When I need a special occasion cake, this one is always my go-to! I’ve been making (and eating) Italian Cream Cake for years. All of a sudden I realized that I haven’t shared my recipe on the blog. That’s a good excuse to make an Italian Cream Cake, right?
If you love pecans as much as I do, check out my Best Recipes Featuring Pecans.
No one really knows where the recipe for Italian Cream Cake originated. Seems this cake is much more southern than Italian. I don’t really care where it originated, I just know it’s delicious and is one of my favorite cakes. Do I say that about all the cake recipes I share? Maybe!
Italian Cream Cake is very popular in the south. It’s right up there with Red Velvet! My husband doesn’t like coconut, but this is his favorite cake. You’ll only taste a hint of coconut in this cake.
This Italian Cream Cake is topped with my favorite cream cheese frosting. Plus, it has my favorite pecans in the frosting. Friends, it can’t get any better than this!
Let’s Make Italian Cream Cake
In this recipe, the eggs are separated and the egg whites are beaten until stiff peaks form and folded into the batter right before baking.
If you’ve never folded egg whites into a batter, don’t be afraid. This technique creates a light and airy batter and results in a cake that’s light and airy.
This is the batter before mixing in the egg whites.
To fold the beaten egg whites in, use a spatula. Add the egg whites to the top of the batter and slice right down the middle with your spatula – all the way to the bottom of the bowl. From the curve of the bowl, gently scoop and fold the batter and egg whites and fold them over and on top of the remaining egg whites. Give the bowl a quarter turn and repeat until the egg whites are completely incorporated into the batter.
Here’s a photo after mixing in the egg whites. As you can see, it’s a little lumpy. That means it’s just right!
Click here for a great tutorial (with photos & video) on how to fold in beaten egg whites.
Helpful Hint: Stop folding in the egg whites once the cake batter is incorporated, but still lumpy. If you keep folding until the batter is smooth, you will start deflating the egg whites.
Cream Cheese Frosting with Pecans
Serving Size 1
Amount Per Serving Calories 483Total Fat 28gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 101mgSodium 259mgCarbohydrates 53gFiber 2gSugar 38gProtein 5g
The next time you’re entertaining guests or having the family over, be sure and make this cake. I have a feeling it will become a favorite with your family as well.