Description
This Italian Cream Cake is a rich, moist, and decadent dessert with layers of fluffy cake, crunchy pecans, and coconut, all topped with a luscious cream cheese frosting. A Southern favorite with Italian influence, this cake is perfect for special occasions and holiday gatherings!
Ingredients
Scale
For the Cake:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.
- Separate the eggs. Add egg yolks to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Fold in the coconut and pecans.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Assemble the cake: Place one cake layer on a serving plate, spread a layer of frosting, then repeat with the remaining layers. Frost the top and sides.
- Garnish with chopped pecans. Refrigerate for at least 30 minutes before slicing.
Notes
- For extra moisture, substitute vegetable oil with 1 cup of sour cream.
- Make ahead: Cake layers can be baked and frozen for up to 2 months before frosting.
- Storage: Store in the refrigerator for up to 5 days; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~550
- Fat: 30g
- Carbohydrates: 65g
- Protein: 6g
Keywords: Italian Cream Cake