Italian Cream Cake
A crowd-pleasing Italian Cream Cake with a tender crumb, coconut, pecans, and a cloud-like frosting. Perfect for any occasion!
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.
Notes
Experiment with variations like adding cocoa for a chocolate twist or tropical fruit for a fruity infusion. For dietary restrictions, explore gluten-free or dairy-free options.
Nutrition
Calories: 350kcal
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