italian cream cake

Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it's worth the time and effort.

Low Carb Italian Cream Cake

butter (softened)

Swerve Sweetener

eggs (room temperature, separated)

heavy cream (room temperature)

vanilla extract

almond flour

coconut

pecans

coconut flour

tsp baking powder

tsp salt

tsp cream of tartar

cream cheese (softened)

vanilla (extract)

heavy whipping cream (room temperature)

tbsp shredded coconut (lightly toasted)

tbsp chopped pecans (lightly toasted)

Preheat the oven to 325F and grease two 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchment paper and grease the paper.&nbsp;

In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.

In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.&nbsp;

In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.

Divide the batter evenly among the prepared pans and spread to the edges. Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.&nbsp;

Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them. &nbsp;

Cake

In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.&nbsp;

Slowly add the heavy whipping cream until a spreadable consistency is achieved.&nbsp;

Frosting

Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting. Add the next layer and frost the top and the sides.

Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let set.&nbsp;

To Assemble

This amazing Italian Cream Cake recipe has so much flavor from chopped pecans, coconut, cream cheese frosting and more!

Italian Cream Cake Recipe

(2 sticks) (226 grams) unsalted butter, softened

(400 grams) sugar

eggs,

(242 grams) all-purpose flour

tsp (5 grams) baking soda

(242 grams) buttermilk

tsp (4 grams) vanilla extract

(85 grams) chopped pecans

(75 grams) flaked sweetened coconut

Italian Cream Cheese Frosting (See our recipe)

(4 grams) vanilla extract

sugar

pecans,

Beat butter at medium speed until softened and...

Beat butter at medium speed until softened and smooth. Gradually add sugar, beating on medium speed 4 to 5 minutes. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.

In a separate bowl, add flour, baking soda,...

In a separate bowl, add flour, baking soda, and salt, whisk at least 30 seconds to blend. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk) Mix at low to medium speed after each addition until blended. Add pecans and coconut; using a spoon, stir well. Fold in stiffly beaten egg whites.

Beat egg whites at high speed until stiff...

Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans. Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.

Cut the butter into slices and add to...

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the cream cheese into pieces and add...

Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar...

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed and beat until fluffy, approximately...

Increase mixing speed and beat until fluffy, approximately 1 minute, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.

This frosting will pipe best if used while...

This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9...

For the filling, we spread the frosting between...

For the filling, we spread the frosting between the layers then pressed in some of the chopped pecans. After the cake was completely frosted, we pressed the remaining chopped pecans around the bottom half of the cake. The traditional way to frost this cake is to stir all the pecans into the cream cheese frosting then frost the cake.

This Italian Cream Cake is absolutely delicious!&nbsp;

Italian Cream Cake

butter

white granulated sugar

all-purpose flour

baking soda

buttermilk

coconut (I used the sweetened coconut flakes)

pecan pieces

package cream cheese, softened

Cream butter, sugar and egg yolks. Whisk together the flour and soda and add to creamed mixture along with buttermilk and vanilla extract. Mix well. Stir in coconut and nuts. Beat egg whites until stiff and fold into cake mixture.

Spray three 8 inch cake pans with cooking spray. Divide mixture between the three pans and bake in preheated 350 degree oven 25 to 30 minutes until centers are done. Frost with cream cheese frosting recipe below.

Beat cream cheese and butter, add vanilla and powdered sugar. Spread between layers and on cake.

Cream Cheese Frosting Instructions

Quick Italian Cream Cake

White cake mixture - 1 package

Eggs (large size - 3)

Buttermilk - 1 ¼ cups

Vegetable oil

Coconut (shredded - 1 can)

pecans (chopped)

Cream cheese

Butter

Vanilla extract - 2 tsp

Pecans (chopped)

Add white cake mix, eggs, buttermilk and vegetable oil to the bowl. Use an electric beater to beat them. Beat for 2 minutes. Now add pecans and flaked coconut in it and mix it well.

Take 3 cake pans and add this mixture to these pans. But before pouring the mixture, grease the cake pans. Bake the mixture at 350 degrees Fahrenheit. Baking time is fifteen to seventeen minutes. You should bake until it is cooked well from inside.

Take out the cake pans from the oven after baking and then let them cool. Cooling time maybe 10 minutes. After the pans have cooled, take out the cakes on wire racks.

Use rum on the top layers of the cake if you want to. Set them aside for ten minutes.

Use cream cheese frosting on each layer, on the top layer and sides of the cake. Let it chill for two hours before you slice the cake.

Use a bowl and add in cream cheese and butter. Beat it at a medium pace and keep beating until it turns smooth. Slowly, add sugar and beat until it turns fluffy. Add in vanilla and pecans. Frost your cake when it is cooled (completely).

This easy Italian cream cake is loaded with coconut, toasted pecans, and cream cheese frosting. Impress your guests with this classic dessert!

brown sugar

eggs (room temperature)

almond extract

baking powder

pecans (toasted)

package cream cheese (softened)

heavy whipping cream

coconut (toasted)

Preheat the oven to 350°F. Prepare three 8” round cake pans by cutting a round of parchment paper and placing in the bottom of each cake pan. Spray with non-stick baking spray.

In the bowl of a standing mixer, cream butter until smooth and fluffy. Add sugars and cream together for 4-5 minutes.

Add one egg at a time, mixing on low speed until each egg is incorporated. Beat in the vanilla and almond extract.

Add 1/3 cup of the buttermilk and beat in on low speed.

Mix together the flour, baking powder, and baking soda and add ½ of this flour mixture to the butter/sugar mixture. Beat in on low speed until incorporated.

Add another 1/3 cup of the buttermilk, then the remaining flour mixture, and then the remaining 1/3 cup of buttermilk.

Beat in 1 cup of toasted pecan pieces and 1cup of coconut.

Divide the cake batter evenly between the three pans and immediately place in the oven.

Bake layers 25-30 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbles.

Allow the cakes to cook for about 10 minutes in the pan and then transfer to a cooling rack to cool the rest of the way.

Wrap each cooled cake layer in plastic wrap and freeze for at least 30 minutes or up to 2 days.

Prepare the frosting by beating together softened butter, cream cheese, and vanilla extract.

Add powdered sugar and beat on high until combined.

Drizzle in heavy whipping cream while beating until desired thickness is achieved.

Remove 1 cup of the frosting to use for piping on the top of the cake (optional).

Beat the toasted pecan pieces into the remaining frosting.

To assemble cake, unwrap the chilled cake layers from their plastic wrap. Place one layer on a serving plate. Spread a couple spoonfuls of frosting over the top of the cake layer and spread smooth.

Place a second layer of cake over the first layer and add a layer of frosting over that.

Place the third layer of cake onto the stack. Mound the remaining frosting on the top of the cake and use a large offset spatula to spread the frosting across the top and down over the sides of the cake.

Continue spreading the frosting to cover the entire cake. Place cake in the freezer to firm up for about 15 minutes.

Load reserved frosting into a piping bag fit with an open star tip such as Tip #1M. Pipe swirls around the top perimeter of the cake using the reserved frosting (without the pecans). Sprinkle with toasted coconut.

Chill or slice and serve immediately.

flour

butter (2 sticks), room temperature

eggs

coconut flakes

pecan pieces,

cream cheese (2 packages)

Preheat oven to 350 degrees F and grease two 9 inch round cake pans.

In a small bowl, combine the flour, baking soda, and baking powder. Stir until fully integrated.

In a large bowl, combine 1 cup butter, sugars, vanilla, and almond extract. Mix for 2-3 minutes or until light and airy. Beat in the eggs one at a time.

Slowly add the dry ingredients to the wet ingredients then mix in the buttermilk.

Fold in the coconut flakes and toasted pecans, then divide the batter between the two prepared cake pans.

Bake for 30-33 minutes or until an inserted toothpick comes out clean. Let cake cool completely before frosting.

To make the frosting: Beat together the cream cheese and butter until light and fluffy, then add the vanilla and almond extracts. Slowly, add the powdered sugar until smooth and your desired consistency has been reached.

Frost the cooled cake and decorate with the remaining coconut and pecans.

There is something about a light and rich, moist Italian Cream Cake that just makes me feel happy. Maybe it’s the delicious combination of coconut and creaminess, or maybe it’s the fact that it is so darn easy to make.

Box White cake mix

Large eggs

¼ C. Buttermilk

¼ C. Vegetable oil

Shredded coconut flakes

⅔ C. Chopped pecans

Cream cheese frosting

Preheat the oven to 350 degrees.

Add the white cake mix, vegetable oil, eggs and buttermilk to a mixing bowl, and blend until smooth and creamy.

Fold the pecans and shredded coconut into the batter.

Evenly distribute the batter between 3 well greased 9 inch cake pans.

Bake for 15-20 minutes until cooked through.

Set the cakes on a wire rack to cool completely.

Remove the cakes from the pans, and stack on top of each other, placing cream cheese frosting between each layer.

Ice the top and sides of the cake with the cream cheese frosting.

Chill for several hours before serving.

Sweet and nutty, this Italian Cream Cake is a classic Southern dessert that everyone will love. Perfect for your next birthday, gathering, or bake sale!

all-purpose flour ((280 grams))

salt

unsalted butter ((152 grams))

vegetable shortening ((96 grams))

sugar ((400 grams))

eggs (separated)

whole buttermilk ((240 milliliters))

coconut ((100 grams))

pecans (chopped (115 grams))

blocks cream cheese (room temperature (226 grams))

unsalted butter ((340 grams))

confectioners’ sugar ((840 grams))

Preheat the oven to 350F. Butter and flour 3 (9-inch) cake pans or spray with baking spray.

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

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and shortening together on medium-low speed until combined. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolk one at a time, and beat until well combined. Scrape down the bowl and beat in the vanilla and almond extracts.

With the mixer on low, add in the flour mixture alternating with the buttermilk until combined. Scrape down the bowl and stir in the coconut and pecans.

In a separate bowl with clean beaters, beat the egg whites until stiff peaks form. Fold into the batter in three portions. Divide the batter among the cake pans.

Bake for 30 minutes or until golden brown and the edges of the cake start to pull away from the sides of the pan. Let the cakes cool in the pans for 15 minutes then remove and continue cooling completely on wire racks.

For the Cake:

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-low speed until smooth. With the mixer on low speed, gradually mix in the confectioners’ sugar until combined. Increase speed to medium-low and beat until fluffy, about 1 minute.

For the Frosting:

Place a cake layer on a cake plate. Top with 1¼ cup frosting, and spread into an even layer to the edge of the cake. Repeat with another cake layer and frosting. Top with the remaining cake layer. Spread the remaining frosting on the top and sides of the cake, saving about 1 cup for piping on the top, if desired. Garnish with toasted coconut, pecans, and rolled cookies, if desired. Keep the cake refrigerated until ready to serve. Keep any leftover, loosely covered, in the fridge for up to 1 week.

For the Assembly:

https://www.youtube.com/watch?v=CuYp2clTMjU

Light and fluffy, this delightful homemade Italian Cream Cake is filled with shredded coconut and pecans. Coated in a decadent cream cheese frosting, this cake is perfect for birthdays, holidays, or any occasion. This delicious cake is actually a classic Southern recipe thought to have been invented by an Italian-American Baker.  Everyone will want a second slice of this sweet and nutty cake with a melt-in your-mouth crumb.

RECIPE: https://preppykitchen.com/italian-cream-cake/

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Amazing Italian Cream Cake Recipe | Soft and DREAMY

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