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–+ servings

Eggless Italian Cream Cake

This eggless Italian cream cake recipe is wonderfully soft and flavorful. It is a fantastic dessert worth trying for any special occasion.
Eggless Italian Cream Cake
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings 12 slices
Calories 876 kcal
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Equipment

  • 9-inch cake pans
  • electric mixer

Ingredients
  

For the Cake

  • 1 cup Pecans, Chopped
  • 2 1/2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/4 cups Buttermilk, Room Temperature
  • 1/2 cup Sour Cream, Room Temperature
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Unsalted Butter, Melted
  • 1/4 cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Sweetened Shredded Coconut

For the Frosting

  • 12 oz Cream Cheese, Softened
  • 3/4 cup Unsalted Butter, Softened
  • 5 cups Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt

For Garnish

  • 1/2 cup Pecans, Chopped
  • 1/4 cup Sweetened Shredded Coconut

Instructions
 

  • Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Spread all of the pecans on a baking sheet and toast for 6-8 minutes until fragrant, adding the garnish coconut to one side of the sheet for the last 3 minutes. Let cool, then set aside the garnish pecans and toasted coconut.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, whisk the buttermilk, sour cream and sugar until the sugar mostly dissolves. Whisk in the melted butter, oil and vanilla until smooth.
  • Add the dry ingredients to the wet mixture and fold gently just until combined. Fold in the 1 cup of shredded coconut and the 1 cup of toasted pecans.
    Divide the batter evenly between the pans and smooth the tops.
  • Bake for 28-32 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
  • For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat until light and creamy, being careful not to overbeat.
  • Place one cake layer on a plate, spread with a thick layer of frosting and top with the second layer. Frost the top and sides, then sprinkle the toasted pecans and coconut over the top.
    Chill for 30 minutes before slicing for clean, neat layers.

Nutrition

Serving: 1servingCalories: 876kcalCarbohydrates: 104gProtein: 7gFat: 48g
Course Dessert
Cuisine American
Keyword eggless, italian cream cake, layer cake
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