Italian Cream Cake is a decadent Southern favorite with Italian flair, combining layers of tender, buttery cake with a hint of coconut and crunchy pecans, all crowned with a rich cream cheese frosting. This delightful dessert is perfect for special occasions, offering a balance of sweetness, nuttiness, and tang. Its elegant presentation and luscious flavor make it a show-stopping centerpiece for any gathering, whether it’s a holiday dinner or a birthday celebration.
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 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:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup chopped pecans (for garnish)
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, cream the sugar and butter 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 dry ingredients to the creamed mixture, alternating with the buttermilk. Mix in the vanilla extract, coconut, and chopped pecans.
- Beat the Egg Whites:
- In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter, taking care not to deflate them.
- Bake the Cakes:
- Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make the Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth. Add the vanilla extract. Gradually add the powdered sugar, beating until the frosting is creamy and spreadable.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second and third layers, spreading frosting on the top and sides of the cake.
- Press chopped pecans onto the sides of the frosted cake for garnish and sprinkle additional pecans on top if desired.
- Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Bring to room temperature before serving for the best flavor.
Enjoy this indulgent and timeless Italian Cream Cake, a true treat for dessert lovers!
