Italian Cream Cake

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Soft, sweet, and filled with Southern charm, Italian Cream Cake is the perfect celebration dessert. This rich, tender cake features layers of moist vanilla buttermilk sponge dotted with finely chopped pecans and shredded coconut, all frosted with a luscious, tangy cream cheese frosting. The contrast of the sweet cake with the slightly tart icing creates a melt-in-your-mouth experience that feels both indulgent and comforting.

Traditionally enjoyed at birthdays, holidays, and special gatherings, Italian Cream Cake is more than just a dessert—it’s a statement. The texture is delightfully fluffy yet moist, the toasted coconut adds a delicate crunch, and the pecans bring a buttery depth that makes each bite complex and satisfying. It’s the kind of cake that brings people together and sparks requests for the recipe after the first slice.

Why You’ll Love This Italian Cream Cake

This cake is a true showstopper. It balances elegance with classic comfort flavors, making it just as perfect for a casual potluck as it is for a wedding or anniversary. Whether you’re drawn to the rich cream cheese frosting, the tender crumb of the cake, or the nutty, toasted toppings, there’s something irresistible here for everyone.

Preparation Phase & Tools to Use

To make a flawless Italian Cream Cake, you’ll need a few essential tools:

• Electric mixer or stand mixer – for properly creaming the butter and sugar, and whipping the egg whites to stiff peaks.
• Mixing bowls – separate ones for wet and dry ingredients, and another for the whipped egg whites.
• Cake pans (8-inch or 9-inch round) – to create evenly baked layers.
• Rubber spatula – ideal for gently folding the egg whites into the batter without deflating them.
• Wire cooling racks – to allow cakes to cool evenly before frosting.
• Offset spatula – for smooth, professional-looking frosting application.

Each of these tools plays a key role: from getting the batter just right to ensuring the layers bake evenly and cool properly.

Preparation Tips

To get the best results with this Italian Cream Cake, start by bringing all your ingredients to room temperature, especially the butter, eggs, and cream cheese. This helps them mix more smoothly and creates a more even batter. When whipping the egg whites, make sure the bowl is completely clean and dry—any trace of fat or moisture can prevent them from reaching stiff peaks. Fold them gently into the batter to retain the airiness that gives the cake its signature texture. Lastly, toasting the pecans and coconut before folding them into the batter enhances their flavor and adds a delicate crunch to each bite.

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Ingredients for this Italian Cream Cake

For the Cake:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup shortening
• 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, toasted

For the Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 cups powdered sugar, sifted

For Garnish:

• 1/2 cup chopped pecans, toasted
• 1/4 cup shredded coconut, lightly toasted

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line the bottoms with parchment paper circles for easy release. Toast the pecans and coconut lightly on a baking sheet for 5-7 minutes until fragrant, then set aside to cool.

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Step 2: Cream the Fats and Sugar

In a large mixing bowl, cream together the butter, shortening, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This step is key to incorporating air into the batter for a light texture.

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Step 3: Add Egg Yolks and Vanilla

Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should now be smooth and thick.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.

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Step 5: Fold in Pecans and Coconut

Gently fold in the toasted pecans and shredded coconut using a rubber spatula. Be careful not to overmix.

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Step 6: Beat and Fold in Egg Whites

In a clean, dry bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions, using gentle, sweeping motions to preserve the volume.

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Step 7: Bake the Layers

Divide the batter evenly between the prepared cake pans. 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 remove and transfer to wire racks to cool completely.

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Step 8: Make the Frosting

In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract, then gradually beat in the sifted powdered sugar until fully incorporated and fluffy. Adjust consistency if needed by adding a tablespoon of milk or cream.

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Step 9: Assemble the Cake

Place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the second and third layers. Use the remaining frosting to cover the sides of the cake.

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Step 10: Garnish and Serve

Sprinkle the top of the frosted cake with the toasted pecans and coconut. Chill the cake for at least 30 minutes before slicing to allow the frosting to set. Serve at room temperature for best texture and flavor.

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Notes

This Italian Cream Cake benefits greatly from quality ingredients and patience during the folding and baking process. Using fresh eggs, real buttermilk, and full-fat cream cheese enhances the richness and flavor. The whipped egg whites give the cake its signature airy texture, while toasting the coconut and pecans brings out their natural oils and deepens the nutty flavor. This cake is best made a day ahead, allowing the flavors to meld and the texture to become even more tender by serving time.

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Watch Out for These Mistakes While Cooking

• Overbeating the batter: Once you add the flour, mix just until combined to avoid a dense cake.
• Skipping the egg white step: Beating and folding in egg whites is key for a light texture—don’t skip it.
• Using cold ingredients: Cold butter, eggs, or cream cheese can ruin the texture and consistency of your batter and frosting.
• Not toasting the nuts and coconut: Toasting enhances both flavor and texture, so don’t skip it.
• Overbaking: Check at the 25-minute mark. Overbaking can dry out the cake quickly.
• Uneven layers: Use a kitchen scale or measuring cup to ensure each cake layer has equal batter.

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Storage Instructions

Store Italian Cream Cake covered in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is necessary. Allow the cake to come to room temperature before serving for the best flavor and texture. You can also freeze the frosted cake (or individual slices) for up to 2 months—wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and bring to room temperature before serving.

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Estimated Nutrition (per slice, based on 12 servings)

• Calories: 590
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 17g
• Trans Fat: 1g
• Cholesterol: 115mg
• Sodium: 290mg
• Carbohydrates: 61g
• Fiber: 2g
• Sugar: 45g
• Protein: 6g

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Frequently Asked Questions

What makes Italian Cream Cake different from other layer cakes?

The combination of coconut, toasted pecans, and whipped egg whites gives it a unique texture and flavor, setting it apart from typical vanilla or butter cakes.

Can I make this cake without coconut?

Yes, you can omit the coconut if needed. The cake will still be delicious, though it may lose a bit of its traditional flavor profile.

What’s the best way to toast pecans and coconut?

Spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, checking often to avoid burning.

Can I use all butter instead of shortening?

Yes, but using part shortening creates a softer, lighter crumb. All butter will make the cake a bit denser but more flavorful.

Do I have to refrigerate Italian Cream Cake?

Yes, due to the cream cheese frosting, the cake should be refrigerated. Let it come to room temperature before serving.

Can I use a different frosting?

Absolutely. While cream cheese frosting is traditional, a mascarpone or buttercream frosting can work as well.

How do I keep the cake layers from sticking to the pans?

Grease the pans well and line the bottoms with parchment circles to ensure easy removal.

Can this recipe be made as cupcakes?

Yes! Divide the batter among cupcake liners and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

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Conclusion

Italian Cream Cake is a standout dessert that brings the warmth of tradition and the joy of indulgence together in every bite. From its tender crumb to the rich frosting and nutty toppings, it’s a cake that satisfies on every level. Whether you’re baking it for a special celebration or simply because you love good cake, this recipe delivers the flavor and elegance that make it unforgettable.

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