Hamdi Saidani This Pioneer Woman Italian Cream Cake is a rich and decadent recipe, which is made with buttermilk and coconut. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Pioneer Woman Italian Cream Cake Ingredients
A classic combination for a truly showstopping, Southern-style cake.
For the Cake:
- 1 stick Butter, softened
- 1 cup Vegetable Oil
- 1 cup Sugar
- 5 whole Eggs, Separated
- 3 tsp. Vanilla Extract
- 1 cup sweetened, flaked Coconut
- 2 cups All-purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 cup Buttermilk
For the Frosting:
- 2 (8 oz) packages Cream Cheese, softened
- 1 stick Butter, softened
- 2 tsp. Vanilla Extract
- 1 (2 lb) package Powdered Sugar
- 1 cup Chopped Walnuts
- 1 cup sweetened, flaked Coconut
How To Make Pioneer Woman Italian Cream Cake
A step-by-step guide to this impressive and delicious layer cake.
- Prep Oven and Pans: Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
- Whip Egg Whites: In a clean bowl, beat the 5 egg whites with an electric mixer until stiff peaks form. Set this bowl aside.
- Mix Wet Ingredients: In a separate large bowl, cream together the softened butter, vegetable oil, and sugar until the mixture is light and fluffy. Mix in the 5 egg yolks, vanilla extract, and 1 cup of coconut.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and baking powder.
- Make the Batter: Alternately add the dry ingredient mixture and the buttermilk to the wet ingredient mixture, starting and ending with the dry ingredients. Mix only until everything is just combined.
- Fold in Egg Whites: Gently fold the stiffly beaten egg whites into the cake batter until no white streaks remain. Be careful not to deflate the batter.
- Bake the Layers: Divide the batter evenly among the three prepared cake pans. Sprinkle the top of the batter in each pan with about 1 tablespoon of extra sugar. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cake layers cool in their pans for 15 minutes before turning them out onto wire racks to cool completely.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter with the vanilla until smooth and fluffy. Gradually beat in the powdered sugar until fully incorporated. Stir in the chopped walnuts and 1 cup of coconut.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a cake stand. Spread a generous layer of frosting on top. Repeat with the second and third layers. Frost the top and sides of the entire cake.
Recipe Tips
For a perfect, moist Italian Cream Cake every time.
- Why do I need to beat the egg whites separately? Beating the egg whites to stiff peaks and then gently folding them into the batter is the secret to this cake’s light and airy, yet still moist, texture. This step incorporates air, which acts as a leavener.
- How to keep the cake layers from sticking? Make sure to generously grease and flour your cake pans. You can also line the bottom of each pan with a round of parchment paper for extra insurance against sticking.
- Should the nuts be toasted? While the recipe doesn’t call for it, toasting the walnuts before chopping them and adding them to the frosting will deepen their flavor and add a wonderful crunch. Simply toast them in a dry skillet over medium heat for a few minutes until fragrant.
- My frosting is too soft, what do I do? Cream cheese frosting can become soft if the butter or cream cheese is too warm. If your frosting seems too runny, place the bowl in the refrigerator for 15-20 minutes to firm it up before you frost the cake.
What To Serve With Italian Cream Cake
Simple pairings for a slice of this rich and decadent cake.
This cake is a complete dessert on its own, but it’s always lovely served with:
- A hot cup of coffee or a cappuccino
- A tall glass of cold milk
- A simple garnish of a few whole walnuts on top of each slice
How To Store Italian Cream Cake
Keeping your cake fresh and delicious.
- Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a covered cake dome or an airtight container. It will stay fresh and delicious for up to 5 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving.
Pioneer Woman Italian Cream Cake Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 75 g
- Protein: 7 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is Italian Cream Cake actually from Italy?
Despite its name, Italian Cream Cake is not an Italian recipe. It is a classic Southern American dessert, beloved for its rich combination of coconut and nuts. The exact origin of the name is uncertain, but it has been a staple in Southern baking for decades.
Can I make this cake in a 9×13-inch pan?
Yes, you can adapt this recipe for a sheet cake. Pour the batter into a greased and floured 9×13-inch pan and bake for 35-45 minutes, or until a toothpick comes out clean. You will then frost the top of the cooled sheet cake. The texture will be slightly different than a layer cake, but still delicious.
Can I use pecans instead of walnuts?
Absolutely! Pecans are a very common and delicious substitute for walnuts in Italian Cream Cake. The choice between the two often comes down to personal preference.
Try More Pioneer Woman Recipes:
- Pioneer Woman Dr Pepper Cake Recipe
- Pioneer Woman Cherry Dump Cake Recipe
- Pioneer Woman Apple Cider Donut Cake Recipe
Pioneer Woman Italian Cream Cake Recipe
Description
A classic Southern three-layer cake, incredibly moist from buttermilk and rich with coconut and walnuts, all covered in a decadent cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
- Beat egg whites until stiff peaks form; set aside.
- Cream butter, oil, and sugar. Beat in egg yolks, vanilla, and 1 cup coconut.
- Alternately mix in the dry ingredients (flour, soda, powder) and buttermilk.
- Gently fold in the beaten egg whites.
- Divide batter into pans, sprinkle tops with extra sugar, and bake for 20-25 minutes. Cool completely.
- For frosting, beat cream cheese, butter, and vanilla. Mix in powdered sugar, then stir in walnuts and 1 cup coconut.
- Assemble and frost the cooled cake layers.
Notes
- u003cliu003eFolding in the stiffly beaten egg whites is the key to the cake’s light texture, so be gentle to avoid deflating them.u003c/liu003eu003cliu003eEnsure all your dairy ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature for a smooth, well-combined batter and frosting.u003c/liu003eu003cliu003eThis cake must be stored in the refrigerator due to the cream cheese frosting.u003c/liu003eu003cliu003eToasting the walnuts before adding them to the frosting will enhance their nutty flavor and add a delightful crunch.u003c/liu003e
