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This Italian Cream Cake is about to blow your minds. A light vanilla based cake, similar to my vanilla cake and laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting. It’s a glorious dessert, any way you slice it. 😉 See what I did there?
First of All, What is Italian Cream Cake?
Surely it’s a cake from Italy, given the name and all. WRONG-O! This cake actually is derived from the south and there is nothing Italian about it. After some research, some think its origins are from Texas, whereas others think it comes from Georgia. Regardless, ‘Italian Cream Cake‘ (or sometimes also called Italian Cream Cheese Cake) is only a name and at the end of the day, you won’t care because of how delicious it is.
How to Make Italian Cream Cake
Just like making any other kind of cake, the steps don’t really vary all that much! The hardest part is waiting for the cakes to cool so you can assemble this beauty. Of course the detailed recipe card with ingredients and measurements are found at the bottom of this post. Here is step by step what you can expect when making this recipe:
Preheat Oven + Prep Pans
Preheat oven. Line two round baking pans with parchment paper and nonstick cooking spray. Set aside.
We will end up cutting each cake in half to get four layers. If you’d like to NOT do that, use three cake pans for three taller layers.
Make Cake Batter
In a large bowl, whisk the dry ingredients together (flour, baking powder, baking soda and salt). In a separate bowl or measuring cup, stir buttermilk and vanilla together. Set aside.
In the bowl of a stand mixer, stir butter, oil and sugar together until combined. Add in the eggs and egg whites and beat until very light and fluffy.
Alternate adding in the dry ingredients with the buttermilk to the egg mixture, starting and ending with the dry. Fold in the pecans and coconut.
Bake
Divide batter evenly between two baking pans and bake. Be sure to place the pans in the lower 2/3rds of the oven. Cake is done when a toothpick inserted comes out clean or mostly clean with a few moist crumbs.
Cool in cake pans for 15-20 mins before inverting and moving to a cooling rack. Allow cakes to cool completely before cutting and decorating.
Make Cream Cheese Frosting
Place all frosting ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.
Assembling Your Cake
Using a serrated bread knife, slice each cooled cake in half lengthwise to get four thin cakes. Place one cake onto a cake plate or serving platter. Spread about 3/4 cup of frosting onto the cake evenly (doesn’t have to be exact) being sure to push frosting right to the edges of the cake. Top with another slice of cake. Continue frosting and filling the cake until all four slices of cake are stacked on one another with frosting in between each. With remaining frosting, frost cake exterior.Â
Decorate with more coconut and pecans as desired and serve.
Decorating Your Cake
Decorations can vary, depending on preference and what kind of decorating tools you have. I love the crunch of a pecan, so I just coated the outside with nuts, but generally left my version of Italian Cream Cake pretty plain to show you don’t need fancy tools to get a beautiful finished product. I just used a small offset spatula for the entire cake! Simple, but effective and very inviting.
Storing + Make Ahead Directions
If you have leftover cake and want to store the remaining, press plastic wrap directly on the cut portions of cake, while loosely wrapping the top and edges. Store leftover cake in the fridge.
To Freeze: wrap cake well in plastic wrap and store in the freezer for up to 3 months!
Make Ahead: If you’re going to be making this cake and eating it within 2-3 hours, it is absolutely fine to leave out of the counter. If you plan to store this for a few days, then definitely refrigerate. Cover entire cake gently with plastic wrap (toothpicks sticking out of the cake will help the plastic wrap not stick).
FAQ’s + Baking Tips for Italian Cream Cake
If you’re going to be making this cake and eating it within 2-3 hours, it is absolutely fine to leave out of the counter. If you plan on keeping this for a few days, then definitely refrigerate. Cover entire cake gently with plastic wrap (toothpicks sticking out of the cake will help the plastic wrap not stick).
Yes! I purposely use a combination of butter and oil to ensure this cake stays moist. Butter adds flavor and the oil adds that extra insurance. Buttermilk, another listed ingredient, also does the same thing!
Baking cakes at a lower oven temperature for longer period time will also retain a lot of that moisture. Just be sure to watch it and test it as you go so you don’t over bake! Once your cakes come out of the oven, let them cool completely, but don’t let them sit out ALL DAY. The edges can get crusty and stale tasting if left out past 12 hours. If you’d like to make this cake in advance, great! Simply wrap the cooled cakes in plastic wrap and leave out on the counter or refrigerate, whatever your preference is.
Yes, you can. If you don’t want to slice each baked cake into two to create four layers, feel free to divide the cake batter between three cake pans for just three layers. They will bake quicker in the oven and you won’t have to slice any cakes, making for easier assembly.
Love Italian Cream Cake? Try These Other Cake Recipes:
There you have it! I hope you love this cake as much as I do. Be sure to print, save or bookmark this recipe! Have a great day, friends!
Italian Cream Cake
Get ready to live because this Italian Cream Cake is about to blow your minds. A light vanilla based cake, laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting.
Ingredients
For the Italian Cream Cake
For the Cream Cheese Frosting
Instructions
For the cake:
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Line the bottom of two 8 or 9-inch cake pans with parchment paper. Spray well with nonstick cooking spray and set aside. Preheat oven to 325 degrees.
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In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
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In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.
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In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
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Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold pecans and coconut in by hand.
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Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
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Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
For the Cream Cheese Frosting:
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Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.
Notes
If you don’t want to slice each baked cake into two to create four layers, feel free to divide the cake batter between three cake pans for just three layers. They will bake quicker in the oven and you won’t have to slice any cakes, making for easier assembly.
Nutrition
Calories: 1057.7kcal | Carbohydrates: 140.01g | Protein: 9g | Fat: 53.51g | Saturated Fat: 32.91g | Cholesterol: 158.25mg | Sodium: 582.82mg | Potassium: 206.43mg | Fiber: 1.62g | Sugar: 113.47g | Vitamin A: 1337.28IU | Calcium: 98.67mg | Iron: 2.16mg