Italian Cream Cake Old Family Recipe
Indulge in the nostalgic flavors of an "Italian Cream Cake Old Family Recipe," a timeless classic that embodies Southern charm with Italian flair. This indulgent three-layer cake features a moist, tender crumb thanks to the perfect blend of buttermilk, sweetened shredded coconut, and finely chopped pecans, while fluffy whipped egg whites provide an airy texture. Topped with a decadent cream cheese frosting speckled with crunchy pecans, this cake is a masterpiece of creamy, nutty richness. Perfect for birthdays, holidays, or special occasions, this dessert delivers impressive layers of flavor in every bite. Simple to make yet irresistibly elegant, this heirloom recipe is destined to become a crowd favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 5 egg yolks
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup pecans, finely chopped
- 5 egg whites
- 8 ounces cream cheese, softened
- 0.5 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.75 cup pecans, chopped (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then set them aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add the egg yolks to the creamed mixture one at a time, beating well after each addition.
At low speed, alternately add the dry mixture and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla extract, shredded coconut, and chopped pecans. Set the batter aside.
In a clean bowl, beat the egg whites with a hand or stand mixer at high speed until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until fully incorporated, being careful not to deflate the mixture.
Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition until fluffy.
Stir in the vanilla extract and fold in the chopped pecans.
To assemble, place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the sides and top of the cake evenly.
Garnish with additional pecans if desired. Chill the cake in the refrigerator for 1-2 hours to set the frosting before serving.
Nutrition Facts
Calories |
10136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.0 g | 728% | |
| Saturated Fat | 277.5 g | 1388% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1979 mg | 660% | |
| Sodium | 6243 mg | 271% | |
| Total Carbohydrate | 1216.3 g | 442% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 930.8 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 905 mg | 70% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2266 mg | 48% | |
*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.
