Table of Contents
- Key Takeaways
- Why This Italian Cream Cake Is a Southern Favorite
- The Story Behind This Family Classic
- What Makes This One of the Best Easy Recipes
- Perfect Occasions to Serve This Cake
- Tips for a Flawless Finish
- Creative Twists to Try Next Time
Key Takeaways
This Italian Cream Cake is a rich and luscious dessert, featuring moist layers filled with pecans and coconut, and topped with a tangy cream cheese frosting. It’s a showstopper cake that’s perfect for any celebration. You’ll love how this recipe from Betty at Betty Cooks brings easy recipes to life in the most delicious way.
Why This Italian Cream Cake Is a Southern Favorite
There’s something deeply comforting about traditional Southern desserts, and this Italian Cream Cake is no exception. At Betty Cooks, we focus on easy recipes that feel nostalgic and taste like home. From the first bite of this buttery, nutty cake to the last lick of the cream cheese frosting, it’s pure comfort food with a refined twist.
The Story Behind This Family Classic
Betty created this recipe with memories of family gatherings, where cakes like this were always the centerpiece of the dessert table. Italian Cream Cake wasn’t just a treat — it was a tradition. This version honors those moments with easy steps and fail-proof flavor, making it one of our favorite food receipt easy recipes.
What Makes This One of the Best Easy Recipes
Despite its elegant look and complex flavor, this cake belongs in the easy recipes category. You don’t need fancy equipment or expert skills — just a love of baking and the desire to share something special. Like many quick and easy recipes, the steps are straightforward, but the results are anything but ordinary.
Perfect Occasions to Serve This Cake
Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself after a long week, this Italian Cream Cake fits the bill. It’s perfect for dinner recipes where you want to end the meal with something impressive. It also shines during the holidays, making it a go-to dessert for festive gatherings.
Tips for a Flawless Finish
Let’s talk about the little things that make this cake extraordinary. Use room-temperature ingredients for a smooth batter. Toast the pecans for added depth. And when it comes to frosting, take your time — that creamy layer makes all the difference. These tips are part of what makes this one of our most recommended recipes for dinner desserts.
Creative Twists to Try Next Time
If you’re feeling adventurous, try folding in white chocolate chips or swapping pecans for walnuts. You can even turn this recipe into cupcakes for individual portions. That’s the beauty of easy recipes — they’re flexible and fun to experiment with. One of our favorites? Turning leftovers into an ice cream topping using the easy recipes Ninja Creami method!
Italian Cream Cake Recipe – A Southern Classic Easy Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 5 eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
For the Pecan Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, stir together buttermilk and baking soda. Add to the creamed mixture alternately with flour.
- Stir in vanilla, coconut, and pecans.
- In another bowl, beat egg whites until stiff peaks form, then fold into the batter.
- Pour batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- To make the frosting: Beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Stir in pecans.
- Frost between layers, top, and sides of cooled cake. Store in refrigerator.
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