Old Fashioned Italian Cream Cake
This Old Fashioned Italian Cream Cake is three layers of pure perfection. Toasted coconut and pecan pieces add plenty of texture to the simply delicious cream cheese frosting. This cake is a favorite at our house!
Equipment
- 3 cake pans 8-9 inches
- stand mixer
Ingredients
Ingredients for Italian Cream Cake
- ½ cup butter unsalted & room temperature
- ½ cup shortening
- 2 cups sugar
- 5 eggs, separated into yolks and whites room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk room temperature
- 1-1 ½ cups coconut unsweetened & shredded
- 1 cup pecans finely chopped
Ingredients for Italian Cream Cheese Frosting
- 12 ounces cream cheese room temperature
- ¾ cu butter unsalted & room temperature
- 6 cups powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
How to make Italian Cream Cake
- Preheat oven to 350°. Grease and lightly flour three 9 inch round baking pans.
- In a large bowl, cream butter, shortening and sugar until light and fluffy, about 5-7 minutes in a stand mixer with paddle attachment.
- Beat in egg yolks and vanilla extract. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix until just combined.
- Fold in coconut and pecans.
- In another bowl, beat egg whites with clean beaters until stiff. Fold the whipped egg whites into the batter. Pour into prepared pans.
- Bake 20-25 minutes. Test doneness by inserting a toothpick into the middle of a cake. Allow the cake to cool for 10 minutes before removing from pans to wire racks.
How to make Italian Cream Cheese Frosting
- Beat the cream cheese and butter in a stand mixer with whisk attachment for five minutes until smooth.
- Beat in powdered sugar and vanilla five minutes more until light and fluffy.
- Spread frosting between layers and over top and sides of room temperature or chilled cake.
Optional Garnish
- Garnish with toasted coconut and pecans. See tip below for how to toast shredded coconut in the oven.
Notes
How to toast coconut
Preheat the oven to 325°. Line a sheet pan with parchment paper or a silicone baking mat. Place two cups of shredded coconut in a thin, single layer on the prepared baking sheet. Position the sheet in the oven on the lower rack.
After 3 to 4 minutes, take out the sheet pan and stir the coconut with a wooden spoon. Spread the coconut back into a single, even layer on your pan and return it to the oven for another 3 minutes.
How to store Italian Cream Cheese Cake
This Italian cream cake recipe can be stored in an airtight container at room temperature for up to two days. For extended storage, cover the cake with plastic wrap and keep it in the refrigerator for up to one week.
Can Italian Cream Cheese Cake be frozen?
Yes! To make this cake ahead of time, bake the cake layers and let them cool completely. Wrap the layers in plastic wrap, followed by foil. Store the layers in the freezer for up to one month. When it is time to assemble the cake, allow the layers to defrost and decorate with frosting and garnishes.
To freeze leftover cake, wrap the individual pieces in plastic wrap followed by a layer of tin foil. The cake pieces can be stored in the freezer for up to one month. Simply remove the slices from the freezer and allow them to thaw fully for about four hours prior to serving.
Nutrition
Calories: 915kcalCarbohydrates: 114gProtein: 8gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 150mgSodium: 384mgPotassium: 190mgFiber: 2gSugar: 95gVitamin A: 1108IUVitamin C: 0.4mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!