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    Posted In: Cakes & Brownies, Delish
    August 22, 2017 — Updated May 13, 2019 — by Julie — Leave a Comment

    Home » Cakes & Brownies » Italian Cream Cake

    Italian Cream Cake

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    This Italian Cream Cake is nutty and sweet!

    Italian Cream Cake is normally super moist and deliciously sweet. My secret to a perfect delicious Italian Cream Cake is cake flour, oil, and using less sugar than most recipes call for. I use a mixture of butter, butter flavored shortening, and oil to ensure that it comes out extra moist but not the kind that collapses.

    If you love pecans, coconut, and cream cheese frosting, you will love this Italian Cream Cake.

    Whip the frosting and nuts together.

    Layers of moist cake and sweet frosting.

    Italian Cream Cake

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12 servings
    Calories: 992kcal
    Author: Julie Maestre
    This Italian Cream Cake is sweet, nutty and has tons of flavor from the coconut. The frosting is what really helps make this cake stand out. This is perfect for birthdays and for any festive occasions!

    Ingredients

    • 1/2 cup butter
    • 1/2 cup butter flavored shortening
    • 3/4 cup vegetable oil
    • 2 cups cake flour
    • 1 3/4 cups sugar
    • 5 eggs separated
    • 1 tsp baking soda
    • 1 cup buttermilk
    • 1 tsp vanilla
    • 1 cup pecans
    • 1/2 cup coconut flakes
    • Cream Cheese Frosting:
    • 12 tbsp unsalted butter
    • 8 ounces softened cream cheese
    • 5 cups powdered sugar
    • 1 cup chopped pecans

    Instructions

    • Pre heat oven to 350 degrees.
    • Grease and flour 3 8 inch cake pans.
    • Beat the egg whites at a low speed until they are foamy, then beat on high speed until soft peaks, set aside.
    • In a large bowl, mix the butter and shortening until well combined.
    • Add the sugar and vanilla extract.
    • Add the yolks one at a time while mixing on medium speed.
    • Add the vegetable oil.
    • Add the cake flour and baking soda alternating with the butter milk.
    • Add the shredded coconut and pecans.
    • Fold in the egg whites.
    • Divide batter equally amongst the 3 cake pans.
    • Bake for 17-20 minutes or until done.
    • Cool cakes completely before frosting.
    • To make the frosting, mix the butter and softened cream cheese until well incorporated.
    • Add the powdered sugar and mix for 4-5 minutes on medium high speed.
    • Fold in the chopped pecans.

    Video

    Notes

    I used 1/2 cup of chopped walnuts in the cake batter because I had them on hand and love walnuts. Walnuts are optional.

    Nutrition

    Calories: 992kcal | Carbohydrates: 99g | Protein: 8g | Fat: 65g | Saturated Fat: 33g | Cholesterol: 142mg | Sodium: 285mg | Potassium: 192mg | Fiber: 2g | Sugar: 80g | Vitamin A: 985IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1.2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Cakes & Brownies, Delish

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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