Italian Cream Cake Recipe – A Southern Classic Easy Recipe
This Italian Cream Cake is one of the best easy recipes with a soft crumb, rich flavor, and luscious pecan cream cheese frosting.
Servings: 12 slices
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.