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neiman marcus italian cream cake

Neiman Marcus Italian Cream Cake Recipe

Linda Cain
Neiman Marcus Italian Cream Cake has become somewhat of a legend in the world of desserts. Its fluffy texture and decadent flavors create a blend that resonates with both casual and gourmet tastes.
Course Dessert
Cuisine Italian
Servings 23
Calories 755 kcal

Equipment

  • Bowls 
  • Large bowl 

Ingredients
  

  • 5 large eggs separated
  • 1 stick of softened unsalted butter
  • 1 cup cultured buttermilk
  • 1 teaspoon baking soda
  • ½ cup butter-flavored shortening like Crisco
  • 2 cups 400 grams or 14 ⅛ oz. granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups 250 grams or 8 ¾ oz. all-purpose flour
  • 1 ½ cups 139 ½ grams or 5 oz. lightly packed sweetened coconut flakes
  • 1 cup coarsely chopped pecans
  • ½ teaspoon almond extract
  • ½ teaspoon cinnamon
  • Icing Ingredients
  • 1 package 8 oz. cream cheese, softened to room temperature
  • 1 stick of softened unsalted butter
  • 1 box 1 lb. confectioners' sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup toasted and chopped pecans
  • 1 cup toasted shredded coconut
  • 1 tablespoon fresh lime juice

Instructions
 

  • Start by gathering all the ingredients. Separate the eggs and let the butter and cream cheese soften at room temperature. This ensures even mixing.
  • In a bowl, combine flour, coconut, pecans, baking soda, and cinnamon. This mixture brings together flavors that will enhance the cake.
  • In a large bowl, beat together softened butter, shortening, and sugars. Mix until light and fluffy. This step adds air and helps create that perfect texture.
  • Stir in the egg yolks one at a time. You’ll want to make sure each one is fully integrated before adding the next. This creates a rich batter.
  • Add buttermilk, vanilla, and almond extracts into the mixture. The buttermilk not only adds flavor but helps keep the cake moist.
  • Gradually add the dry ingredients to the wet mixture, folding gently. This avoids over-mixing, which can lead to a dense cake.
  • In a clean bowl, beat the egg whites until stiff peaks form. This is key for achieving a light cake. Carefully fold the egg whites into the cake batter, maintaining as much air as possible.
  • Preheat your oven to 350°F (175°C). Grease and flour two round cake pans. Pour the batter evenly into the pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  • Once baked, let the layers cool in the pans for about 10 minutes before transferring them to a wire rack. Cooling is crucial to prevent sogginess.
  • While the cakes are cooling, prepare your icing. Beat the softened cream cheese and butter until creamy. Gradually add confectioners' sugar, coconut extract, vanilla, and lime juice. Mix until fluffy.
  • Place one layer on a serving platter. Spread a generous amount of icing on top. Add the second layer, then frost the top and sides evenly. Finally, sprinkle toasted coconut and pecans over the top.

Notes

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and a lighter cake.
  • Don’t Skimp on Toasting: Toast your coconut and pecans. This enhances their flavor drastically.
  • Use a Toothpick: Always check for doneness with a toothpick — it should come out clean or with just a few crumbs.
  • Let It Rest: Allow the cake to rest after frosting for a few hours before serving. This helps the flavors meld.
  • Extra Flavor: Add a splash of coconut rum in the batter if you want an extra kick.

Nutrition

Calories: 755kcal
Keyword neiman marcus italian cream cake recipe
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