Italian Cream Cake: A Southern Classic with a European Name
You might think Italian Cream Cake comes from Italy—after all, the name sounds Italian. But the truth? This rich, layered cake was born deep in the American South. It’s moist, flavorful, and topped with tangy cream cheese frosting. Perfect for holidays, birthdays, weddings, or any celebration where comfort food shines.
The “Italian” label likely comes from ingredients that once seemed exotic in Southern kitchens—like shredded coconut, toasted pecans, buttermilk, and cream cheese. These ingredients gave the cake a unique flavor and texture that set it apart from other traditional Southern cakes. Some people believe the cake might be inspired by an old Italian wedding cake, but there’s no solid proof. Still, the name stuck, and now it’s known nationwide as a delicious Southern staple.
Italian Cream Cake has a perfect balance of flavors and textures. The cake layers are soft and moist thanks to buttermilk and the gentle folding of whipped egg whites. Toasted pecans add a satisfying crunch, while shredded coconut gives it a subtle sweetness and chewy texture. The cream cheese frosting is rich and tangy, cutting through the sweetness and making every bite irresistible.
- 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
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.
Frosting
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.
Use Room Temperature Ingredients:
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.
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