{"id":3582,"date":"2025-04-16T15:14:47","date_gmt":"2025-04-16T15:14:47","guid":{"rendered":"https:\/\/breckas.com\/?p=3582"},"modified":"2025-04-16T15:14:47","modified_gmt":"2025-04-16T15:14:47","slug":"italian-cream-cake-recipe","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/04\/16\/italian-cream-cake-recipe\/","title":{"rendered":"Italian Cream Cake Recipe"},"content":{"rendered":"

This Italian Cream Cake <\/strong>is a classic Southern dessert that\u2019s rich, moist, and packed with flavor. With layers of tender cake studded with coconut and pecans, and a luscious cream cheese frosting, it\u2019s the perfect treat for special occasions or holiday gatherings. This recipe combines the best textures and flavors\u2014nutty, sweet, and creamy\u2014for a show-stopping cake everyone will love.<\/p>\n

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\n

Prep Time<\/strong><\/h2>\n
    \n
  • 30 minutes<\/li>\n<\/ul>\n

    Cook Time<\/strong><\/h2>\n
      \n
    • 25\u201330 minutes per layer<\/li>\n<\/ul>\n

      Total Time<\/strong><\/h2>\n
        \n
      • 2 hours (plus cooling and frosting time)<\/li>\n<\/ul>\n

        Servings<\/strong><\/h2>\n
          \n
        • 12\u201316 servings<\/li>\n<\/ul>\n
          <\/div>\n
          \n

          Ingredients<\/strong><\/h3>\n

          For the Cake Layers:<\/h4>\n
            \n
          • 3 cups all-purpose flour<\/li>\n
          • 2 cups granulated sugar<\/li>\n
          • 1 teaspoon baking soda<\/li>\n
          • 1 teaspoon baking powder<\/li>\n
          • \u00bd teaspoon salt<\/li>\n
          • 1 cup unsalted butter, softened<\/li>\n
          • 1\u00bd cups buttermilk, room temperature<\/li>\n
          • 5 large eggs, separated (room temperature)<\/span><\/span><\/li>\n
          • 2 teaspoons vanilla extract<\/li>\n
          • 1 teaspoon almond extract<\/li>\n
          • 1\u00bd cups sweetened shredded coconut<\/li>\n
          • 1\u00bd cups pecans, toasted and chopped<\/span><\/span><\/li>\n
          • \u00bc teaspoon cream of tartar (for stabilizing egg whites)<\/li>\n<\/ul>\n

            For the Cream Cheese Frosting:<\/h4>\n
              \n
            • 1 cup unsalted butter, softened<\/li>\n
            • 8 oz cream cheese, softened<\/span><\/span><\/li>\n
            • 1 teaspoon vanilla extract<\/li>\n
            • 4\u20135 cups powdered sugar, sifted<\/li>\n
            • Pinch of salt<\/li>\n<\/ul>\n

              Instructions<\/strong><\/h3>\n
              \n

              Step 1: Preheat the Oven<\/strong><\/h3>\n
                \n
              1. Preheat your oven to 350\u00b0F (175\u00b0C) <\/strong>. Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper for easy removal.<\/li>\n<\/ol>\n
                <\/div>\n
                \n

                Step 2: Prepare the Dry Ingredients<\/strong><\/h3>\n
                  \n
                1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.<\/span><\/li>\n<\/ol>\n
                  <\/div>\n
                  \n

                  Step 3: Cream Butter and Sugar<\/strong><\/h3>\n
                    \n
                  1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3\u20134 minutes).<\/li>\n<\/ol>\n
                    <\/div>\n
                    \n

                    Step 4: Add Egg Yolks and Extracts<\/strong><\/h3>\n
                      \n
                    1. Add the egg yolks one at a time, beating well after each addition.<\/li>\n
                    2. Mix in the vanilla extract and almond extract until fully incorporated.<\/span><\/li>\n<\/ol>\n
                      <\/div>\n
                      \n

                      Step 5: Alternate Wet and Dry Ingredients<\/strong><\/h3>\n
                        \n
                      1. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined\u2014do not overmix.<\/li>\n<\/ol>\n
                        <\/div>\n
                        \n

                        Step 6: Whip Egg Whites<\/strong><\/h3>\n
                          \n
                        1. In a clean, dry mixing bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.<\/li>\n<\/ol>\n
                          <\/div>\n
                          \n

                          Step 7: Fold in Egg Whites, Coconut, and Pecans<\/strong><\/h3>\n
                            \n
                          1. Gently fold one-third of the whipped egg whites into the batter to lighten it.<\/span>\n
                            \n
                            <\/div>\n<\/div>\n<\/li>\n
                          2. Carefully fold in the remaining egg whites, followed by the shredded coconut and chopped pecans. Be gentle to avoid deflating the batter.<\/li>\n<\/ol>\n

                            Step 8: Bake the Cake Layers<\/strong><\/h3>\n
                              \n
                            1. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.<\/li>\n
                            2. Bake in the preheated oven for 25\u201330 minutes <\/strong>, or until a toothpick inserted into the center comes out clean.<\/span><\/span><\/li>\n
                            3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.<\/li>\n<\/ol>\n

                              Step 9: Make the Cream Cheese Frosting<\/strong><\/h3>\n
                                \n
                              1. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy.<\/li>\n
                              2. Add the vanilla extract and a pinch of salt. Gradually mix in the powdered sugar, 1 cup at a time, until the frosting is thick and spreadable. Beat on high speed for 1\u20132 minutes to make it light and fluffy.<\/span><\/span><\/li>\n<\/ol>\n

                                Step 10: Assemble the Cake<\/strong><\/h3>\n
                                  \n
                                1. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top.<\/li>\n
                                2. Repeat with the second and third layers, stacking them evenly.<\/li>\n
                                3. Frost the sides and top of the cake with the remaining frosting, using a spatula or bench scraper for a smooth finish.<\/span><\/span><\/li>\n
                                4. Optionally, sprinkle extra shredded coconut or chopped pecans on top for decoration.<\/li>\n<\/ol>\n

                                  Step 11: Chill and Serve<\/strong><\/h3>\n
                                    \n
                                  1. Refrigerate the cake for at least 1 hour <\/strong>before slicing to allow the frosting to set.<\/li>\n
                                  2. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days <\/strong>.<\/span><\/span><\/li>\n<\/ol>\n

                                     <\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                                    This Italian Cream Cake is a classic Southern dessert that\u2019s rich, moist, and packed with flavor. With layers of tender…<\/p>\n","protected":false},"author":1,"featured_media":3583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Italian Cream Cake Recipe - Grandma Baking Recipes","description":"This Italian Cream Cake is a classic Southern dessert that\u2019s rich, moist, and packed with flavor. With layers of tender cake studded with coconut and pecans, an"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=3582"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3582\/revisions"}],"predecessor-version":[{"id":3584,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3582\/revisions\/3584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/3583"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=3582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=3582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=3582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}