Italian Cream Cake

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Tips for Success

  • Room temperature ingredients are essential! Make sure your eggs, buttermilk, and butter are at room temperature before starting.

  • Don’t overmix the batter once the flour is added, as this can make the cake tough.

  • Level your cake layers for that professional look.

  • Chill the cake between frosting layers for cleaner slices.

  • Toast those pecans and coconut for extra flavor. 🔥

Ingredients

For the Cake Layers:

  • 3 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups buttermilk, room temperature

  • 5 large eggs, separated, room temperature

  • 2 tsp vanilla extract

  • 1 tsp almond extract

  • 1 ½ cups sweetened shredded coconut

  • 1 ½ cups pecans, toasted and chopped

  • ¼ tsp cream of tartar

For the Cream Cheese Frosting:

  • 24 oz cream cheese, softened

  • 1 ½ cups unsalted butter, softened

  • 2 tsp vanilla extract

  • 1 tsp almond extract

  • 9 cups powdered sugar

  • ¼ tsp salt

For Decoration:

  • 1 cup pecans, toasted and finely chopped

  • 1 cup coconut, toasted

  • Extra pecan halves for decoration

Instructions

For the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans and line the bottoms with parchment paper.

  2. Toast the pecans and coconut for the decoration. Set aside to cool.

  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  4. In another bowl, beat egg whites with the cream of tartar until stiff peaks form. Set aside.

  5. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes.

  6. Add egg yolks, one at a time, beating well after each addition.

  7. Mix in the vanilla and almond extracts.

  8. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk).

  9. Fold in the coconut and chopped pecans.

  10. Gently fold in the beaten egg whites until just combined.

  11. Divide the batter evenly between the prepared pans.

  12. Bake for 25-30 minutes or until a toothpick comes out clean.

  13. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Frosting:

  1. Beat the cream cheese and butter until smooth and creamy.

  2. Add the vanilla and almond extracts.

  3. Gradually add the powdered sugar and salt, beating until smooth.

  4. Beat on medium speed for about 5 minutes until light and fluffy.

Assembly:

  1. Level the cake layers if needed.

  2. Place the first layer on a cake plate and spread with 1 cup frosting.

  3. Repeat with the second layer and frosting.

  4. Add the final layer, then apply a thin crumb coat. Chill for 15 minutes.

  5. Frost the entire cake with the remaining frosting.

  6. Press the combined toasted coconut and pecans around the bottom half of the cake.

  7. Pipe a decorative border on top and garnish with pecan halves. 🌰🎨

Notes

  • Make Ahead: Cake layers can be made 2 days ahead, wrapped well, and refrigerated.

  • Storage: Keep refrigerated for up to 5 days. Let it sit at room temperature for 30 minutes before serving.

  • Freezing: Unfrosted layers can be frozen for up to 2 months.

  • Room Temperature Ingredients: Ensure ingredients are at room temperature for the best texture!

  • Toasting Nuts: Be vigilant while toasting and stir frequently to prevent burning.

  • High Altitude: If baking at a higher altitude, add 3 tablespoons of extra flour and reduce each leavener by ¼ teaspoon.

Enjoy this Southern masterpiece at your next family celebration or just as a treat for yourself! 🎂🎉

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