Italian Cream Cake
This legendary Southern layer cake is packed with shredded coconut, chopped pecans, and a velvety cream cheese frosting that makes every single bite unforgettable.
Equipment
- Stand mixer or hand electric mixer
- Three 9-inch round cake pans
- Parchment paper
- Large mixing bowls - At least 3
- Rubber Spatulas
- Fine-mesh sieve - For sifting powdered sugar
- Wire cooling racks
- Offset spatula - For frosting
- Rotating cake turntable - Optional, but very helpful
- Cake strips - Optional, for flatter layers
- Measuring cups and spoons
- Toothpick or cake tester
- Kitchen scale - Optional, for even layers
Ingredients
- 2 cups all-purpose flour - 250g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - 115g, softened
- 1/2 cup vegetable oil - 120ml
- 2 cups granulated sugar - 400g
- 5 large eggs - separated
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk - 240ml
- 1 cup sweetened shredded coconut - 85g
- 1 cup pecans - 100g, finely chopped
For the Cream Cheese Frosting
- 16 oz full-fat cream cheese - 450g, softened
- 1/2 cup unsalted butter - 115g, softened
- 6 cups powdered sugar - 720g, sifted
- 2 teaspoons pure vanilla extract
- salt - pinch
For Garnish
- 1/2 cup pecan halves - 50g, toasted
- 1/2 cup shredded coconut - 43g, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, line bottoms with parchment paper, and dust lightly with flour.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Separate 5 eggs, placing yolks in one bowl and whites in a clean, grease-free bowl. Let stand at room temperature.
- In a stand mixer fitted with paddle attachment, cream butter, oil, and sugar on medium-high speed for 4-5 minutes until light and fluffy.
- Add egg yolks one at a time, mixing 30 seconds after each addition. Add vanilla extract and mix until combined.
- Alternate adding dry ingredients and buttermilk, mixing just until combined. Fold in coconut and chopped pecans.
- Whip egg whites to stiff peaks. Fold one-third into batter to lighten, then gently fold in remaining whites until no streaks remain.
- Divide batter evenly among prepared pans. Bake for 22-27 minutes until toothpick comes out clean. Cool in pans 15 minutes then transfer to racks to cool completely.
- Toast coconut and pecan halves on a baking sheet at 350°F for 5-8 minutes until golden and fragrant. Cool completely.
- Beat cream cheese and butter until smooth. Add salt and vanilla. Gradually add sifted powdered sugar, beating until light and fluffy.
- Place first cake layer on a plate or turntable. Spread frosting on top. Repeat with remaining layers. Apply a thin crumb coat and refrigerate 20-30 minutes.
- Apply final layer of frosting, smoothing top and sides. Press toasted pecans and coconut onto sides and top. Refrigerate at least 30 minutes before slicing.
Notes
- Room temperature ingredients: Pull butter, eggs, and cream cheese out of the fridge at least 1 hour before beginning for best results.
- Folding egg whites: Fold gently with a rubber spatula using an under-and-over motion to maintain maximum volume and tenderness.
- Avoid overmixing: Mix flour just until incorporated to prevent tough, dense cake layers.
- Even layers: Use a kitchen scale to divide batter equally among pans for perfectly uniform layers.
- Cool completely: Never frost a warm cake; it will melt the cream cheese frosting.
- Make ahead: This cake tastes even better the next day as flavors meld. Store covered in the refrigerator for up to 5 days.
- Freezing unfrosted layers: Wrap cooled, unfrosted layers tightly and freeze for up to 2 months.
- Frosting consistency: If frosting is too soft, refrigerate for 15-20 minutes and re-beat before using.
- Substitution: No buttermilk? Add 1 tablespoon white vinegar or lemon juice to 1 cup milk and let sit 5 minutes.
- Sifting powdered sugar: Always sift to avoid lumps in the frosting.