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Italian Cream Cake

Easy and elegant moist layered cake with coconut flakes and pecans for that added texture; and generously layered and covered with cream cheese frosting to top it all. A must have cake during the holidays and even on regular days.
Course Dessert
Cuisine Southern
Keyword cakes, cream cake, easy recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 -10 slices
Calories 710kcal
Author Immaculate Bites

Ingredients

  • 10 ounce (283 grams) unsalted butter
  • 1 ¾- 2 cups (400 grams) granulated sugar
  • 6 Large egg whites (beaten to soft peaks) (see notes)
  • 6 large egg yolks
  • 2 1/2 cups (266.5 grams) all purpose flour
  • 1 cup (240 grams) buttermilk or sour milk (see notes)
  • 1 1/2 teaspoon (12 grams) baking soda
  • ½ teaspoon (4 grams) salt
  • 2 teaspoons vanilla extract
  • 1 cup (85 grams) coconut flakes
  • ¾ – 1 cup (113 grams) chopped pecans or more to garnish

CREAM CHEESE FROSTING

  • 4 ounce (113grams) unsalted butter, softened
  • 8 ounce 225gramscream cheese softened
  • 4-6 cups 440-660gramspowdered (icing)sugar
  • 1 teaspoon vanilla extract

Instructions

Cake

  • Pre-heat the oven to 160°C/325°F. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside.
  • Cream together the butter and sugar at high speed in a stand mixer – about 2 to 3 minutes. Add egg yolks a little at a time and continue mixing for about 2-3 another minutes
  • Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt and baking soda into the batter, and then add milk and vanilla extract.
  • Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  • Using a spatula gently fold in eggs whites into the batter . Followed by coconut flakes and chopped pecans and continue folding ,about 30 seconds
  • Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles.
  • Bake at 325 F until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack.

Cream Cheese Frosting (Double the Frosting if you like a thick coat like in the picture)

  • Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
  • Gradually sieve in powdered sugar, mix as you go along until smooth.
  • Finally, stir in the pecans.

Assembling the Cake

  • Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer. 
  • Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with pecans.
  • If desired, use crushed pecans to garnish the side and or pipe .

Nutrition

Serving: 1slice | Calories: 710kcal | Carbohydrates: 60g | Protein: 11g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 225mg | Sodium: 434mg | Potassium: 241mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1130IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 2.8mg