Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line their bottoms with parchment paper.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Add the Buttermilk
Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Step 5: Fold in the Coconut and Pecans
Gently stir in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
Step 6: Beat the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter in several additions. This helps create a light, tender crumb.
Step 7: Bake the Cake
Divide the batter evenly among the prepared pans. Bake for approximately 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 8: Prepare the Frosting
Beat the cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract. If necessary, add a little milk to achieve a spreadable consistency.
Step 9: Assemble and Decorate
Place one cooled cake layer on a serving plate and spread frosting over the top. Add the second layer and repeat. Finish with the third layer, then frost the top and sides of the cake.
Sprinkle chopped pecans over the top and around the sides for a beautiful finish.
Step 10: Chill and Serve
Refrigerate the cake for about 30 minutes to help the frosting set. Slice and serve when ready to enjoy!
Tips for the Perfect Italian Cream Cake
- Use room-temperature ingredients: Butter, cream cheese, eggs, and buttermilk combine more smoothly when they are not cold.
- Don’t overmix: Mix the batter just until the ingredients are incorporated to keep the cake tender.
- Fold gently: Carefully folding in the beaten egg whites helps preserve the batter’s airy texture.
- Toast the pecans: Lightly toasting the pecans before adding them can deepen their nutty flavor.
- Cool completely before frosting: Warm cake layers can cause the cream cheese frosting to melt.
How to Store Italian Cream Cake
Because the frosting contains cream cheese, store the cake covered in the refrigerator for up to 4–5 days. For the best texture, let individual slices sit at room temperature for about 15–20 minutes before serving.
You can also freeze unfrosted cake layers, tightly wrapped, for up to 2–3 months. Thaw them in the refrigerator before assembling.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake the layers a day ahead, allow them to cool completely, wrap them tightly, and refrigerate. Prepare the frosting and assemble the cake when convenient.
Can I leave out the coconut?
You can omit the coconut, although it will change the cake’s traditional texture and flavor. If you prefer, add a little extra pecans instead.
Can I use a different nut?
Yes. Walnuts can be substituted for pecans, though pecans are the classic choice for this recipe.
Final Thoughts
This Italian Cream Cake is a wonderful combination of soft, moist cake, toasted pecans, sweet coconut, and rich cream cheese frosting. Its beautiful layers make it an impressive centerpiece, while its comforting flavor makes it feel like a homemade family favorite.
Whether you’re baking for a holiday celebration or simply treating yourself to something special, this cake is sure to make the occasion sweeter.
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