Italian Cream Cake

8 servings Prep: 30 m Cook: 30 m Total: 1 h Intermediate
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Italian Cream Cake
Italian Cream Cake is a very popular wedding cake featuring layers of moist coconut and pecan cake with rich cream cheese frosting. In fact, this was the flavor of Mawmaw’s wedding cake. When you eat this cake you will know why it is such a favorite.

Ingredients

8 servings
  • Italian Cream Cake
  • 2 cups flour (she does not sift first)
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 small can or 7oz. flaked coconut, about 1 cup
  • 5 egg whites, stiffly beaten before adding to other ingredients
  • 1/2 cup shortening
  • 5 egg yolks
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 1 stick margarine or butter (4 oz.)
  • Cream Cheese Frosting
  • 1 (8oz) package cream cheese, softened
  • 1 lb confectioners' sugar
  • 1/2 stick margarine or butter, softened
  • 1 tsp vanilla
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Grease and flour 3 cake pans (or line pans with waxed paper instead).
  2. For the cake preparation, cream margarine and shortening together; add sugar and beat until fluffy. Add egg yolks only and beat well.
  3. Combine soda and flour; add to creamed mixture alternately with buttermilk and vanilla, beginning and ending with flour mixture. Fold in coconut and nuts.
  4. In a separate bowl, beat the 5 egg whites until stiff peaks form. Gently fold the beaten, stiffened egg whites into the batter.
  5. Pour batter evenly into the 3 prepared cake pans. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
  6. For the frosting, beat cream cheese and margarine together until smooth and fluffy. Gradually stir in confectioners’ sugar, then add vanilla. Beat until smooth and creamy. Fold in chopped pecans.
  7. Spread frosting between layers and on top and sides of cake while the cake is still warm (as soon as it comes out of the oven). Refrigerate the frosted cake. For best flavor, refrigerate 3 days before serving to allow flavors to meld.

Common Problems and Solutions

Q: Why did my cake layers turn out dense instead of light and fluffy?

A: The most common cause is deflating the egg whites when folding them in. Make sure to beat the whites to stiff peaks, then fold them in gently with a spatula using a lifting and turning motion. Also, don't overmix the batter after adding the egg whites.

Q: Can I frost the cake while it's hot?

A: Yes, this recipe specifically calls for frosting the cake while it's still warm from the oven. The warmth helps the frosting soak in slightly, creating a more cohesive texture. Just make sure your cream cheese frosting is at a spreadable consistency.

Q: Why does the recipe say to refrigerate for 3 days before serving?

A: The flavors meld and intensify over time, and the texture becomes more cohesive as the frosting sets. While you can certainly serve it sooner, the 3-day rest makes this cake exceptional—perfect for make-ahead occasions like weddings.

Tips and Techniques

To prevent the cake layers from sticking, line the bottom of each pan with waxed paper or parchment paper circles cut to fit. This ensures easy release and perfect layers every time. For the best texture, make sure your cream cheese and butter are fully softened to room temperature before making the frosting—this prevents lumps and creates a silky-smooth consistency.

Ingredient Substitutions

  • buttermilk: 1 cup whole milk mixed with 1 tablespoon white vinegar or lemon juice (let stand 5 minutes)
  • shortening: additional butter or margarine
  • flaked coconut: sweetened shredded coconut

Equipment Needed

  • 3 round cake pans (8 or 9 inch)
  • Electric mixer or stand mixer
  • Waxed paper or parchment paper for lining pans
  • Mixing bowls (at least 2 large bowls)
  • Rubber spatula for folding