Italian Cream Cake
Italian Cream Cake
This italian cream cake recipe delivers incredible flavors with simple ingredients. Reliable, delicious, and ready faster than you’d expect.
Why This Recipe Works
- Simple ingredients — nothing exotic
- Quick prep — minimal effort
- Tested and reliable — consistent results
- Versatile — weeknight dinners, meal prep, or entertaining
Tips for Best Results
- Prep all ingredients before cooking
- Season as you go and taste before serving
- Don’t overcrowd your pan
- Use a meat thermometer for proteins
Serving & Storage
- Serve immediately for best texture
- Store leftovers 3–4 days in the fridge
- Reheat in a skillet or low oven
Frequently Asked Questions
Can I make this ahead?
Yes — prep 1–2 days ahead, cook when ready.
Can I substitute ingredients?
Most proteins and vegetables are interchangeable. Adjust cooking times.
Is this freezer-friendly?
Cooked proteins and sauces freeze well up to 3 months.
How to adjust spice level?
Start with half, double for more heat.
Good for meal prep?
Yes — portion and refrigerate up to 4 days.
What sides pair well?
Rice, mashed potatoes, roasted vegetables, or crusty bread.
How many servings?
4–6 servings. Double for larger gatherings.
Can I make this healthier?
Use lean proteins, reduce oil, add extra vegetables.
You Might Also Like
- 6 Creamy Mini Key Lime Cheesecakes That Melt in Your Mouth
- Moist Carrot Cake Loaf Recipe (Easy with Oil, Loaf Pan)
- Confetti Cake Iced Latte
Italian Cream Cake
A decadent and moist cake with layers of coconut and pecans, topped with a creamy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
- Fold in the shredded coconut and chopped pecans.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers, then frost the top and sides of the cake.
- Decorate with additional coconut and pecans if desired. Chill the cake before serving.
- Slice and enjoy this delicious Italian Cream Cake!
