Italian Cream Cake is a beloved Southern dessert, known for its layers of moist, coconut-infused cake paired with a rich cream cheese frosting filled with chopped pecans. Despite its name, this cake likely originated in the Southern United States, possibly inspired by Italian immigrants.
Why You’ll Love This Recipe
- Rich and Decadent: Perfectly moist cake layers with the sweet crunch of pecans and coconut.
- A Southern Classic: A cherished dessert for special occasions.
- Homemade Goodness: Made from scratch, ensuring every bite is worth the effort.
Ingredients
For the Cake:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Directions
Prepare the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large bowl, cream butter, shortening, and sugar until light and fluffy (5-7 minutes).
- Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour and baking soda. Add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in shredded coconut.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Divide the batter evenly into prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting
- In a large bowl, beat cream cheese and butter until smooth.
- Gradually add confectioners’ sugar, beating until light and fluffy. Stir in vanilla extract.
- Fold in chopped pecans.
Assemble the Cake
- Place one cake layer on a serving plate. Spread with a portion of frosting.
- Repeat with the second and third layers, frosting the top and sides of the cake.
- Garnish with additional chopped pecans or coconut if desired.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 25 minutes
- Cooking Time: 25 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Nut-Free: Skip the pecans and garnish with extra coconut.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
- Flavor Boost: Add a splash of almond extract to the cake batter or frosting.
- Single Layer Cake: Bake in a single 9×13-inch pan and frost the top for a simpler version.
Storage/Reheating
- Storage: Cover the cake and refrigerate for up to 5 days.
- Freezing: Wrap unfrosted layers tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight before frosting.
- Reheating: Bring slices to room temperature before serving for best flavor.
FAQs
Why is it called Italian Cream Cake?
Despite the name, the cake is a Southern classic with no clear connection to Italy. It may have been inspired by Italian ingredients like coconut and cream.
Can I use unsweetened coconut?
Yes, unsweetened coconut can be used, though the cake may be slightly less sweet.
How do I ensure my cake layers are even?
Use a kitchen scale to evenly divide the batter among the pans.
Can I use walnuts instead of pecans?
Absolutely! Walnuts are a great substitute if you prefer or already have them on hand.
How do I prevent my cake from drying out?
Avoid overbaking and ensure you measure your ingredients correctly.
What is the best way to frost the cake?
Apply a crumb coat first (a thin layer of frosting), chill, then frost the cake fully.
Can I use salted butter in the recipe?
Yes, but reduce the added salt slightly to balance the flavors.
What pairs well with this cake?
A cup of coffee or tea complements the rich flavors beautifully.
Can I make this ahead of time?
Yes, bake the cake layers a day in advance and frost before serving.
What’s the secret to fluffy egg whites?
Ensure your bowl and beaters are completely clean and free of grease before whipping.
Conclusion
Italian Cream Cake is a show-stopping dessert that combines moist cake layers, rich cream cheese frosting, and a delightful crunch of pecans. Whether for a celebration or a weekend indulgence, this cake is sure to impress and satisfy your sweet cravings. Try it today and enjoy a slice of Southern hospitality!
Print
Italian Cream Cake
- Total Time: 1 hour 20 minutes (including cooling and assembly)
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large bowl, cream butter, shortening, and sugar until light and fluffy (5-7 minutes).
- Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour and baking soda. Add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in shredded coconut.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Divide the batter evenly into prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 736 kcal
- Sugar: 75 g
- Sodium: 330 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 117 mg