Italian Cream Cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Category: Dessert
Rating: 4.5/5 (Based on 2 reviews)
Description:
This Italian Cream Cake is a rich, indulgent dessert that’s perfect for special occasions. I had the pleasure of attending a bridal shower where this cake was served, and it was so delicious that I immediately begged for the recipe. A few years later, I finally got my hands on it, and now I’m sharing it with you. The combination of coconut, pecans, and cream cheese frosting creates an irresistible flavor that’s perfect for weddings, showers, or any celebration that calls for something truly memorable. With its moist layers and decadent frosting, this cake will undoubtedly be the centerpiece of your dessert table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 2 cups |
| Vegetable shortening | 1 ½ cups |
| Margarine | ½ cup |
| Eggs | 5 large |
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Buttermilk | 1 cup |
| Vanilla extract | 1 tsp |
| Sweetened flaked coconut | 1 cup |
| Chopped pecans | 1 cup |
| Cream cheese | 8 oz |
| Margarine (for frosting) | ½ cup |
| Vanilla extract (for frosting) | 1 tsp |
| Confectioners’ sugar | 4 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1152.9 kcal |
| Total Fat | 74.3 g |
| Saturated Fat | 24.5 g |
| Cholesterol | 131.7 mg |
| Sodium | 632.5 mg |
| Carbohydrates | 116.9 g |
| Dietary Fiber | 2.6 g |
| Sugars | 94.4 g |
| Protein | 10 g |
Instructions
Step 1: Make the Cake Layers
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Prepare the pans: Preheat your oven to 375°F (190°C). Lightly butter and flour three 9-inch round cake pans, tapping out any excess flour to ensure your cake layers don’t stick.
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Mix the wet ingredients: In a large bowl, use an electric mixer to beat together the granulated sugar, vegetable shortening, and margarine. Beat them together until the mixture is light and fluffy—this should take about 3 minutes.
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Add the egg yolks: Add the egg yolks, one at a time, to the sugar mixture, beating well after each addition. This ensures the eggs are fully incorporated and the batter becomes smooth and even.
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Sift the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This ensures there are no lumps in your dry mixture and helps the baking soda distribute evenly throughout the batter.
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Combine the wet and dry mixtures: Gradually beat the dry ingredients into the wet mixture in two batches, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Take care not to overmix to avoid a dense cake.
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Add flavor and texture: Stir in the vanilla extract, sweetened flaked coconut, and chopped pecans. The coconut adds texture and flavor, while the pecans bring a lovely crunch.
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Whip the egg whites: In a separate clean bowl, beat the egg whites until they hold stiff peaks. This is crucial for ensuring your cake layers are light and fluffy.
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Fold in the egg whites: Gently fold the beaten egg whites into the batter. It’s important to fold carefully to retain the air you’ve incorporated, which will result in a light, airy cake.
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Bake the cake: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula, and then bake in the upper two-thirds of the oven. After about 15 minutes, switch the position of the pans to ensure even baking. Bake for 30 minutes total, or until a cake tester comes out clean.
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Cool the cake layers: Let the cakes cool in the pans for about 10 minutes, then carefully invert them onto cooling racks to cool completely. This will help prevent the cakes from becoming soggy.
Step 2: Make the Frosting
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Beat the cream cheese and margarine: In a large mixing bowl, beat together the cream cheese, margarine, and vanilla extract using an electric mixer. Beat on medium speed until the mixture is smooth and creamy.
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Add the confectioners’ sugar: Gradually add the confectioners’ sugar, about 1 cup at a time, and continue to beat until the frosting becomes creamy and fluffy. Scrape down the sides of the bowl as needed.
Step 3: Assemble the Cake
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Layer the cake: Place the first cake layer on a cake plate or stand. Spread about ½ cup of frosting over the top of the cake, smoothing it out evenly.
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Stack the layers: Place the second cake layer on top of the frosting and repeat the frosting process, spreading ½ cup of frosting on top. Add the final cake layer and cover the entire cake with the remaining frosting.
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Decorate: If desired, you can sprinkle additional chopped pecans and coconut on top and around the sides of the cake for added texture and decoration.
Serving Suggestions:
Serve this Italian Cream Cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea and is perfect for bridal showers, birthday parties, or any special gathering.
Tips for Success:
- Room temperature ingredients: Make sure your eggs, butter, and cream cheese are at room temperature. This helps them combine more easily and evenly for a smoother batter and frosting.
- Coconut and pecans: If you’re not a fan of coconut or pecans, feel free to leave them out, but they really add to the traditional flavor of this cake.
- Storage: Store any leftover cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste and texture.
Why You’ll Love This Italian Cream Cake
This cake is a true crowd-pleaser. The rich, buttery layers combined with the sweet and tangy cream cheese frosting create an irresistible dessert experience. The added coconut and pecans bring both texture and flavor, making every bite a delight. Whether you’re baking for a special occasion or just indulging in a decadent treat, this cake is sure to be a hit with family and friends.
Enjoy baking this Italian Cream Cake, and be sure to share your results with us! If you loved this recipe, check out more of our delicious cakes and desserts here at Love With Recipes. Happy baking!
