Get the Recipe:
Italian Cream Cake
Italian cream cake is a classic Southern dessert with layers of tender cake, sweet coconut, and toasted pecans, all wrapped in tangy cream cheese frosting. It’s rich, beautiful, and a true celebration cake.
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (85 g) sweetened flaked coconut
For the frosting:
- 1 cup (120 g) chopped pecans
- 8 ounces (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 tablespoon vanilla extract
- 16 ounces (454 g) confectioners' sugar, sifted
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Whisk together the flour and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter until fluffy. Gradually add the sugar and beat well. Add the egg yolks, one at a time, beating well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the buttermilk. Stir in the coconut.
- Beat the egg whites until stiff peaks form. Gently fold into the batter.
- Pour the batter into the prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for about 10 minutes. Then, remove from the pans to wire racks to cool completely.
To make the frosting:
- Toast the pecans in a shallow baking pan at 350°F (175°C) for 5-10 minutes, or until toasted and fragrant. Set aside to cool.
- Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until creamy. Add the confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in the pecans.
- Stack the cake layers, spreading the frosting between the cooled cake layers and on the top and sides of cake.
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Notes
- Recipe slightly adapted from Southern Living.
- Toasting pecans: A few minutes in the oven brings out their best flavor. Let them cool before adding to the frosting.
- Even layers: Weigh the batter as you divide it among the pans for more uniform cakes that stack neatly.
- Smaller batch: Halve the recipe for a 2-layer cake; start checking for doneness around 18–20 minutes. Cupcakes will bake in about 18–22 minutes.
- Storage: Because of the cream cheese frosting, keep the cake covered and refrigerated for up to 3 days. For longer storage, freeze after the frosting is firm. Wrap well in plastic and foil for up to 2 months.
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