Italian Cream Cake

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Italian Cream Cake Recipe

This classic Italian Cream Cake is a delicious combination of moist layers, coconut, pecans, and cream cheese frosting. Perfect for any special occasion!

Ingredients

For the Cake:

  • 2 cups granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup vegetable oil
  • 5 large eggs (separated)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans

For the Cream Cheese Frosting:

  • 1/2 cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (for topping)

Instructions

1. Make the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together sugar, butter, and oil until light and fluffy.
  3. Add egg yolks one at a time, mixing well after each addition.
  4. In a separate bowl, sift together flour, baking soda, and salt. Gradually add to the wet mixture, alternating with buttermilk. Mix in the vanilla extract.
  5. Fold in coconut and pecans.
  6. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
  7. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Prepare the Frosting:

  1. In a mixing bowl, beat butter and cream cheese until smooth.
  2. Gradually add powdered sugar, beating until fluffy.
  3. Mix in vanilla extract.

3. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread an even layer of frosting on top.
  2. Add the second layer and frost it. Repeat with the third layer.
  3. Frost the sides and top of the cake. Sprinkle chopped pecans over the top as garnish.

Tips:

  • For a richer flavor, toast the pecans before adding them to the batter or frosting.
  • This cake can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving.

Enjoy your heavenly Italian Cream Cake! 🍰

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