Classic Italian Cream Cake Recipe
Italian cream cake is a dessert that brings a special kind of joy to any occasion. Its moist texture, combined with the rich cream cheese frosting and subtle hints of coconut and pecans, makes every bite feel like a little celebration. Baking this cake might seem like a treat reserved for experts, but it’s surprisingly approachable. With simple ingredients and clear steps, anyone can create this classic dessert at home and impress friends and family alike.
What makes this cake stand out is how well all the flavors come together. The coconut adds a delicate sweetness, while the pecans bring a satisfying crunch. The cream cheese frosting ties everything together with its smooth, tangy richness. It’s perfect for birthdays, holidays, or any time you want a comforting homemade dessert. Once you try this recipe, it might become your go-to cake for special moments or just a sweet treat to enjoy anytime.
Classic Italian Cream Cake Recipe
12
servings30
minutes30
minutes3,600
kcalThis classic Italian cream cake recipe offers a moist, rich cake filled with coconut and pecans, topped with creamy cream cheese frosting. Perfect for celebrations or anytime you crave a delicious homemade dessert.
Ingredients
- Cake Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
½ cup vegetable oil
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)
- Frosting Ingredients
1 package (8 ounces) cream cheese, softened
1 stick (½ cup) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (for topping)
Directions
- Preheat your oven to 350 degrees Fahrenheit. Grease and lightly flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, and salt, then set it aside. In a large mixing bowl, beat the softened butter, oil, and sugar together until the mixture becomes light and fluffy. Add the egg yolks one at a time, mixing well after each addition, then stir in the vanilla extract.
- Next, add the dry ingredients to the wet mixture in batches, alternating with the buttermilk. Start and finish with the flour mixture. Mix just until combined, then gently fold in the shredded coconut and chopped pecans. In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter, being careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, beat the cream cheese and softened butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy, then stir in the vanilla extract. Continue beating until the frosting is smooth and easy to spread.
- To assemble the cake, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the next two layers, then frost the top and sides of the cake. Sprinkle chopped pecans on top for decoration if desired.
Recipe Video
Notes
- Make sure to beat the egg whites until stiff peaks form and gently fold them into the batter. This step keeps the cake light and fluffy.
- Using room temperature ingredients helps everything blend smoothly, resulting in a better texture for both the cake and frosting.
Conclusion
Italian cream cake is a timeless dessert that brings warmth and joy to any table. Its moist texture and rich cream cheese frosting make it a favorite for celebrations and simple gatherings alike. With this easy-to-follow Italian cream cake recipe, you can create a bakery-quality treat right at home. Whether you’re baking for family, friends, or yourself, this cake promises delicious results every time. Give it a try and enjoy the comforting flavors of a true classic.
