Old Pecan Streets Italian Cream Cake
Indulge in the timeless elegance of Old Pecan Streets Italian Cream Cake, a Southern classic that blends rich textures and sweet flavors into a dessert masterpiece. This moist, three-layer cake bursts with the decadent combination of sweetened shredded coconut, chopped pecans, and creamy, tangy buttermilk, creating a melt-in-your-mouth treat. The light and fluffy layers are balanced with a luscious cream cheese frosting, perfectly accented by a sprinkle of toasted pecans for added crunch and visual charm. Ideal for special occasions or as the centerpiece of your dessert table, this showstopping cake is as beautiful as it is delicious. With its blend of traditional baking techniques and Southern charm, it's a must-bake for any lover of Italian Cream Cake.
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Recipe Information
Ingredients
- 1 cup Salted 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 Sweetened shredded coconut
- 1 cup Chopped pecans
- 8 ounces Cream cheese
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Salted butter (for frosting)
- 0.5 cup Chopped pecans (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the egg yolks one at a time, beating well after each addition.
In a medium bowl, whisk together the flour and baking soda.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract, shredded coconut, and chopped pecans until evenly distributed.
In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cake layers are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cake layers are completely cool, assemble the cake by spreading a layer of frosting between each cake layer, then frost the top and sides of the cake.
Sprinkle the top of the cake with the additional chopped pecans for garnish.
Chill the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 77.5 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 188 mg | 4% | |
*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.
