Italian Cream Cake, despite its name, is actually a classic dessert that originated in the Southern United States rather than Italy. Its “Italian” label likely comes from the use of traditional Italian ingredients like coconut and pecans, as well as rich dairy elements such as cream cheese and buttermilk, which were blended into American baking traditions. This layered cake typically features a moist, tender crumb filled with chopped pecans and shredded coconut, frosted with a tangy-sweet cream cheese icing. Though not authentically Italian, the cake has become a beloved dessert across the U.S., often served at holidays and special occasions. Its rich flavor and decadent texture have helped it earn a place as a nostalgic favorite, especially in Southern kitchens.

The Italian Cream Cake is elegantly embellished with toasted pecan pieces, delicate coconut flakes, and additional adornments. This tender cake is generously crowned with a luscious cream cheese icing. Interestingly, its roots trace back more to the southern culinary tradition rather than its Italian namesake. This exquisite cake is a delightful treat suitable for all manner of occasions, promising a delightful experience each time it is enjoyed.
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Prep Time 30 minutes
Cook Time 35 minutes
Servings: 12 Serves
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup butter (room temperature)
  • 1½ cups granulated sugar
  • ½ brown sugar
  • 5 large egg
  • 1 cup buttermilk
  • 1½ tsp baking soda
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • ¼ cup coconut (shredded)
  • 1 cup pecan (chopped)
Frosting
  • 16 oz cream cheese
  • 1 cup butter (room temperature)
  • 8 cups powdered sugar
  • ½ cup toasted coconut shredded
  • ½ cup toasted pecans (chopped)
  • 2 tsp vanilla extract
  • 1 tsp almond extract

Method
 

  1. Begin by preheating your oven to 350ºF. Grease two 9-inch round cake pans
  2. In a small bowl, blend together the flour, baking soda, and baking powder until they are thoroughly combined.
    In a more spacious bowl, bring together 1 cup of butter, the sugars, vanilla, and almond extract. Mix these ingredients for 2-3 minutes, or until the texture becomes light and airy. Gradually add and beat in the eggs, one at a time.
  3. Gently incorporate the dry ingredients into the wet mixture, and then blend in the buttermilk.
  4. Carefully fold in the coconut flakes and toasted pecans, ensuring even distribution, and then divide the batter evenly between the two cake pans that you have already prepared.
  5. Place the cake pans in the oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before proceeding to frost them.
Frosting
  1. Whisk the cream cheese and butter together until they achieve a light and fluffy texture. Incorporate the vanilla and almond extracts into the mixture. Gradually add the powdered sugar, blending until the frosting becomes smooth and reaches your preferred consistency.
  2. Evenly spread the frosting between the layers of the cake. Apply a thin layer of frosting, known as a crumb coat, on the outside of the cake. Place the cake in the refrigerator for approximately 30 minutes. Afterward, gently press the pecans onto the sides of the cake, and delicately sprinkle the coconut over the top to complete the decoration.