Imagine a dessert that’s creamy, nutty, and utterly irresistible—welcome to the world of Italian Cream Cake ! This classic Southern treat is a symphony of bold flavors and textures. With its rich layers of tender vanilla cake, luscious cream cheese frosting, and crunchy pecans or coconut flakes, it’s no wonder this dessert has captured hearts for generations.
The first time I made Italian Cream Cake, my kitchen transformed into a haven of warm aromas. As the buttery batter baked, hints of vanilla wafted through the air, mingling with the anticipation of what was to come.
When I finally spread the silky frosting over the cooled layers, sprinkled toasted pecans on top, and took that first bite? Pure bliss.
What sets Italian Cream Cake apart are its unique ingredients like buttermilk and egg whites, which give it an airy yet moist crumb. It’s also incredibly versatile—you can swap out nuts for marshmallows, add chocolate chips, or even drizzle caramel sauce for extra indulgence.
Whether you’re serving it at holidays, birthdays, or just because, it pairs perfectly with coffee, tea, or even a glass of milk. So grab your apron and let’s dive in—this is one recipe you’ll want to make again and again!
Overview of the Recipe
The Italian Cream Cake may sound fancy, but its origins lie in humble beginnings. Despite its name, it doesn’t hail from Italy; instead, it’s believed to have emerged as a Southern American creation sometime in the mid-20th century. Its combination of light sponge, tangy cream cheese frosting, and textural elements like shredded coconut and chopped pecans quickly made it a staple at family gatherings and celebrations. Over time, bakers around the globe have embraced and adapted it, ensuring its place as a timeless favorite.
Recipe Details
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hr 5 mins
- Servings: 12 slices
- Dietary Tags: Vegetarian (can be dairy-free with substitutions)
- Difficulty Level: Intermediate
Why You’ll Love This Recipe
Italian Cream Cake is more than just a dessert—it’s an experience. From the moment you mix the batter to the final flourish of frosting, every step is infused with joy and creativity. The balance of sweetness and texture keeps each bite exciting: the softness of the cake contrasts beautifully with the slight crunch of toasted pecans and the chewiness of coconut. Plus, the cream cheese frosting adds a delightful tang that prevents the dish from being overly sugary.
Another reason to adore this recipe? Its adaptability. Want something lighter? Skip the coconut. Craving chocolate? Add cocoa powder to the batter. Whether you’re baking for a crowd or treating yourself, Italian Cream Cake shines as both a centerpiece dessert and a comforting homemade treat. Once you taste the harmonious blend of flavors, you’ll understand why this cake has become a beloved tradition in so many households.
Ingredients List for Italian Cream Cake
- For the Cake:
- 1 cup unsalted butter, softened (226g)
- 2 cups granulated sugar (400g)
- 5 large egg whites (about 150g), room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour (345g)
- 1 teaspoon baking soda
- 1 cup buttermilk (240ml) (or substitute with almond milk + 1 tbsp lemon juice)
- 1 cup sweetened shredded coconut (optional) (70g)
- 1 cup chopped pecans (optional) (100g)
- For the Frosting:
- 16 oz cream cheese, softened (450g)
- ½ cup unsalted butter, softened (115g)
- 1 teaspoon pure vanilla extract
- 4–5 cups powdered sugar (480–600g), sifted
- Pinch of salt
Step-by-Step Instructions for Making Italian Cream Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper for easy release.
Pro Tip: Ensure the pans are evenly coated to prevent sticking and achieve flat layers. - Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes). This step is crucial for creating a tender crumb.
- Add Egg Whites and Vanilla: Gradually add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract. Avoid overmixing—it can deflate the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking soda. Slowly alternate adding this mixture with the buttermilk into the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined; don’t overmix.
- Fold in Coconut and Pecans: Gently stir in the shredded coconut and chopped pecans by hand using a spatula. The batter should be thick but smooth.
Visual Cue: The consistency should resemble a soft, spreadable frosting. - Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely before frosting.
Pro Tip: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to avoid breaking. - Prepare the Frosting: Beat the softened cream cheese and butter together until creamy. Add the vanilla extract and a pinch of salt. Gradually mix in the powdered sugar until the frosting reaches a spreadable consistency.
- Assemble the Cake: Place one layer on a serving plate, spread a generous amount of frosting on top, and repeat with the remaining layers. Frost the sides and top evenly.
Serving Suggestions & Pairing Ideas
- Serve slices of Italian Cream Cake alongside a hot cup of coffee or tea for an afternoon treat.
- For a complete dessert experience, pair it with fresh berries or a dollop of whipped cream.
- Garnish tips: Sprinkle toasted coconut flakes or extra chopped pecans on top for added texture and visual appeal.
Storage and Reheating Tips
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
- Reheating/Refreshing: Bring refrigerated slices to room temperature before serving for optimal flavor and texture. If frozen, thaw overnight in the fridge.
Variations and Substitutions
- Alternative Ingredients: Swap pecans for walnuts or omit nuts entirely for a nut-free version. Replace shredded coconut with mini marshmallows for a fun twist.
- Dietary Adjustments: Use dairy-free cream cheese and butter substitutes for a vegan-friendly option. Substitute almond milk mixed with lemon juice for buttermilk.
Nutritional Info
Per slice (approximate values):
- Calories: 450 kcal
- Protein: 6g
- Carbohydrates: 60g
- Fat: 22g
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients used.
Conclusion
There’s nothing quite like the magic of Italian Cream Cake—its creamy layers, crunchy toppings, and unforgettable flavors make it a showstopper every time. Whether you’re celebrating a special occasion or simply craving something sweet, this recipe will not disappoint. Give it a try, and let us know how it turns out! Rate the recipe, share your photos, and tag us—we’d love to see your creations.
FAQs
Q1: Can I use whole eggs instead of egg whites?
A: Yes, but the cake won’t be as light and airy. Using egg whites helps create a delicate texture.
Q2: What if I don’t have buttermilk?
A: Make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q3: How do I toast pecans?
A: Spread raw pecans on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring halfway through, until fragrant and golden brown.
Q4: Can I make this cake gluten-free?
A: Yes, replace the all-purpose flour with a 1:1 gluten-free baking blend.
Q5: Why is my frosting runny?
A: Your cream cheese or butter might be too warm. Chill the frosting for 15–20 minutes, then re-whip it for a firmer consistency.
Q6: Can I prepare this cake ahead of time?
A: Absolutely! Assemble and frost the cake up to a day in advance. Keep it refrigerated and bring it to room temperature before serving.
