Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup butter; 1 cup vegetable oil; 2 cups sugar; 5 large eggs; 2 cups all-purpose flour; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup shredded coconut; 1 cup chopped pecans; 1 package (8 ounces) cream cheese; 1/2 cup unsalted butter (for frosting); 4 cups powdered sugar

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Why Make This Recipe

Italian Cream Cake is a beloved dessert that combines the flavors of coconut and pecans with a rich cream cheese frosting. It is moist, fluffy, and perfect for any celebration, whether it’s a birthday, holiday, or just a special treat for yourself. This cake is not just delicious; it is also a fun project in the kitchen that will impress your family and friends.

How to Make Italian Cream Cake

Ingredients:

1 cup butter
1 cup vegetable oil
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 package (8 ounces) cream cheese
1/2 cup unsalted butter (for frosting)
4 cups powdered sugar

Directions:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In another bowl, combine the flour and buttermilk, then add to the creamed mixture alternately with the flour.
Stir in the vanilla, coconut, and pecans.
Divide the batter among the prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
For the frosting, beat the cream cheese and butter until smooth.
Gradually add the powdered sugar and mix until creamy.
Frost the cooled cakes and enjoy!

How to Serve Italian Cream Cake

Serve Italian Cream Cake at room temperature for the best taste. It can be sliced into layers and shared among guests at a gathering. Pair it with coffee or tea for a delightful afternoon treat.

How to Store Italian Cream Cake

To store Italian Cream Cake, keep it in an airtight container in the refrigerator. It can last about 4 to 5 days. If you prefer to freeze it, wrap the cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to three months.

Tips to Make Italian Cream Cake

Make sure all ingredients are at room temperature before you start mixing. This helps everything combine better.
If you want your cake extra moist, consider adding a bit of extra buttermilk.
You can toast the pecans lightly before adding them for a stronger flavor.

Variation

You can make a lemon Italian Cream Cake by adding fresh lemon zest and a bit of lemon juice to the batter. This adds a refreshing twist to the classic recipe.

FAQs

Q: Can I use different nuts instead of pecans?
A: Yes, you can use walnuts or even almonds according to your preference.

Q: Is it possible to make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day in advance and store them in the fridge. Just frost them when you’re ready to serve.