Italian Cream Cake Recipe


Italian Cream Cake Recipe

Why You’ll Love This Cake

  • Ultra-moist layers thanks to buttermilk and egg whites

  • Crunchy texture from toasted pecans and sweet coconut

  • Tangy, silky cream cheese frosting

  • Elegant enough for holidays, birthdays, or weddings

Ingredients

Cake Layers

  • 2½ cups (310 g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ cup (115 g) unsalted butter, softened

  • ½ cup (120 ml) vegetable oil

  • 2 cups (400 g) granulated sugar

  • 5 large eggs, separated

  • 1 tsp vanilla extract

  • 1 cup (240 ml) buttermilk

  • 1 cup (90 g) sweetened shredded coconut

  • 1 cup (120 g) chopped pecans, lightly toasted

Cream Cheese Frosting

  • 16 oz (450 g) cream cheese, softened

  • ½ cup (115 g) unsalted butter, softened

  • 4½–5 cups (540–600 g) powdered sugar, sifted

  • 2 tsp vanilla extract

  • Pinch of salt

Instructions

1. Prepare the Pans

2. Mix Dry Ingredients

  • Whisk together flour, baking soda, and salt

  • Set aside

3. Cream the Base

  • Beat butter, oil, and sugar until light and fluffy (3–4 minutes)

  • Add egg yolks one at a time, beating well after each

  • Mix in vanilla

4. Combine Wet & Dry

  • Add dry ingredients alternately with buttermilk, beginning and ending with dry

  • Mix just until combined

  • Fold in coconut and toasted pecans

5. Whip Egg Whites

  • In a clean bowl, beat egg whites until stiff peaks form

  • Gently fold into batter in two additions (do not overmix)

6. Bake

  • Divide batter evenly among pans

  • Bake 20–25 minutes, until a toothpick comes out clean

  • Cool 10 minutes, then turn out onto racks to cool completely

Cream Cheese Frosting

  1. Beat cream cheese and butter until smooth

  2. Gradually add powdered sugar

  3. Mix in vanilla and salt

  4. Beat until light, fluffy, and spreadable

Assemble the Cake

  • Level cake layers if needed

  • Frost between layers, then crumb-coat the entire cake

  • Chill 20 minutes, then apply final frosting

  • Garnish with toasted pecans and coconut if desired

Tips for the Best Italian Cream Cake

  • Room-temperature ingredients ensure a smooth batter

  • Toasting pecans enhances flavor dramatically

  • For extra moisture, brush layers lightly with simple syrup

  • Chill before slicing for clean, professional cuts

Storage

  • Refrigerate up to 5 days

  • Bring to room temperature before serving for best flavor


OTHER RECIPES


Ingredients:

* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla

Preparation:
Cream margarine and shortening; add sugar. 
Add egg yolks and beat well. 
Combine soda and flour; add to creamed mixture alternately with buttermilk. 
Stir in vanilla. 
Add coconut and nuts. 
Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. 
Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts. 
The Italian cream cake recipe is ready...hmmm...yummy !
chocolate-italian-cream-cake.




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