Italian Cream Pecan Cake
An indulgent and refined confection, this Italian Cream Pecan Cake features tender layers infused with buttery richness, flecked with coconut and toasted pecans. Finished with a luxurious cream cheese frosting, it’s a cherished Southern dessert ideal for festive gatherings and celebratory events.
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Servings: 12
Ingredients
For the Cake Layers:
- 2 cups plain flour sifted for accuracy
- 1 cup buttermilk brought to room temperature
- 1 teaspoon baking soda
- ½ cup unflavored vegetable oil
- 1 teaspoon pure vanilla essence
- 1 teaspoon coconut flavoring optional but customary
- ½ teaspoon fine sea salt
- 1 cup granulated white sugar
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans gently toasted
- 5 large eggs yolks and whites separated
- ½ cup unsalted butter softened at room temperature
For the Cream Cheese Icing:
- ½ cup crushed pecans for decorative topping
- 8 oz block-style cream cheese softened
- ½ cup 1 stick unsalted butter, brought to room temp
- 4 cups powdered confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoons sweetened coconut flakes optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round baking tins (or alternatively, two 9-inch tins) by greasing and dusting them with flour. Line the base of each with parchment paper for effortless removal.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar on medium speed until the mixture appears pale and fluffy, approximately 3 minutes.
- Add the egg yolks individually, beating well after each addition. Stir in the vanilla extract and, if using, the coconut extract.
- Gradually incorporate the dry ingredients alternately with the room temperature buttermilk, beginning and ending with the flour mixture. Stir just until the batter is blended; avoid overmixing.
- Fold in the shredded coconut and toasted chopped pecans using a spatula to evenly distribute.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Using a gentle folding motion, incorporate the whipped egg whites into the batter to preserve the lightness.
- Evenly distribute the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
- Allow the cakes to cool in their pans for about 10 minutes. Then transfer them to wire racks to cool completely before assembling.
- To prepare the frosting, beat the softened cream cheese and butter together until silky and smooth.
- Gradually add the sifted powdered sugar while beating, continuing until the mixture becomes light and airy. Blend in the vanilla extract and beat for another minute to ensure a spreadable texture.
- To assemble, position one cake round on your serving dish. Spread a layer of cream cheese frosting evenly over the top.
- Repeat the process with the remaining layers, ensuring even coverage between each.
- Frost the exterior and top of the cake completely with the remaining icing. Finish by scattering the chopped pecans over the top and, if desired, a light dusting of coconut flakes.
- Chill the assembled cake for a minimum of 30 minutes before slicing to allow the frosting to firm and the flavors to meld.