Italian Cream Cake is a classic Southern dessert that brings a touch of elegance and decadence to any occasion. With its rich layers, fluffy cream cheese frosting, and the perfect balance of coconut and pecans, this cake is a showstopper at any gathering. 

Italian Cream Cake is a delightful dessert that combines rich, moist cake layers with creamy, nutty frosting. Its elegant appearance and heavenly taste make it perfect for special occasions, celebrations, or simply as a treat to share with loved ones. Enjoy the process of making this classic cake and the joy it brings to everyone who takes a bite!!! Here’s how to create this beautiful and delicious cake that will impress your family and friends.

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 Frosting:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup chopped pecans

INSTRUCTIONS:Method:

  1. Prepare the Cake Layers:
    • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
    • In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
    • Add the egg yolks one at a time, beating well after each addition.
    • In a separate bowl, sift together the flour and baking soda.
    • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
    • Stir in the vanilla extract, shredded coconut, and chopped pecans.
    • In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
    • Divide the batter evenly among the prepared cake pans.
  2. Bake the Cake Layers:
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Remove the cakes from the oven and let them cool in the pans for 10 minutes.
    • Transfer the cakes to wire racks to cool completely.
  3. Prepare the Frosting:
    • In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Add the vanilla extract and mix well.
    • Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
    • Stir in the chopped pecans.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
    • Place the second cake layer on top of the first and spread more frosting over the top.
    • Place the third cake layer on top and spread the remaining frosting over the top and sides of the cake.
  5. Serve:
    • Garnish the cake with additional chopped pecans or a sprinkle of shredded coconut, if desired.
    • Slice and serve the cake at room temperature for the best flavor and texture.

Tips for Perfect Italian Cream Cake:

  • Room Temperature Ingredients: Ensure that all the ingredients are at room temperature before you begin. This helps the batter mix more evenly and results in a smoother cake.
  • Egg Whites: Be sure to beat the egg whites to stiff peaks and fold them gently into the batter to maintain the cake’s light and airy texture.
  • Frosting Consistency: If the frosting is too thick, you can add a tablespoon of milk to reach the desired consistency.

Variations:

Chocolate Drizzle: Drizzle melted dark chocolate over the top of the frosted cake for an added touch of indulgence.

Coconut Lover’s: Add an extra 1/2 cup of shredded coconut to the frosting for an even more intense coconut flavor.

Lemon Zest: Add a teaspoon of lemon zest to the batter for a hint of citrus freshness.