingredients:
For the Cake:
- 1/2 cup of softened unsalted butter, brought to room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
Garnish:
- Additional chopped pecans
- Flaked coconut for garnish
Instructions:
- Preheat the Oven and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then set them aside.
- Mix the Cake Batter: In a large bowl, cream together the unsalted butter, shortening, and granulated sugar until light and fluffy. Incorporate the egg yolks individually, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients and Buttermilk: In another bowl, whisk together the flour and baking soda. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the flaked coconut and toasted pecans.
- Beat the Egg Whites: In a separate clean bowl, whip the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the cake mixture until they are fully blended.
- Bake the Cake Layers: Evenly distribute the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a medium bowl, combine the softened cream cheese and butter, beating until you achieve a smooth and creamy texture. Mix in the vanilla extract. Gradually add the powdered sugar, continuing to beat until the frosting reaches a thick and spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting over it. Repeat with the second layer, and then place the final cake layer on top. Apply the remaining frosting to the top and sides of the cake.
- Garnish and Serve: Garnish the cake with additional chopped pecans and flaked coconut. Chill in the refrigerator for at least 30 minutes before serving to let the frosting firm up. Slice and enjoy this decadent treat!
Conclusion:
This Italian Cream Cake is a luxurious dessert with layers of moist, nutty cake and creamy frosting, creating the perfect balance of sweetness and texture. The toasted pecans and coconut add a delightful crunch that complements the smooth cream cheese frosting, making each bite a heavenly experience. Perfect for special occasions or whenever you’re in the mood for something truly indulgent, this cake is sure to impress.
Indulgent Italian Cream Cake Topped with Creamy Cheese Frosting
A rich, layered Italian Cream Cake featuringtoasted pecans, coconut, and a luscious cream cheese frosting, perfect forcelebrations or indulging in a sweet treat.
Ingredients
For the Cake:
- 1/2 cup of softened unsalted butter brought to room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs separated
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans toasted
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
Garnish:
- Additional chopped pecans
- Flaked coconut for garnish
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then set them aside.
- Mix the Cake Batter: In a large bowl, cream together the unsalted butter, shortening, and granulated sugar until light and fluffy. Incorporate the egg yolks individually, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients and Buttermilk: In another bowl, whisk together the flour and baking soda. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the flaked coconut and toasted pecans.
- Beat the Egg Whites: In a separate clean bowl, whip the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the cake mixture until they are fully blended.
- Bake the Cake Layers: Evenly distribute the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a medium bowl, combine the softened cream cheese and butter, beating until you achieve a smooth and creamy texture. Mix in the vanilla extract. Gradually add the powdered sugar, continuing to beat until the frosting reaches a thick and spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting over it. Repeat with the second layer, and then place the final cake layer on top. Apply the remaining frosting to the top and sides of the cake.
- Garnish and Serve: Garnish the cake with additional chopped pecans and flaked coconut. Chill in the refrigerator for at least 30 minutes before serving to let the frosting firm up. Slice and enjoy this decadent treat!