Italian Cream Cake

Experience the Irresistible Temptation of Italian Cream Cake

Ever walked into a bakery and caught a whiff of fresh cake, its creamy frosting beckoning you closer? That’s the magic of Italian Cream Cake! It’s a delightful combination of rich flavors and textures that captivates the senses. Imagine layers of moist cake blanketed in fluffy cream cheese frosting, flecked with delicate coconut and crunchy pecans. Trust me, this cake is not just any dessert; it’s a crowd-pleaser that brings a slice of joy to any gathering!

Why Make This Recipe

You’ll love baking this cake for so many reasons! First off, it’s family-friendly, so everyone will want a piece (literally). Plus, it has a pretty straightforward setup that’s perfect for beginner bakers or seasoned pros who just want a little fun. Want a minimal cleanup situation? This cake delivers! Who doesn’t appreciate a delicious dessert that doesn’t require an army of mixing bowls?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Directions

Ready to whip this up? Just follow these simple steps:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, mix together flour, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add in the egg yolks one at a time, mixing well after each.
5. Stir in the buttermilk, vanilla extract, shredded coconut, and chopped pecans.
6. Gradually add the dry ingredients to the wet mixture, folding until just combined.
7. In a separate bowl, beat the egg whites until they form stiff peaks, then gently fold them into the batter.
8. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. To make the frosting, beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
11. Once the cakes are cooled, frost the top of one layer, stack the second layer, and repeat. Frost the sides too!
12. Garnish with extra pecans and coconut if you like. Enjoy!

How to Make Italian Cream Cake (Overview)

Baking this delightful cake is a breeze! Start by prepping your pans and mixing up your dry ingredients. Creaming the butter and sugar is where the magic happens—you’re creating a fluffy base that sets the tone for the entire cake. Then, incorporate the yolks, buttermilk, and those lovely coconut and pecan bits.

Remember to fold the egg whites gently; it keeps your cake airy and light. Once it’s baked and cooled, it’s time for the heavenly cream cheese frosting. Pro tip: let the layers rest a bit before frosting to prevent a cake avalanche. 🍰

How to Serve Italian Cream Cake

Serving this cake feels like throwing a party on a plate! Its beautiful, creamy layers stacked high make for a stunning centerpiece. Pair it with a hot cup of coffee or a scoop of vanilla ice cream for that melt-in-your-mouth experience. The crunch of pecans, combined with the soft, sweet frosting and vibrant coconut, creates a delightful contrast that will have your guests coming back for seconds.

How to Store Italian Cream Cake

This cake’s magic doesn’t fade quickly! It stays fresh in the fridge for about 5 days, and you can pop it into the freezer for up to 3 months. If you’re thinking of making it ahead, freeze the layers un-frosted to maintain their moisture. To enjoy later, just allow it to thaw in the fridge overnight, then frost to restore that creamy perfection!

Tips to Make Italian Cream Cake

1. Eggs at Room Temperature: They mix better and create a fluffier cake.
2. Toast Your Pecans: A quick toast enhances their flavor; this little step makes a big difference!
3. Don’t Skip the Cooling: Frosting a warm cake can result in a melty mess. Wait it out!
4. Splurge on Good Butter: Trust me, it makes the frosting taste even richer.
5. Adjust the Sweetness: If you like less sugary treats, play around with the powdered sugar in the frosting.

Variation

Feeling adventurous? Try adding lemon or almond extract for a fresh twist! Want to skip the eggs? Substitute them with flaxseed meal or a store-bought egg replacement to create a vegan Italian Cream Cake. 🤩

FAQs

Can I make this cake ahead of time?
Absolutely! Bake the layers and freeze them individually, then frost when you’re ready to serve.

What can I use instead of buttermilk?
You can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and voila!

How does Italian Cream Cake differ from other cakes?
This cake is unique due to its creamy texture, shredded coconut, and crunchy pecans, which gives it a wonderful flavor and texture contrast.

📌 Pin this recipe for your next cozy dinner night!

Italian Cream Cake

A delightful combination of moist layers of cake, fluffy cream cheese frosting, coconut, and pecans, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine Italian

Servings 12 pieces

Calories 450 kcal

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated Egg whites will be used later
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 cup chopped pecans Can be toasted for enhanced flavor
• 1 teaspoon vanilla extract

For the frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a bowl, mix together flour, baking soda, and salt.
• In a large mixing bowl, beat the butter and sugar until light and fluffy.
• Add in the egg yolks one at a time, mixing well after each.
• Stir in the buttermilk, vanilla extract, shredded coconut, and chopped pecans.
• Gradually add the dry ingredients to the wet mixture, folding until just combined.
• In a separate bowl, beat the egg whites until they form stiff peaks, then gently fold them into the batter.
• Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Making the frosting

• To make the frosting, beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.

Assembly

• Once the cakes are cooled, frost the top of one layer, stack the second layer, and repeat. Frost the sides too!
• Garnish with extra pecans and coconut if you like. Enjoy!

Notes

Let the layers rest before frosting to prevent a cake avalanche. For storage, this cake stays fresh in the fridge for about 5 days and can be frozen for up to 3 months.

Keyword Baking, Cream Cheese Frosting, Dessert Recipe, Homemade Cake, Italian Cream Cake