Most Alltime Favorite Italian Cream Cake
Discover the ultimate indulgence with the "Most Alltime Favorite Italian Cream Cake," a show-stopping dessert that's perfect for celebrations or satisfying your sweet tooth any day. This Southern classic combines moist, tender cake layers made with buttermilk, sweetened shredded coconut, and crunchy pecans for a texture-rich experience. The batter is elevated with fluffy whipped egg whites for a light, airy crumb, while the luscious cream cheese frosting, generously spread between each layer and adorned with pecan garnishes, delivers a tangy-sweet finish. With just 30 minutes of prep time, this elegant and crowd-pleasing treat is as stunning as it is delicious. Whether for birthdays, holidays, or dinner parties, this iconic Italian cream cake will quickly become your go-to dessert.
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Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup pecan halves or chopped pecans (for garnish)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3
In a large mixing bowl, cream the softened butter, shortening, and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Step 4
Add the egg yolks, one at a time, beating well after each addition.
Step 5
Mix in the buttermilk and vanilla extract, alternating with the dry ingredients in three additions, beginning and ending with the dry ingredients. Do not overmix.
Step 6
Fold in the shredded coconut and chopped pecans using a spatula.
Step 7
In a separate clean bowl, beat the egg whites until stiff peaks form.
Step 8
Gently fold the beaten egg whites into the batter until just combined.
Step 9
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Step 10
Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 11
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.
Step 12
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Step 13
Gradually add the powdered sugar, a little at a time, beating well after each addition. Stir in the vanilla extract.
Step 14
To assemble the cake, place one layer on a serving plate and spread an even layer of frosting on top. Repeat with the second and third layers.
Step 15
Frost the sides and top of the cake evenly with the remaining frosting.
Step 16
Garnish with pecan halves or a sprinkling of chopped pecans on top of the cake.
Step 17
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Step 18
Enjoy your Most Alltime Favorite Italian Cream Cake!
Nutrition Facts
| Serving size | (2536.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10178.2 |
| Total Fat 572.0g | 0% |
| Saturated Fat 245.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1724.6mg | 0% |
| Sodium 4018.4mg | 0% |
| Total Carbohydrate 1214.0g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 943.7g | |
| Protein 106.3g | 0% |
| Vitamin D 390.2IU | 0% |
| Calcium 876.3mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 2122.6mg | 0% |
Source of Calories