Chocolate Italian Cream Cake



Chocolate Italian Cream Cake

A Decadent Twist on the Classic Southern Layer Cake

Chocolate Italian Cream Cake takes everything people love about the traditional version—moist layers, tender crumb, coconut-pecan texture, and tangy cream cheese frosting—and elevates it with deep cocoa flavor. The result is a show-stopping dessert that feels both nostalgic and indulgent, perfect for birthdays, holidays, and special celebrations.

Despite its name, Italian Cream Cake is a Southern American classic, and the chocolate variation has become a favorite for those who want something richer without sacrificing balance.

Why Chocolate Italian Cream Cake Works So Well

Chocolate pairs beautifully with coconut, pecans, and cream cheese frosting:

  • Cocoa adds depth, not heaviness

  • Buttermilk keeps the cake moist and tender

  • Whipped egg whites provide lift, preventing density

  • Cream cheese frosting balances sweetness with tang

This cake is rich yet surprisingly light—ideal for layering and decorating.

Ingredients

Chocolate Cake Layers

  • 2¼ cups (280 g) all-purpose flour

  • ½ cup (50 g) unsweetened natural cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup (115 g) unsalted butter, softened

  • ½ cup (120 ml) vegetable or canola oil

  • 2 cups (400 g) granulated sugar

  • 5 large eggs, separated

  • 1 teaspoon 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 teaspoons vanilla extract

  • Pinch of salt

Step-by-Step Instructions

1. Prepare the Pans

Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.

2. Mix Dry Ingredients

Whisk together flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream Butter, Oil & Sugar

In a large bowl, beat butter, oil, and sugar until light and fluffy (3–4 minutes).
Add egg yolks one at a time, beating well after each addition. Stir in vanilla.

4. Combine Wet & Dry

Add the 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 the batter in two additions, maintaining as much air as possible.

6. Bake

Divide batter evenly among prepared pans.
Bake 22–27 minutes, or until a toothpick inserted in the center comes out clean.

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

Cream Cheese Frosting

  1. Beat cream cheese and butter until smooth

  2. Gradually add powdered sugar

  3. Add vanilla and salt

  4. Beat until fluffy and spreadable

Assembling the Chocolate Italian Cream Cake

  1. Level cake layers if needed

  2. Frost generously between layers

  3. Apply a thin crumb coat and chill 20 minutes

  4. Finish with a smooth final layer of frosting

  5. Garnish with toasted pecans, coconut, or chocolate curls

Pro Tips for Bakery-Quality Results

  • Use natural cocoa powder, not Dutch-processed

  • Toast pecans lightly to enhance flavor

  • Avoid overmixing after adding egg whites

  • Chill before slicing for clean, professional cuts

Recipe Variations

Chocolate Coconut Dream

Add ½ cup mini chocolate chips to the batter for extra richness.

Dark Chocolate Version

Replace ¼ cup flour with extra cocoa and add 1 teaspoon espresso powder.

Sheet Cake

Bake in a 9×13 pan for 35–40 minutes.

Cupcakes

Makes about 24 cupcakes; bake 18–20 minutes.

Storage & Make-Ahead Tips

  • Refrigerate up to 5 days

  • Freeze unfrosted layers up to 2 months

  • Bring to room temperature before serving for best flavor

Frequently Asked Questions

Is Chocolate Italian Cream Cake traditional?
It’s a modern Southern variation of the classic Italian Cream Cake.

Can I make it nut-free?
Yes. Simply omit the pecans with no texture issues.

Why whip the egg whites separately?
This technique keeps the cake light and prevents a dense chocolate crumb.

Final Thoughts

Chocolate Italian Cream Cake is the perfect fusion of deep cocoa flavor and classic Southern elegance. Moist, tender, and beautifully balanced, it’s a cake that impresses without being overly sweet.

OTHER RECIPES




INGREDIENTS

* 1/2 cup butter
* 1/2 cup shortening
* 2 cups white sugar
* 5 eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 cup unsweetened cocoa powder
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 cup shredded coconut
* 1 cup chopped pecans
* 1 cup cream cheese
* 1/2 cup butter
* 1/4 cup unsweetened cocoa powder
* 4 cups sifted confectioners' sugar
* 1 cup chopped pecans
* 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
2. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
3. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
6. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans. The Italian cream cake recipe is ready to serve...enjoy the cream cake ! Nice one !

incredibly-delicious-italian-cream-cake

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Italian Cream Cake Recipe I



Italian Cream Cake Recipe I

A Classic Southern Layer Cake with Coconut, Pecans & Cream Cheese Frosting

Italian Cream Cake is one of those timeless desserts that feels luxurious, nostalgic, and celebratory all at once. Despite its name, this cake is not traditionally Italian—it’s a beloved Southern American classic, known for its ultra-moist crumb, delicate sweetness, and rich cream cheese frosting layered with coconut and toasted pecans.

If you’re looking for a show-stopping cake for birthdays, holidays, or special occasions, this Italian Cream Cake Recipe I delivers bakery-quality results with approachable, home-kitchen techniques.

What Makes Italian Cream Cake Special?

Unlike dense butter cakes or overly sweet layer cakes, Italian Cream Cake strikes a perfect balance:

  • Light yet rich texture from whipped egg whites

  • Moist crumb thanks to buttermilk and oil

  • Nutty, sweet contrast from toasted pecans and coconut

  • Tangy, silky frosting that offsets the sweetness

This cake improves with time, making it ideal for make-ahead entertaining.

Ingredients

Cake Layers

  • 2½ cups (310 g) all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup (115 g) unsalted butter, softened

  • ½ cup (120 ml) neutral oil (vegetable or canola)

  • 2 cups (400 g) granulated sugar

  • 5 large eggs, separated

  • 1 teaspoon pure vanilla extract

  • 1 cup (240 ml) buttermilk

  • 1 cup (90 g) sweetened shredded coconut

  • 1 cup (120 g) pecans, finely chopped and 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 teaspoons vanilla extract

  • Pinch of salt

Step-by-Step Instructions

1. Prepare the Pans

Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy release.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter, Oil & Sugar

In a large bowl, beat butter, oil, and sugar until pale and fluffy (about 3–4 minutes).
Add egg yolks one at a time, beating well after each addition. Mix in vanilla.

4. Alternate Dry Ingredients & Buttermilk

Add dry ingredients in three additions, alternating with buttermilk.
Begin and end with dry ingredients. Mix just until combined.

Fold in coconut and toasted pecans.

5. Whip the Egg Whites

In a clean, dry bowl, beat egg whites until stiff peaks form.
Gently fold into the batter in two additions, preserving as much air as possible.

6. Bake

Divide batter evenly among pans.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Cream Cheese Frosting

  1. Beat cream cheese and butter until smooth and creamy

  2. Gradually add powdered sugar

  3. Mix in vanilla and salt

  4. Beat until light, fluffy, and spreadable

Assembling the Cake

  1. Level cake layers if necessary

  2. Spread frosting between each layer

  3. Apply a thin crumb coat and chill for 20 minutes

  4. Frost the entire cake smoothly

  5. Garnish with toasted pecans and coconut if desired

Pro Baking Tips

  • Room-temperature ingredients ensure a smooth batter

  • Toasting the pecans deepens flavor and adds crunch

  • Do not overmix once egg whites are folded in

  • Chill before slicing for clean, bakery-style cuts

Variations

  • Sheet Cake: Bake in a 9×13 pan for 35–40 minutes

  • Cupcakes: Yield ~24 cupcakes; bake 18–20 minutes

  • Extra Moist: Brush layers lightly with simple syrup

  • Lighter Frosting: Replace half the cream cheese with mascarpone

Storage & Make-Ahead

  • Refrigerate up to 5 days

  • Freeze unfrosted layers up to 2 months

  • Bring to room temperature before serving for best flavor

Frequently Asked Questions

Is Italian Cream Cake actually Italian?
No. It originated in the Southern United States, though the name has endured for generations.

Can I make it without nuts?
Yes. Simply omit the pecans for a nut-free version.

Why separate the eggs?
Whipped egg whites give the cake its signature light, airy texture.

Final Thoughts

Italian Cream Cake is more than a dessert—it’s a celebration cake that feels timeless, elegant, and comforting all at once. Whether served at a holiday table or as a birthday centerpiece, this recipe delivers consistent, bakery-quality results every time.

OTHER RECIPES



Italian Cream Cake Recipe INGREDIENTS

* 1 cup butter
* 5 egg yolks
* 1 teaspoon baking soda
* 2 cups all-purpose flour
* 5 egg whites
* 2 cups white sugar
* 1 1/2 cups buttermilk
* 1 cup chopped walnuts
* 1 cup flaked coconut
* 1 (8 ounce) package cream cheese
* 1/2 cup butter
* 3 1/2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/4 cup chopped walnuts

Italian Cream Cake Recipe Instructions

1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts. The Italian cream cake recipe is ready to serve..nice !
Incredibly-delicious-italian-cream-cake Recipe

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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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ITALIAN CREAM CAKE V


Ingredients

Cake

  • ½ cup (1 stick) unsalted butter, softened

  • ½ cup shortening (for tenderness)

  • 2 cups granulated sugar

  • 5 large eggs, separated (important for fluffiness)

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup buttermilk, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup sweetened shredded coconut

  • 1 cup chopped pecans, toasted if desired

Cream Cheese Frosting

  • 1 (8 oz) package cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 4 cups powdered sugar (or to taste)

  • Optional: ½–1 cup chopped pecans for topping

🍰 Instructions

1. Prepare the Cake Pans

2. Cream Butter, Shortening & Sugar

Beat the softened butter and shortening together on medium speed until creamy and fluffy, about 3–5 minutes.
Add sugar gradually and continue beating until pale and light.

Tip: Proper creaming creates tiny air pockets that make the cake rise beautifully.

3. Add Egg Yolks

Add egg yolks one at a time, mixing well after each addition.
Scrape down the bowl frequently.

4. Combine Dry Ingredients

In a separate bowl, whisk together:

  • Flour

  • Baking soda

Set aside.

5. Add Dry Ingredients Alternating With Buttermilk

With the mixer on low:

  • Add ⅓ of the flour mixture → mix

  • Add ½ of the buttermilk → mix

  • Repeat, ending with the final ⅓ flour portion
    Add in vanilla, coconut, and pecans.

Do not overmix—just until combined.

6. Whip Egg Whites

In a clean bowl, whip egg whites until stiff peaks form.
Gently fold into batter using a spatula.

This step creates the signature light texture of Italian Cream Cake.

7. Bake

Divide batter evenly among the three pans.
Bake for 25–30 minutes, or until:

  • tops are golden

  • centers spring back

  • toothpick inserted comes out clean

Cool in pans 10 minutes, then turn onto racks to cool completely.

🧁 Cream Cheese Frosting

1. Beat Cream Cheese & Butter

Beat together until smooth and fluffy.

2. Add Vanilla & Powdered Sugar

Add powdered sugar gradually until you reach a smooth, spreadable consistency.

🎂 Assembly

  1. Place the first cake layer on a serving plate. Spread a generous layer of frosting.

  2. Add the second layer → frost.

  3. Add the final layer → frost the top and sides.

  4. Press chopped pecans onto the sides or sprinkle on top.

  5. Refrigerate 30 minutes for cleaner slicing.

👉 Optional Enhancements

  • Add ¼ teaspoon almond extract for a classic Southern twist.

  • Toast pecans before adding for a deeper flavor.

  • Add ½ cup extra coconut for a richer texture.

  • Frost only between layers and top for a lighter version.

OTHER RECIPES

ITALIAN CREAM CAKE RECIPE INGREDIENTS
  • 1 stick butter
  • 2 c. sugar
  • 1 c. buttermilk
  • 2 c. plain flour
  • 1 c. coconut
  • 1/2 c. shortening
  • 5 eggs, separated
  • 1 tsp. soda
  • 1 c. pecans, chopped
  • 1 tsp. vanilla
ITALIAN CREAM CAKE RECIPE INSTRUCTIONS

Cream together butter, shortening and sugar. Add egg yolks, buttermilk, soda, flour, pecans, coconut and vanilla.
 Fold in 5 egg whites (whipped to soft peak). 
Bake at 325 degrees in greased and floured 9-inch cake pans until cake tests done (35-45 minutes). 

Frost cooled cake with frosting listed below.

FROSTING:
  • 1 stick butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 box powdered sugar
  • 1 tsp. vanilla
INSTRUCTIONS

Combine butter and cream cheese and whip until creamy. 

Add powdered sugar and vanilla to mixture and continue to beat until spreading consistency is reached. 

Top Italian Cream Cake with frosting.

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ITALIAN CREAM CAKE III



Italian Cream Cake III Recipe

Ingredients

Cake

  • 2 ½ cups all-purpose flour

  • 2 tsp baking soda

  • ½ tsp salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 5 large eggs, separated

  • 2 tsp pure vanilla extract

  • 1 tsp almond extract

  • 1 cup buttermilk

  • 1 8-oz can crushed pineapple, drained

  • 1 1/2 cups sweetened shredded coconut

  • 1 cup chopped pecans or walnuts

Cream Cheese Frosting

  • 8 oz cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 4–5 cups powdered sugar, sifted

  • 2 tsp vanilla extract

  • ½ tsp almond extract

  • Optional: additional chopped pecans and shredded coconut for garnish

Step 1: Prepare the Pans and Oven

  1. Preheat oven to 350°F (175°C).

  2. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  1. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 3–5 minutes.

  2. Add egg yolks one at a time, beating well after each addition.

  3. Stir in vanilla and almond extracts.

Step 4: Combine Wet and Dry Ingredients

  1. Gradually add the flour mixture alternately with buttermilk, starting and ending with flour. Mix until just combined.

Step 5: Fold in Pineapple, Coconut, and Nuts

  1. Gently fold in drained pineapple, shredded coconut, and chopped pecans with a spatula.

Step 6: Beat Egg Whites

  1. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.

  2. Carefully fold the egg whites into the batter in three additions, ensuring the mixture stays light and airy.

Step 7: Bake the Cake Layers

  1. Divide the batter evenly among the three prepared pans.

  2. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  3. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth and creamy.

  2. Gradually add powdered sugar, beating until light and fluffy.

  3. Stir in vanilla and almond extracts. Adjust consistency with more sugar if necessary.

Step 9: Assemble the Cake

  1. Place the first cake layer on a serving plate.

  2. Spread a generous layer of frosting over the top.

  3. Repeat with the second layer, then top with the third layer.

  4. Frost the top and sides evenly.

  5. Optional: Sprinkle chopped pecans and shredded coconut on top and sides for decoration.

Step 10: Chill and Serve

  • Chill the cake for 30–60 minutes to firm up frosting for easier slicing.

  • Slice with a sharp knife, dipping it in warm water between cuts for clean layers.

  • Store in the refrigerator for up to 4–5 days, tightly covered.

Tips for Italian Cream Cake III

  1. Room temperature ingredients: Butter, eggs, and cream cheese should be at room temperature.

  2. Do not overmix egg whites: Fold gently to maintain airy texture.

  3. Drain pineapple well: Excess moisture will make the cake soggy.

  4. Optional flavors: Add 1–2 tsp of rum or bourbon to frosting for extra richness.

  5. Three layers: This version is taller and more impressive than standard cakes.


OTHER RECIPES

A great Italian Cream Cake Recipe to try !

ITALIAN CREAM CAKE INGREDIENTS
  • 1 stick butter
  • 1/2 c. Crisco
  • 2 c. sugar
  • 5 egg yolks
  • 3 c. cake flour
  • 1 tsp. soda
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 1 sm. can coconut
  • 1 c. nuts, pecans or walnuts
  • 5 egg whites, beaten stiff
  • 1 tsp. vanilla
INSTRUCTIONS
Cream butter and Crisco. 
Add sugar, beat until smooth. Add egg yolks. 
Combine flour, salt, and soda. 
Add to creamed mixture with buttermilk. 
Stir in vanilla, coconut and nuts; fold in egg whites after they have been beaten.
 Pour in 3 greased and floured pans. 
Bake at 350 degrees for 25 minutes.

ITALIAN CREAM CAKE FILLING:

  • 1 (8 oz.) pkg. cream cheese
  • 1/3 c. butter
  • 1 box powdered sugar
  • 1 tsp. vanilla
Beat cream cheese and butter until smooth. 
Add sugar and vanilla. Beat well. 
Spread on cake when cooled. 
Sprinkle with nuts....and the Italian Cream Cake Recipe is ready...enjoy it !





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Italian Cream Cake II



Italian Cream Cake II Recipe

Ingredients

Cake

Cream Cheese Frosting

  • 8 oz cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 1 tsp vanilla extract

  • ½ tsp almond extract

  • Optional: additional chopped pecans and coconut for topping

Step 1: Prepare the Oven and Pans

  1. Preheat the oven to 350°F (175°C).

  2. Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  1. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 3–5 minutes.

  2. Add egg yolks one at a time, beating well after each addition.

  3. Stir in vanilla and almond extracts.

Step 4: Combine Dry and Wet Ingredients

  1. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Step 5: Fold in Pineapple, Coconut, and Pecans

  1. Gently fold in the drained pineapple, shredded coconut, and chopped pecans (if using) with a spatula.

Step 6: Beat Egg Whites

  1. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.

  2. Carefully fold the egg whites into the batter in three additions, being careful not to deflate them. This makes the cake light and airy.

Step 7: Bake the Cake

  1. Divide batter evenly between the prepared cake pans.

  2. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  3. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth and creamy.

  2. Gradually add powdered sugar, beating until light and fluffy.

  3. Stir in vanilla and almond extracts.

Step 9: Assemble the Cake

  1. Place one cake layer on a serving plate or cake stand.

  2. Spread a thick layer of frosting evenly on top.

  3. Place the second cake layer on top and frost the top and sides of the cake.

  4. Optional: Sprinkle the top and sides with additional chopped pecans and shredded coconut for decoration.

Step 10: Serve and Store

  • Allow the cake to chill for 30 minutes before slicing for cleaner cuts.

  • Store leftover cake in an airtight container in the refrigerator for up to 4–5 days.

Tips for Best Italian Cream Cake

  1. Room temperature ingredients: Butter, eggs, and cream cheese should be at room temperature for smooth mixing.

  2. Do not overmix egg whites: Fold gently to maintain the airy texture.

  3. Drain pineapple well: Excess moisture can make the cake soggy.

  4. Optional upgrades: Add a teaspoon of rum or bourbon to the frosting for a richer flavor.


OTHER SOURCES
A great Italian cream cake recipe...try this one !

INGREDIENTS

* 1/2 cup margarine, softened
* 1/2 cup shortening
* 2 cups white sugar
* 5 egg yolks
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 1/3 cups flaked coconut
* 1 cup chopped pecans
* 5 egg whites
* 8 ounces cream cheese
* 1/2 cup margarine, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla,
coconut, and 1 cup pecans. Fold in stiffly beaten egg whites.
Spoon into prepared pans.
4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
The Italian cream cake recipe is ready...enjoy it !
italian-cream-cake-recipe

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Authentic Italian Cream Cake


Authentic Italian Cream Cake

This Italian Cream Cake is undoubtedly one of the fluffiest and most moist varieties you will ever experience! With incredibly tender layers of coconut and pecan cake infused with a hint of almond flavor, all finished with a smooth and tangy cream cheese frosting—a genuine Southern classic!

What is Italian Cream Cake?
Italian Cream Cake is a traditional Southern dessert that is rich, moist, and irresistibly indulgent. Contrary to what its name suggests, this cake does not actually originate from Italy! It consists of soft coconut and pecan cake layers with a touch of almond flavor—all enveloped in a creamy, tangy cream cheese frosting. How amazing does that sound?!

What You Will Appreciate About This Recipe
In creating this recipe, my goal was to simplify the process while still achieving the classic fluffy texture that Italian Cream Cakes are renowned for. Here’s what I believe you will appreciate:

Authentic Recipe – This Italian Cream Cake adheres to the traditional technique of whipping egg whites to stiff peaks and gently folding them into the batter at the end. This essential step contributes to the cake’s lightness and helps produce its tender, airy texture. Honestly, I am puzzled as to why more cakes are not prepared in this manner!

Moist & Tender – This recipe incorporates a blend of butter, oil, and buttermilk to create a soft, melt-in-your-mouth texture that you will adore. Additionally, I chose to include a small amount of cornstarch (instead of some of the all-purpose flour) to ensure the cake layers are exceptionally tender!

Simple – I decided on a two-layer cake to make it more accessible and easier to prepare. If you prefer a three-layer version, simply multiply the recipe by 1.5!

How to Prepare Italian Cream Cake
You can find the complete list of ingredients for this Italian cream cake recipe in the recipe card at the conclusion of the blog post (for convenient navigation, click the ‘jump to recipe’ button at the top of the blog post). Here is a brief visual overview of the recipe (a recipe video is also included in the recipe card below).

Cake Layers
Preheat the oven to 180°C (350°F) for conventional baking and prepare two 8-inch round cake pans by greasing them (I prefer using my homemade cake release for this purpose). Additionally, line the bottoms with parchment paper. Set these aside for the time being.

Sift together the flour, cornstarch, baking powder, baking soda, and salt. Utilize a whisk to mix these ingredients thoroughly and set aside for now.

Italian Cream Cake
In a large mixing bowl, combine unsalted butter, oil, and sugar. Using either a hand or stand mixer at medium-high speed, cream the mixture for 2 minutes until it becomes light and fluffy.

Next, incorporate the egg yolks and mix on a low speed until the ingredients are well blended.

Italian Cream Cake
Subsequently, add the vanilla, almond extract/essence, and buttermilk. Stir on low speed until all ingredients are well combined. Be sure to scrape any batter from the attachments, as the remainder of the mixing will be performed by hand.

Introduce the flour mixture to the wet ingredients and, using a spatula, gently fold until just combined, taking care not to overmix.

Italian Cream Cake
Next, incorporate the shredded coconut and roughly chopped pecans, gently folding until just combined. Avoid overmixing. Set the batter aside for now.

In a thoroughly cleaned bowl, add the egg whites. Using an electric mixer (ensure that the attachments are also cleaned thoroughly), whip on medium speed until stiff peaks form, which should take about 2–3 minutes.
Add one-third of the whipped egg whites to the cake batter and gently fold with a spatula until almost combined, being cautious not to deflate too many air bubbles. Once this is complete, add the remaining egg whites to the batter and gently fold until just combined. Avoid overmixing.

Distribute the batter evenly between the two prepared pans and bake for 30-35 minutes (baking time may vary depending on the oven), or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the cakes to cool in the pans for 20 minutes before transferring them onto a wire rack to cool completely.


After the cakes have cooled, prepare the cream cheese frosting according to the instructions provided in the blog post. This is a very simple and traditional cream cheese frosting recipe that includes butter, powdered sugar or confectioners’ sugar, cream cheese, vanilla, and lemon juice, and it is not excessively sweet— it is essential not to overlook this step.

Assembly

Begin by leveling the tops of the cake layers. I also prefer to trim the caramelized edges, although this step is optional. Position the first cake layer on your cake stand or serving plate and generously spread frosting on top (I utilize my offset spatula).

Next, place your first cake layer on the cake stand and apply a generous amount of frosting on the top (I use my offset spatula).

Then, add the subsequent cake layer on top and spread a generous amount of frosting on both the top and sides. A cake scraper can be employed to smooth the sides (refer to the video demonstration). Place the remaining frosting into a piping bag fitted with a 1M piping tip and pipe swirls around the top of the cake. I enjoy placing a pecan atop each swirl and scattering some finely chopped pecans over the top. Slice and savor!

How to Store Italian Cream Cake

This cake can remain at room temperature for approximately half a day; however, due to the presence of cream cheese, it must be refrigerated afterward or overnight. Ensure it is placed in an airtight container before refrigerating to avoid drying out. For additional advice on how to properly store a cake in the refrigerator and prevent it from drying out, please refer to my blog post on three uncommon baking tips.

Notes

Note 1. When using a convection oven with a fan function, bake at 160 °C (320°F) as the fan function accelerates the cooking process.
Note 2. Any fat residue present in the bowl or on the mixer attachments will hinder the proper whipping of egg whites.



OTHER RECIPES


Ingredients
 Cake Batter
  • 2 cups of sifted all purpose flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
  • 2 cups of sugar
  • 1 stick of butter unsalted (113g)
  • 1/2 cup of dry shredded coconut
  • 1 cup of finely chopped walnuts
  • 5 egg whites (beat until stiff peaks)
  • 5 egg yolks
  • 1/2 cup of olive oil
  • 1 cup of buttermilk
  • 1 1/2 teaspoon of vanilla extract
  • 1 teaspoon of baking soda

Cake Icing
  • 8 oz of cream cheese
  • 1/2 stick of butter for humid climates OR 1. to 1.5 sticks in dryer climates (1 stick is 113g)
  • 1 teaspoon of buttermilk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of creme de cacao (optional but I like it, so if you can't find it no worries)
  • 8 oz of powdered sugar
  • 1 teaspoon of the white chocolate extract (again optional, if you can't find it then double up on the vanilla extract

*Note for Dryer Climates use 1 to 1.5 sticks of butter

 Instructions
 Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.
Cream (mix) butter with sugar and add vanilla
Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
Next, mix in walnuts and coconut.
In another bowl beat the egg whites until you have stiff peaks.
With a spatula, gently fold the egg whites into the batter by making the figure 8 pattern.
Spoon the batter into your 3 pans and make them as even as you can.
Bake until light brown for 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
Once the cakes are done pull them out and let them cool.
After they cool, place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. Note: If your not using Creme de Cacao just double up on the Vanilla extract.
After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
Now start to ice the sides and the top of the cake until covered. Use chopped walnuts or coconut to decorate the sides.
Refrigerate the cake until you are going to slice and serve! Enjoy !

VIDEO:




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