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Pioneer Woman Italian Cream Cake

Pioneer Woman Italian Cream Cake - recipe card
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This Italian Cream Cake is a Southern classic, featuring tender buttermilk cake layers studded with pecans and coconut, filled and frosted with a luscious cream cheese frosting. The cake is moist, rich, and perfectly balanced with a nutty crunch and tangy-sweet finish.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 5 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans
  • 5 large egg whites, at room temperature
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans, for garnish

Instructions

  1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper circles. Dust the sides with flour, tapping out excess to ensure the cakes release cleanly.
  2. In a large bowl, beat the softened butter and shortening together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the sugar and beat for another 2 minutes until pale and well combined.
  3. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined after each addition. Overmixing will toughen the cake.
  5. Fold in the shredded coconut and chopped pecans with a rubber spatula until evenly distributed. The batter will be thick.
  6. In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes. Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites until no streaks remain. Do not deflate the whites; this step gives the cake its signature lift.
  7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away from the pans. Cool the cakes in their pans on a wire rack for 10 minutes, then invert onto the rack to cool completely, about 1 hour.
  8. For the frosting, beat the softened cream cheese and butter together on medium speed until smooth, about 1 minute. Reduce speed to low, then gradually add the powdered sugar, scraping down the sides as needed. Add the vanilla and beat on medium-high for 2 minutes until fluffy.
  9. Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top, then frost the top and sides of the cake with the remaining frosting. Press the reserved chopped pecans onto the sides of the cake if desired.
  10. Refrigerate the cake for at least 30 minutes before slicing. This firms the frosting and makes for cleaner slices. Serve at room temperature for the best flavor and texture.

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the unfrosted cake layers tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting. For best results, bring the cake to room temperature 30 minutes before serving.

Nutrition

Keywords: Italian cream cake, cream cheese cake, Southern cake, pecan cake, coconut cake, classic cake recipe, birthday cake, layer cake, butter cake, Pioneer Woman recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-italian-cream-cake/