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Italian Cream Cake Perfection

Italian Cream Cake Perfection

This moist and fluffy Italian Cream Cake blends tangy cream cheese frosting with the crunch of toasted pecans for the perfect celebration dessert.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened shredded coconut
  • 1 cup chopped pecans toasted
  • 1 cup buttermilk
  • 3 large eggs room temperature
  • 0.5 cup vegetable oil
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract

Frosting

  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup chopped pecans for garnish
  • 0.5 cup unsweetened shredded coconut for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, sift together flour, baking soda, and salt.
  • In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in shredded coconut and toasted chopped pecans.
  • Divide batter evenly between prepared pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  • To prepare frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
  • Frost the cooled cake layers, then garnish with chopped pecans and shredded coconut on top and sides as desired.

Notes

For an extra moist texture, use room temperature ingredients and toast the pecans before chopping. Store leftovers covered in the refrigerator.