Welcome, fellow dessert lovers! Get ready to embark on a delightful baking journey that will fill your kitchen with irresistible aromas and your taste buds with pure joy. Today, we’re diving into the wonderful world of Italian Cream Cake—a true Southern classic that’s surprisingly easy to master. If you’ve ever dreamt of baking a show-stopping cake that tastes even better than it looks, you’re in the right place. This recipe brings together moist, tender cake layers studded with pecans and coconut, all generously slathered with a rich, tangy cream cheese frosting. It’s a celebration in every bite, perfect for special occasions or simply making an ordinary day extraordinary. Let’s get baking!
A Sweet History and Background
Despite its name, Italian Cream Cake is not actually from Italy! Its origins are firmly rooted in the Southern United States, where it’s been a beloved dessert for generations. This cake likely evolved from traditional British and American butter cakes, with the addition of ingredients like buttermilk, coconut, and pecans becoming popular in the early to mid-20th century. The ‘Italian’ part of its name is a bit of a mystery, with some theories suggesting it might refer to an Italian baker or simply be a charming misnomer that stuck. Whatever its true history, this cake has earned its place as a cherished comfort food, often gracing holiday tables, potlucks, and family gatherings with its unique charm and unforgettable flavor.
Why You’ll Love This Recipe
- Incredibly Moist Texture The buttermilk in the batter creates a wonderfully tender and moist crumb that practically melts in your mouth.
- Perfect Balance of Flavors The sweet cake, crunchy pecans, chewy coconut, and tangy cream cheese frosting create a harmonious flavor profile.
- Surprisingly Simple to Make Don’t let its elegant appearance fool you; this recipe is straightforward and accessible for home bakers of all skill levels.
- A Crowd-Pleasing Classic It’s a universally loved dessert that’s guaranteed to impress your family and friends.
- Versatile for Any Occasion From casual family dinners to grand celebrations, this cake fits right in.
Ingredient Notes for Success
- All-Purpose Flour Use a good quality all-purpose flour. Sifting it ensures a lighter cake.
- Baking Soda This reacts with the buttermilk to give the cake its lift and tender texture.
- Salt Just a pinch enhances all the other flavors.
- Unsalted Butter Make sure it’s softened to room temperature for a smooth batter.
- Granulated Sugar Provides sweetness and moisture.
- Eggs Separate them! The egg whites will be whipped to soft peaks and folded in, adding airiness.
- Buttermilk Essential for the cake’s signature tang and moistness. If you don’t have it, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
- Vanilla Extract Use pure vanilla for the best flavor.
- Sweetened Shredded Coconut Adds delightful chewiness and tropical notes.
- Chopped Pecans Toasted pecans are highly recommended for a deeper, nuttier flavor.
For the Cream Cheese Frosting
- Cream Cheese Softened to room temperature is crucial for a smooth, lump-free frosting.
- Unsalted Butter Also softened, for richness and texture.
- Powdered Sugar Sift it to avoid lumps in your frosting.
- Vanilla Extract Enhances the creamy flavor.
Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls (at least two large)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula or butter knife for frosting
Full Recipe Card – Italian Cream Cake
Ingredients
For the Cake
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Your Pans Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Combine Dry Ingredients In a medium bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add Egg Yolks Beat in the egg yolks one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.
- Alternate Wet and Dry Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., flour, buttermilk, flour, buttermilk, flour). Mix on low speed until just combined. Do not overmix.
- Fold in Coconut and Pecans Gently fold in the shredded coconut and toasted pecans.
- Whip Egg Whites In a separate clean bowl, whip the 5 egg whites with a clean whisk attachment on high speed until soft peaks form.
- Combine Batters Gently fold the whipped egg whites into the cake batter in two additions, being careful not to deflate the mixture.
- Bake the Cakes Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Make sure they are entirely cool before frosting.
- Make the Frosting In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Assemble the Cake Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Garnish with extra chopped pecans or coconut if desired.
- Chill and Serve Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set. Enjoy!
Notes
- For best results, all cold ingredients (butter, eggs, buttermilk, cream cheese) should be at room temperature.
- Do not overmix the batter once the flour is added; this can lead to a tough cake.
- Toasting pecans briefly in a dry pan or oven enhances their flavor significantly.
Tips and Variations for Your Cake
- Nutty Alternatives If pecans aren’t your favorite, try walnuts or even a mix of nuts.
- Zesty Twist Add a teaspoon of orange or lemon zest to the cake batter or frosting for a brighter flavor.
- Boozy Kick A tablespoon of rum or brandy in the frosting can add an extra layer of complexity.
- Cupcake Version This recipe can easily be adapted for cupcakes. Reduce baking time to 20-25 minutes.
- Coconut Lover’s Dream For an even more intense coconut flavor, toast some of the shredded coconut and sprinkle it on top of the frosting.
Pro Chef Tips for Perfection
- Room Temperature is Key This cannot be stressed enough. Butter, eggs, and cream cheese at room temperature emulsify better, leading to a smoother batter and frosting.
- Don’t Overbake An overbaked cake will be dry. Start checking for doneness a few minutes before the minimum baking time.
- Sift Your Powdered Sugar For the frosting, sifting powdered sugar prevents lumps and ensures a silky-smooth finish.
- Chill Your Layers If your cake layers are very soft after cooling, a brief chill in the refrigerator before frosting can make them easier to handle.
- Use a Crumb Coat Apply a very thin layer of frosting all over the cake, chill for 15-20 minutes, then apply your final, thicker layer. This traps any loose crumbs, giving you a perfectly smooth finish.
Common Mistakes to Avoid
- Cold Ingredients Using cold butter or cream cheese will result in a lumpy batter or frosting.
- Overmixing the Batter Once flour is added, mix only until just combined. Overmixing develops gluten, making the cake tough.
- Not Cooling Cakes Completely Frosting a warm cake is a recipe for disaster; the frosting will melt and slide off.
- Not Sifting Powdered Sugar This leads to grainy or lumpy frosting.
- Skipping the Parchment Paper Parchment paper prevents sticking and ensures your cake layers come out easily.
Storage and Meal Prep
This Italian Cream Cake, with its cream cheese frosting, needs to be stored properly to maintain its freshness and safety. Always keep leftover cake covered tightly in the refrigerator. An airtight cake dome or plastic wrap works best. It will stay fresh for up to 4-5 days. For individual slices, place them in an airtight container.
Make-Ahead and Freezer Notes
- Make-Ahead Layers You can bake the cake layers up to 2 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature.
- Freezing Cake Layers For longer storage, wrap cooled cake layers tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before frosting.
- Freezing Frosted Cake A whole frosted cake can also be frozen! Place the cake uncovered in the freezer for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Italian Cream Cake is absolutely delicious on its own, but here are a few ideas to elevate your serving experience:
- Coffee or Tea A classic pairing! The richness of the cake is wonderfully balanced by a hot cup of coffee, espresso, or your favorite tea.
- Fresh Berries A side of fresh raspberries, strawberries, or blueberries adds a lovely tart contrast and a pop of color.
- Drizzle of Sauce A light drizzle of caramel sauce or a berry coulis can add another layer of flavor and elegance.
- Ice Cream A small scoop of vanilla bean ice cream or a complementary sorbet would make for an indulgent dessert.
