Italian Cream Cake

How to Make Italian Cream Cake

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Grease and line three 20 cm sandwich tins.

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2. Whisk the flour, bicarbonate of soda and salt together in a bowl.

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3. Beat the 115 g of butter, the oil and the caster sugar together for 4 minutes until pale and fluffy. Beat in the egg yolks one at a time, then the vanilla.

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4. Add the flour mixture in 3 batches, alternating with the buttermilk, and mix until smooth. Stir in the coconut and the 100 g of pecans.

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5. In a clean bowl, whisk the egg whites to stiff peaks, then fold them into the batter in 2 additions, gently, so as not to knock out the air.

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6. Divide the batter between the tins and bake for 25 to 28 minutes until golden and a skewer comes out clean.

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7. Cool in the tins for 10 minutes, turn out, and leave to cool completely on wire racks, which takes about 1 hour.

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8. For the frosting, beat the cream cheese and the second 115 g of butter until smooth. Gradually beat in the icing sugar and the vanilla until light and fluffy.

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9. Sandwich the layers with frosting, cover the top and sides with the rest, and scatter the top with the chopped pecans.

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Tips for Making Italian Cream Cake

• Whisk the egg whites to stiff peaks in a clean, dry bowl. Any fat stops them whipping, and it is the air in them that makes the cake light.
• Chop the pecans finely. Big pieces make the cake crumble when it is cut, and small ones spread the flavour evenly.
• Cool the layers fully before frosting. Warm cake melts the cream cheese frosting, and it slides off.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Italian Cream Cake

• A cup of coffee
• Fresh berries
• A glass of cold milk

Storing & Reheating Italian Cream Cake

Keeps covered in the fridge for up to 4 days; let it come to room temperature before serving. Unfrosted layers freeze well for up to 2 months.

Italian Cream Cake FAQ: Common Questions

Italian Cream Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.