Italian Cream Cake

Italian Cream Cake is a rich, moist layer cake with a tender crumb, loaded with coconut and pecans, and topped with luscious cream cheese frosting. Despite the name, it’s actually a Southern U.S. classic, not Italian—but it’s incredibly delicious and elegant for any occasion.

Italian Cream Cake

Ingredients:

For the cake:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup shortening (or use all butter)

• 2 cups granulated sugar

• 5 large eggs, separated

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 cup buttermilk

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans (toasted, optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 4 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1/2 cup finely chopped pecans for decorating the outside

Instructions:

1. Prep:

   • Preheat oven to 350°F (175°C).

   • Grease and flour three 8-inch or two 9-inch round cake pans.

2. Make the cake batter:

   • In a large bowl, cream butter, shortening, and sugar until light and fluffy.

   • Add egg yolks, one at a time, beating well after each.

   • Mix in vanilla.

   • In a separate bowl, whisk flour and baking soda.

   • Add flour mixture to creamed mixture alternately with buttermilk.

   • Stir in coconut and pecans.

3. Whip egg whites:

   • In a clean bowl, beat egg whites until stiff peaks form.

   • Gently fold egg whites into the batter.

4. Bake:

   • Divide batter evenly into prepared pans.

   • Bake for 25–30 minutes, or until a toothpick comes out clean.

   • Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

5. Make the frosting:

   • Beat cream cheese and butter until smooth.

   • Add powdered sugar gradually, then vanilla and salt.

   • Beat until fluffy.

6. Assemble the cake:

   • Frost between layers, then top and sides.

   • Press chopped pecans around the sides if desired.

   • Chill for 30 minutes before slicing for cleaner cuts.

Tips:

• Toasting the pecans and coconut enhances flavor.

• Cake keeps well in the fridge for up to 5 days (bring to room temp before serving).

• Can be made as cupcakes or a sheet cake, just adjust baking time.

Would you like a version of this cake adapted for an air fryer or made gluten-free?