Italian Cream Cake Recipe
Introduction
Despite its name, Italian Cream Cake didn’t come from Italy — it’s actually a beloved Southern American dessert. Known for its light, fluffy crumb and decadent layers, this cake combines the sweetness of coconut, the crunch of pecans, and the tang of cream cheese frosting. Traditionally served at holidays, birthdays, and weddings, it’s the kind of cake that impresses at first sight and delights at first bite.
Ingredients (3-Layer Cake, Serves 12–14)
For the Cake
- ½ cup (1 stick) unsalted butter, softened
- ½ cup shortening (or more butter if you prefer)
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 4–5 cups powdered sugar (sifted, adjust to taste)
- ½ cup chopped pecans (for decoration)
- Extra coconut flakes (optional, for garnish)
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together butter, shortening, and sugar until fluffy.
- Add egg yolks, one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry ingredients alternately with buttermilk, mixing gently. Stir in vanilla, coconut, and pecans.
Step 2: Whip Egg Whites
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold into the batter (this makes the cake light and airy).
Step 3: Bake
- Divide batter evenly among pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Frosting
- Beat cream cheese and butter until smooth.
- Add vanilla and gradually beat in powdered sugar until fluffy.
Step 5: Assemble
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Repeat with remaining layers, then frost sides and top.
- Sprinkle with toasted pecans and extra coconut flakes.
Methods
- Whipped egg whites → give the cake its light, sponge-like texture.
- Buttermilk → keeps the cake moist and adds subtle tang.
- Toasted pecans → deepen nutty flavor and add crunch.
- Chill before serving → helps flavors meld and frosting set.
History
The Italian Cream Cake is not from Italy but from the American South, particularly Texas. Its name likely comes from the use of coconut and cream cheese, once considered exotic “Italian-style” ingredients. Over time, it became a holiday tradition and wedding favorite.
Benefits
- Celebration-worthy – perfect for birthdays, weddings, holidays.
- Rich in flavor – balances sweetness, nuttiness, and tang.
- Flexible – can be made as cupcakes, sheet cakes, or layered showstoppers.
- Make-ahead friendly – actually tastes better the next day as flavors settle.
Formation (Serving Ideas)
- Serve slices with coffee or espresso for contrast.
- Decorate with candied pecans or fresh berries for elegance.
- Make a mini version in cupcake tins for parties.
- Pair with a sweet dessert wine like Moscato or a rich cappuccino.
Conclusion
The Italian Cream Cake is a cake that tells a story — of tradition, celebration, and indulgence. With its soft crumb, nutty crunch, and tangy cream cheese frosting, it’s not just dessert; it’s an experience of Southern hospitality in cake form.
Lovers of This Recipe
- Cake lovers craving rich, layered desserts.
- Families celebrating holidays and milestones.
- Home bakers who enjoy Southern classics.
- Sweet tooths who love coconut + pecan + cream cheese magic.
Final Thought
Though its name may be misleading, the Italian Cream Cake is truly an American classic with timeless charm. Once you bake it, you’ll see why it has been loved for generations.