ITALIAN CREAM CAKE IV

ITALIAN CREAM CAKE IV

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

Italian Cream Cake is a classic dessert that has earned its place at holiday tables, family reunions, and special celebrations across generations. Italian Cream Cake IV is a refined, dependable version of this beloved recipe—perfectly moist layers, delicate coconut sweetness, toasted pecans, and a luxurious cream cheese frosting that ties everything together.

Despite its name, Italian Cream Cake is a Southern American tradition, valued for its balanced sweetness, tender crumb, and impressive presentation.

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Why This Version Works

Italian Cream Cake IV focuses on consistency and texture, delivering bakery-quality results at home:

• Whipped egg whites create a light, airy crumb

• Buttermilk adds tang and moisture

• Coconut and pecans provide sweet crunch

• Cream cheese frosting balances richness with subtle acidity

This recipe is ideal for both first-time bakers and experienced cake decorators.

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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) 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) finely chopped pecans, toasted

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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

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Instructions

1. Prepare the Oven & Pans

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

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2. Combine Dry Ingredients

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

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3. Cream Butter, Oil & Sugar

Beat butter, oil, and sugar until light and fluffy, about 3–4 minutes.
Add egg yolks one at a time, beating well after each addition. Stir in vanilla.

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4. Alternate Dry Ingredients & Buttermilk

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

Fold in coconut and toasted pecans.

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5. Whip & Fold Egg Whites

In a clean bowl, beat egg whites until stiff peaks form.
Gently fold into the batter in two additions, taking care not to deflate the mixture.

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6. Bake

Divide batter evenly among prepared 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.

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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

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Cake Assembly

1. Level cake layers if needed

2. Spread frosting between layers

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

4. Finish frosting the cake smoothly

5. Garnish with toasted pecans or coconut if desired

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Expert Baking Tips

• Use room-temperature ingredients for a smooth batter

• Toast pecans lightly to enhance flavor

• Avoid overmixing after folding in egg whites

• Chill before slicing for clean, professional cuts

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Variations & Adaptations

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

• Cupcakes: Makes 24 cupcakes; bake 18–20 minutes

• Nut-Free: Omit pecans entirely

• Extra Moist: Lightly brush layers with simple syrup

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Storage & Make-Ahead

• Refrigerate up to 5 days

• Freeze unfrosted layers for up to 2 months

• Bring to room temperature before serving for best flavor

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Frequently Asked Questions

Is Italian Cream Cake actually Italian?
No. It originated in the Southern United States, despite the name.

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

Can this cake be made ahead?
Yes. The flavor improves after a day in the refrigerator.

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Final Thoughts

Italian Cream Cake IV is a dependable, elegant dessert that delivers consistent, bakery-quality results. Moist, flavorful, and visually impressive, it’s a recipe worth returning to for every special occasion.

OTHER RECIPES

Italian Cream Cake Recipe INGREDIENTS

• 1/2 c. butter, softened
• 1/2 c. shortening
• 2 c. sugar
• 5 eggs, separated
• 2 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. buttermilk
• 1 tsp. vanilla
• 1 (3 1/2 oz.) can coconut
• 1 1/2 c. pecans or walnuts, chopped

Italian Cream Cake Recipe INSTRUCTIONS
Cream butter and shortening. Gradually add sugar, beating well. 

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

Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. 

Mix well after each addition. Stir in vanilla, coconut and 1 cup chopped nuts. 

Beat egg whites (at room temperature) until stiff peaks from.

 Gently fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. 

Bake at 325 degrees for 35 minutes (or until wooden pick comes out clean). 

Remove layers from pans and let cool completely. 

Frost with Italian Cream Cake Icing and sprinkle with remaining 1/2 cup nuts.

ITALIAN CREAM CAKE ICING:

• 1 (8 oz.) pkg. cream cheese, softened
• 1/4 c. plus 2 tbsp. butter, softened
• 1 (16 oz.) pkg. powdered sugar
• 1 tsp. vanilla
• 1 tbsp. brandy or 2 tbsp. creme d'almond

Cream butter and cream cheese. Blend in powdered sugar. Add vanilla and brandy. Frost Italian Cream Cake top and sides. Sprinkle remaining nuts over top of frosted Italian cream cake...Mama mia !
italian-cream-cake-recipe.

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