The layers of Italian Cream Cake are a true celebration of texture and flavor. As you cut into the cake, the soft, moist crumb just melts in your mouth. It’s like a little piece of heaven with every bite, thanks to the combination of buttermilk and coconut that gives it a delicate sweetness. That silky smooth frosting—loaded with cream cheese and butter—wraps each slice with a luxurious, tangy richness that balances the cake’s sweetness perfectly. The toasted pecans on top add a lovely crunch, making each forkful a dance of creamy, nutty, and subtly tangy notes. There’s something so comforting about the way these ingredients come together, creating a dessert that feels like a hug in cake form.
For those who’ve never made this cake before, it’s one of those recipes that you can tweak and make your own. Add a little extra coconut for more of that tropical flavor, or even swap out the pecans for walnuts if that’s your thing. Every time I bake this cake, it reminds me of family gatherings where it’s always the first dessert to disappear. It’s one of those treats that brings people together, and there’s something about its rich, decadent nature that makes every bite feel like a special occasion. Whether you’re making it for a birthday, a holiday, or just because you deserve something sweet, Italian Cream Cake never fails to impress!
Key Ingredients in Italian Cream Cake
Each ingredient in this cake plays a crucial role in bringing together the perfect balance of texture, flavor, and moisture. From the rich butter to the tangy buttermilk, every element contributes to the cake’s irresistible charm. Let’s dive into what makes these ingredients so essential.
- All-purpose flour: The foundation of any cake, all-purpose flour gives the cake its structure and texture, providing a soft yet sturdy crumb that holds everything together.
- Baking powder: This leavening agent helps the cake rise and become light and airy, giving it the perfect lift to complement the richness of the other ingredients.
- Baking soda: Working alongside the baking powder, baking soda reacts with the acidity of the buttermilk to create a tender, moist crumb. It also helps neutralize any extra acidity, balancing the flavor.
- Salt: A pinch of salt brings out all the flavors in the cake, enhancing the sweetness while also adding depth to the overall taste profile. It’s a small ingredient, but it makes a big impact!
- Unsalted butter, softened: Butter is the star when it comes to flavor. It adds richness, moisture, and a luxurious texture to the cake. The softened butter makes it easier to cream with sugar, ensuring a smooth, even batter.
- Granulated sugar: Sugar sweetens the cake and helps create a tender texture. As it creams with the butter, it traps air, giving the cake its light and airy structure.
- Large eggs: Eggs contribute both to the structure and texture, helping to bind the ingredients together while providing moisture and richness. The yolks also add a subtle, delicious flavor.
- Vanilla extract: The warm, aromatic notes of vanilla extract elevate the sweetness of the cake. It’s the perfect complement to the other flavors, enhancing the overall taste without overpowering the delicate coconut.
- Buttermilk: Buttermilk is the secret to that melt-in-your-mouth texture! Its acidity helps activate the baking soda, creating a light and fluffy cake. It also imparts a subtle tang that balances the sweetness beautifully.
- Sweetened shredded coconut: This ingredient brings a tropical flair to the cake, adding both sweetness and a chewy texture. It infuses the cake with a gentle coconut flavor that makes each bite feel indulgent.
- Chopped pecans: Pecans add a delightful crunch and a nutty, slightly buttery flavor that perfectly contrasts the soft, moist cake. Toasting them before adding to the top of the cake really brings out their rich taste.
- Vegetable oil: Vegetable oil helps ensure the cake stays moist and tender. It’s a subtle addition that contributes to the perfect crumb without competing with the other flavors.
- Vanilla extract (again!): A little extra vanilla never hurts! A second dose of this classic ingredient further enhances the flavor profile, providing that familiar, comforting warmth that makes the cake irresistible.
How to Make Italian Cream Cake
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper. This ensures your cakes slide right out after baking without sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This will take about 3-5 minutes and will help create a smooth batter.
- Add the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well incorporated. Stir in the vanilla extract.
- Alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined—be careful not to overmix.
- Gently fold in the shredded coconut, making sure it’s evenly distributed throughout the batter.
- Divide the batter evenly between the three prepared cake pans. Use a spatula to smooth the tops of the batter so it bakes evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown on top.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, turn the cakes out onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, 1 cup at a time, mixing until you reach a smooth, spreadable consistency.
- Once the frosting is smooth, mix in the vanilla extract and a pinch of salt. If you prefer a thicker frosting, feel free to add more powdered sugar, one tablespoon at a time, until it reaches the perfect consistency.
- Once the cakes are completely cool, place the first layer of cake on a serving plate. Spread a generous amount of frosting on top, smoothing it out with a spatula.
- Place the second layer of cake on top and repeat the frosting process. Finish by placing the third cake layer on top and frosting the entire cake, including the sides.
- Garnish the top of the cake with the chopped, toasted pecans, pressing them gently into the frosting. If you like, you can also sprinkle a bit of extra shredded coconut for added texture and flavor.
- Allow the cake to set for about 30 minutes before slicing so the frosting firms up slightly, making it easier to cut. Enjoy!
Serving Suggestions for Italian Cream Cake
- Pair it with a cup of coffee or tea: There’s something magical about enjoying a slice of Italian Cream Cake alongside a steaming mug of coffee or tea. The rich, tangy frosting complements the warmth of the drink, and the flavors just seem to dance together. Try it with a bold espresso or a light, fragrant Earl Grey—either way, you’ll feel like you’re treating yourself to a café-style experience right in your own kitchen.
- Serve it at family gatherings or holiday meals: This cake is a crowd-pleaser, no doubt about it! It’s perfect for serving at family get-togethers or holiday dinners, where it’ll likely steal the show as soon as it’s placed on the table. The beauty of the cake and its rich flavors make it an ideal choice for celebrating any special occasion—birthday, anniversary, or even a Sunday afternoon when you just want to make something extra special.
- Top it with fresh berries for a pop of color: For a fun and fresh twist, top your Italian Cream Cake with a handful of fresh berries. Raspberries, strawberries, or blueberries add a burst of color and a touch of tartness that balances the sweetness of the cake. Plus, the juicy berries are the perfect contrast to the creamy texture, adding a refreshing bite with every forkful.
How to Store Italian Cream Cake
Once you’ve baked and frosted your Italian Cream Cake, the next step is keeping it as fresh and delicious as possible. The good news is that this cake stays moist and flavorful for several days, making it the perfect treat to enjoy over time. To store it properly, place the cake in an airtight container at room temperature for up to three days. If you plan to eat it within this time frame, there’s no need to refrigerate it—just make sure it’s covered well so it doesn’t dry out.
If you want to extend its life a little longer, you can pop it in the fridge. The cool temperature will help keep the frosting firm and prevent the cake from getting too soft. Just be sure to let the cake come to room temperature before serving, so the flavors really shine through. When storing it in the fridge, cover it with plastic wrap or place it in an airtight container to keep it fresh for up to a week.
For longer storage, Italian Cream Cake freezes beautifully. Simply slice the cake and wrap individual pieces tightly in plastic wrap before placing them in a freezer-safe container or bag. This way, you can enjoy a slice whenever the craving hits. When you’re ready to enjoy it, just let the cake thaw in the fridge overnight or at room temperature for a few hours. The flavor and texture will still be amazing, as if it were freshly baked!
Conclusion
And there you have it—your ultimate guide to making Italian Cream Cake! From the tender, coconut-infused layers to that dreamy cream cheese frosting, this cake truly has it all. Whether you’re baking it for a special occasion or just because you deserve something indulgent, it’s a treat that will make everyone smile. The best part? You can make it your own, tweaking the ingredients to suit your taste, just like I do every time I bake it.
I really hope you get the chance to try this recipe and experience the magic of Italian Cream Cake. It’s the kind of dessert that becomes a tradition, bringing people together and making memories with every slice. If you give it a go, I’d love to hear how it turned out for you! Drop a comment or ask me anything if you need a little help along the way. And if you’ve made this cake before, I’d love to know your thoughts, tweaks, or any little secrets you’ve added to make it your own! Happy baking, and enjoy every delicious bite!
Italian Cream Cake
Description
A rich, moist cake with a delicate blend of vanilla and coconut, topped with velvety cream cheese frosting. Each bite is a luscious mix of sweetness and tang, making this Italian Cream Cake a perfect balance of flavor and texture.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans, ensuring they are well-coated to prevent sticking.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
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Set the flour mixture aside for later use.
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In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the vanilla extract until the mixture is smooth and well-incorporated.
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Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix each addition until just combined.
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Add the sweetened shredded coconut and chopped pecans to the batter, stirring gently until they are evenly distributed.
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In a separate bowl, whisk together the vegetable oil and the second teaspoon of vanilla extract.
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Add the oil and vanilla mixture to the batter, folding it in until fully combined.
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Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
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Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
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After 10 minutes, remove the cakes from the pans and transfer them to wire racks to cool completely.
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Once the cakes are completely cool, you can frost them with your favorite cream cheese frosting or desired icing.
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Serve and enjoy the delicious homemade Italian Cream Cake.
Note
- Ensure the butter is softened to room temperature for better incorporation with the sugar.
- Sifting the flour mixture can help prevent clumps and make for a lighter cake texture.
- Be careful not to overmix the batter after adding the flour mixture and buttermilk to avoid a dense cake.
- For extra flavor, toast the pecans lightly before adding them to the batter.
- The cake can be made ahead and frozen; just be sure to wrap it tightly before freezing.
