Italian Cream Cake

Name: Italian Cream Cake
Prep time: 30 min
Total time: 1 h 5 min
Yield: 12 - 16 serving(s)
Ingredients: 1/2 c. (1 stick) unsalted butter, at room temperature, plus more for pans; 2 c. all-purpose flour, spooned and leveled, plus more for pans; 1/2 c. vegetable shortening; 1 tsp. baking soda; 1/2 tsp. kosher salt; 2 c. granulated sugar; 5 large eggs, separated; 1 tsp. pure vanilla extract; 1/2 tsp. pure almond extract; 1 c. whole buttermilk; 1 c. sweetened coconut flakes; 1 c. pecans, chopped and toasted; 2 (8-ounce) packages cream cheese, at room temperature; 1/2 c. (1 stick) unsalted butter, at room temperature; 8 c. confectioners’ sugar; 2 tsp. pure vanilla extract; 1 c. pecans, finely chopped and toasted

This popular Southern classic is packed with loads of butter and pecans!

By Beth BranchPublished: Dec 10, 2024

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a three tiered cake covered in frosting with pecans and coconut on it

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 5 mins

If you've got a Southern grandma who bakes, chances are you've tasted Italian cream cake. And if you've tasted it, then you know just how good it is.

Why is it called Italian cream cake? No one seems to know. When was it first invented? No one knows that, either. But when the results are this good, who needs to sweat the details?

You've got a tangy buttermilk cake, plenty of coconut flakes, and lots of toasted pecans. It's perfect for any kind of celebration, from holidays to birthdays to Wednesdays. But there's something about all that rich toasted nut flavor that makes it especially great in the wintertime.

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Ingredients

For the cake:

1/2 cup
(1 stick) unsalted butter, at room temperature, plus more for pans
2 cups
all-purpose flour, spooned and leveled, plus more for pans
1/2 cup
vegetable shortening
1 tsp.
baking soda
1/2 tsp.
kosher salt
2 cups
granulated sugar
5
large eggs, separated
1 tsp.
pure vanilla extract
1/2 tsp.
pure almond extract
1 cup
whole buttermilk
1 cup
sweetened coconut flakes
1 cup
pecans, chopped and toasted

For the frosting and toppings:

2
(8-ounce) packages cream cheese, at room temperature
1/2 cup
(1 stick) unsalted butter, at room temperature
8 cups
confectioners’ sugar
2 tsp.
pure vanilla extract
1 cup
pecans, finely chopped and toasted
1 cup
sweetened coconut flakes

Directions

1. Step 1Make the cake: Preheat oven to 350°F. Butter and flour three 8-inch cake pans. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat butter, shortening, and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg yolks, 1 at a time, beating until incorporated after each addition. Beat in vanilla extract, almond extract, and buttermilk. Gradually beat in flour mixture just until combined.
2. Step 2Whisk egg whites with and electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold into the cake batter. Gently fold in coconut and pecans.
3. Step 3Transfer to prepared pans, dividing evenly. Bake until cakes are golden brown and a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4Make the frosting and assemble: Beat cream cheese and butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Gradually beat in confectioners’ sugar until combined. Beat in vanilla. Beat 1 minute. Transfer 1/2 cup frosting to a piping bag fitted with a large star decorating tip.
5. Step 5Place one cake layer on a cake stand or plate. Top with 3/4 cup frosting, spreading to the edge. Repeat with remaining layers. Frost sides of cake. Stir together pecans and coconut and gently press over the sides and top of cake. Pipe swirls around the top of the cake. Serve immediately or chill, 2 to 3 days.