Italian Cream Cake, oh, the memories it evokes! This isn't just any cake; it’s a slice of pure, unadulterated comfort, a taste of my grandmother's kitchen, and a celebration of simple pleasures. Baking this Italian Cream Cake recipe feels like wrapping myself in a warm hug. It's the sort of cake that brings everyone to the table, ready to share stories and laughter.
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Why You Will Love This Italian Cream Cake Recipe
This Italian Cream Cake recipe is more than just flour, sugar, and butter; it's a little piece of heaven. It's incredibly moist, boasting a delicate coconut and pecan flavor that will dance on your taste buds. It's easier to make than you might think, and the creamy frosting is the perfect complement to the tender cake layers. Plus, the aroma that fills your kitchen while it bakes is simply intoxicating. Its melt in your mouth texture, which comes from the buttermilk, is divine.
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This cake is perfect for birthdays, holidays, or any occasion that calls for something special. Its from scratch taste is much better than anything store-bought. I’ve made it for countless family gatherings, and it's always the first dessert to disappear. Seeing the smiles on everyone's faces as they savor each bite makes all the effort worthwhile.
Ingredients Needed for This Italian Cream Cake Recipe
For the Cake:
- 2 1/4 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 8 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans, for garnish (optional)
How to Make This Italian Cream Cake Recipe
Preheat your oven to 350°F (175°C). Grease and flour three 9 inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
In another bowl, combine egg yolks and vanilla extract. Add to the butter mixture and mix well.
Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
Stir in the shredded coconut and chopped pecans.
Divide the batter evenly among the prepared cake pans.
Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until well combined. Add the vanilla extract and beat until light and fluffy.
Once the cakes are completely cool, frost the top of one layer, then add another, repeat until all layers are stacked. Frost the entire cake with the remaining frosting.
Garnish with chopped pecans, if desired.
How to Serve This Italian Cream Cake Recipe
Serve this Italian Cream Cake chilled or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, drizzle with caramel sauce or sprinkle with toasted coconut. A cup of strong coffee or tea is also an excellent accompaniment. Consider adding fresh berries like raspberries or strawberries for a pop of color and flavor.
How to Store This Italian Cream Cake Recipe
This Italian Cream Cake should be stored in the refrigerator, covered, to maintain its freshness. It will keep well for up to 3 to 4 days. You can also freeze individual slices of cake for longer storage. Wrap the slices tightly in plastic wrap and then place them in a freezer bag. Frozen cake can be stored for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make This Italian Cream Cake Recipe
- Make sure your butter and cream cheese are softened to room temperature for a smooth and creamy frosting.
- Don't overmix the cake batter, as this can result in a tough cake.
- Be careful not to overbake the cake layers. They should be golden brown and spring back lightly when touched.
- For a richer flavor, toast the pecans before adding them to the cake batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and filling it with milk to the 1 cup line. Let it sit for 5 minutes before using.
Helpful Notes for This Italian Cream Cake Recipe
- The quality of your ingredients will affect the taste of your cake. Use good quality butter, cream cheese, and vanilla extract for the best results.
- If you're short on time, you can use store bought cream cheese frosting, but homemade is always better.
- Feel free to adjust the amount of coconut and pecans to your liking.
- The egg whites MUST be whipped until stiff peaks form, this will make the cake more airy.
Variation of This Italian Cream Cake Recipe
- Add a layer of lemon curd between the cake layers for a citrusy twist.
- Replace the pecans with walnuts or macadamia nuts.
- Drizzle chocolate ganache over the frosting.
- Add a tablespoon of rum extract to the cake batter for a boozy flavor.
- For a fall festive version, incorporate pumpkin spice into the cake batter and decorate with candied pecans.
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Frequently Asked Questions
What makes Italian Cream Cake different?
Italian Cream Cake is unique due to its use of buttermilk and coconut, which gives it a moist and flavorful crumb with a distinct texture. The cream cheese frosting adds a tangy sweetness that complements the cake perfectly.
Can I make Italian Cream Cake ahead of time?
Yes, Italian Cream Cake is a great make-ahead dessert. You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble and frost the cake a few hours before serving.
What is the best way to store Italian Cream Cake?
The best way to store Italian Cream Cake is in the refrigerator due to the cream cheese frosting. Cover it loosely with plastic wrap or store it in an airtight container. It will last for up to 3 days.
Can I freeze Italian Cream Cake?
Yes, you can freeze Italian Cream Cake. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
This Italian Cream Cake is truly a special dessert, one that will bring joy to any occasion. Its moist texture, rich flavor, and creamy frosting make it irresistible. I hope you try this recipe and share it with your loved ones. Happy baking!
Italian Cream Cake: The BEST Easy Recipe EVER
A classic southern dessert, this Italian Cream Cake is incredibly moist and flavorful, with coconut, pecans, and a creamy cream cheese frosting.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Cuisine: American
Nutrition:
Protein: 5g
Carbs: 65g
Fat: 35g
Ingredients
- 2 1/4 cups all purpose flour\n2 cups granulated sugar\n1 teaspoon baking soda\n1/2 teaspoon salt\n1 cup (2 sticks) unsalted butter, softened\n1 cup buttermilk\n4 large eggs, separated\n1 teaspoon vanilla extract\n1 cup shredded coconut\n1 cup chopped pecans\n8 ounces cream cheese, softened\n1 cup (2 sticks) unsalted butter, softened\n8 cups powdered sugar, sifted\n2 teaspoons vanilla extract\n1/2 cup chopped pecans, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9 inch round cake pans.\nIn a large bowl, whisk together the flour, sugar, baking soda, and salt.\nIn a separate bowl, cream together the softened butter and sugar until light and fluffy.\nIn another bowl, combine egg yolks and vanilla extract. Add to the butter mixture and mix well.\nAdd dry ingredients to wet ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.\nIn a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into cake batter.\nStir in shredded coconut and chopped pecans.\nDivide batter evenly among prepared cake pans.\nBake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.\nLet cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.\nWhile cakes are cooling, prepare cream cheese frosting. In a large bowl, beat together softened cream cheese and butter until smooth and creamy.\nGradually add powdered sugar, beating on low speed until well combined. Add vanilla extract and beat until light and fluffy.\nOnce cakes are completely cool, frost top of one layer, then add another, repeat until all layers are stacked. Frost entire cake with remaining frosting.\nGarnish with chopped pecans, if desired.
Notes
- This cake should be stored in the refrigerator, covered. It will keep well for up to 3 to 4 days. You can use store bought cream cheese frosting to save time. Can substitute pecans for other nuts or omit nuts completely. Be sure to whip the egg whites until stiff peaks form.