Italian Cream Cake Recipe: A Southern Favorite

Italian Cream Cake is a rich, layered dessert that combines the irresistible flavors of shredded coconut, pecans, and cream cheese frosting. Though its name suggests Italian origins, this cake is a Southern classic perfect for any celebration. Whether you’re preparing it for a family gathering or a holiday dinner, this recipe will guide you step-by-step to create a moist and decadent masterpiece.

---

What Makes Italian Cream Cake Special?

This dessert is all about texture and flavor. The moist cake layers are enriched with buttermilk and toasted pecans, while the cream cheese frosting adds a tangy sweetness that balances the richness. If you’re a fan of layered cakes, you might also enjoy exploring this delightful carrot cake recipe for more inspiration.

---

Ingredients You’ll Need

Before starting, make sure you have the following ingredients on hand:

For the Cake Layers:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs (separated)
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans

For the Frosting:

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

Looking for more sweet inspiration? You might enjoy the rich flavors of a pineapple dream dessert, another Southern favorite.

---

Step-by-Step Instructions

1. Prepare the Cake Batter

• Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• Cream butter and sugar: Beat the butter, shortening, and granulated sugar until fluffy.
• Add egg yolks: Incorporate egg yolks one at a time, mixing well after each addition.
• Mix dry ingredients: In a separate bowl, whisk together the flour and baking soda.
• Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with buttermilk.
• Fold in flavors: Stir in vanilla extract, shredded coconut, and chopped pecans.

2. Beat and Fold Egg Whites

• Beat the egg whites until stiff peaks form, then gently fold them into the batter for a light and fluffy texture.

3. Bake the Layers

• Divide the batter evenly among the prepared pans.
• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool completely before frosting.

---

Making the Cream Cheese Frosting

• Cream the base: Beat the cream cheese and butter together until smooth.
• Add powdered sugar: Gradually incorporate powdered sugar and mix until fluffy.
• Flavor it: Stir in vanilla extract for added depth.

For additional tips on mastering cream cheese frosting, explore the creamy options featured in this coconut cake recipe.

---

Assembling and Decorating the Cake

• Layer the cake: Place the first layer on a serving plate and spread frosting evenly over the top. Repeat with the second and third layers.
• Finish the exterior: Use a spatula to frost the sides and top of the cake.
• Garnish: Decorate with toasted pecans and shredded coconut for a polished look.

---

FAQs About Italian Cream Cake

Why is it called Italian Cream Cake?

Despite its name, this cake is firmly rooted in Southern culinary traditions. Its luxurious ingredients might explain the “Italian” label.

Can I make it without coconut?

Absolutely! Simply omit the shredded coconut or replace it with additional pecans.

How do I store the cake?

Store it in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months.

---

Final Thoughts

The Italian Cream Cake is a show-stopping dessert that’s as satisfying to make as it is to eat. Whether you’re celebrating a holiday, birthday, or just indulging your sweet tooth, this cake is sure to impress. Ready to bake? Pair this recipe with other Southern favorites like German chocolate cake for a truly decadent dessert table. Happy baking!

Print