Few desserts can rival the elegance and flavor of an Italian Cream Cake. Despite its name, this delightful confection isn’t specifically Italian but rather a Southern classic in the U.S., loved for its rich texture, decadent frosting, and subtle coconut and pecan undertones. This cake is the epitome of indulgence, combining moist layers with a luscious cream cheese frosting to create a treat worthy of special occasions or simple moments of joy.
In this article, we’ll guide you step-by-step on how to create this irresistible cake in your kitchen.
What Makes Italian Cream Cake Special?
Rich Flavor Profile: A perfect balance of sweet coconut, nutty pecans, and buttery vanilla cake.
Velvety Texture: Thanks to the buttermilk, the cake is moist and tender in every bite.
Cream Cheese Frosting: The tangy, smooth frosting adds the ideal contrast to the cake’s sweetness.
Southern Charm: A traditional favorite for holidays, birthdays, or just because!
Ingredients for Italian Cream Cake
For the Cake Layers
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional, for garnish)
INSTRUCTIONS:
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How to Make Italian Cream Cake
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, use an electric mixer to cream the butter, shortening, and sugar until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture.
Stir in the vanilla extract, shredded coconut, and chopped pecans.
Step 5: Beat the Egg Whites
In a separate bowl, beat the egg whites with a clean mixer until stiff peaks form.
Gently fold the beaten egg whites into the cake batter. Be careful not to deflate the mixture.
Step 6: 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.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
Stir in the vanilla extract for added flavor.
Step 8: Assemble the Cake
Place the first cake layer on a serving plate. Spread an even layer of frosting over the top.
Repeat with the second and third layers, frosting the top and sides of the cake.
Sprinkle chopped pecans on top or press them onto the sides for an extra decorative touch.
Tips for Success
Use Room-Temperature Ingredients: This ensures a smooth batter and evenly baked layers.
Don’t Overmix: Mix just until the ingredients are combined to maintain a tender crumb.
Toast the Pecans: For an extra depth of flavor, lightly toast the pecans before adding them to the batter or frosting.
Refrigerate Before Serving: Chill the cake for at least an hour before serving to allow the flavors to meld beautifully.
Serving and Storage
Serve your Italian Cream Cake slightly chilled or at room temperature for the best texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage—just wrap individual slices in plastic wrap and place them in a freezer-safe con