Remember that moment when you realized something as simple as cake could feel like a warm hug? It happened to me one sunlit afternoon, hands dusted with flour and a beat-up mixer humming in the corner.
I was helping my cousin prep for her backyard bash—and then, right between the vine-ripened tomatoes and off-key karaoke, I tasted Italian Cream Cake for the first time. Soft crumb flecked with coconut and pecans, crowned by frosting so light it barely knew it was sweet.
Why You’ll Love It
You don’t need a fancy pastry degree to make this cake sing. Here’s the thing: I used to be convinced that anything with whipped egg whites belonged in the realm of pastry chefs; here it feels like a playful trick you can pull off at home. It strikes a rare balance: elegant enough for a celebration, yet forgiving for anyone still figuring out which end of a whisk is up. Whipping egg whites brings a bit of kitchen theater—you might catch yourself grinning at the glossy peaks you’ve coaxed out of nothing more than air and albumen. Then you fold in coconut for a gentle chew and pecans for a toasty crunch. Vanilla and buttermilk add a familiar tang that feels like home – one bite and you’ll swear you can taste every sunny afternoon you’ve ever spent outdoors.
Timing and Servings
- Prep Time: 20 minutes (plus 10 to soften butter and cream cheese)
- Cook Time: 25–30 minutes per 8-inch layer
- Cooling & Assembly: 30 minutes
- Serves: 12–16 generous slices
Ingredients
- Cake: ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, rested 5 minutes)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup finely chopped pecans
- Frosting: ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease three 8-inch pans, flour them lightly, and line with parchment if you’re aiming for a flawless release.
- In a large bowl, cream butter, oil, and sugar on medium speed until pale and puffy—about 3 minutes. Scrape down the sides so no sugar hides under the butter.
- With the mixer on low, add egg yolks one at a time, then pour in vanilla. Mix until just combined.
- Whisk flour, baking soda, and salt in a separate bowl. Alternate adding this dry mix and buttermilk to the butter mixture, beginning and ending with the dry. Stir only until you spot no streaks of flour.
- Gently fold in coconut and pecans. Imagine you’re wrapping each flake in batter without a harsh touch.
- In a clean, grease-free bowl, beat egg whites with a pinch of salt until stiff peaks form—glossy and firm. Fold them into the batter in three additions, using a rubber spatula and a light hand.
- Divide batter evenly among pans. Bake 25–30 minutes, or until a toothpick emerges clean and the tops spring back under your touch.
- Let cakes cool in pans for 10 minutes, then turn them onto wire racks to cool completely. Frosting on warm cake? It’s a shortcut to a melty mess.
- For the frosting, whisk butter and cream cheese until silky. Gradually beat in powdered sugar, then vanilla. Adjust—if it’s too sweet, stir in another tablespoon of cream cheese for balance.
- Stack each layer with a generous slather of frosting. Finish the sides and top, pressing extra pecans or coconut onto the edges for a rustic touch.
Variations
- Chocolate Swirl: Replace ¼ cup flour with unsweetened cocoa powder or drizzle melted dark chocolate between layers.
- Fruit Infusion: Fold in ¾ cup well-drained crushed pineapple or stir in lemon or orange zest for a bright twist.
- Nut Swaps: Walnuts or almonds make fine stand-ins if pecans aren’t your thing.
- Gluten-Free: Try a cup-for-cup gluten-free flour blend—you won’t miss a bite.
- Dairy-Free/Vegan: Plant butter, vegan cream cheese, and aquafaba in place of egg whites—yes, you can make it vegan.
Storage & Reheating Tips
- Room Temperature: Keep covered for up to 2 days; the crumb stays tender and moist.
- Refrigerator: Store in an airtight container up to 5 days. Bring slices to room temp before serving so the frosting softens.
- Freezing: Wrap individual pieces in plastic, place in a freezer bag, and freeze up to 2 months. Thaw in the fridge overnight, then rest at room temp for 30 minutes.
- Reheating: Pop a slice in the microwave for 10 seconds to revive that “just-baked” magic.
FAQs
Can I make this as cupcakes? You bet. Fill liners two-thirds full and bake about 18–22 minutes. They rise fast—keep an eye on them.
My egg whites won’t whip—what gives? Even a speck of yolk or an oily bowl can sabotage them. Use a squeaky-clean metal or glass bowl, and double-check that no yolk sneaks in.
Do I have to use buttermilk? It gives a subtle tang, but the milk-plus-vinegar hack works almost as well when you’re short on time.
How do I keep the frosting from feeling too sweet? Cream cheese is your ally. Taste as you go—if it’s cloying, stir in a bit more cheese or a drop of vanilla for depth.
Conclusion
This Italian Cream Cake isn’t the kind of recipe that arrives with trumpets blaring. Instead, it sneaks up on you, layer by tender layer, until suddenly you’re the hero of your own kitchen story. It blends simple pantry staples—eggs, flour, sugar—with moments of pure kitchen poetry: whipping whites into clouds, folding in coconut, coaxing pecans toasty-golden. Each slice feels like a little celebration, whether it’s a milestone birthday or a random Tuesday that needs a lift. So invite your friends, fire up that mixer, and get ready for smiles. Trust me, after the first bite, you’ll be plotting your next slice.
Italian Cream Cake
Ingredients
- ½ cup Unsalted Butter softened
- ½ cup Vegetable Oil
- 2 cups Granulated Sugar
- 5 large Eggs separated
- 1 tsp Pure Vanilla Extract
- 1 cup Buttermilk
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 cup Unsweetened Shredded Coconut
- 1 cup Pecans chopped fine
- ½ tsp Salt
- ½ cup Unsalted Butter softened
- 8 oz Cream Cheese softened
- 4 cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch cake pans.
- Cream together butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, then stir in vanilla. Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Fold in coconut and pecans.
- In a separate bowl, beat egg whites to stiff peaks with a pinch of salt. Gently fold into the cake batter. Divide the batter among pans and bake for 25–30 minutes.
- In a mixing bowl, beat together butter and cream cheese until smooth. Add powdered sugar and vanilla extract, beating until creamy.
- Once the cakes have cooled, layer and frost with the cream cheese frosting. Decorate with extra pecans or coconut if desired.
- Slice and serve this delightful Italian Cream Cake to impress your guests or simply enjoy a slice of nostalgia.
