Homemade Italian Cream Cake with Butter Cream Cheese Frosting recipe
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5 from 9 votes

HOMEMADE ITALIAN CREAM CAKE

The Best Homemade Italian Cream Cake with Butter Cream Cheese Frosting recipe is a moist cake with sweetened coconut and chopped pecans! Delicious!
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Italian Cream Cake
Servings: 12
Calories: 716kcal
Author: Brandie @ The Country Cook

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 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

Instructions

For the cake:

  • 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.

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

Nutrition

Calories: 716kcal | Carbohydrates: 91g | Protein: 9g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 126mg | Sodium: 407mg | Potassium: 188mg | Fiber: 2g | Sugar: 73g | Vitamin A: 630IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1.6mg