How to Make Italian Cream Cake: Perfectly Moist, Nutty & Delicious!
Dreaming of a dessert that’s both indulgent and elegant? Italian Cream Cake, with its fluffy layers and rich cream cheese frosting, is the perfect treat. This Southern classic, loved for its unique blend of coconut, pecans, and cream, is here to add a touch of decadence to any occasion.
Imagine biting into a slice—each forkful offering a balance of creamy sweetness and subtle nutty flavor. This cake has a soft texture and a satisfying crunch from toasted pecans. With just the right amount of coconut, every bite will make you savor each layer.
Now, what if I told you that creating this cake is easier than it looks? With this recipe, you’ll have all the guidance you need, from mixing the batter to achieving that perfect golden bake. Soon, you’ll have a dessert that impresses as much as it delights.
Ready to start baking? Follow along, and let’s dive into each step of this Italian Cream Cake recipe. Your kitchen is about to smell incredible!
Required Kitchen Tools
To make your baking experience smooth, gather these kitchen tools before you begin:
- Mixing Bowls: At least two for separating dry and wet ingredients.
- Electric Mixer: Stand or handheld, essential for blending the batter and frosting.
- Cake Pans: Three 8-inch round cake pans for even baking and stacking.
- Spatula: For scraping the batter and spreading frosting.
- Parchment Paper: Prevents sticking and helps with clean cake removal.
- Cooling Racks: Allows cakes to cool evenly without sticking.
- Knife or Cake Leveler (optional): For leveling cake layers before frosting.
Ingredients
For the Cake
- All-Purpose Flour – 2 ⅔ cups (333g)
- Granulated Sugar – 2 cups (400g)
- Baking Powder – 1 teaspoon
- Baking Soda – ½ teaspoon
- Salt – 1 teaspoon
- Unsalted Butter – 12 tablespoons (170g), softened
- Buttermilk – 1 ½ cups (354ml), room temperature
- Eggs – 2 large, room temperature
- Vanilla Extract – 1 teaspoon
- Almond Extract – ½ teaspoon
- Sweetened Shredded Coconut – 1 cup (120g)
- Pecans – 1 cup (113g), coarsely chopped
For the Cream Cheese Frosting
- Unsalted Butter – 1 cup (226g), softened
- Cream Cheese – 16 oz (453g), softened
- Vanilla Extract – 1 ½ teaspoons
- Almond Extract – ½ teaspoon
- Salt – ¼ teaspoon
- Powdered Sugar – 8 cups (1000g)
For Garnish (Optional)
- Pecan Halves – ½ cup (60g), finely chopped
- Toasted Coconut – ½ cup (40g)
Step-by-Step Instructions
Step 1: Prepare the Cake Layers
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, placing a round of parchment paper at the bottom of each for easier removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
- Incorporate Butter: With an electric mixer on medium speed, add butter one tablespoon at a time, mixing until the texture resembles coarse sand.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, vanilla, and almond extract.
- Blend Wet and Dry Ingredients: Slowly drizzle the buttermilk mixture into the flour-butter mixture, mixing on low speed until combined.
- Fold in Coconut and Pecans: Use a spatula to gently fold in the shredded coconut and pecans until evenly distributed.
- Divide and Bake: Pour batter into the prepared cake pans, smoothing the tops with a spatula. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10-15 minutes before transferring them to a cooling rack.
Step 2: Make the Frosting
- Beat Butter and Cream Cheese: In a large mixing bowl, beat softened butter and cream cheese on low speed until smooth.
- Add Flavorings: Add vanilla and almond extracts and salt, mixing until incorporated.
- Gradually Add Powdered Sugar: Slowly add powdered sugar, one cup at a time, mixing on low until the frosting is smooth and creamy.
Step 3: Assemble and Decorate
- Level the Cakes (optional): If needed, level each cake layer with a knife or cake leveler for a smooth stack.
- Layer and Frost: Place the first cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the remaining layers, spreading frosting on the top and sides of the cake.
- Add Decorative Touches: Press chopped pecans and toasted coconut along the sides of the cake and sprinkle any excess on top. Pipe decorative swirls if desired.
Expert Tips for Success
- Use Room Temperature Ingredients: Ensure the butter, buttermilk, eggs, and cream cheese are at room temperature for the best texture and consistency.
- Do Not Overmix: Mix until ingredients are just combined to keep the cake tender.
- Check for Doneness Early: Avoid overbaking by checking a few minutes before the timer ends; Italian Cream Cake is best when moist.
Serving and Storage
- Serving: Italian Cream Cake is best served at room temperature. The flavors intensify when allowed to sit for a few hours before slicing.
- Storage: Store leftovers in an airtight container. Refrigerate for up to 5 days, or freeze slices individually for up to 3 months.
Frequently Asked Questions
Is Italian Cream Cake Really Italian?
No, Italian Cream Cake is actually Southern American in origin. Its rich flavors and use of nuts and coconut are classic to Southern desserts.
Can I Make This Cake Ahead of Time?
Yes! Bake the cake layers a day ahead and store them wrapped in plastic. You can also make the frosting in advance and refrigerate it; just let it soften before assembling the cake.
Can I Substitute the Cream Cheese Frosting?
Classic Italian Cream Cake is topped with cream cheese frosting for its tangy richness, but you can also use buttercream or whipped cream if you prefer a milder topping.
Summary
Italian Cream Cake offers a delightful combination of flavors and textures that makes it a perfect choice for special occasions. With its rich cream cheese frosting, toasted coconut, and pecans, this cake is bound to impress. By following these steps and tips, you’ll create a dessert that’s sure to become a favorite.
Let us know in the comments if you tried this recipe and how it turned out. Happy baking!
