Welcome to the last Italian Cream Cake recipe you’ll ever need. If you’ve been searching for that perfect, show-stopping dessert, you’ve found it. This cake is the epitome of Southern elegance, boasting an incredibly moist and tender crumb packed with toasted pecans and sweet coconut, all enveloped in a rich and tangy cream cheese frosting. Forget its misleading name; this classic dessert is a true American treasure, and this guide will walk you through every step to ensure absolute perfection. Let’s start baking!
What Makes This The Best Italian Cream Cake?
This isn’t just another cake recipe; it’s a promise of perfection. What sets this version apart is the careful balance of ingredients and techniques that create a truly unforgettable experience. The use of buttermilk and separated eggs results in a supremely moist and tender crumb that practically melts in your mouth. We also toast the pecans, a simple step that deepens their nutty flavor and adds a delightful crunch, perfectly complementing the sweetness of the shredded coconut. Finally, the luxurious cream cheese frosting is rich and tangy, cutting through the sweetness to create a perfectly balanced bite, every single time.
Unraveling the Mystery: Why Is It Called Italian Cream Cake?
Despite its name, the Italian Cream Cake doesn’t hail from Italy. Its origins are firmly planted in the American South, likely emerging in the mid-20th century. The “Italian” in its name is a bit of a mystery, though some speculate it might be a nod to the richness of the ingredients, reminiscent of Italian desserts. Whatever its history, this beloved cake has become a staple at Southern gatherings, celebrated for its decadent flavor and impressive presentation. It’s a testament to the wonderful, and sometimes confusing, world of culinary naming!
The Key Ingredients for an Unforgettable Cake
The magic of this cake lies in using high-quality ingredients at the right temperature. Here’s what you’ll need and why it matters.
For the Cake Layers
The foundation of our Italian Cream Cake is a tender, flavorful sponge. We use cake flour for its fine texture, which creates a lighter, more delicate crumb. Buttermilk is our secret weapon for moisture, reacting with the baking soda to make the cake incredibly tender. Separating the eggs and whipping the whites into stiff peaks before folding them in is the key to the cake’s signature light and airy structure.
For the Cream Cheese Frosting
A classic cream cheese frosting is the only way to top this masterpiece. For the best results, use full-fat, block-style cream cheese and ensure both your butter and cream cheese are at room temperature. This prevents lumps and creates a silky-smooth frosting that’s easy to spread. A hint of pure vanilla extract rounds out the flavor beautifully. For another decadent dessert, you might love these strawberry cheesecake stuffed cookies.
How to Make Italian Cream Cake: A Step-by-Step Guide
Follow these steps carefully for a flawless cake. We’ll start with the cake layers, move to the frosting, and finish with the assembly.
Preparing the Cake Batter
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. For extra insurance, line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, and salt. This ensures everything is evenly distributed.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg Yolks: Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix just until combined—do not overmix!
- Fold in Nuts and Coconut: Gently fold the toasted pecans and shredded coconut into the batter.
- Whip Egg Whites: In a separate, clean bowl, beat the egg whites with a clean mixer until stiff peaks form.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter in two additions. Be careful not to deflate the whites; this is key to a light cake.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Whipping Up the Perfect Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large bowl, beat the room temperature cream cheese and butter with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed and beat until fluffy. Mix in the vanilla extract. If you enjoy creamy pasta sauces, check out this creamy garlic parmesan pasta recipe.
Assembling Your Masterpiece
- Level the Cakes: Once the cake layers are completely cool, use a serrated knife to level the tops if needed. This ensures a stable, even cake.
- First Layer: Place one cake layer on your serving platter. Spread a generous layer of frosting over the top, reaching the edges.
- Second and Third Layers: Carefully place the second cake layer on top and repeat with the frosting. Add the third layer and cover the top and sides of the entire cake with the remaining frosting. For another comfort food classic, try this French Onion Meatloaf.
- Decorate: Garnish the cake with more toasted pecans and coconut.
- Chill: For the cleanest slices, chill the cake in the refrigerator for at least 30-60 minutes before serving. This allows the frosting to set.
Pro Tips for a Perfect Italian Cream Cake, Every Time
- Room Temperature is Key: For a smooth, emulsified batter and frosting, ensure your butter, eggs, and cream cheese are all at room temperature.
- Toast Your Nuts: Don’t skip toasting the pecans! It only takes a few minutes but dramatically enhances their flavor and adds a satisfying crunch.
- Don’t Overmix: Overmixing the batter after adding the flour will develop gluten and result in a tough cake. Mix just until the ingredients are combined.
- Cool Completely: Never, ever frost a warm cake. Be patient and wait until the layers are completely cool to the touch to prevent a soupy, melted mess.
Storing Your Italian Cream Cake
Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it tightly or place it in a cake carrier and it will stay fresh for up to 5 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving. This allows the frosting and cake to soften slightly.
Frequently Asked Questions
Absolutely! This cake is a great make-ahead dessert. You can bake the layers up to two days in advance, let them cool completely, and wrap them tightly in plastic wrap. Store them at room temperature until you are ready to frost and serve.
Yes, you can! While pecans are traditional, walnuts are a common and delicious substitute. For a nut-free version, you can simply omit the nuts altogether without any other changes to the recipe.
Due to the cream cheese frosting, the cake must be stored in the refrigerator. Keep it in an airtight container or cover it well. It will last for up to 5 days. For the best taste and texture, allow it to sit at room temperature for about 30 minutes before serving.
The main differences are the inclusion of both coconut and pecans in the batter and the use of a rich cream cheese frosting. An Italian Cream Cake also often uses whipped egg whites folded into the batter for a lighter texture.
The exact origin of the name is a mystery, but the cake itself is a classic American dessert, originating from the South. Some believe the name refers to the richness of the ingredients, similar to Italian pastries, but it is not an Italian recipe.
Share Your Masterpiece!
You’ve just created a stunning and delicious Italian Cream Cake that’s sure to impress anyone lucky enough to get a slice. We love seeing your creations! If you make this recipe, please leave a comment below and share a photo of your masterpiece on Pinterest. Happy baking!
The Ultimate Italian Cream Cake Recipe
Italian Cream Cake: The Ultimate Recipe for a Classic Southern Treat
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the cake flour, baking soda, and salt.
- In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Beat in the egg yolks one at a time, then mix in the vanilla extract.
- On low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the toasted pecans and shredded coconut.
- In a clean bowl with clean beaters, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter in two additions, being careful not to deflate them.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until fluffy. Mix in the vanilla extract.
- Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top. Top with the second layer, frost it, then add the third layer. Cover the top and sides of the entire cake with the remaining frosting.
- Garnish with additional toasted pecans and coconut. Chill the cake for at least 30-60 minutes before slicing and serving to allow the frosting to set.
Notes
Toasting the pecans is optional but highly recommended for the best flavor.
Do not overmix the batter once the flour is added, as this can lead to a tough cake.
