Go Back

Italian Cream Cake

Prep Time: 30 minutes Cook Time: 25-30 minutes Total Time: 1 hour Yield: 1 (9-inch) 3-layer cake Serves: 12-16 Difficulty: Intermediate
Print Recipe Pin Recipe

Equipment

  • 3 (9-inch) round cake pans
  • Parchment paper
  • Electric mixer
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Cake stand or serving plate

Ingredients
  

  • For the Cake:
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 5 large eggs separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • For the Cream Cheese Frosting:
  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans for garnish

Instructions
 

  • Preheat oven to 350°F. Grease three 9-inch cake pans and line with parchment paper.
  • In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
  • Separate eggs. Add egg yolks one at a time to butter mixture, beating well after each addition.
  • In a separate bowl, sift together flour and baking soda.
  • Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
  • Stir in vanilla, coconut, and chopped pecans.
  • In a clean bowl, beat egg whites until stiff peaks form.
  • Gently fold egg whites into batter until just incorporated.
  • Divide batter evenly among prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Cool in pans for 10 minutes, then remove and cool completely on wire racks.
  • For frosting, beat cream cheese and butter until smooth.
  • Gradually add powdered sugar and vanilla, beating until creamy.
  • Frost between layers, on top, and sides of cake.
  • Press chopped pecans around the sides of the cake for garnish.

Notes

Room temperature ingredients are crucial for proper mixing
Don't overmix when folding egg whites to maintain cake's lightness
Can be made 1 day in advance and refrigerated
Store covered in refrigerator for up to 5 days
Freeze unfrosted layers for up to 3 months
For best flavor, let cake sit at room temperature 30 minutes before serving
Toast pecans before adding for enhanced nutty flavor
Use full-fat buttermilk for richest results
Can substitute walnuts for pecans if desired
Add 1/2 cup toasted coconut to frosting for extra texture
Best served slightly chilled or at cool room temperature