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Italian Cream Cake in baking dish

Italian Cream Cake with Cream Cheese Pecan Frosting

Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 1418kcal
This made from scratch Italian cream cake is all kinds of indulgent! Simple to make, this sheet cake is perfectly moist and sweet and every bite is truly delicious!
Print Recipe

Ingredients

For the Cake:

  • 5 large eggs separated
  • ½ cup unsalted butter softened
  • ½ cup shortening
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon table salt
  • 1 cup buttermilk
  • teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract or coconut milk optional
  • 1 cup toasted sweetened shredded coconut
  • 1 cup toasted chopped pecans

For the Cream Cheese Pecan Frosting:

  • 12 tablespoons 3/4 cup unsalted butter, softened
  • cups confectioners’ sugar powdered sugar
  • ¼ cup cream of coconut see *note below
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 16 ounces cream cheese softened
  • ¾ cup toasted pecans

Instructions

For the Cake:

  • Adjust oven rack to middle positions and heat oven to 350°F. Spray a 9x13-inch baking dish or 3 (8-inch) cake pans with baking spray.
  • Separate the eggs (yolks and whites) into separate bowls and beat the egg whites just to stiff peaks. Set the beaten whites and yolks aside.
  • Beat the butter and shortening at medium speed with an electric mixer fitted with the paddle attachment. Beat until creamy and smooth.
  • Add sugar and beat until lighter in color and fluffier (about 3 minutes).
  • Add egg yolks beating until incorporated.
  • In a medium bowl, whisk together flour and salt.
  • In a different medium bowl, dissolve the baking soda in the buttermilk.
  • Add flour mixture to butter/sugar/egg mixture alternately with buttermilk/soda mixture in three additions; beginning and ending with the flour mixture. Beat just until incorporated after each addition.
  • Stir in vanilla and coconut extracts, toasted pecans and coconut.
  • Fold in the beaten egg whites.
  • Pour batter into the prepared pan(s). For a 9x13-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 9x13 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.
  • Frost with the Cream Cheese Pecan Frosting and…
  • Enjoy!

For the Cream Cheese Pecan Frosting:

  • Fit a stand mixer with the paddle attachment. Beat together butter and sugar, on low speed, until mixed about 1 minute. Increase speed to medium-high and beat an additional 2 minutes or until paler in color and fluffy. Add cream of coconut, sour cream, vanilla extract and salt. Beat until smooth, about 1 minute. Add cream cheese, about 1 tablespoon at a time, and beat until incorporated, about 2 minutes. Fold in toasted pecans and refrigerate until ready to use.
  • 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 9x13-inch cake, spread desired amount of frosting on the top of the cake and smooth it out. Keep covered.
  • Cake can be refrigerated (covered) up to 3 days, but is best eaten within 24 hours.

Notes

  • If cream of coconut isn’t available, use coconut milk or just leave it out and add 1/3 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 loose 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.

Nutrition

Calories: 1418kcal | Carbohydrates: 124g | Protein: 15g | Fat: 99g | Saturated Fat: 39g | Trans Fat: 3g | Cholesterol: 247mg | Sodium: 934mg | Potassium: 360mg | Fiber: 4g | Sugar: 97g | Vitamin A: 1908IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg