Italian Cream Cake
Indulge in the rich, Southern charm of Italian Cream Cake—a show-stopping dessert that's as decadent as it is delightful. This three-layer masterpiece boasts a moist and tender crumb, thanks to a perfect blend of buttermilk, fluffy egg whites, and shredded coconut. Chopped pecans add a satisfying crunch, while the creamy, tangy frosting made with real cream cheese elevates every bite to pure bliss. Topped with a sprinkle of pecans for a final touch of elegance, this cake is ideal for special occasions or unforgettable family gatherings. With its balance of sweetness and texture, this Italian Cream Cake recipe is a timeless classic that will have your guests coming back for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs (separated)
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup pecans (chopped)
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup pecans (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
Stir in 2 teaspoons of vanilla extract, the shredded coconut, and the chopped pecans. Mix until well combined.
In a separate clean bowl, beat the egg whites with a mixer on high speed until stiff peaks form.
Gently fold the beaten egg whites into the cake batter, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat together the cream cheese and 1/2 cup of softened butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Stir in 1 teaspoon of vanilla extract.
Once the cake layers are completely cool, frost the top of each layer, then stack them, spreading frosting over the top and sides of the entire cake.
Sprinkle the 1/2 cup of chopped pecans over the top of the cake as a garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
9831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.2 g | 622% | |
| Saturated Fat | 238.2 g | 1191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1714 mg | 571% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 1326.6 g | 482% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 1015.8 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 895 mg | 69% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
