Italian Cream Cake: A Southern Classic with a European Name
You might assume that Italian Cream Cake hails from Italy, right? I mean, just look at the name! But here’s the scoop: this decadent, layered cake actually has its roots in the American South. It’s super moist, bursting with flavor, and topped off with that tangy cream cheese frosting we all love. Honestly, it’s the kind of dessert that’s perfect for any occasion, holidays, birthdays, weddings, you name it. When comfort food is on the menu, this cake shines.
So, what’s up with the whole “Italian” thing? Well, it probably comes from some ingredients that were once considered pretty fancy in Southern kitchens, think shredded coconut, toasted pecans, buttermilk, and, of course, cream cheese. These elements give the cake a flavor and texture that really make it stand out from the usual Southern desserts. Some folks even suggest that it might be inspired by an old Italian wedding cake, but who knows? There’s not much to back that up. Still, the name has stuck, and now it’s recognized all over the country as a beloved Southern classic.
Now, let’s talk about the cake itself. It strikes a fantastic balance of flavors and textures. The layers are soft and moist, thanks to the buttermilk and the careful folding of whipped egg whites. And those toasted pecans? They add this delightful crunch, while the shredded coconut brings a gentle sweetness and a bit of chewiness. Don’t even get me started on the cream cheese frosting—it’s rich and tangy, cutting through the sweetness just perfectly, making every bite totally irresistible.
Ingredients
Instructions
- Begin by preheating your oven to 350ºF. Grease two 9-inch round cake pans
- 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.
- Gently incorporate the dry ingredients into the wet mixture, and then blend in the buttermilk.
- 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.
- 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.
- 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.
- 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.
Notes
Allow your eggs, butter, and cream cheese to come to room temperature before baking. This ensures smoother mixing and better texture in both the batter and frosting. Toast the Pecans for Extra Flavor:
Lightly toasting the pecans before adding them to the batter enhances their nutty flavor and adds depth to the cake. Just 5–7 minutes in a 350°F (175°C) oven should do the trick. Don’t Overmix After Adding Egg Whites:
Folding in whipped egg whites helps give the cake a light, fluffy texture. Be gentle and avoid overmixing, or the cake may turn out dense. Use Buttermilk for Authentic Moistness:
Buttermilk is a key ingredient that contributes to the tender crumb and slight tang in the cake. Don’t substitute with regular milk unless you make a DIY version (milk + lemon juice) Chill Before Slicing for Cleaner Layers:
After frosting, refrigerate the cake for 30–60 minutes. This helps the frosting set and makes it easier to slice clean, even pieces.
Variations: While the classic recipe calls for coconut and pecans, feel free to customize it. You can swap pecans for walnuts or omit nuts entirely if you have allergies. Some people add pineapple for extra moisture and a tropical twist. Others like to add a splash of rum or vanilla extract to the frosting for extra flavor depth.
Storage
Proper storage is key to keeping your Italian Cream Cake moist, flavorful, and delicious for days after baking. Here are some easy tips to help you preserve its rich texture and creamy frosting:
Refrigerate the Cake
Because of the cream cheese frosting, Italian Cream Cake should always be stored in the refrigerator. Keep it covered with plastic wrap or place it in an airtight container to prevent the cake from drying out or absorbing any fridge odors. When stored properly in the fridge, Italian Cream Cake stays fresh for up to 5 days. For best flavor, enjoy it within this timeframe.
Bring to Room Temperature Before Serving
Before serving, take the cake out of the fridge and let it sit at room temperature for 15 to 30 minutes. This softens the cream cheese frosting and allows the cake layers to become tender and moist again, enhancing the flavor and texture.
Freezing Italian Cream Cake
If you want to keep the cake longer, you can freeze it! Wrap the cake tightly in plastic wrap and then foil, or place it in an airtight freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge, then bring it to room temperature before serving.
