Italian Cream Cake Cook's Country
Indulge in the heavenly layers of this classic Italian Cream Cake from Cook's Country, a showstopper dessert that’s as beautiful as it is delicious. Featuring a tender, moist crumb infused with the richness of buttermilk, a touch of vanilla, and the subtle sweetness of shredded coconut, this cake is a true Southern gem with Italian-inspired flair. Finely chopped pecans add a delightful crunch, while the whipped egg whites create an ethereal lightness in every bite. Smothered in a luscious cream cheese frosting and adorned with toasted pecans, this elegant cake is perfect for celebrations, holidays, or whenever you crave something extraordinary. Optimized for both flavor and technique, this recipe ensures success with clear, easy-to-follow steps for baking and assembly. Whether served chilled or at room temperature, this Italian Cream Cake is guaranteed to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 5 large Egg yolks
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Sweetened shredded coconut
- 1 cup Pecans, finely chopped
- 5 large Egg whites
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter (for frosting), softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Pecans (for garnish), chopped
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
Step 4
Add the egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Reduce the mixer speed to low and alternate adding the flour mixture and buttermilk in three additions, starting and ending with the flour mixture. Mix until just combined.
Step 6
Fold in the shredded coconut and chopped pecans using a rubber spatula.
Step 7
In a separate clean mixing bowl, use a whisk or hand mixer to beat the egg whites on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter in three additions.
Step 8
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Step 9
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Let the cakes cool in their pans for 10 minutes, then invert them onto wire racks to cool completely before assembling.
Step 11
To make the frosting, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy (about 2 minutes).
Step 12
Reduce the mixer speed to low and gradually add the powdered sugar until fully incorporated. Add the vanilla extract and mix until smooth and fluffy.
Step 13
To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second and third layers, frosting the sides and top of the cake evenly.
Step 14
Press the chopped pecans onto the sides of the cake for garnish and decoration.
Step 15
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (2498.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9847.4 |
| Total Fat 547.1g | 0% |
| Saturated Fat 276.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1980.7mg | 0% |
| Sodium 3998.4mg | 0% |
| Total Carbohydrate 1190.2g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 929.9g | |
| Protein 103.6g | 0% |
| Vitamin D 294.9IU | 0% |
| Calcium 882.1mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 2127.5mg | 0% |
Source of Calories