How to Make Quick Italian Cream Cake

Prepare Cake Batter

Cream butter, oil, and sugar. Add egg yolks and vanilla. Alternate dry ingredients and buttermilk, then fold in coconut and pecans.

Whip Egg Whites

Beat egg whites until stiff peaks form and fold them into the batter to lighten the texture.

Bake the Layers

Divide batter into pans and bake until golden. Let cool before assembling.

Make Cream Cheese Frosting

Beat cream cheese and butter, add powdered sugar and vanilla until fluffy.

Assemble and Frost

Layer cakes with frosting, then garnish with chopped pecans and coconut.

Baking Tips

Toast the pecans before adding to enhance the flavor.

Ensure egg whites are beaten to stiff peaks for a light and fluffy texture.

Chill the cake slightly before slicing for neater layers.

BEST RECIPE For Quick Italian Cream Cake

Name: BEST RECIPE For Quick Italian Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Italian-American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 5 large eggs, separated; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup sweetened shredded coconut; 1 cup chopped pecans, toasted; 8 oz cream cheese, softened (for frosting); 1/2 cup unsalted butter, softened (for frosting); 4 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting); 1/2 cup chopped pecans (for garnish); Shredded coconut (for garnish)

A rich, moist cake bursting with coconut and pecans, layered with a luscious cream cheese frosting. It’s a classic Southern favorite made easy for any occasion.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 1/2 cups granulated sugar

5 large eggs, separated

1 teaspoon vanilla extract

1 cup buttermilk

1 cup sweetened shredded coconut

1 cup chopped pecans, toasted

8 oz cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened (for frosting)

4 cups powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

1/2 cup chopped pecans (for garnish)

Shredded coconut (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, cream together butter, oil, and sugar until light and fluffy.

Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.

Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.

Fold in coconut and toasted pecans.

In a clean bowl, beat egg whites until stiff peaks form, then gently fold into the batter.

Divide batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.

Frost the cake layers and assemble. Garnish with chopped pecans and shredded coconut.

BEST RECIPE For Quick Italian Cream Cake

JUE

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How to Make Quick Italian Cream Cake

BEST RECIPE For Quick Italian Cream Cake

Ingredients

Instructions