Italian Cream Cake

Italian Cream Cake is a rich, indulgent layered dessert celebrated for its incredibly moist crumb, nutty flavor from pecans and coconut, and its silky, tangy cream cheese frosting. Elegant and satisfying, it’s a perfect centerpiece for any special gathering.

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🧾 Ingredients

For the Cake Layers:

Ingredient	Quantity	Notes
All-purpose flour	3 cups
Granulated sugar	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup	Softened
Buttermilk	1½ cups	Room temperature
Large eggs (separated)	5	Room temperature
Vanilla extract	2 teaspoons
Almond extract	1 teaspoon
Sweetened shredded coconut	1½ cups
Pecans	1½ cups	Toasted and chopped
Cream of tartar	¼ teaspoon

For the Cream Cheese Frosting:

Ingredient	Quantity	Notes
Cream cheese	24 ounces	Softened
Unsalted butter	1½ cups	Softened
Vanilla extract	2 teaspoons
Almond extract	1 teaspoon
Powdered sugar	9 cups
Salt	¼ teaspoon

For Decorating:

Ingredient	Quantity	Notes
Pecans	1 cup	Toasted, finely chopped
Coconut	1 cup	Toasted
Pecan halves	As needed	For garnish

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👩‍🍳 Instructions

For the Cake:

1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.

2. Toast Coconut & Nuts:
Toast the 1½ cups of chopped pecans and 1½ cups of shredded coconut for the cake, along with the 1 cup of chopped pecans and 1 cup of coconut for decorating. Set aside to cool.

3. Mix Dry Ingredients:
In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

4. Beat Egg Whites:
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.

5. Cream Butter & Sugar:
In a large mixing bowl, beat the softened butter with granulated sugar for about 5 minutes, until fluffy and pale.

6. Add Yolks & Flavor:
Add egg yolks one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

7. Alternate Wet & Dry:
Add the dry flour mixture in three parts, alternating with the buttermilk in two additions. Start and end with the dry ingredients, mixing just until combined.

8. Fold in Add-ins:
Gently fold in the toasted pecans and shredded coconut.

9. Incorporate Egg Whites:
Carefully fold in the beaten egg whites, being gentle to maintain their volume.

10. Divide & Bake:
Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

11. Cool Completely:
Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool fully.

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For the Frosting:

1. Mix Cream Cheese & Butter:
Beat the cream cheese and butter together in a large bowl until completely smooth.

2. Add Extracts:
Stir in vanilla and almond extracts.

3. Add Sugar & Salt:
Gradually add powdered sugar and salt, mixing on low at first. Once incorporated, beat on medium speed for about 5 minutes until fluffy.

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🎂 Assembly

1. Level the Layers:
If needed, use a serrated knife to trim any domed tops for even layers.

2. First Layer:
Place one cake layer on your serving plate. Spread 1 cup of frosting evenly over the top.

3. Second Layer:
Add the second cake layer, then spread another 1 cup of frosting over it.

4. Top Layer & Crumb Coat:
Place the final layer on top. Apply a thin layer of frosting all over the cake to catch any loose crumbs. Chill for 15 minutes to set.

5. Final Frosting:
Frost the entire cake with the remaining frosting, smoothing the sides and top.

6. Decorate:
Press the toasted chopped pecans and coconut onto the bottom sides of the cake. Pipe a decorative edge along the top, if desired, and place pecan halves for a final touch.

7. Chill & Serve:
Refrigerate the finished cake for at least 30 minutes before slicing. Serve and enjoy this timeless, Southern-inspired classic!