Italian Cream Cake Recipe

Name: Italian Cream Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour (sifted); 1 cup granulated sugar; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup unsweetened shredded coconut; 1 cup pecans (toasted and chopped); 1 cup buttermilk; 0.5 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 16 ounces cream cheese (softened); 1 cup unsalted butter (softened); 6 cups powdered sugar; 1 teaspoon vanilla extract

GF

GR

DF

EF

NF

P

Okay, friends, gather ’round because I’m about to share something truly special with you. What is this Italian Cream Cake recipe? It’s pure comfort, pure joy, and surprisingly easy to pull off. Is it like the Southern classic hummingbird cake had a baby with coconut cream pie? If you’re looking for a cake that gets everyone talking about it, this is it. My family practically inhales it whenever I make one, and I have a feeling yours will too. What is the best part? It’s easier than you think! The subtle tang of the cream cheese frosting paired with the moist, coconut-studded cake…

What is Italian Cream Cake?

What is Italian Cream Cake? It’s more of a Southern US treasure. A deliciously moist and decadent cake typically made with almonds. Butter, sugar, flour, buttermilk, coconut, and pecans. Think of it as a celebration of rich flavors and textures all coming together in perfect harmony. The name probably comes from the Italian meringue buttercream frosting that was originally used, but was later changed to a more modern version. Many modern recipes, including mine, opt for a cream cheese frosting which is equally as good. What are some good reasons to make cream cheese frosting? Is it a super moist, slightly nutty, and intensely flavorful cake that’s perfect for baking? Why do you deserve something special?

Why you will love this recipe?

Okay, let me tell you why this Italian Cream Cake Recipe is about to become your new go-to dessert. First off, the flavor is just out of this world! You’ve got the sweetness of the cake, the slight tang of the buttermilk, the tropical vibe from the coconut, and the nutty crunch from the pecans. It’s a symphony of flavors that will have your taste buds singing. What I love most about this is that despite its impressive look and taste, it’s surprisingly simple to make. No fancy techniques, no complicated steps, just straightforward baking that anyone can master. Plus, the ingredients are pretty budget-friendly. You probably have most of them in your pantry already. I mean, who doesn’t love a recipe that tastes like a million bucks but doesn’t break the bank?

I love this cake because of its versatility. Is it perfect for birthdays, holidays, potlucks or even just a random Tuesday when you need some good food? I’ve even made mini versions as cupcakes for bake sales, and they always sell out within minutes. What I also appreciate is that it’s not overly sweet, like some cakes can be. The cream cheese frosting balances the sweetness perfectly, creating a delightful harmony of sweetness and sweetness. I know my grandma’s Hummingbird Cake is amazing, but this Italian Cream Cake recipe brings its own. What is a Southern twist that you’re just going to love?

How do I make Italian Cream Cake?

Quick Overview

How do I make Italian Cream Cake? How do you mix up a batter with all the classic ingredients? ), baking it until golden and fluffy, and then topping it with a luscious cream cheese frosting. What is the beauty of this method? Nothing too complicated, I promise! What is the best way to make a project happen? Will your friends and family be begging for the recipe?

Ingredients

For the Main Batter: Why?
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 2 cups granulated sugar: Adds the perfect amount of sweetness.
* 1 teaspoon baking soda: Helps the cake rise nice and tall.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* soft for a smooth batter.
* 4 large eggs: Adds richness and structure.
* 1 cup buttermilk: This is key for the moist, tangy flavor.
* 1 teaspoon vanilla extract: A must for any good cake.
* 1 cup shredded coconut: Adds that signature coconut flavor and texture. I like to use unsweetened coconut to keep it from being too sweet.
* 1 cup chopped pecans: Adds a delicious nutty crunch. You can toast them lightly for even more flavor!

For the Filling:
* 8 ounces cream cheese, softened: Full-fat cream cheese is the best way to go for the flavor and texture. * 1 cup (2 sticks) unsalted butter, softened: Just like the cake batter, make sure it’s *really* soft. * 6 cups powdered sugar: 2 cups per 1 cup. * 2 teaspoons vanilla extract: Sift it before adding to avoid lumps. What are the flavors of pecans in a frosting? Optional, but adds a nice crunch and visual appeal.

How do I follow step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This is crucial to prevent the cake from sticking. I sometimes line the bottoms with parchment paper for extra insurance. Is it worth the extra step?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. Make sure everything is evenly distributed. When baking soda is added to a cake, it will rise properly.

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the buttermilk and vanilla extract. The mixture should be smooth and creamy.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What should I do if I overmix my cake? What is the ratio of pecans and coconut to almonds?

Step 5: Divide into Pans

Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure that each pan gets the same amount of batter. How do I bake a cake?

Step 6: Bake

Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean. If the cakes are golden brown, they should spring back when touched.

Step 7: Cool Completely

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents cakes from sticking and allows them to cool evenly.

Step 8: Make the Frosting

While the cakes are cooling, make the frosting. In a large bowl, cream together the cream cheese and butter until smooth and creamy. Set aside. Gradually beat in powdered sugar until light and fluffy. Stir in the agave nectar. If you want to add chopped pecans to the frosting you can add them at this point.

Step 9: Assemble and Frost

Once the cakes are completely cool, level them off if necessary. Place one cake layer on a serving plate and spread with frosting. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting. Can you decorate with chopped pecans or coconut flakes?

Step 10: Slice & Serve

Is it safe to refrigerate for 30 minutes before serving? What is the best way to set the frosting and enjoy it chilled?

What should I serve it with?

What are some good ways to make Italian Cream Cake? What are What is a good coffee for breakfast? The bitterness of coffee cuts through the sweetness of the cake, creating a delightful balance. I like to serve my brunch with a side of fresh berries and sparkling wine. The berries add a touch of freshness and acidity, while the sparkling wine adds an elegant touch. As a dessert after dinner, ice cream or whipped cream is always good. What are some good ways to drizzle this with chocolate syrup or caramel sauce? For a cozy snack, hot chocolate or milk is the perfect pairing. My family loves to snuggle up on the couch with a slice of this cake and hot chocolate. Is it a cold winter evening How do I unwind and relax? This cake is so versatile, it can be served at any time. It’s just a crowd-pleaser!

How do I make an Italian Cream Cake?

I’ve made this Italian Cream Cake recipe more times than I can count, so I have picked up a few recipes. What are some tricks along the way? First, make sure your butter and cream cheese are *really* soft. How do you make a smooth, lump-free frosting? If they’re not soft enough, you’ll end up with a grainy frosting that’s hard to spread. I usually take them out of the fridge at least an hour before I start baking.

What are some tips to avoid overmixing the batter? Overmixing develops gluten in the flour, which can lead to a tough cake. Mix the dry and wet ingredients until just combined, then fold in the coconut and pecans. Don’t worry if there are lumps in the batter, it’s better to have a few lumpies than to overmix. When it comes to pecans, you can toast them lightly before adding them to the batter for even cooking. Is it safe to bake them at 350°F (175°C)? Is it fragrant? Be careful not to burn them! What are some alternative ingredients to pecans? Is it safe to use Greek yogurt instead of buttermilk? In terms of the glaze you can easily make the frosting thinner by adding a tablespoon of milk at the same time. Can you add lemon zest to the frosting?

Keep an eye on the cakes while they’re baking. Each oven is different, so they may need more or less time to bake. The cakes are done when a toothpick inserted into the center comes out clean and the tops are golden brown. Don’t be afraid to experiment with frosting. You can add different extracts, zests or even a little bit of liquor to create your own signature. I once added a tablespoon of bourbon to the frosting, and it was huge hit!

What are the Storing and Reheating Tips?

If you happen to have leftover Italian Cream Cake (which is rare in my house! ), you can store it in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. Is it possible to prevent a Can you freeze the cake for up to 3 months? Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight. If you want to freeze a cake, it’s best not to add the glaze and freeze without frosting. After the cake has been defrosted, how do you remove the layer of cake

I usually let the cake sit at room temperature for about 30 minutes before serving. This allows the frosting to soften slightly and the flavors to come alive. I don’t recommend reheating the cake, as it will dry out. If you really want to warm it up, you can microwave it for a few seconds. Is it possible to overheat a microwave?

What are the most frequently asked questions?

How can I make this gluten free?

Can you make this Italian Cream Cake gluten free? I’ve had good results using a gluten-free all-purpose flour blend, like Bob’s Red Mill 1-to-1 Baking. Just make sure to use a blend that contains xanthan gum, as this helps to bind the ingredients. How do I make a good cake? Is gluten free flour a good substitute for regular flour? drier than regular flour. Start by adding a tablespoon or two of milk or buttermilk and see if you have the right consistency.

Do I need to peel zucchini?

Is it necessary to peel zucchini? The skin is perfectly edible and actually adds a bit of extra nutrition and fiber. Just make sure to wash the zucchini thoroughly before grating it. If you’re using a very large zucchini, you might want to remove the seeds, as they can be quite stubborn. If you have a small zucchini, the seeds are fine to leave in.

Can I make this as muffins?

How do I make muffins? Fill muffin cups about 2/3 full with batter. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to the wire rack to cool. Can you frost them with cream cheese frosting or leave them plain?

How do I adjust the sweetness level?

If you want to reduce the sweetness of this cake, you can start by reducing the amount of sugar in the batter. Try reducing it by 1/4 cup to start. You can also use a less sweet shredded coconut, like unsweetened coconut. And you can reduce the amount of powdered sugar in the frosting. You can also add a pinch of salt to the frosting to balance out the sweetness. Taste as you go and adjust to your liking!

What can I use instead of the glaze?

If you’re not a fan of cream cheese frosting, there are plenty of other options! You could use a simple vanilla buttercream frosting, a chocolate buttercream frosting, or even a lemon buttercream frosting. You could also dust the cake with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. Or, if you’re feeling really adventurous, you could try a caramel glaze or a chocolate ganache.

Final Thoughts

So there you have it, my friends, the Italian Cream Cake Recipe that has stolen my heart (and my family’s!). This cake is more than just a dessert; it’s a celebration of simple pleasures and the joy of sharing something delicious with the people you love. It’s moist, flavorful, and surprisingly easy to make. If you’re looking for a cake that will impress your friends and family without requiring hours in the kitchen, this is it. And if you enjoy this little slice of heaven, you might also want to try my carrot cake recipe or my chocolate cake recipe. They’re both equally delicious and perfect for any occasion. Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about them too!

No ratings yet