Homemade Italian Cream Cake
I’m convinced that the key to a homemade cake coming out tender and moist (sorry, I know a lot of people hate that word but it’s really the only one that applies here) is buttermilk! I use it in my One Bowl Chocolate Cake and decided to use it in this Homemade Italian Cream Cake recipe as well. Switching out the milk for buttermilk made all the difference! Also, I have always found homemade white or vanilla cakes to be drier than their boxed mix cake mix counterparts. I feel like I can almost say that I have tried all the vanilla cake recipes over the years. I’ve had people swear to me a certain recipe is their go-to, then I try it and I’m like “Eh, it’s okay but it’s nowhere near as moist as a boxed cake mix.” I have absolutely no problem saying that. I love a good boxed cake mix (Duncan Hines 4 Life!) Hey, I’m too old to be a food snob at this point. But at least I’m honest. 🙂
From scratch versus cake mix
What I end up having to do with a lot of homemade cakes is poke tiny holes and then pour a simple syrup (sugar dissolved in water) on top to make the cake moist. That is actually a trick that some bakeries and diners use. Especially if they sell cakes by the slice. It means the slices won’t get hard after cutting. I’m pretty sure some places use that trick so they can sell more of the cake beyond the day it was made. However, most folks never know the difference anyway. Unless you bake a lot, then you know. Ha! I’m not sure I can ever get a ‘from-scratch’ cake to come out quite as tender as a boxed mix but I think this comes pretty dang close. The vegetable shortening helps too. Tip: Try switching out the vanilla extract with almond extract to give it an unexpected slight pop of flavor in the background. 
Ingredients:
For the cake:
1 stick (8 tbsp) salted butter, softened to room temp.
1/2 cup vegetable shortening (Crisco)
2 cups sugar
5 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1 cup chopped pecans
5 beaten egg whites
For the frosting:
1 stick (8 tbsp) salted butter, softened to room temp.
1 (8 oz.) block cream cheese, softened to room temp.
1 teaspoon vanilla extract
1 small (16 oz) box powdered sugar
shredded sweetened coconut and chopped pecans
Directions:
Preheat oven to 325f degrees.
Spray a 9×13 baking dish with nonstick cooking spray (like Baker’s Joy.)
In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
In a small bowl mix together buttermilk, vanilla extract and baking soda.
Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture,
Repeat this until flour is added and buttermilk mixture is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.
Bake for 40-45 minutes.
Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely.
For the frosting:
In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
Mix on high until smooth and add more powdered sugar. Continue this process until the box is empty and frosting is completely smooth.
Frost the cooled cake and top with coconut and pecans. And serve
Any leftovers need to be refrigerated
Enjoy!
One Bowl Homemade Chocolate Cake
Southern Pecan Praline Cake with Butter Sauce
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1/2 cup vegetable shortening, Crisco
- 2 cups sugar
- 5 egg yolks
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1 cup chopped pecans
- 5 beaten egg whites
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1 block (8 oz.) cream cheese, softened to room temp.
- 1 teaspoon vanilla extract
- 1 box (16 oz.) powdered sugar
- shredded sweetened coconut and chopped pecans, for topping
- Preheat oven to 325f degrees.
- Spray a 9x13 baking dish with nonstick cooking spray (like Baker’s Joy.)
- In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
- Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
- In a small bowl mix together buttermilk, vanilla extract and baking soda.
Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture.
Repeat this process until all the flour and buttermilk is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
- Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.
- Bake for 40-45 minutes.
- Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely.
- In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
- Mix on high until smooth and add more powdered sugar. Continue this process until the box is empty and frosting is completely smooth.
- Frost the cooled cake and top with coconut and pecans.
- And serve
- Any leftovers need to be refrigerated
When I make this cake I always make a three layer cake. It is Divine!!
More layers = More Frosting. Ha! So you know I am on board with that!!
I’ve been making this cake since 1974, and it’s 3 layers, the egg whites are whipped separately, then folded in before adding the final ingredients. I have relatives who ask at the door for family dinners ”Did you make ”that cake”? If not they say they are going home!
When you use a cake mix, what are the rest of the ingredientts?
Just substitute all of the cake ingredients with a white or French Vanilla cake mix. Then add the chopped pecans and coconuts listed above. Also, add a teaspoon of almond extract. It will help make it taste more homemade. 🙂
Can you use a cake mix for this cake? Would love the recipe. Thanks
Sure! Just use a vanilla cake mix and add the pecans and coconut to it. Also, add a teaspoon of almond extract. It will really make the flavor pop! 🙂
When you say beaten egg whites, how beaten do you mean? Until they start to from, until fully front, or all the way until morning peaks. If peaks, soft or hard?
I’m not sure what fully front means? Or morning peaks. I’m sorry! But you want them to be past the foamy stage and into the soft peak stage. Hope that helps!
to make moist did you try adding pureed fruit or vegg6?
I’m rather embarrassed to ask this. If using a cake mix, do I follow the directions on the box PLUS the coconut and pecans? In other words, just ignore all ingredients you listed and mix the boxed cake as if you’re baking the boxed cake, just adding the coconut and pecans, right? (I told you I’m embarrassed!!) Also, if I use your recipe, would I use three 8″ cake pans…if so, how long to bake them? THANK YOU!!! (I always love your recipes!!)
Recipe looks amazing. Does this cake freeze well?
vegetable shortening’s substitute would be????
It’s delicious! But the cake is so tender, I had a hard time frosting it!
I’m planning on making this cake for Thanksgiving. How many days in advance can I make it? Also can you tell me how much sugar and water I need to use to keep my cakes from drying out?
Thank you