Iced Italian Cream Cake Recipe

This Iced Italian Cream Cake is a moist and rich recipe, which is made with buttermilk and sweetened shredded coconut. It’s a classic, foolproof recipe, ready in about 3 hours.

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Iced Italian Cream Cake Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, plus more for greasing
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 cup vegetable shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 cup buttermilk, well shaken
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 cup sweetened shredded coconut
• Cooking spray

For the Italian Cream Frosting:

• 8 ounces cream cheese, at room temperature
• 4 tablespoons (1/2 stick) butter, at room temperature
• 1 pound confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

How To Make Iced Italian Cream Cake

For the Cake:

1. Preheat Oven and Prep Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, dust them with flour, and tap out any excess.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour and the baking soda. Set aside.
3. Cream Butter, Shortening, and Sugar: In a large bowl or the bowl of a stand mixer, beat the butter, vegetable shortening, and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
4. Add Egg Yolks and Vanilla: Separate the 5 eggs. Add the egg yolks one at a time to the butter mixture, beating well after each addition. Beat in the vanilla extract. (Set the 5 egg whites aside in a clean, dry bowl).
5. Alternate Flour and Buttermilk: On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with the flour mixture). Mix until just combined.
6. Stir in Coconut and Pecans: Gently fold in the 1/2 cup of chopped pecans and the 1 cup of sweetened shredded coconut with a spatula.
7. Whip Egg Whites: In the clean, dry bowl with the 5 egg whites, use an electric mixer to beat the egg whites on high speed until stiff (but not dry) peaks form.
8. Fold in Egg Whites: Gently fold the beaten egg whites into the cake batter in two additions. Be careful not to overmix and deflate the batter.
9. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
10. Cool Completely: Let the cakes cool in their pans on a wire rack for 15 minutes, then invert them onto the racks to cool completely. This may take 1-2 hours.

For the Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the room-temperature cream cheese and butter on medium speed until smooth and creamy.
2. Add Sugar and Vanilla: On low speed, gradually add the confectioners’ sugar until it is fully incorporated. Add the vanilla extract and beat until smooth.
3. Stir in Pecans: Fold in the 1/2 cup of chopped pecans with a spatula.
4. Frost and Assemble the Cake: Place one cooled cake layer on a serving platter. Spread about 1/3 of the frosting over the top. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake.

Recipe Tips

• Why do I have to separate the eggs? This is the most important step for this specific cake! Creaming the yolks with the sugar adds richness, while the whipped egg whites, folded in at the end, are the secret to the cake’s light, fluffy, and tender texture.
• Why did my frosting melt off the cake? Your cake layers were not 100% cool. Cream cheese frosting is very soft and will melt immediately on a even slightly warm cake. You must let the layers cool completely, which can take up to 2 hours.
• Do I have to use shortening? The combination of butter (for flavor) and shortening (for moisture and a tender crumb) is classic for this recipe. You can use all butter (1 cup total), but the texture may be slightly denser.
• Can I toast the pecans? Yes! Toasting the pecans (for both the cake and frosting) in a 350°F oven for 5-7 minutes before using them will dramatically deepen their flavor. Let them cool before chopping and adding.

What To Serve With Italian Cream Cake

This cake is very rich, sweet, and satisfying on its own.

• A hot cup of black coffee or tea
• A cold glass of milk
• A small scoop of vanilla bean ice cream (if desired)

How To Store Italian Cream Cake

• Refrigerate: This cake must be stored in the refrigerator because of the cream cheese frosting. Cover it with a cake dome or store it in an airtight container for up to 5 days.
• Freeze: This cake freezes beautifully. You can freeze the entire cake or individual slices. Wrap them well in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator.

Italian Cream Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~710 kcal
• Total Fat: 42g
• Saturated Fat: 21g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 79g
• Dietary Fiber: 2g
• Sugars: 60g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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