Italian Cream Cake
Italian Cream Cake is a dessert that embodies southern charm and comfort in every bite. This soft, fluffy cake pairs perfectly with its rich cream cheese frosting, creating an irresistible combination that brings a smile to anyone’s face. Its signature blend of shredded coconut and chopped pecans not only enhances the flavor profile but also gives it a delightful texture, making it a standout choice for any occasion. Whether you’re celebrating a birthday, hosting a family gathering, or simply indulging in a sweet craving, this cake is sure to impress.
The beauty of Italian Cream Cake lies in its versatility. It’s a treat that can be enjoyed straight from the oven or chilled in the fridge, and it never fails to evoke fond memories. I discovered this cake at a family reunion, where it quickly became the star of the dessert table. Now, it’s a staple in my kitchen, and I can’t wait for you to experience it too!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With only 20 minutes of prep time, you’ll have this cake baking in no time.
- Irresistible Flavor: The combination of buttermilk and vanilla gives it a moist, tender crumb, while the coconut and pecans add a delightful crunch.
- Eye-Catching Appeal: Topped with fluffy cream cheese frosting and sprinkled with coconut and pecans, it looks as good as it tastes.
- Flexible Serving: Perfect for celebrations, afternoon tea, or even just a sweet treat after dinner.
- Diet-Friendly Options: Easily adaptable for gluten-free or non-dairy diets with the right substitutions.
Ingredients You’ll Need
- 1/2 cup salted butter (1 stick) softened: Adds richness and moisture to the cake. Ensure it’s soft for easy mixing.
- 1/2 cup vegetable shortening: This helps create a light and fluffy texture. Can be substituted with more butter if desired.
- 2 cups granulated sugar: This sweetens the cake, balancing the richness.
- 2 cups all-purpose flour: The foundation of our cake, creating a sturdy yet tender crumb. For a gluten-free version, a blend of gluten-free flour can work here.
- 5 large egg yolks: They contribute to the moistness and richness of the cake. Use large sizes for the best results.
- 1 cup buttermilk: It helps make the cake incredibly tender and adds tanginess. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.
- 1 teaspoon baking soda: This leavening agent helps the cake rise.
- 1 teaspoon vanilla extract: For sweetness and aroma. Choose pure vanilla for the best flavor.
- 1/2 cup shredded coconut: Sweetened coconut adds chewiness and flavor. Unsweetened can be used if you prefer less sweetness.
- 1 cup chopped pecans: They offer a delightful crunch and nutty flavor. Walnuts can be used as a substitute if preferred.
- 5 large beaten egg whites: These are folded in gently to provide lift and airiness to the cake.
- 8 ounces cream cheese softened: This serves as the base for the frosting, delivering creaminess and flavor.
- 16 ounces powdered sugar (1 box or 4 cups total): This sweetens the frosting and gives it that perfect spreadable consistency.
- 1 teaspoon vanilla extract: Adds depth to the frosting’s sweetness.
- 1 cup shredded coconut for topping: For decoration and added texture.
- 1 cup chopped pecans for topping: Provides a delightful crunch on top.
How to Make Italian Cream Cake
Preheat & Prepare: Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×13 baking dish to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups all-purpose flour and 1 teaspoon baking soda until well combined.
Cream the Butter Mixture: In a large mixing bowl, beat together the softened butter, vegetable shortening, and 2 cups granulated sugar until the mixture is light and fluffy, usually about 5 minutes.
Incorporate Egg Yolks: Add the 5 large egg yolks one at a time, ensuring each is well mixed before adding the next. Pour in the 1 teaspoon vanilla extract and beat until combined.
Combine Wet & Dry Ingredients: Gradually mix in the dry flour mixture and 1 cup buttermilk, alternating between the two until everything is just combined. Do not overmix!
Fold in Coconut & Nuts: Gently fold in the 1 cup chopped pecans, 1/2 cup shredded coconut, and the 5 beaten egg whites, mixing until well blended. The gentle folding keeps the batter airy.
Pour into the Pan: Transfer the batter into the prepared baking dish, smoothing the top with a spatula.
Bake: Place in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. You want the edges to be lightly golden.
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting.
Prepare Cream Cheese Frosting: Using a standing mixer, beat together the 8 ounces of softened cream cheese, 1/2 cup softened butter, and 16 ounces of powdered sugar until smooth and creamy. Add in 1 teaspoon vanilla extract for flavor.
Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
Add Toppings: Generously top the frosted cake with 1 cup of shredded coconut and 1 cup of chopped pecans for a beautiful finish.
Storing & Reheating
To store your Italian Cream Cake, keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it, where it can last up to a week. If you enjoy it over time, wrapping slices tightly in plastic wrap and freezing them can extend freshness for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight, then let it sit at room temperature for a bit before serving to restore its delightful texture.
Chef’s Helpful Tips
- Beat the egg whites until light and fluffy, ensuring they have a good volume to make the cake airy.
- Ensure your butter and cream cheese are at room temperature for smooth mixing in both the cake and frosting.
- Avoid overmixing the batter once the flour is added to maintain a tender crumb.
- Let the cake cool in the pan for at least 30 minutes before frosting to prevent the cream cheese frosting from melting.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cake batter.
Slicing into a perfectly baked Italian Cream Cake is a moment worth savoring. The layers of fluffy cake, rich frosting, and crunchy toppings create a truly indulgent dessert experience.
Recipe FAQs
Can I make Italian Cream Cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it on the day you plan to serve for optimal freshness.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk, simply mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let it sit for about 5 minutes to thicken slightly—this makes a great substitute.
How should I store leftover cake?
Store leftover Italian Cream Cake in the fridge in an airtight container for up to a week. Just remember it tastes best at room temperature, so let it warm slightly before serving.
Can I add other flavors to this cake?
Certainly! You can enhance the flavor by incorporating almond extract or adding fresh fruit like pineapple or berries into the batter. Just ensure you adjust the sugar accordingly to remain balanced.
Indulging in a slice of Italian Cream Cake is truly an experience worth cherishing. It’s an invitation to relish sweetness, laughter, and cherished moments with friends and family—so go ahead, treat yourself!
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Italian Cream Cake
This Italian Cream Cake is a delightful blend of flavors with the perfect balance of creamy frosting, shredded coconut, and crunchy pecans. It’s an excellent choice for gatherings or as a simple treat for any dessert lover.
- Prep Time 20 minutes
- Cook Time 60 minutes
- Yield 15 servings 1x
Ingredients
- 1/2 cup salted butter (1 stick) softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 5 large egg yolks
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 5 large beaten egg whites (until light and fluffy)
- 1/2 cup salted butter softened
- 8 ounces cream cheese softened
- 16 ounces powdered sugar 1 box (or 4 cups total)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut for topping
- 1 cup chopped pecans for topping
Instructions
- Preheat your oven to 325°F and grease a 9×13 baking dish.
- In a medium bowl, whisk together the flour and baking soda.
- In a large mixing bowl, cream together the softened butter, shortening, and sugar until light and fluffy.
- Add the egg yolks one at a time, mixing in vanilla extract after.
- Gradually mix in the dry ingredients and buttermilk, alternating between the two, until fully combined.
- Gently fold in the chopped pecans, shredded coconut, and beaten egg whites until well incorporated. Pour the batter into the prepared baking dish.
- Bake in the oven for 40-45 minutes or until a toothpick inserted comes out clean.
- Once baked, remove from the oven and allow the cake to cool before frosting.
Notes
For a richer flavor, let the butter and cream cheese sit at room temperature before creaming together.
This cake can be topped with additional coconut and pecans for extra texture and flavor. As well as additional frosting if desired.
Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
