Of course! Italian Cream Cake is a stunningly delicious Southern layer cake that’s surprisingly easy to make. Despite its name, it’s believed to have originated in the Southern United States. It’s known for its tender, nutty crumb, subtle coconut flavor, and its iconic, rich cream cheese frosting.
Here is a detailed, classic recipe.
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Classic Italian Cream Cake
This cake is a masterpiece of textures and flavors: moist, soft, and nutty from pecans and coconut, balanced by the tangy, creamy frosting.
Yield: One 3-layer 8-inch cake (12-16 servings) Prep Time: 45 minutes Bake Time: 22-25 minutes Cooling Time: 2 hours
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Ingredients
For the Cake:
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· ½ cup (120ml) vegetable oil or canola oil
· 2 cups (400g) granulated sugar
· 5 large eggs, separated
· 1 tablespoon vanilla extract
· 1 teaspoon almond extract (optional, but highly recommended)
· 2 cups (250g) all-purpose flour, spooned and leveled
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup (240ml) buttermilk, room temperature*
· 1 cup (100g) sweetened shredded coconut
· 1 cup (120g) finely chopped pecans, toasted
For the Cream Cheese Frosting:
· 1 (8-ounce / 226g) package full-fat cream cheese, softened to room temperature
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· 1 teaspoon vanilla extract
· Pinch of salt
· 4-5 cups (480-600g) confectioners’ sugar, sifted
· ½ cup (60g) chopped pecans, for garnish (toasted is best)
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Instructions
1. Prep:
· Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for guaranteed easy release.
· Separate the eggs. Place the yolks in one medium bowl and the whites in a clean, grease-free large bowl.
· Toast the pecans for the cake and garnish on a dry skillet over medium heat for 3-5 minutes, until fragrant. Let them cool, then chop.
· In a medium bowl, whisk together the flour, baking soda, and salt.
2. Make the Cake Batter:
· In a large bowl, beat the softened butter, oil, and sugar together with a hand mixer or stand mixer fitted with a paddle attachment on medium speed for 3-4 minutes, until light and fluffy.
· Beat in the egg yolks one at a time, then mix in the vanilla and almond extracts.
· Alternate dry ingredients and buttermilk: On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
· Use a spatula to fold in the shredded coconut and chopped pecans.
3. Whip the Egg Whites:
· With clean, dry beaters, beat the egg whites on high speed until stiff peaks form.
· Gently fold the beaten egg whites into the batter in three additions. This step is crucial for a light and airy texture.
4. Bake:
· Divide the batter evenly between the three prepared pans.
· Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
· Let the cakes cool in the pans for 15 minutes, then carefully invert them onto a wire rack to cool completely. The cakes must be completely cool before frosting.
5. Make the Frosting:
· In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
· Beat in the vanilla extract and salt.
· Gradually add the sifted confectioners’ sugar, one cup at a time, beating on low until incorporated after each addition. Once all sugar is added, beat on high for 1-2 minutes until fluffy. If the frosting is too thin, add a little more sugar.
6. Assemble the Cake:
· Place one cake layer on your serving plate or cake stand. Spread a layer of frosting on top.
· Add the second layer and repeat. Place the final layer on top.
· Frost the top and sides of the cake with the remaining frosting.
· Gently press the additional ½ cup of chopped pecans onto the sides of the cake or just decorate the top.
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Key Success Tips
· Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter and frosting. Take the butter, eggs, cream cheese, and buttermilk out at least 1-2 hours ahead.
· No Buttermilk? Make a DIY version: Place 1 tablespoon of white vinegar or lemon juice in a measuring cup. Add enough regular milk to make 1 cup. Stir and let it sit for 5-10 minutes until it curdles.
· Toasting Nuts: Toasting the pecans is a critical step. It deepens their flavor dramatically and prevents them from being soft and chewy in the cake.
· Folding Egg Whites: Be gentle! This is what gives the cake its signature lightness. Fold until no large white streaks remain.
· Cool Completely: Frosting a warm cake is a recipe for a melted, sliding disaster. Be patient and let the layers cool entirely.
· Storage: Because of the cream cheese frosting, this cake must be refrigerated. Let it sit at room temperature for 30-60 minutes before serving for the best texture and flavor. It can be stored in the fridge, covered, for up to 5 days.
Enjoy a slice of this incredibly moist, flavorful, and classic cake