Few desserts can rival the timeless charm of Italian Cream Cake, a Southern favorite with a rich history and a flavor to match. Despite its name, this cake hails from the American South, where it has become a staple at celebrations like weddings, holidays, and birthdays.
With its fluffy cake layers, crunchy toasted pecans, and tangy cream cheese frosting, this dessert is a feast for both the eyes and the taste buds. Whether you’re an experienced baker or new to cake-making, this guide will walk you through the steps to create your own stunning Italian Cream Cake.
What Makes Italian Cream Cake So Special?
- Layers of Flavor: The cake combines the sweetness of coconut, the nuttiness of toasted pecans, and the tanginess of cream cheese frosting.
- Perfect for Gatherings: Its elegant appearance and rich taste make it a showstopper for any occasion.
- Endlessly Customizable: Add your own twist with citrus zest, cranberries, or white chocolate chips.
Ingredients
For the Cake:
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- Additional pecans and coconut for garnish
Step-by-Step Instructions
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and shortening until light and fluffy. Gradually add the sugar and beat until well combined.
- Separate the eggs, reserving the whites. Add the yolks one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Stir in the coconut and toasted pecans.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
Step 2: Bake the Cake
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Repeat with the remaining layers, then frost the sides of the cake.
- Garnish with additional chopped pecans and coconut flakes for a decorative touch.
Step 5: Serve and Enjoy
Let the assembled cake sit at room temperature for about 30 minutes before serving to allow the frosting to soften slightly.
Tips for Success
- Toast the Pecans: Toasting brings out their nutty flavor and enhances the cake’s texture.
- Room Temperature Ingredients: Ensures a smooth batter and lump-free frosting.
- Cool Completely: Frosting warm layers will result in a messy cake. Patience is key!
Storage and Serving
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
- Pairings: Enjoy with a cup of hot coffee or a glass of chilled milk.
Variations to Try
- Citrus Zest: Add orange or lemon zest to the batter for a bright, citrusy twist.
- Extra Crunch: Sprinkle chopped walnuts or pistachios on top.
- Sheet Cake Version: Bake the batter in a 9×13-inch pan for a simpler presentation.
Why Italian Cream Cake Stands Out
Italian Cream Cake is more than just a dessert—it’s a celebration of flavors and textures. From its tender layers to the tangy frosting and the crunch of pecans, every bite feels like a treat. Whether you’re serving it at a family gathering or bringing it to a potluck, this cake is sure to earn rave reviews.
Italian Cream Cake
A classic Southern dessert with layers of coconut-pecan cake and tangy cream cheese frosting. Perfect for celebrations!
Ingredients
- For the Cake:
- - ½ cup unsalted butter softened
- - ½ cup shortening
- - 2 cups granulated sugar
- - 5 large eggs separated
- - 1 tbsp pure vanilla extract
- - 2 cups all-purpose flour
- - 1 tsp baking soda
- - 1 cup buttermilk
- - 1 cup flaked coconut
- - 1 cup chopped pecans toasted
- For the Frosting:
- - 8 oz cream cheese softened
- - ½ cup unsalted butter softened
- - 1 tsp pure vanilla extract
- - 4 cups powdered sugar
- - Optional: Extra pecans and coconut for garnish
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round pans.
- Cream butter and shortening, then beat in sugar and egg yolks. Add vanilla.
- Alternate adding dry ingredients and buttermilk. Stir in coconut and pecans.
- Fold in stiffly beaten egg whites. Divide batter into pans and bake for 25–30 minutes. Cool completely.
- Make frosting: Beat cream cheese, butter, and vanilla. Gradually mix in powdered sugar.
- Assemble cake layers with frosting, then garnish with pecans and coconut.
Notes
- Toast pecans for enhanced flavor.
- Store frosted cake in the refrigerator for up to 5 days.
- Store frosted cake in the refrigerator for up to 5 days.
Italian Cream Cake: A Southern Classic That Captivates Every Time