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There’s something undeniably special about a well-crafted Italian Cream Cake. With its moist, coconut-infused layers and rich cream cheese frosting, this dessert is a true showstopper that has graced Southern tables for generations. While its name might suggest Italian origins, this cake is actually a beloved American classic, particularly popular in the Southern states. Whether you’re celebrating a birthday, wedding, or simply satisfying a sweet tooth, this Italian Cream Cake recipe promises to deliver layers of flavor and texture that will leave everyone asking for seconds.
Key Ingredients
The magic of Italian Cream Cake lies in its unique combination of ingredients. The cake itself is incredibly tender, thanks to the buttermilk and oil-based fat (a combination of butter and shortening). Flaked coconut provides that signature texture and tropical flavor, while the cream cheese frosting brings a tangy, creamy contrast that perfectly balances the sweetness. The addition of walnuts adds a delightful crunch, making every bite a symphony of textures.
Ingredients List
Here is the complete list of ingredients you’ll need to create this delicious Italian Cream Cake:
| Coconut Cake | |
|---|---|
| 1 cup | buttermilk |
| 1 teaspoon | baking soda |
| ½ cup | butter |
| ½ cup | shortening |
| 2 cups | white sugar |
| 5 | large eggs |
| 1 teaspoon | vanilla extract |
| 1 cup | flaked coconut |
| 1 teaspoon | baking powder |
| 2 cups | all-purpose flour |
| Cream Cheese Frosting | |
|---|---|
| 8 ounces | cream cheese |
| ½ cup | butter |
| 1 teaspoon | vanilla extract |
| 4 cups | confectioners’ sugar |
| 2 tablespoons | light cream |
| ½ cup | chopped walnuts |
| 1 cup | flaked coconut |
Helpful Tools
Having the right tools on hand will make your baking experience smoother and more enjoyable. Here are three essential tools you’ll need:
1. Three 9-inch round cake pans – These are the standard size for this recipe and ensure even baking.
2. Electric mixer – Both a stand mixer and a hand mixer work well for creaming the butter and sugar and for making the frosting.
3. Wire cooling rack – This allows air to circulate around the cakes, preventing them from becoming soggy as they cool.
Pro-Tips
To ensure your Italian Cream Cake turns out perfectly every time, keep these tips in mind:
- 1. Room temperature ingredients – Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps them combine more easily and creates a smoother batter.
- 2. Don’t overmix – Once you add the flour to the wet ingredients, mix just until combined. Overmixing can lead to a tough cake.
- 3. Properly grease your pans – Use butter or cooking spray and consider lining the bottom with parchment paper for easy removal.
- 4. Test for doneness – Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
- 5. Try this variation – If you’re looking for a different dessert experience, you might enjoy our No Bake Peanut Butter Brownie Recipe for a quick and delicious treat.
How to Make Italian Cream Cake
Follow these step-by-step instructions to create your own Italian Cream Cake:
1. Preheat and prepare – Preheat your oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans and set them aside.
2. Combine buttermilk mixture – In a small bowl, combine the buttermilk and baking soda. This mixture will help activate the leavening agents and create a tender crumb.
3. Cream butter and sugar – In a large mixing bowl, beat together the butter, shortening, and sugar with an electric mixer until the mixture is light and fluffy. This process incorporates air into the batter, which helps the cake rise.
4. Add eggs and buttermilk mixture – Beat in the eggs one at a time, then add the buttermilk mixture, vanilla extract, and continue mixing until well combined.
5. Incorporate dry ingredients – Stir in the flaked coconut, baking powder, and flour. Mix until just combined – be careful not to overmix at this stage.
6. Bake the cakes – Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes – Allow the cakes to cool in their pans for 5 minutes, then carefully transfer them to a wire rack to cool completely for 20 to 25 minutes.
8. Make the frosting – While the cakes are cooling, beat together the cream cheese, butter, vanilla extract, and confectioners’ sugar until light and fluffy. Gradually beat in the light cream until you reach your desired consistency.
9. Finish the frosting – Stir in the chopped walnuts and flaked coconut to complete the frosting.
10. Assemble the cake – Once the cakes are completely cool, spread a layer of frosting between each cake layer, then frost the top and sides of the assembled cake.
Variations
While the traditional Italian Cream Cake is delicious on its own, there are several ways you can put your own spin on this classic recipe:
1. Nut variations – Try using pecans instead of walnuts, or omit the nuts entirely if you have allergies.
2. Flavor additions – Add a tablespoon of almond extract to the cake batter for a subtle nutty flavor, or incorporate chocolate chips for a sweet surprise.
3. Presentation – Toast the coconut before adding it to the cake and frosting for a deeper, nuttier flavor and beautiful golden color.
Italian Cream Cake
This Italian Cream Cake is a Southern classic that lives up to its ‘incredibly delicious’ reputation. Three layers of moist, fluffy sponge cake are packed with sweetened coconut and toasted pecans, then smothered in a rich, tangy cream cheese frosting. It is the perfect centerpiece for weddings, holidays, or any special celebration.
- Total Time: 60
- Yield: 12 slices
Ingredients
— The Cake Batter —
½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening (or vegetable oil, for moisture)
2 cups granulated sugar
5 large eggs, separated (yolks and whites)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
— The Cream Cheese Frosting —
16 oz (2 blocks) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 tablespoon vanilla extract
4 cups powdered sugar
1 cup chopped pecans (for decoration/sides)
½ cup shredded coconut (optional garnish)
Instructions
1. **Preheat:** Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
2. **Toast Pecans:** Spread the pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Let cool completely.
3. **Cream Fats & Sugar:** In a large bowl or stand mixer, beat the butter, shortening (or oil), and sugar until light and fluffy (about 5 minutes).
4. **Add Yolks:** Add the 5 egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract.
5. **Dry & Wet:** In a medium bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk (begin and end with flour). Mix just until combined.
6. **Mix-ins:** Stir in the 1 cup of coconut and 1 cup of toasted pecans.
7. **Whip Egg Whites:** In a separate clean bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter using a spatula. (This makes the cake light and airy—do not overmix!).
8. **Bake:** Divide the batter evenly among the three pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. **Cool:** Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. **Make Frosting:** Beat the cream cheese and butter until smooth. Add the vanilla. Gradually add the powdered sugar, beating until smooth and spreadable.
11. **Assemble:** Spread frosting between the cake layers and over the top and sides. Press the remaining chopped pecans onto the sides of the cake for decoration.
12. **Chill:** Refrigerate for at least 1 hour before serving to set the frosting.
Notes
Egg Whites: Folding in the beaten egg whites is the secret to this cake’s texture. Be very gentle so you don’t deflate the air bubbles.
Shortening vs. Butter: Using half shortening (or oil) helps keep the cake white and incredibly moist, while the butter provides flavor. You can use all butter if you prefer, but the texture will be slightly denser.
Storage: Because of the cream cheese frosting, this cake must be stored in the refrigerator. It keeps well for up to 5 days.
Make Ahead: The cake layers can be baked, wrapped tightly, and frozen for up to a month before frosting.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American (Southern)
- Diet: Vegetarian
FAQ
Q: Can I make Italian Cream Cake ahead of time?
A: Absolutely! This cake actually tastes even better the next day as the flavors have more time to meld together. Store it in the refrigerator and bring it to room temperature before serving.
Q: How long does Italian Cream Cake last?
A: When stored properly in the refrigerator, Italian Cream Cake will stay fresh for up to 5 days. Make sure to cover it to prevent it from drying out.
Q: Can I freeze Italian Cream Cake?
A: Yes, you can freeze Italian Cream Cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Conclusion
Italian Cream Cake is more than just a dessert—it’s a tradition that brings people together. Its rich history, combined with its irresistible flavor and texture, makes it a perfect choice for any special occasion. Whether you’re a seasoned baker or trying this recipe for the first time, the results are sure to impress. For more delicious ideas, follow me on Pinterest