Description
Italian Cream Cake is a rich, Southern-style celebration cake made with tender buttermilk layers, coconut, and toasted pecans, all wrapped in silky cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour (240 g, spooned and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter (2 sticks / 226 g, softened to room temperature)
- 2 cups granulated sugar (400 g)
- 4 large eggs (separated; room temperature if possible)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, for bakery-style flavor)
- 1 cup buttermilk (240 ml, shaken)
- 1 cup shredded sweetened coconut (85–100 g)
- 1 cup pecans (110 g, chopped and toasted)
- 16 oz cream cheese (450 g, full-fat brick style, softened)
- 1 cup unsalted butter (2 sticks / 226 g, softened)
- 5–6 cups powdered sugar (600–720 g, sifted)
- 2 teaspoons pure vanilla extract
- 1 pinch fine sea salt
- 1/2–1 cup shredded coconut (for decorating, optional)
- 1/2–1 cup pecans (chopped or halved, for decorating, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8- or 9-inch round cake pans, line bottoms with parchment circles, and lightly flour the sides.
- Spread chopped pecans on a baking sheet and toast in the preheating oven for 5–7 minutes, stirring once, until fragrant and slightly darker. Cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy, scraping the bowl as needed.
- Separate the eggs, placing whites in a clean bowl. Add egg yolks to the butter-sugar mixture one at a time, beating well after each addition. Mix in vanilla and almond extract.
- With mixer on low, add one-third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and the last of the flour. Mix just until combined after each addition.
- Using a spatula, gently fold in the shredded coconut and cooled toasted pecans until evenly distributed.
- In a clean bowl with clean beaters, whip the egg whites on medium-high speed until they hold soft peaks that gently curl over.
- Gently fold the whipped egg whites into the batter in 2–3 additions, using light strokes to avoid deflating the mixture. A few white streaks are okay.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake 22–28 minutes, starting to check at 20 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back when lightly touched.
- Cool cakes in pans for 10–15 minutes, then run a knife around edges, invert onto wire racks, peel off parchment, and cool completely before frosting.
- In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy, 2–3 minutes. Add vanilla and salt, then gradually mix in powdered sugar 1 cup at a time, starting on low. Beat until smooth and fluffy, about 2 more minutes. Chill 15–20 minutes if too soft.
- If the cake layers domed, use a long serrated knife to trim the rounded tops to make them flat. Reserve scraps for snacking.
- Place one cake layer on a serving plate or cake stand. Spread about 1 cup of cream cheese frosting over the top. Add the second layer and repeat. Top with the third layer and press gently to settle.
- Spread a thin crumb coat of frosting over the entire cake to catch crumbs. Chill 20–30 minutes, then add a thicker, smooth final layer of frosting over the top and sides.
- Press shredded coconut onto the sides of the cake and sprinkle chopped or halved pecans on top, or arrange in a ring. Add simple swirls or swoops in the frosting as desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use fresh coconut for a more intense flavor.
- Store the cake in the refrigerator if not consumed immediately.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 50 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg
Keywords: Italian Cream Cake, Southern cake, celebration cake