Go Back
–+ servings
neiman marcus italian cream cake
Linda Cain

Neiman Marcus Italian Cream Cake Recipe

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.
Print Recipe Pin Recipe
Servings: 23
Course: Dessert
Cuisine: Italian
Calories: 755
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Bowls 
  • Large bowl 

Method
 

  1. Start by gathering all the ingredients. Separate the eggs and let the butter and cream cheese soften at room temperature. This ensures even mixing.
  2. In a bowl, combine flour, coconut, pecans, baking soda, and cinnamon. This mixture brings together flavors that will enhance the cake.
  3. 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.
  4. 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.
  5. Add buttermilk, vanilla, and almond extracts into the mixture. The buttermilk not only adds flavor but helps keep the cake moist.
  6. Gradually add the dry ingredients to the wet mixture, folding gently. This avoids over-mixing, which can lead to a dense cake.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Nutrition

Calories: 755kcal

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.

Tried this recipe?

Let us know how it was!