Italian Cream Cake Recipe - The Cookie Rookie® (2024)

4.45 from 20 votes

Author: Becky Hardin

For the Cake

• ▢ 5 large eggs 250 grams, room temperature and separated
• ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ▢ ½ cup vegetable shortening 92 grams (½ stick)
• ▢ 2 cups granulated sugar 400 grams
• ▢ 2 cups all-purpose flour 240 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 1¼ teaspoons baking soda 8 grams
• ▢ 1 cup buttermilk 227 grams, room temperature (see note)
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 1 teaspoon coconut extract 4 grams, optional
• ▢ 1 cup chopped pecans 114 grams, toasted
• ▢ 1 cup sweetened shredded coconut 85 grams, toasted

For the Cream Cheese Pecan Frosting

• ▢ ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
• ▢ 2¼ cups powdered sugar 254 grams
• ▢ ¼ cup cream of coconut 45 grams, such as Coco López (see note)
• ▢ ¼ cup sour cream 57 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ¼ teaspoon kosher salt
• ▢ 16 ounces cream cheese 454 grams, room temperature (2 bricks)
• ▢ ¾ cup whole pecans 94 grams, toasted

For the Cake

• Adjust oven rack to the middle position and preheat oven to 350°F. Spray a 9×13-inch baking dish or 3 (8-inch) round cake pans with baking spray. Set aside.

• Separate the eggs (yolks and whites) into separate bowls and use a hand mixer to beat the egg whites just to stiff peaks. Set the beaten whites and yolks aside.

  5 large eggs

  

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together at medium speed until creamy and smooth, about 2 minutes.

  ½ cup unsalted butter, ½ cup vegetable shortening

  

• Add the sugar and beat until lighter in color and fluffier, about 3 minutes.

  2 cups granulated sugar

  

• Add the egg yolks, beating until incorporated.

  

• In a medium bowl, whisk the flour and salt together.

  2 cups all-purpose flour, 1 teaspoon kosher salt

• In a separate medium bowl, dissolve the baking soda in the buttermilk.

  1 cup buttermilk, 1¼ teaspoons baking soda

• Add the flour mixture to butter/sugar/egg, mixture alternately with the buttermilk/baking soda mixture in 3 additions; beginning and ending with the flour mixture. Beat just until incorporated after each addition.

  

• Stir in the vanilla and coconut extracts, toasted pecans, and coconut.

  1 teaspoon pure vanilla extract, 1 teaspoon coconut extract, 1 cup sweetened shredded coconut, 1 cup chopped pecans

  

• Fold in the beaten egg whites.

• Pour the batter into the prepared pan(s). For a 9×13-inch cake, bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean. For 8-inch round cakes, bake 25-30 minutes.

  

• Cool the 9×13 cake in the pan set on a wire rack. If baking round cakes, remove them from the pans after 10 minutes. Cool completely on the wire racks, about 2 hours.

  

For the Cream Cheese Pecan Frosting

• While the cakes cool, make the frosting. Fit a stand mixer with the paddle attachment. Beat the butter and sugar together on low speed until mixed, about 1 minute.

  ¾ cup unsalted butter, 2¼ cups powdered sugar

  

• Increase the speed to medium-high and beat an additional 2 minutes, or until paler in color and fluffy.

  

• Add the cream of coconut, sour cream, vanilla extract, and salt. Beat until smooth, about 1 minute.

  ¼ cup cream of coconut, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt

  

• Add the cream cheese, about 1 tablespoon at a time, and beat until incorporated, about 2 minutes. Fold in the toasted pecans and refrigerate until ready to use.

  16 ounces cream cheese, ¾ cup whole pecans

  

For Assembly

• If frosting an 8-inch, 3-layer cake, use about 1½ cups frosting between layers and spread the remaining frosting over the top and sides.

• If frosting a 9×13-inch cake, spread desired amount of frosting on the top of the cake and smooth it out. Keep covered.

  

• Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
• Cream of Coconut: If cream of coconut isn’t available, use coconut milk or just leave it out and add ⅓ cup sour cream instead of ¼ cup.
• When you add in the beaten egg whites, gently fold them in rather than stir so that you don’t lose the air.
• Let the cake cool completely before frosting. If easier, you can make the cake the day before and frost it on the day of serving.

Storage:Store Italian cream cake with cream cheese pecan frosting in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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