This was my nana’s all-time favorite cake! Now I know why

The lovely surprise that is Italian Cream Cake originated in the South of the United States; it is a delicacy that combines decadence with wonderful tastes. The cake may seem European from its name, but its true origins are far closer to home. The ‘Italian’ part of the name is supposedly derived from the fact that it uses cream cheese, which was originally seen as a strange, Italian ingredient in certain American circles. This cake, which combines the airiness of sponge cake with the decadence of cream cheese icing, has become a go-to for festive holidays, birthdays, and weddings. Toasted nuts and coconut flakes give it a crunchier texture and make it more decadent, making it a satisfying dessert.

Italian Cream Cake: A Delicate Affair with Ease

The understated presentation of this cake highlights its decadent tastes. A sprinkle of powdered sugar may make it more elegant, and a strong espresso or cappuccino can balance off the richness, making for a delightful taste combination. To add a dash of contrast, try topping it with some vanilla gelato or fresh berries.

What you need:

At room temperature, add 1/2 cup of unsalted butter.

mixed with half a cup of shortening

granulated sugar, 2 cups

5 sizable eggs, divided

1 teaspoon of pure vanilla essence

2-cups of all-purpose flour

1/4 teaspoon of baking soda

half a cup of buttermilk

coconut, 1 cup flakes

Toasted pecans, 1 cup, chopped

What you need for a cream cheese frosting:

8 oz of softened cream cheese

half a cup of softened unsalted butter

A teaspoon of pure vanilla essence

powdered sugar, 4 cups

To top it all off, sprinkle with more chopped pecans and flaked coconut.


Set ove temperature to 350°F, or 175°C. Three 9-inch round cake pans should be greased and floured.

Lightly cream together 1/2 cup of butter and shortening. Mix in the granulated sugar and mix well.

Gradually incorporate the egg yolks, followed by 1 tablespoon of vanilla. Incorporate buttermilk into the flour mixture alternately with baking soda. Combine with the pecans and coconut.

Fold the beaten egg whites into the batter after beating them to firm peaks.

Bake, dividing batter evenly among pans, for 25 to 30 minutes. After ten minutes, transfer to wire racks to cool.

In order to make frosting: Combining 1/2 cup of butter with 1 teaspoon of vanilla, beat in the cream cheese. Add the powdered sugar gradually.

Apply frosting to the top, sides, and cooled cake layers.

Add some pecans and coconut for garnish.

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