Italian Cream Cake is a light, fluffy, and decadent dessert that brings together the perfect balance of sweetness, creaminess, and texture. This classic Southern cake features layers of moist, tender cake studded with coconut and pecans, all frosted with a rich, tangy cream cheese frosting. It’s a cake that’s perfect for any occasion—whether it’s a family gathering, a holiday feast, or a special celebration. The cake’s subtle flavors and delicate crumb make it irresistible, and the frosting adds just the right amount of tang to complement the sweetness of the cake. I made this cake for a special birthday dinner, and it was a hit! Even with the coconut and pecans, it managed to strike the perfect balance between creamy, nutty, and sweet. If you want to impress your guests with something truly delicious and elegant, Italian Cream Cake is the way to go.
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Italian Cream Cake: A Deliciously Moist and Elegant Dessert
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Italian Cream Cake is a decadent and rich cake made with layers of moist coconut and pecan-infused cake, paired with a creamy and tangy cream cheese frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 5 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup vegetable oil
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust frosting consistency)
- 1/2 cup shredded coconut (for garnish)
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the shredded coconut and chopped pecans.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.
- Once the cakes are completely cool, spread a layer of frosting on the top of one cake. Top with a second cake, and repeat the frosting process. Frost the top and sides of the entire cake.
- Garnish with the remaining shredded coconut and chopped pecans.
- Slice and serve the Italian Cream Cake. Enjoy!
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
- For an extra coconut flavor, you can toast the coconut before using it in the cake or for garnish.
- The frosting can be made ahead of time and refrigerated for up to 2 days. Bring it to room temperature before spreading it on the cake.
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Why You’ll Love This Recipe
Italian Cream Cake is everything you want in a dessert—moist, flavorful, and indulgent, yet light enough to be enjoyed after a hearty meal. The combination of coconut, pecans, and cream cheese frosting makes this cake unique and unforgettable. Plus, it’s simple to make and can be customized to suit your tastes. Once you try it, it’s sure to become a go-to recipe for special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cake Flour
Cake flour is the key to the soft and tender crumb of this cake. It’s finely milled and low in protein, which helps the cake rise beautifully and stay light and airy. If you don’t have cake flour, you can substitute it with all-purpose flour, though the texture might be a little denser. - Baking Soda
Baking soda helps the cake rise and gives it a light texture. Be sure to measure accurately so the cake doesn’t rise too much or too little. - Salt
A pinch of salt enhances the flavors and balances the sweetness in the cake. - Butter
Butter adds richness and moisture to the cake. Using unsalted butter allows you to control the amount of salt in the batter. - Granulated Sugar
Sugar sweetens the cake and helps it develop a tender texture. It also helps create the structure of the batter. - Eggs
Eggs provide structure and moisture to the cake while helping it rise during baking. - Buttermilk
Buttermilk adds a slight tang and keeps the cake moist. It also reacts with the baking soda, helping the cake rise. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. - Vanilla Extract
Vanilla extract enhances the overall flavor of the cake, giving it a warm, sweet aroma. - Shredded Coconut
Coconut adds texture and a mild sweetness to the cake. Use unsweetened shredded coconut for the best result. - Pecans
Pecans bring a delightful crunch and a nutty flavor that complements the coconut and the richness of the cake. - Cream Cheese
Cream cheese is the base of the frosting. It provides a creamy, tangy flavor that pairs perfectly with the sweetness of the cake. - Powdered Sugar
Powdered sugar is used to sweeten the frosting and give it a smooth texture. - Vanilla Extract (for the frosting)
Just like in the cake, vanilla extract adds a subtle depth of flavor to the cream cheese frosting. - Heavy Cream
Heavy cream adds richness and helps the frosting become smooth and spreadable.
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper circles.
- Prepare the cake batter: In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Fold in the shredded coconut and chopped pecans.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until the frosting is light, fluffy, and spreadable.
- Assemble the cake: Once the cakes are completely cooled, spread a generous amount of frosting on top of the first cake layer. Place the second cake layer on top and repeat. Frost the top and sides of the entire cake. Garnish with additional chopped pecans and shredded coconut for decoration.
- Serve: Allow the cake to set for 30 minutes before slicing, to help the frosting firm up slightly. Serve and enjoy!
Servings and Timing
This recipe makes one 3-layer cake, which serves approximately 8-10 people.
Preparation time is about 20 minutes.
Baking time is around 25-30 minutes.
Total time is approximately 1 hour and 30 minutes, including cooling and frosting.
Equipment Needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Storage/Reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. To preserve its freshness, you can freeze the cake for up to 3 months. When ready to eat, thaw it in the refrigerator overnight.
Variations and Customizations
Italian Cream Cake is a versatile dessert that can be customized to your taste. If you’re not a fan of coconut, you can leave it out or substitute it with other ingredients like chocolate chips or dried fruit.
For a different twist, you can try using chopped walnuts or almonds instead of pecans. You could also add a bit of almond extract to the cake batter for an extra layer of flavor.
For a more decadent option, top the cake with a drizzle of caramel or chocolate sauce, or even a scoop of vanilla ice cream to make it extra indulgent.
Nutrition and Dietary Info
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 450 |
| Protein (g) | 5 |
| Carbs (g) | 50 |
| Fat (g) | 25 |
| Saturated Fat (g) | 15 |
| Fiber (g) | 1 |
| Sugar (g) | 38 |
| Sodium (mg) | 250 |
Expert Tips & Customizations
Use room temperature ingredients: For a smoother batter and frosting, make sure your butter, eggs, and cream cheese are at room temperature before mixing.
Do not overmix: Overmixing the cake batter can result in a denser texture. Mix until the ingredients are just combined.
Let the cake cool completely: Make sure the cakes are fully cooled before frosting. This prevents the frosting from melting and sliding off.
Decorate with care: When garnishing with coconut and pecans, press them gently into the frosting so they stick without making a mess.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and store them tightly wrapped. Frost the cake the day you plan to serve it.
2. Can I substitute the buttermilk?
If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar mixed in.
3. How do I make the frosting smoother?
Ensure the cream cheese and butter are softened, and beat the frosting until it’s light and fluffy for the smoothest consistency.
4. Can I freeze Italian Cream Cake?
Yes, you can freeze the cake in layers or fully frosted. Wrap it tightly in plastic wrap and foil before freezing.
5. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs.
6. Can I add more coconut to the cake?
Yes, you can increase the coconut in the cake for a stronger coconut flavor. Just be sure not to overload the batter, as it may affect the texture.
7. Can I make this cake in a different pan size?
You can use different-sized pans, but be sure to adjust the baking time accordingly. A larger pan will require less time, and a smaller pan will require more.
8. Is this cake gluten-free?
No, this recipe contains cake flour. You could try using a gluten-free flour blend, but the texture may change.
9. Can I use a different nut?
Yes, you can replace pecans with walnuts, almonds, or any other nut of your choice.
10. How do I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 4 days, or freeze it for longer storage.
Conclusion
Italian Cream Cake is a stunning dessert that’s as delicious as it is beautiful. With its moist layers, rich frosting, and nutty coconut flavor, it’s the perfect treat for any occasion. Whether you’re celebrating a birthday, holiday, or just want a showstopper dessert, this cake is sure to impress. Enjoy this classic Southern favorite that will quickly become a family favorite!
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