Italian Cream Cake

Indulge in the rich, Southern charm of Italian Cream Cake—a show-stopping dessert that's as decadent as it is delightful. This three-layer masterpiece boasts a moist and tender crumb, thanks to a perfect blend of buttermilk, fluffy egg whites, and shredded coconut. Chopped pecans add a satisfying crunch, while the creamy, tangy frosting made with real cream cheese elevates every bite to pure bliss. Topped with a sprinkle of pecans for a final touch of elegance, this cake is ideal for special occasions or unforgettable family gatherings. With its balance of sweetness and texture, this Italian Cream Cake recipe is a timeless classic that will have your guests coming back for seconds.

Nutriscore Rating: 38/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 5 large eggs (separated)
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup pecans (chopped)
• 8 ounces cream cheese (softened)
• 0.5 cup unsalted butter (softened, for frosting)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 0.5 cup pecans (chopped, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

Step 2

In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.

Step 3

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

Step 4

In a separate bowl, whisk together the all-purpose flour and baking soda.

Step 5

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.

Step 6

Stir in 2 teaspoons of vanilla extract, the shredded coconut, and the chopped pecans. Mix until well combined.

Step 7

In a separate clean bowl, beat the egg whites with a mixer on high speed until stiff peaks form.

Step 8

Gently fold the beaten egg whites into the cake batter, being careful not to overmix.

Step 9

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 11

For the frosting, beat together the cream cheese and 1/2 cup of softened butter until smooth and creamy.

Step 12

Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.

Step 13

Stir in 1 teaspoon of vanilla extract.

Step 14

Once the cake layers are completely cool, frost the top of each layer, then stack them, spreading frosting over the top and sides of the entire cake.

Step 15

Sprinkle the 1/2 cup of chopped pecans over the top of the cake as a garnish.

Step 16

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!

Nutrition Facts

Serving size	2566.3 grams (2566.3g)

Amount per serving	% Daily Value*
Calories	9831

Total Fat 485.20g	622%
Saturated Fat 238.20g	1191%
Polyunsaturated Fat 0.50g
Cholesterol 1714mg	571%
Sodium 2731mg	119%
Total Carbohydrate 1326.60g	482%
Dietary Fiber 41.60g	149%
Total Sugars 1015.80g
Protein 111.20g	222%

Vitamin D 407IU	2035%
Calcium 895mg	69%
Iron 26mg	142%
Potassium 2497mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 4.4%

Carbs: 52.4%