Italian Cream Cake Recipe

If you’re on the hunt for a dessert that wraps you in a cozy hug of sweetness and texture, this Italian Cream Cake Recipe is an absolute showstopper. Imagine a tender, moist cake bursting with toasted pecans and shredded coconut, all brought together by a luscious, creamy frosting. It’s the kind of cake that feels both indulgent and comforting, perfect for celebrations or simply treating yourself on a quiet afternoon. Every bite is a delightful dance of rich flavors and inviting aromas that will have everyone asking for seconds.

Ingredients You’ll Need

This Italian Cream Cake Recipe calls for simple, pantry-friendly ingredients that come together to create a spectacular cake. Each element plays a vital role, from the fluffy cake layers to the nutty crunch and subtle vanilla notes that make this dessert unforgettable.

• All-purpose flour (2 1/2 cups): The foundation that gives the cake its soft, tender crumb.
• Baking powder (1 teaspoon): Helps the cake rise beautifully and stay light.
• Baking soda (1/2 teaspoon): Adds extra lift and helps balance the batter’s acidity.
• Salt (1/2 teaspoon): Enhances the flavors and balances the sweetness.
• Unsalted butter (1 cup, softened): Adds richness and moisture while creating a velvety texture.
• Granulated sugar (1 1/2 cups): Sweetens the cake and contributes to its tender crumb.
• Large eggs (5): Bind the ingredients and add moisture and structure.
• Vanilla extract (2 teaspoons total): Infuses the cake with warm, comforting aromatics.
• Buttermilk (1 cup): Provides tanginess and tenderness, making the cake irresistibly moist.
• Sweetened shredded coconut (1 cup): Brings chewy texture and subtle tropical sweetness.
• Chopped pecans (1 cup): Offers a buttery crunch that complements the tenderness of the cake.
• Vegetable oil (1/2 cup): Keeps the cake moist and tender while helping the flavors meld.

How to Make Italian Cream Cake Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C). While it heats, grease and flour two 9-inch round cake pans thoroughly to make sure the cakes come out cleanly after baking. This small prep step ensures easy removal and perfectly shaped layers.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Keeping these dry components combined beforehand helps create an even rise and smooth texture in your cake.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and beat the softened butter with granulated sugar on medium speed using an electric mixer. Beat until the mixture looks light and fluffy—this aeration step is crucial for a tender crumb and that melt-in-your-mouth quality.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This helps to prevent curdling and makes sure everything blends smoothly. Stir in one teaspoon of vanilla extract, which enhances the cake’s sweet and aromatic profile.

Step 5: Alternate Dry Mix and Buttermilk

Now, alternate adding the flour mixture and the buttermilk to the butter mixture. Start and end with the flour mix. Take care to mix gently after each addition so you don’t overwork the batter—this keeps your cake delightfully soft.

Step 6: Add Coconut and Pecans

Fold in the sweetened shredded coconut and chopped pecans with a spatula. These add wonderful texture and bursts of flavor throughout the cake, making each bite uniquely delightful.

Step 7: Blend Oil and Additional Vanilla

In a separate bowl, whisk together the vegetable oil and the remaining teaspoon of vanilla extract. Then gently fold this mixture into the cake batter. This is the secret to keeping your cake incredibly moist and flavorful.

Step 8: Bake to Perfection

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake in your preheated oven for 30 to 35 minutes. Test doneness by inserting a toothpick into the center—the toothpick should come out clean or with just a few moist crumbs.

Step 9: Cool and Frost

Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. Once fully cooled, frost with your favorite cream cheese frosting or another luscious icing of your choice to finish this classic Italian Cream Cake Recipe.

How to Serve Italian Cream Cake Recipe

Garnishes

Freshly chopped pecans and a sprinkle of shredded coconut on top of the frosting beautifully echo the textures inside the cake and add an inviting crunch and visual appeal. You could even add a light dusting of powdered sugar for an elegant touch.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to complement its rich taste. A cup of strong coffee or a mild tea rounds out the experience perfectly, helping balance sweetness with a warm beverage.

Creative Ways to Present

For an extra-special presentation, serve slices of this Italian Cream Cake Recipe on decorative plates with fresh berries around the edges or drizzle a bit of caramel or chocolate sauce to elevate its flavor and appearance. Miniature versions of the cake in cupcake form also serve as a fun twist for gatherings.

Make Ahead and Storage

Storing Leftovers

Once your Italian Cream Cake is frosted, store it covered in the refrigerator to keep it fresh and safe. Wrapped properly, it will stay moist and delicious for up to 4 days, making it a great make-ahead dessert that still feels fresh.

Freezing

If you want to save your cake for longer, you can freeze unfrosted layers tightly wrapped in plastic wrap and aluminum foil. When you’re ready, thaw them overnight in the fridge before frosting and serving. The texture remains remarkably fresh when frozen correctly.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. If slightly cooled from the fridge, allow the slice to rest at room temperature for 15-20 minutes for the best flavor and texture experience.

FAQs

Can I substitute the pecans in this Italian Cream Cake Recipe?

Absolutely! You can swap pecans for walnuts or almonds if you prefer, as they provide similar crunch and flavor. Just toast them lightly to bring out their best taste.

Is buttermilk essential for this cake? What can I use instead?

Buttermilk is key for moisture and a slight tang that balances sweetness. If you don’t have it, you can substitute with milk plus a tablespoon of lemon juice or vinegar to mimic the acidity.

Can this cake be made gluten-free?

Yes, by using a gluten-free baking flour blend that measures cup-for-cup like all-purpose flour, you can make a gluten-free version without sacrificing texture. Just be sure the blend contains xanthan gum for structure.

How long does it take to make this Italian Cream Cake Recipe from start to finish?

The total time is about 50 to 55 minutes, including 20 minutes for prep and 30 to 35 minutes for baking. Cooling and frosting will add additional time but is well worth the wait!

What frosting works best with this cake?

Cream cheese frosting is the classic companion for Italian Cream Cake Recipe—it complements the cake’s flavors perfectly with its tangy creaminess. Buttercream or mascarpone frostings also make delicious alternatives.

Final Thoughts

This Italian Cream Cake Recipe is a heartwarming treat that you’ll find yourself turning to again and again. Its rich flavors, irresistible textures, and classic appeal make it a perfect centerpiece for any occasion. Trust me, once you try baking this at home, it will become one of your all-time favorite cake recipes to share with family and friends.

Print