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–+ servings

Easy Italian Cream Butter Pecan Cake

Rose
This easy Italian cream butter pecan cake is a rich, moist, and bakery-quality dessert featuring soft layers, toasted pecans, coconut, and a smooth cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Southern
Servings 12 slices
Calories 520 kcal

Equipment

  • oven
  • mixing bowls
  • electric mixer
  • cake pans 3 round pans
  • spatula for folding and frosting

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 5 large eggs, separated
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup shredded coconut
  • 1 cup toasted pecans, chopped
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 250 g cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1/2 cup toasted pecans (for garnish)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour three round cake pans.
  • Beat butter, oil, and sugar together until light and fluffy.
  • Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients.
  • Fold in shredded coconut and toasted pecans.
  • Beat egg whites until stiff peaks form, then gently fold into the batter.
  • Divide batter evenly into pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
  • Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
  • Layer and frost the cake, spreading frosting between layers and over the top and sides.
  • Garnish with toasted pecans and chill slightly before serving.

Notes

Use room temperature ingredients for best results. Toast pecans before adding for deeper flavor. Avoid overmixing after adding flour. Fold egg whites gently to keep the batter light. Chill the cake slightly before slicing for cleaner layers. You can substitute buttermilk with milk and lemon juice if needed.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 6gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 40gVitamin A: 700IUCalcium: 70mgIron: 1.5mg
Keyword butter pecan cake, coconut pecan cake, italian cream cake, layer cake recipe
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