Introduction to the Delicious Italian Cream Cake
Italian Cream Cake is a luxurious dessert that combines rich cream cheese frosting with toasted coconut and chopped pecans, creating a delightful treat for any occasion. Whether you’re celebrating a birthday, a holiday, or simply indulging in a homemade dessert, this cake offers a deliciously moist and flavorful experience that will impress everyone who tastes it.
👉 Want more classic Southern desserts? Check out our Homemade Red Velvet recipe for another delicious favorite.
Ingredients for Italian Cream Cake
Here’s what you’ll need to create a delightful, rich dessert that’s sure to impress:
- All-purpose flour: 250g
- Baking soda: 1 tsp
- Salt: 1/4 tsp
- Unsalted butter, softened: 115g
- Granulated sugar: 100g
- Brown sugar: 100g
- Large eggs: 3
- Vanilla extract: 5ml
- Buttermilk: 240ml
- Sweetened shredded coconut, toasted: 75g
- Pecans, chopped: 75g
- Cream cheese, softened: 225g
- Powdered sugar: 500g
- Vanilla extract: 5ml
- Pecans, chopped, for garnish: 50g
Prep Time and Baking Information for Italian Cream Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
How to Make the Cake Batter
Step 1: Preheat Oven and Prepare Cake Pans
Preheat your oven to 175°C (350°F) and grease three 9-inch round cake pans.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. This dry mixture will be the base of your batter.
Step 3: Cream Butter and Sugar
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract to enhance the flavor.
Step 5: Combine Dry and Wet Ingredients
Gradually mix the dry ingredients with the buttermilk, alternating between both. Start and end with dry ingredients for the best texture.
Step 6: Add Toasted Coconut and Pecans
Fold in toasted coconut and chopped pecans for that extra texture and flavor that make this cake so special.
Step 7: Bake the Cake
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Step 8: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Frosting and Assembling the Cake
Step 9: Prepare the Cream Cheese Frosting
Beat together cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla extract to create a creamy, velvety frosting.
Step 10: Frost the Cake Layers
Once cooled, spread frosting between the layers and on top of the cake.
Step 11: Garnish with Pecans
Top the cake with chopped pecans to add crunch and a beautiful visual touch.
Tips for a Successful Cake
Storage and Leftovers
Store leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. For a warm treat, microwave individual slices for a few seconds.
Customization Ideas
Feel free to personalize your cake by adding your favorite nuts or extracts. Try walnuts or almond extract for a delicious variation.
Tips & Techniques for Success
Prepping Pans
Grease and flour thoroughly for easy cake release.
Creaming Butter
Beat butter and sugars well to trap air and create a light crumb.
Incorporating Eggs
Add eggs one at a time and beat thoroughly after each for smoothness.
Alternating Mixtures
Alternate dry and wet ingredients to prevent clumping and achieve balanced moisture.
Folding in Mix-Ins
Fold gently to maintain airiness and prevent deflation.
Doneness Check
Use a toothpick to test the center—no wet batter means it’s ready.
Frequently Asked Questions (FAQs)
Can I Use a Different Type of Nut?
Yes, walnuts or almonds can be used in place of pecans if desired.
Can I Freeze the Cake Layers?
Absolutely! You can freeze the cake layers (wrapped in plastic and foil) for up to 3 months. Frost them once thawed.
Variations
- Chocolate Coconut Cream Cake: Replace 50g of flour with cocoa powder.
- Carrot Italian Cream Cake: Add grated carrots and spices like cinnamon and nutmeg.
- Lemon Italian Cream Cake: Add lemon zest and juice for citrus brightness.
- Pineapple Coconut Cake: Fold in crushed pineapple for a tropical flair.
- Almond Italian Cream Cake: Use almond extract and slivered almonds.
- Banana Coconut Cake: Add mashed ripe bananas for added sweetness.
- Cinnamon Roll Cream Cake: Swirl in cinnamon sugar before baking.
- Matcha Italian Cream Cake: Add matcha powder for an earthy twist.
Conclusion: Why This Cake is a Must-Try
This cake is a perfect treat for any occasion. The creamy frosting, toasted coconut, and crunchy pecans come together to create a dessert that is both rich and delightful.
✨ Craving more classic desserts? Explore our Brownie Pecan Pie: The Ultimate Dessert Mashup for everything from banana pudding to peach cobbler.
💡 Learn more about cake flour vs. all-purpose flour on King Arthur Baking.
Italian Cream Cake
Ingredients
Method
- Preheat your oven to 175°C (350°F) and grease three 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix the dry ingredients with the buttermilk, alternating between both. Start and end with dry ingredients.
- Fold in toasted coconut and chopped pecans.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Beat together cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla extract.
- Spread frosting between the layers and on top of the cooled cake.
- Top the cake with chopped pecans for garnish.
