Italian Cream Cake is a Southern classic that combines layers of rich, fluffy cake with a smooth and tangy cream cheese frosting. The cake is typically filled with coconut and pecans, offering a delicious combination of textures and flavors that make it stand out as a special occasion dessert. Originating from the South, this cake has become a favorite for many due to its unique blend of sweetness, creaminess, and nutty crunch.
While the Italian Cream Cake may be called “Italian,” it’s actually deeply rooted in Southern cooking, with many believing that the recipe was influenced by the Italian immigrants who brought their baking techniques to the United States. It’s a dessert that’s as beautiful as it is delicious, perfect for birthdays, holidays, or any time you want to impress your guests.
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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5 large eggs, separated
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1 teaspoon vanilla extract
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1 cup buttermilk
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1 cup shredded coconut (sweetened or unsweetened)
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1/2 cup chopped pecans (or walnuts, if preferred)
For the Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
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1/2 cup shredded coconut, toasted (for garnish)
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1/4 cup chopped pecans (for garnish)
Substitutions:
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Dairy-Free Option: Use a dairy-free butter substitute and non-dairy cream cheese to make the frosting.
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Gluten-Free Option: Use a gluten-free all-purpose flour blend to replace regular flour.
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Vegan Option: Swap the eggs for a flax egg substitute and use vegan butter and cream cheese alternatives.
Step-by-Step Cooking Instructions
1. Prepare the Oven and Cake Pans
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix the Dry Ingredients
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
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In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). This step is crucial for a light texture in your cake.
4. Add Egg Yolks and Flavorings
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Add the egg yolks one at a time, beating well after each addition.
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Stir in the vanilla extract and mix until incorporated.
5. Combine Wet and Dry Ingredients
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Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Stir until just combined.
6. Add the Coconut and Pecans
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Gently fold in the shredded coconut and chopped pecans. These ingredients will give the cake its signature texture and flavor.
7. Whip the Egg Whites
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In a separate clean bowl, beat the egg whites until stiff peaks form.
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Carefully fold the whipped egg whites into the cake batter to add lightness.
8. Bake the Cake
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Divide the batter evenly between the two prepared cake pans.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Frosting
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Beat together the softened cream cheese and butter until smooth and creamy.
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Gradually add the powdered sugar, one cup at a time, and beat until fluffy.
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Stir in the vanilla extract.
10. Frost the Cake
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Once the cakes are completely cool, spread a generous layer of cream cheese frosting between the cake layers.
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Frost the top and sides of the cake with the remaining frosting.
11. Garnish and Serve
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Sprinkle the toasted shredded coconut and chopped pecans on top for added texture and flavor.
Pro Tips and Cooking Techniques
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Ensure a fluffy texture: When creaming the butter and sugar, make sure to beat them for several minutes to incorporate air into the mixture, ensuring a light cake.
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Avoid over-mixing the batter: After adding the dry ingredients and buttermilk, mix only until just combined. Over-mixing can lead to a dense cake.
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Whip egg whites properly: Make sure your bowl and beaters are clean and dry before whipping the egg whites. Any grease or moisture will prevent them from reaching stiff peaks.
Variations and Customizations
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
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Vegan Version: Use flax eggs instead of real eggs, and replace the cream cheese and butter with plant-based alternatives.
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Nut-Free Option: Omit the pecans and use a different garnish like fresh berries or shaved chocolate for decoration.
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Flavored Frosting: Add a hint of lemon zest or orange extract to the frosting for a citrusy twist.
Serving Suggestions
Italian Cream Cake pairs wonderfully with a cup of coffee or a glass of sweet iced tea. For a full Southern experience, serve with a side of fresh fruit, such as sliced strawberries or raspberries. If you’re looking for a more indulgent treat, a scoop of vanilla ice cream on the side makes for a perfect complement.
Nutritional Information (Approximate per serving)
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Calories: 400
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Protein: 4g
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Carbs: 50g
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Fats: 20g
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Fiber: 2g
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Sugar: 35g
Note: Nutritional values can vary based on ingredient substitutions.
Frequently Asked Questions (FAQs)
Q1: Can I make this cake ahead of time?
Yes! You can make the cake up to two days in advance and store it in the refrigerator. Frost it just before serving for the best results.
Q2: How do I store leftover Italian Cream Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake for up to 3 months.
Q3: What can I do if my frosting is too thick?
If your frosting is too thick, you can add a tablespoon of milk or cream at a time until you reach the desired consistency.
Closing Thoughts
Italian Cream Cake is a decadent and flavorful dessert that is sure to impress anyone who tries it. With its unique blend of coconut, pecans, and cream cheese frosting, it’s a treat that embodies the charm and richness of Southern baking. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and sure to become a favorite in your dessert repertoire.
