Italian Cream Cake is a classic Southern dessert that brings together the richness of cream cheese, the sweetness of coconut, and the crunch of pecans, all in a moist and flavorful cake. Perfect for birthdays, anniversaries, or any special occasion, this cake is a true showstopper that’s both elegant and indulgent.
Why You’ll Love This Italian Cream Cake
If you’re a fan of rich, layered cakes with a hint of tropical sweetness and nutty goodness, this recipe is for you. The Italian Cream Cake is not only visually stunning but also a perfect balance of flavors and textures. The tanginess of cream cheese frosting complements the sweet, coconut-filled cake base, while the pecans add a delightful crunch.
Each bite is a celebration of decadence, making it an irresistible dessert that’s sure to impress family and friends. Whether you’re new to baking or a seasoned pro, this step-by-step guide will ensure a bakery-quality cake every time. Let’s dive into the magic of creating this masterpiece.
Ingredients for Italian Cream Cake
For the Cake:
- All-purpose flour: 2 ⅔ cups (333 g) for a sturdy yet tender base.
- Granulated sugar: 2 cups (400 g), brings sweetness to the cake.
- Baking powder: 1 teaspoon, ensures a good rise.
- Baking soda: ½ teaspoon, aids in creating a perfect texture.
- Salt: 1 teaspoon, balances the sweetness.
- Unsalted butter: 12 tablespoons (170 g), softened for a rich, creamy batter.
- Buttermilk: 1 ½ cups (354 ml), adds moisture and a subtle tang.
- Eggs: 2 large, preferably at room temperature for easy mixing.
- Vanilla extract: 1 teaspoon, enhances the overall flavor.
- Almond extract: ½ teaspoon, adds a hint of nutty aroma.
- Sweetened shredded coconut: 1 cup (120 g), for a touch of tropical sweetness.
- Pecans: 1 cup (113 g), coarsely chopped for crunch and flavor.
For the Frosting:
- Unsalted butter: 1 cup (226 g), softened for a silky finish.
- Cream cheese: 16 oz (453 g), brings a tangy and creamy texture.
- Vanilla extract: 1 ½ teaspoons, for smooth, aromatic frosting.
- Almond extract: ½ teaspoon, complements the frosting flavor.
- Salt: ¼ teaspoon, balances the sweetness.
- Powdered sugar: 8 cups (1000 g), creates the perfect frosting consistency.
Optional Decorations:
- Pecan halves: ½ cup (60 g), finely chopped for garnish.
- Toasted coconut: ½ cup (40 g), for added texture and beauty.
How to Make Italian Cream Cake Batter
Step 1: Prepare the Cake Pans and Oven
- Preheat your oven to 350°F (175°C).
- Thoroughly grease and flour three 8-inch (20 cm) round cake pans. For extra insurance against sticking, line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine:
- All-purpose flour,
- Granulated sugar,
- Baking powder,
- Baking soda, and
- Salt.
Whisk the ingredients together to ensure even distribution.
Step 3: Incorporate the Butter
Cut the softened butter into small pieces. Using a stand mixer fitted with the paddle attachment (or a hand mixer), add the butter to the dry mixture, one piece at a time. Mix on medium speed until the texture resembles coarse crumbs.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together:
- Buttermilk,
- Eggs,
- Vanilla extract, and
- Almond extract.
Step 5: Blend Wet and Dry Mixtures
Slowly add the wet ingredients to the dry mixture, mixing on low speed. Pause occasionally to scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
Step 6: Add Coconut and Pecans
Fold in the sweetened shredded coconut and coarsely chopped pecans, distributing them evenly throughout the batter.
Step 7: Divide and Bake
- Evenly divide the batter among the three prepared pans.
- Smooth the tops and place the pans on the center rack of the preheated oven.
- Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8: Cool the Cakes
Let the cakes cool in their pans for 10–15 minutes. Then, run a knife around the edges to loosen and invert them onto a wire rack. Allow the layers to cool completely before frosting.
How to Make Cream Cheese Frosting
Step 1: Cream the Butter and Cream Cheese
- In a large mixing bowl, combine the softened butter and cream cheese.
- Using a hand mixer or stand mixer, beat on medium speed until the mixture is smooth and creamy.
Step 2: Add Flavorings
- Mix in the vanilla extract, almond extract, and salt.
- Beat until the flavors are evenly distributed.
Step 3: Incorporate the Powdered Sugar
- Gradually add the powdered sugar, about one cup at a time, while mixing on low speed to prevent it from puffing out of the bowl.
- Once all the powdered sugar is incorporated, increase the speed to medium-high and beat until the frosting is fluffy and smooth.
Assembling and Decorating the Italian Cream Cake
Step 1: Level the Cake Layers
- If needed, use a serrated knife or cake leveler to trim the tops of each cake layer so they are flat and even. This step ensures a stable and visually appealing cake.
Step 2: Assemble the Cake
- Place the first cake layer on a serving plate or cake stand.
- Spread a generous layer of frosting evenly over the top.
- Add the second cake layer and repeat with frosting.
- Place the final cake layer on top and apply a thin layer of frosting all over the cake. This “crumb coat” will lock in any loose crumbs. Chill the cake in the refrigerator for 15–20 minutes.
Step 3: Final Frosting
- After the crumb coat is set, spread a thick, even layer of frosting over the entire cake.
- Smooth the frosting with an offset spatula for a polished look, or use swirls for a rustic appearance.
Step 4: Decorate the Cake
- Press the chopped pecans around the sides of the cake for added crunch and texture.
- Sprinkle toasted coconut on top or along the edges for a finishing touch.
- For an elegant touch, pipe decorative frosting swirls using a piping bag fitted with a star tip.
Step 5: Chill and Serve
- Refrigerate the cake for at least 30 minutes to allow the frosting to set.
- Bring to room temperature before slicing and serving for the best flavor and texture.
Storage Tips
- Room Temperature: Keep the cake in an airtight container for up to 2 days.
- Refrigerator: Store tightly covered for up to 5 days.
- Freezer: Wrap slices in plastic wrap, then in foil, and freeze for up to 3 months.
Conclusion
This Italian Cream Cake is a masterpiece of flavor and texture, perfect for any occasion. From the moist, coconut-studded cake layers to the rich cream cheese frosting and crunchy pecan garnish, every bite is a celebration of indulgence. Serve it to loved ones, and prepare for endless compliments!
Enjoy your homemade Italian Cream Cake!
