Get ready to fall in love with the most incredible Italian Cream Cake you’ve ever tasted! This southern classic combines rich, moist layers studded with pecans and coconut, all wrapped in a luxurious cream cheese frosting. Despite its name, this cake isn’t actually Italian – it’s a beloved Southern creation that’s become a staple at family gatherings and celebrations!
WHY THIS RECIPE WORKS
Let me tell you why this cake is about to become your new favorite! First, we’re using a special mixing method that creates the most tender, velvety cake layers you can imagine. The combination of buttermilk and butter gives you that perfect melt-in-your-mouth texture, while the pecans and coconut add wonderful flavor and a delightful bite. And that cream cheese frosting? It’s absolutely dreamy!
FREQUENTLY ASKED QUESTIONS:
Why is it called Italian Cream Cake?
Here’s a fun fact – this cake isn’t Italian at all! It’s actually a Southern creation that became popular in Texas and the surrounding states. No one quite knows why it got its name, but the flavor is so amazing, we don’t really care!
Can I make this cake ahead of time?
Absolutely! You can bake the layers up to 2 days ahead and wrap them well in plastic wrap. The frosting can also be made a day ahead and refrigerated. Just let it come to room temperature before spreading.
Do I have to use buttermilk?
While you could use a buttermilk substitute (milk + lemon juice), real buttermilk makes a huge difference in this recipe. It creates a more tender crumb and adds a subtle tang that makes the cake extra special.
Can I toast the pecans and coconut?
Yes, and I highly recommend it! Toasting brings out amazing nutty flavors. Just watch them carefully – nuts can go from perfectly toasted to burnt in seconds.
How do I store this cake?
Because of the cream cheese frosting, the cake should be refrigerated if keeping longer than 24 hours. Let it sit at room temperature for about 30 minutes before serving for the best texture and flavor.
TIPS FOR SUCCESS:
- Room temperature ingredients are crucial! Take your eggs, buttermilk, and butter out at least an hour before starting
- Don’t overmix the batter once you add the flour – this can make your cake tough
- Level your cake layers for a professional look
- Chill the cake between frosting layers for cleaner slices
- Toast the pecans and coconut for enhanced flavor
ITALIAN CREAM CAKE
Ingredients
For the Cake Layers:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups buttermilk room temperature
- 5 large eggs separated, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups pecans toasted and chopped
- 1/4 teaspoon cream of tartar
For the Cream Cheese Frosting:
- 24 ounces cream cheese softened
- 1 1/2 cups unsalted butter softened
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 9 cups powdered sugar
- 1/4 teaspoon salt
For Decoration:
- 1 cup pecans toasted and finely chopped
- 1 cup coconut toasted
- Extra pecan halves for top decoration
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper.
- Toast pecans and coconut for decoration. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- Add egg yolks one at a time, beating well after each addition.
- Mix in vanilla and almond extracts.
- Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk).
- Fold in coconut and chopped pecans.
- Gently fold in beaten egg whites until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For the Frosting:
- Beat cream cheese and butter until smooth and creamy.
- Add vanilla and almond extracts.
- Gradually add powdered sugar and salt, beating until smooth.
- Beat on medium speed for 5 minutes until light and fluffy.
Assembly:
- Level cake layers if needed.
- Place first layer on cake plate, spread with 1 cup frosting.
- Repeat with second layer.
- Add final layer and apply thin crumb coat. Chill 15 minutes.
- Frost entire cake with remaining frosting.
- Press combined toasted coconut and pecans around bottom half of cake.
- Pipe decorative border on top and garnish with pecan halves.
Notes
- Make Ahead: Cake layers can be made 2 days ahead, wrapped well and refrigerated.
- Storage: Keep refrigerated up to 5 days. Bring to room temperature before serving.
- Freezing: Unfrosted layers can be frozen up to 2 months.
- Room Temperature Ingredients: Critical for best texture – plan ahead!
- Toasting Nuts: Watch carefully and stir frequently to prevent burning.
- High Altitude: Add 3 tablespoons extra flour and reduce each leavener by 1/4 teaspoon.
Can this be made in a 9/13 pan single layer?
Makes me hungry.
This is so good!!!
I would like to be able to print these recipes. No option available to do so. HELP!!!
Press ctrl and the letter p and print out what you want.
judy,this does not work….am i doing something wrong?
The introductory recipe calls for buttermilk and when I click on full recipe it gives me very different ingredients. Why?
how can i print these out?….at my age and with artis it is painful to try and write themout.
As the other person requested, CAN this cake be made in a 9×13 single layer sheet pan? That shows in your picture, but your recipe says 3 8-inch cake pans. Thanks.
YUMMY