This Orange Italian Cream Cake is a spin-off of the traditional Italian Wedding Cake. Not only is it beautiful, it's delicious and perfect for any special occasion or holiday!
There are many variations of recipes, but the basic ingredients are: coconut-infused white cake, nestled between layers of orange curd, topped with with pecan cream cheese frosting.
Why you'll love this recipe!
- All-natural, no preservatives - everything in this cake is from scratch!
- Beautiful - definitely a show-stopper on your dessert table
- Delicious - fresh flavor, nice texture--not too sweet
Here's what you'll need:
This is an intermediate-level recipe simply because it consists of four main components: cake, orange curd, frosting and glazed pecans.
- Flour, granulated sugar, powdered sugar, eggs, butter, baking soda, cornstarch, shortening, vanilla extract, corn syrup, coconut, orange juice, buttermilk, cream cheese, pecan halves, orange zest
- Stand mixer
- 3- nine inch cake pans
Do not be intimidated by the ingredient list. Make this recipe in steps and you'll find it much easier than tackling all in one day, as it does require a significant amount of time, simply because the orange curd needs to chill for 6-8 hours before applying it to the cakes, then the stacked cake with curd needs to refrigerate for at least 6-8 hours.
How to make it:
I recommend you make the orange curd a day in advance.
- Bake the cakes and allow to cool
- Spread orange curd on two of the cakes and stack them; place the third cake on top; do not put orange curd on the top cake; refrigerate the stacked cake at least 8 hours
- Make the frosting and refrigerate
- Toast the pecans and store in a dry area
- Apply frosting to chilled cakes
- Garnish with pecan halves, orange zest and toasted coconut
Expert tips:
- Allow plenty of time - I cannot stress this enough, as it does require several hours of refrigeration before you add the frosting
- Read the instructions twice, if not three times
- The curd filling and cakes will need to be refrigerated 6-8 hours; make the orange curd a day in advance of baking the cakes
- Make sure you have plenty of room in the fridge to store the stacked cakes for 6-8 hours
- Chilling the cakes with curd helps keep the layers in place when you're ready to spread on the frosting
- Use a stand mixer - you're going to fold-in stiff-peak egg whites into the cake batter; this is easiest when using a stand mixer
How to slice and serve a round stacked cake
You've spent a lot of time making your delicious Orange Italian Cream Cake and now it's time to serve it! Here's how to slice a stacked round cake for the best presentation.
Got allergies?
Authentic Italian Cream Cake typically includes nuts and coconut; however, you can eliminate these ingredients if you suspect some of your guests may have nut or coconut allergies. This orange cream cake will still be delicious!
Storage and Freezing
Generally speaking, most cakes can be frozen up to a year, provided they are in an air-tight, freezer compatible container. When you're ready to serve this homemade Orange cake, thaw it at room temperature, slice and serve.
Refrigerate in a sealed container for up to 5-days.
Related recipes:
- Classic Southern Pecan Pie
- Easy Chocolate Pie
- Strawberry Sheet Cake
- Original Texas Sheet Cake
- Cinderella Cake with Coachman's Icing
Orange Italian Cream Cake
Ingredients
Cake Ingredients
- ½ cup butter softened
- ½ cup shortening
- 2 cups sugar
- 5 large eggs separated; reserve whites
- 1 tablespoon vanilla extract
- 2 cups flour all-purpose
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1½ cups coconut sweetened, flaked
- Fresh Orange Curd (see recipe)
- Pecan Cream Cheese Frosting (see recipe)
- Glazed Pecan Halves (see recipe)
- spray oil (for cake pans)
- ½ cup flour (for cake pans)
Orange Curd Ingredients
- 1 cup sugar
- 2 cups fresh orange juice (about 4 lbs. navel oranges; juiced)
- ¼ cup cornstarch
- 3 whole eggs lightly beaten
- ¼ cup butter
- 1 tablespoon orange rind
Pecan Cream Cheese Frosting Ingredients
- 12 oz. cream cheese softened
- ½ cup butter softened
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 1 cup pecans chopped and toasted
Glazed Pecan Ingredients
- 2 cups pecan halves (do not chop)
- ⅓ cup light corn syrup
- Vegetable cooking spray
Instructions
Orange Curd Preparation
- In a medium saucepan, combine sugar, cornstarch and orange juice
- Bring to boil, whisking constantly until mixture reaches a pudding-like consistency
- Remove pan from heat; add butter and grated orange rind
- Continue whisking until butter is well combined
- Place in a glass container; place plastic wrap directly on the top of the curd; refrigerate for 4-8 hours
Pecan Cream Cheese Frosting Preparation
- Using a mixer, combine cream cheese, butter and vanilla extract until creamy
- Gradually add powdered sugar to mixture on low speed until sugar is well-combined
- Add chopped/toasted pecan pieces to mixture; combine well
- Refrigerate for 1 hour
Glazed Pecan Halves Preparation
- Preheat oven to 350ºF
- In a small bowl, combine pecan halves and corn syrup
- Place pecan halves in an even layer on oiled parchment paper
- Bake for 10 minutes; flip pecans and bake an additional 10-12 minutes
- Place pecan halves in an even layer on wax paper and allow to cool
Cake Preparation
- Preheat oven to 350ºF; lightly oil and flour 3- 9"inch cake pans; set aside
- In a large bowl, combine flour and baking soda; set aside
- Separate five whole eggs; set yolks and whites aside
- Using a stand/electric mixer on medium speed, combine butter and shortening until blended and fluffy
- Continue mixing and add sugar gradually
- Add egg yolks one at time; blend well
- Add vanilla; blend well
- Gradually add flour/baking soda mixture and buttermilk to the butter mixture
- Add one cup of the flaked coconut and blend by hand until combined; set aside (reserve the remaining ½ cup of flaked coconut for garnish if desired)
- In a separate bowl, add egg whites and beat until stiff peaks are formed
- Once stiff peaks are formed, use a spatula and fold egg whites into cake batter
- Pour ⅓ of the batter into each of the prepared baking pans (NOTE: the baking pans will only be about ⅓ full; do not panic; it's supposed to be this way); the cakes will rise significantly
- Bake cakes in oven for 25-40 minutes; check center with toothpick and when it comes out clean, the cake is done
- Turn cakes out onto cooling racks and allow to cool
- Once cakes have cooled, place one cake on a cake board; add ¾ cup orange curd to the top; place second cake on top of the first, spread ¾ cup orange curd to the top; add the third cake; DO NOT PUT ORANGE CURD ON THE TOP CAKE
- Refrigerate the stacked cakes for at least 8 hours
- Optional: lightly toast the remaining ½ cup of flaked coconut on the stove in a dry pan; toast until you can smell it, then remove it from the heat
- Once cake is thoroughly chilled, apply frosting and place glazed pecans around the top
- Garnish with toasted coconut and serve
Notes
- Prepare orange curd and refrigerate
- Prepare pecan cream cheese frosting and refrigerate
- Prepare glazed pecan halves and set aside
- Prepare cakes and allow to cool
- Apply orange curd to cake and refrigerate
- Apply frosting to cold cake; refrigerate until about 30 prior to serving
Nutrition Estimate
Craving More? Try Rum Glazed Scandinavian Almond Cake
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