Italian Cream Cake

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Delightfully rich, moist, and brimming with Southern charm, Italian Cream Cake is a showstopper dessert that never fails to impress. With its soft vanilla cake layers studded with chopped pecans and shredded coconut, and its luscious cream cheese frosting, this cake strikes the perfect balance of sweetness and texture. Each bite delivers creamy, nutty, and buttery goodness — all wrapped in a beautifully frosted finish that’s both comforting and elegant.

This decadent layer cake is a favorite for holidays, birthdays, and any special occasion that calls for something memorable. It’s not truly Italian (despite the name), but rather a Southern classic that blends European inspiration with rich, home-baked flair. Whether you’re baking it for the first time or it’s a beloved family tradition, Italian Cream Cake is sure to make every slice feel like a celebration.

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Why You’ll Love This Italian Cream Cake

• Moist, buttery cake layers with a soft crumb.
• Cream cheese frosting that adds tang and richness.
• Toasted pecans and coconut for texture and flavor contrast.
• Looks impressive, but easy enough for dedicated home bakers.
• A crowd-pleaser that works year-round for all kinds of gatherings.

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Preparation Phase & Tools to Use

Before diving into the baking, make sure you have these key tools on hand:

• Electric mixer or stand mixer: Essential for achieving a fluffy batter and smooth frosting.
• 3 9-inch round cake pans: Ensures evenly baked, beautifully layered cakes.
• Mixing bowls (various sizes): For separating dry, wet, and creaming ingredients.
• Offset spatula and bench scraper: Helps spread the frosting evenly and achieve clean edges.
• Cooling racks: To cool your cakes properly without making the bottoms soggy.
• Parchment paper: Keeps your cakes from sticking to the pans, ensuring easy removal.

These tools not only help with precision but also make your baking experience smoother and more enjoyable.

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Preparation Tips

Bring your butter, eggs, and cream cheese to room temperature before you start — this step ensures a smoother batter and lump-free frosting. Toast the pecans lightly in a dry skillet or oven to bring out their natural oils and deepen the flavor. When folding the coconut and pecans into the batter, do it gently to maintain the cake’s airy texture. Always use cake flour or sifted all-purpose flour for a tender crumb. Finally, let the cakes cool completely before frosting to avoid melting the cream cheese icing. Planning ahead and being patient at each stage will reward you with a stunning and delicious Italian Cream Cake.

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Ingredients for this Italian Cream Cake

For the Cake:

• 2 cups all-purpose flour (sifted)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temperature)
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans (toasted)

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (sifted)
• 1/2 cup chopped pecans (for garnish)
• 1/2 cup toasted shredded coconut (for garnish)

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Step 1: Prepare the Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour them. This ensures your cakes release smoothly and bake evenly.

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Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Sifting is key here — it lightens the flour and evenly distributes the leavening agents for a tender cake.

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Step 3: Cream Butter, Shortening, and Sugar

In a large bowl or stand mixer, cream the butter and shortening until fluffy and well combined. Gradually add the sugar and beat until light and creamy. This step creates the air pockets that give your cake a soft texture.

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Step 4: Add Egg Yolks and Vanilla

Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract. This builds a smooth, rich batter base.

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Step 5: Alternate Adding Buttermilk and Flour

With the mixer on low speed, alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.

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Step 6: Fold in Coconut and Pecans

Gently fold in the shredded coconut and toasted chopped pecans using a spatula. Folding keeps the batter airy and evenly distributes the add-ins without deflating it.

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Step 7: Whip Egg Whites and Fold In

In a separate bowl, beat the egg whites to stiff peaks. Carefully fold them into the batter in thirds. This step adds lightness and a fine crumb to the finished cake.

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Step 8: Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

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Step 9: Make the Cream Cheese Frosting

Beat the cream cheese and butter together until smooth. Add the vanilla extract, then gradually add the powdered sugar and beat until light and fluffy. Adjust consistency with a teaspoon of milk if needed.

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Step 10: Assemble and Decorate

Place one cake layer on your serving plate. Spread a thick layer of frosting on top, then repeat with the next two layers. Frost the sides and top of the cake evenly. Garnish with chopped pecans and toasted coconut for that signature Italian Cream Cake finish.

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Notes

Italian Cream Cake is a labor of love that rewards patience and care. Make sure your ingredients are fresh and at room temperature for the best results. Toasting the pecans enhances their flavor and adds a slight crunch that contrasts beautifully with the soft cake layers. This cake is even better the next day as the flavors have time to meld, so it’s perfect for preparing ahead of a special occasion.

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Watch Out for These Mistakes While Cooking

• Skipping the parchment paper: This can cause the cake to stick to the pans and break when unmolding.
• Overmixing the batter: Especially after adding flour, it can result in a tough cake instead of a tender crumb.
• Using cold ingredients: This can lead to a lumpy batter and uneven baking.
• Not toasting the pecans: Raw nuts don’t bring the same depth of flavor.
• Frosting warm cake layers: Always wait until they’re completely cool to prevent melting and sliding.

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Storage Instructions

Store Italian Cream Cake covered in the refrigerator due to the cream cheese frosting. It will stay fresh for 4–5 days. To maintain moisture, press a piece of parchment or wax paper against the sliced edge before storing. If you’d like to make it ahead, the unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw completely in the fridge before assembling and frosting.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 620 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 280mg
• Carbohydrates: 72g
• Fiber: 2g
• Sugars: 54g
• Protein: 6g

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Frequently Asked Questions

What makes Italian Cream Cake different from other layer cakes?

It includes both shredded coconut and toasted pecans in the batter, giving it a unique texture and flavor, along with a classic cream cheese frosting.

Can I use only butter instead of shortening?

You can, but shortening helps give the cake a lighter texture. Using only butter will result in a richer but denser cake.

Do I have to use buttermilk?

Yes, buttermilk is key to the cake’s moistness and slight tang. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

How far in advance can I make this cake?

The cake layers can be baked up to two days in advance and stored wrapped in plastic wrap. The whole cake is best assembled the day before serving.

Can I freeze the frosted cake?

Yes, freeze slices wrapped in plastic wrap and stored in an airtight container. Thaw in the fridge overnight before serving.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it will still taste delicious.

What can I substitute for pecans?

Walnuts are a great alternative, or you can omit the nuts entirely if you prefer.

Does this cake need to be refrigerated?

Yes, due to the cream cheese frosting, it should be kept refrigerated when not being served.

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Conclusion

Italian Cream Cake is the ultimate celebration dessert — rich, elegant, and loaded with texture and flavor. Whether you’re preparing it for a holiday, a birthday, or just because you crave something special, it’s sure to become a treasured part of your recipe collection. With its perfect balance of sweetness and tang, soft crumb, and beautiful presentation, this cake will have everyone coming back for seconds.

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