Orange Italian Cream Cake is perfect for special occasions, holidays, baby or wedding showers! 
Italian Cream Cake, also known as Italian Wedding Cake, is not only beautiful, it’s delicious! There are many variations of recipes, but the basic ingredients are a coconut-infused white cake, with a chopped pecan cream cheese frosting. This recipe nestles in some fresh orange curd between the cake layers and the flavor combination is amazing! 
Orange Italian Cream Cake topped with Glazed Pecans and Toasted Coconut
How Long Does It Take to Make Orange Italian Cream Cake?
The recipe consists of four main ingredients: cake, orange curd, frosting and glazed pecans. If you attempt to make the cake in one day, it will require a significant amount of time, simply because the orange curd needs to chill for 6-8 hours. Another step that takes quite a while is beating the egg whites to form stiff peaks. For these reasons, I recommend making the orange curd, pecan cream cheese frosting and glazed pecans a day before preparing and assembling the cake. I also recommend you use a stand mixer; a hand-held mixer took me about 40 minutes to get stiff peaks (and a stiff back, too!)
Can I Omit the Pecans?
Yes, but it won’t be an authentic Italian Cream Cake; the pecans and coconut are what differentiate this cake from others.
Can I Freeze Italian Cream Cake?
Yes. 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 thaw the cake, leave it at room temperature.
Layers of orange curd form the basis of an Italian cream cake, with hints of pecans and toasted coconut.
- 1/2 cup butter softened
- 1/2 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
- 1 1/2 cups coconut sweetened, flaked
- Fresh Orange Curd (see recipe)
- Pecan Cream Cheese Frosting (see recipe)
- Glazed Pecan Halves (see recipe)
- 1 cup sugar
- 2 cups fresh orange juice (about 4 lbs. navel oranges; juiced)
- 1/4 cup cornstarch
- 3 whole eggs lightly beaten
- 1/4 cup butter
- 1 tablespoon orange rind
- 12 oz. cream cheese softened
- 1/2 cup butter softened
- 1 tablespoon vanilla extract
- 16 oz. powdered sugar
- 1 cup pecans chopped and toasted
- 2 cups pecan halves (do not chop)
- 1/3 cup light corn syrup
- Vegetable cooking spray
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First, make the orange curd:
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In a medium saucepan, combine sugar, cornstarch and orange juice
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Bring to boil, whisking constantly until mixture reaches a pudding-like consistency
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Remove pan from heat; add butter and grated orange rind
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Continue whisking until butter is well combined
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Place orange curd in a glass container; place plastic wrap directly on the top of the orange curd; refrigerate for 4-8 hours
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Using a mixer, combine cream cheese, butter and vanilla extract until creamy
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Gradually add powdered sugar to mixture on low speed until sugar is well-combined
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Add chopped/toasted pecan pieces to mixture; combine well
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Refrigerate for 1 hour
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Preheat oven to 350ºF
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In a small bowl, combine pecan halves and corn syrup
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Place pecan halves in an even layer on oiled parchment paper
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Bake for 10 minutes; flip pecans and bake an additional 10-12 minutes
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Place pecan halves in an even layer on wax paper and allow to cool
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Preheat oven to 350ºF
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In a large bowl, combine flour and baking soda; set aside
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Grease and flour three nine inch cake pans; set aside
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Separate five whole eggs; set yolks and whites aside
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Using a stand/electric mixer on medium speed, combine butter and shortening until blended and fluffy
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Continue mixing and add sugar gradually
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Add egg yolks one at time; blend well
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Add vanilla; blend well
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Gradually add flour/baking soda mixture and buttermilk to the butter mixture
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Add one cup of the flaked coconut and blend by hand until combined; set aside (reserve the remaining 1/2 cup of flaked coconut for garnish if desired)
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In a separate bowl, add egg whites and beat until stiff peaks are formed
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Once stiff peaks are formed, use a spatula and fold egg whites into cake batter
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Pour 1/3 of the batter into each of the prepared baking pans (NOTE: the baking pans will only be about 1/3 full; do not panic; it's supposed to be this way); the cakes will rise significantly
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Bake cakes in oven for 25-40 minutes; check center with toothpick and when it comes out clean, the cake is done
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Turn cakes out onto cooling racks and allow to cool
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Once cakes have cooled, place one cake on a cake board; add the orange curd to the top of the cake
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Place the second cake on top of the orange curd and the remaining orange curd on the top of the second cake
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Place third cake on top of the second
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Place the three layered cake in the refrigerator for one hour
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Optional: lightly toast the remaining 1/2 cup of flaked coconut on the stove in a dry pan; toast until you can smell it, then remove it from the heat
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Once cake is cold; apply frosting and place glazed pecans around the top
For best results, this recipe should be prepared in the following order:
- 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
If you do not have the time to devote to making this cake in one day, make the orange curd, frosting and glazed pecans in advance.
If you like this dessert, you’ll love my Rum Glazed Scandinavian Almond cake, too!
