Pioneer Woman Italian Cream Cake

This delicious Pioneer Woman Italian Cream Cake is a simple, creamy dessert that’s perfect for any occasion. With layers of moist cake, sweet coconut, and rich cream cheese frosting, it’s sure to be a crowd-pleaser. Plus, you can easily adjust the ingredients based on what you have at home!

Ingredients Needed

For the Cake:

• 1 stick Butter (½ cup)
• 1 cup Vegetable Oil
• 1 cup Sugar
• 5 whole Eggs, Separated
• 3 tsp Vanilla
• 1 cup Coconut (sweetened flaked)
• 2 cups All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 cup Buttermilk

For the Frosting:

• 2 packages (8 oz each) Cream Cheese
• 1 stick Butter (½ cup)
• 2 tsp Vanilla
• 1 package (2 lbs) Powdered Sugar
• 1 cup Chopped Walnuts
• 1 cup Sweetened, Flaked Coconut

How To Make Italian Cream Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Make the Cake: In a large bowl, cream together butter, vegetable oil, and sugar until light and fluffy. Add the egg yolks, vanilla, and coconut. Mix until fully combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and baking powder.
4. Combine Wet and Dry Ingredients: Gradually alternate adding the buttermilk and dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the beaten egg whites until incorporated.
5. Prepare the Pans: Evenly divide the batter into the prepared cake pans, then sprinkle at least 1 tablespoon of sugar over the top of each pan.
6. Bake the Cake: Bake for 20-25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto cooling racks and allow them to cool completely.
7. Make the Frosting: In a medium bowl, beat together cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy. Stir in chopped walnuts and sweetened coconut.
8. Assemble the Cake: Spread the frosting generously between the cooled cake layers and on top. If you won’t be serving it immediately, refrigerate to keep the frosting firm.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
• Don’t Overmix the Batter: Mix the cake batter until just combined to keep the cake light and fluffy.
• Fold in the Egg Whites Gently: When adding the beaten egg whites, fold gently to avoid deflating them and ensure a soft, airy cake.
• Bake the Cake Evenly: Check the cakes at the 20-minute mark; if they’re browning too fast, reduce the heat slightly to prevent overbaking.
• Chill the Frosting if Needed: If the frosting gets too soft while spreading, chill it in the fridge for 15-20 minutes to firm it up.

How To Store Leftovers

• Refrigerate: Store leftover italian cream cake in the fridge. Wrap it tightly or place it in an airtight container. It can be kept in the refrigerator for up to 5 days.
• Freeze: Wrap leftover italian cream cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (185g)

• Calories: 710
• Total Fat: 42g
• Saturated Fat: 12g
• Trans Fat: 7g
• Cholesterol: 50mg
• Sodium: 590mg
• Total Carbohydrate: 88g
• Sugars: 69g
• Protein: 13g

More Pioneer Woman Recipes:

• Pioneer Woman Dreamy Apple Pie Recipe
• Pioneer Woman Mississippi Mud Pie Recipe
• Pioneer Woman Pumpkin Bundt Cake Recipe​
• Pioneer Woman Carrot Cake Bars
• Pioneer Woman Spoon Cake