Pioneer Woman Italian Cream Cake

A light and fluffy cake filled with coconut and pecans, this Pioneer Woman Italian Cream Cake is topped with luscious cream cheese frosting. This cake is perfect for birthdays, holidays, or any occasion. The sweet and nutty cake is a Southern classic that everyone will want a second slice of.

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Why This Recipe Works:

Why did I like it so much? Was it the absence of nuts, the extremely moist cake, or the fluffy cream cheese frosting? I believe it was a combination of all three!
What are Italian Layers of cake leave an impression on? Your guests will be in awe when you present this towering cake at a celebration, whether it’s for a birthday, a holiday, or any other occasion.

What Is Pioneer Woman Italian Cream Cake?

Pioneer Woman Italian Cream cake is a vanilla cake with coconut and pecans baked in and topped with whipped cream frosting or cream cheese frosting, it uses cream cheese, which I prefer.

In all the Italian Cream Cakes I have ever tasted, there was a slight flavor of almond extract or even amaretto in some cases. It doesn’t need to be an overpowering almond flavor; just a subtle enhancement that pairs well with the pecans. Add as much or as little as you like.

Ingredient That You’ll Need:

Shortening – this Pioneer Woman Italian Cream Cake has a lovely texture thanks to shortening
Buttermilk – gives it a moist texture. PRO-Tip: If you don’t have any buttermilk, put a tablespoon of either lemon juice or a neutral-flavored vinegar into a 1 cup Pyrex liquid measuring cup. Add enough milk to bring up to the 1 cup mark. Mix and let sit for a few minutes before using.
Sweetened coconut flakes – I prefer the Angelflake brand
Vanilla – make sure to use real vanilla extract, not imitation
Powdered Sugar – sift first to achieve the smoothest frosting
Cream Cheese – allow coming to room temperature for the smoothest frosting

How To Make Pioneer Woman Pioneer Woman Italian Cream Cake?

Preheat the oven to 350 degrees.
Grease and flour three 8-inch baking pans, or spray with flour and oil baking spray like Baker’s Joy. Place aside.
Combine sugar, butter, and shortening in a large bowl or mixer. Beat egg yolks one at a time, after each addition.
Mix flour and salt together. Combine baking soda with buttermilk and add alternately with flour mixture to batter.
Add coconut to the batter and mix well.
Using an electric mixer, beat the egg whites until stiff. Fold into the batter, then add vanilla extract.
Divide the batter evenly between the three prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
Cool the cakes for 10 minutes and then transfer them to wire racks to cool completely.

Make the frosting:

Combine cream cheese and butter, then stir in powdered sugar, vanilla, and nuts, if using.
Pour in a little milk and stir until the frosting is spreadable.
Spread between the cake layers.
Finally, sprinkle with more coconut on top, if desired.

What To Serve with Pioneer Woman Pioneer Woman Italian Cream Cake?

Pioneer Woman’s Italian Cream Cake pairs really well with gold drinks here are a few serving ideas:

Fresh fruit
Melted caramel
Fudge
Orange juice
Kiwi juice
Sugarcane juice
Vanilla coffee
Cold brew coffee
Cold coffee
Ice cream

How To Store Pioneer Woman Pioneer Woman Italian Cream Cake?

In The Fridge: Pioneer Woman Italian Cream Cake can be stored well covered in plastic wrap or in an airtight container for up to a week in the refrigerator or at room temperature for up to two days. It can be eaten cold from the fridge or warmed up on the counter for about 30 minutes before serving.
In The Freezer: The Pioneer Woman Italian cream cake is also freezer-friendly. Once your Italian cream cake has cooled, place it in a freezer-friendly container. Store it in the freezer for three to four months. Remove a slice or two from the freezer and allow to thaw on the counter for a few minutes. Alternatively, place the cake in the refrigerator overnight to thaw.

Recipe Tips

Pioneer Woman Italian Cream Cake is nut-free, but if you’d like, you can add a cup of chopped, toasted pecans to the batter.
Roasting the nuts at 350 degrees for about 10 minutes will bring out their natural oils and enhance their flavor. Stir them a few times to prevent them from burning.
I would also garnish the cake with some pecan halves (instead of the coconut I used on top) to give a preview of what’s inside.
This pioneer woman recipe contains shortening, but don’t be deterred. I usually use butter to make cakes and cookies. However, using part butter and part shortening has some advantages. The butter provides a rich flavor, but when the shortening is creamed with sugar, it produces a tender, lofty, light crumb, according to the King Arthur Flour website.
If you love cream cheese frosting, make a batch and a half. I do that all the time.
You can substitute lemon juice or a neutral-flavored vinegar for buttermilk if you don’t have any on hand. Add enough milk to bring the mixture up to 1 cup. Stir and let sit for a few minutes before serving.

FAQ Section

How Do I Toast Pecans?

Toast the pecans in a skillet over medium heat until browned and fragrant, about 5 minutes. You can also bake the pecans at 350F for 5 to 10 minutes, shaking the pan every few minutes so they brown evenly.

Why is it called Italian cream cake?

Nobody actually knows why it’s called Italian cream cake, since it’s not Italian at all, but rather Southern. It is true that this cake recipe first appeared in publications in the southeastern United States, so the most likely creator is an Italian immigrant.

Why do I need softened cream cheese for the frosting?

Cream cheese is a pretty stiff and thick substance on its own. You can cream the cheese so that it is ultra-creamy by allowing it to become room temperature. If you don’t let it soften, it will be hard to mix up and clumpy.

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