Iced Italian Cream Cake Recipe
Iced Italian Cream Cake Recipe is a moist, nutty cake with coconut, layered with creamy frosting and served chilled for a rich, refreshing dessert experience. I made this recipe because it reminds me of cakes I learned to bake years ago while practicing traditional desserts at home. I have old experience making Italian cream cakes for family gatherings and celebrations. I was inspired after watching a baking show where this cake was carefully prepared.
Equipment
- 2 large mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Fine sieve
- Measuring cups and spoons
- 2 round 9-inch cake pans
- Saucepan (for frosting syrup)
- Whisk
- Cooling rack
- Offset spatula (for icing)
Ingredients
For The Italian Cream Cake
- 300 g all purpose flour
- 5 g baking soda
- 3 g fine salt
- 115 g unsalted butter softened
- 120 ml vegetable oil
- 300 g granulated sugar sometimes brown sugar for deeper flavor
- 5 large eggs separated
- 240 ml buttermilk well shaken
- 5 ml vanilla extract
- 80 g sweetened shredded coconut
- 120 g finely chopped pecans
- 100 g vegetable shortening
- Cooking spray for greasing pans
For The Italian Cream Frosting
- 225 g cream cheese room temperature
- 115 g unsalted butter room temperature
- 250 g granulated sugar
- 30 ml corn syrup
- 185 g egg whites about 5 large egg whites
- 5 ml vanilla extract
Instructions
Step 1: Get The Oven And Pans Ready
- Preheat your oven to 175°C (350°F). Grease two 9-inch round cake pans with cooking spray, then lightly dust them with flour. Set them aside for later.
Step 2: Prepare The Dry Ingredients
- In a medium bowl, sift together the flour, baking soda, and salt. This helps everything blend evenly and gives the cake a soft, even crumb.
Step 3: Cream The Fats And Sugar
- In a large bowl, beat the butter, vegetable oil, shortening, and sugar until the mixture looks pale and fluffy. Add the egg yolks one at a time, mixing well after each. Stir in the vanilla extract.
Step 4: Bring The Batter Together
- Add the dry ingredients to the batter in stages, alternating with the buttermilk. Start and finish with the dry ingredients. Gently mix in the shredded coconut and chopped pecans.
Step 5: Fold In The Egg Whites
- In a clean bowl, beat the egg whites until soft peaks form. Carefully fold them into the batter to keep it light. Divide the batter evenly between the prepared pans.
Step 6: Bake And Cool
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Frost, Assemble, And Serve
- Heat the sugar and corn syrup in a saucepan until fully dissolved. Slowly pour this into the beaten egg whites while mixing. Add the butter, cream cheese, and vanilla, then beat until smooth and fluffy. Spread frosting between the cooled cake layers and over the top and sides. Chill slightly before slicing and serving.