There is something truly magical about an Italian Cream Cake Recipe that effortlessly combines moist, tender layers with a delightful mix of shredded coconut and chopped pecans, resulting in a dessert that’s bursting with flavor and texture. This cake has a rich, buttery crumb that melts in your mouth, paired beautifully with luscious cream cheese frosting. If you’re looking for a show-stopping cake that feels both nostalgic and special, this Italian Cream Cake Recipe is the perfect choice to wow your friends and family.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of taste, tenderness, and texture in this cake. Each element plays a specific role — from the flour that forms the cake’s base, to the pecans and coconut that add delightful crunch and flavor.
- 2 1/2 cups all-purpose flour: The backbone of the cake, providing structure and body.
- 1 teaspoon baking powder: Helps the cake rise and become fluffy.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 1 1/2 cups granulated sugar: Sweetens and contributes to the cake’s tender crumb.
- 5 large eggs: Provide structure and lightness through emulsification.
- 1 teaspoon vanilla extract (plus 1 teaspoon more): Adds warm, sweet aroma and depth.
- 1 cup buttermilk: Gives moisture and helps activate the leavening agents.
- 1 cup sweetened shredded coconut: Infuses the cake with tropical flavor and a subtle chewiness.
- 1 cup chopped pecans: Adds a satisfying crunch and nutty taste.
- 1/2 cup vegetable oil: Keeps the cake extra moist and tender.
How to Make Italian Cream Cake Recipe
Step 1: Prepare the Oven and Pans
Start by preheating your oven to 350°F (175°C) and greasing your two 9-inch round cake pans thoroughly. This ensures your cakes bake evenly and release easily after baking, giving you perfect layers to work with.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents and salt, which helps the cake to rise uniformly and develop flavor.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar until pale and fluffy. This step is crucial because it incorporates air into the batter, making for a lighter, more tender cake texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition so they blend completely with the butter-sugar mixture. Stir in the vanilla extract, which will envelop the cake with that irresistible sweet fragrance.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
To maintain a light, tender crumb, add your dry ingredients and buttermilk alternately, beginning and ending with the flour mixture. Mix each addition just until combined – overmixing can make the cake dense and tough.
Step 6: Fold in Coconut and Pecans
Gently stir in the shredded coconut and chopped pecans, distributing them evenly throughout the batter. These add texture and bursts of flavor in every bite that make this Italian Cream Cake Recipe truly unforgettable.
Step 7: Add Oil and Extra Vanilla
Whisk together the vegetable oil and the second teaspoon of vanilla extract, then fold this mixture into the batter. The oil boosts moisture, helping your cake stay wonderfully soft even after it’s cooled.
Step 8: Bake and Cool
Divide the batter evenly between your two prepared pans, smoothing the tops. Bake for 30 to 35 minutes, checking doneness by inserting a toothpick into the center—it should come out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
How to Serve Italian Cream Cake Recipe
Garnishes
This cake truly shines when topped with a lush cream cheese frosting, but you can also sprinkle additional chopped pecans or shredded coconut on top for extra texture and visual appeal. Fresh berries can add a burst of color and a tart counterpoint that brightens each bite.
Side Dishes
Italian Cream Cake pairs wonderfully with a simple cup of espresso or a robust black tea to balance the sweetness. For a fancier gathering, serve slices alongside a scoop of vanilla bean ice cream or a drizzle of homemade caramel sauce.
Creative Ways to Present
Try layering the cake slices with alternating layers of frosting in a clear trifle dish for a beautiful visual effect. For a festive touch, decorate the top with edible flowers or gold leaf to elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
You can store leftover Italian Cream Cake in an airtight container in the refrigerator for up to 4 days. This keeps it fresh and maintains the texture of the nuts and coconut perfectly without drying out.
Freezing
If you want to keep the cake longer, wrap it tightly in plastic wrap and foil before freezing. It will stay delicious in the freezer for up to 3 months. Thaw it overnight in the fridge before serving to preserve moisture and flavor.
Reheating
Since this cake is best served slightly chilled or at room temperature, reheating is usually not necessary. However, if you prefer it warm, gently warm a slice in the microwave for 10-15 seconds—just enough to take the chill off without melting the frosting.
FAQs
Can I substitute the buttermilk in this Italian Cream Cake Recipe?
Yes, if you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This acidic component helps tenderize the cake and activates the baking soda.
Is there a gluten-free version of this Italian Cream Cake Recipe?
Absolutely! You can try using a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Just ensure it contains xanthan gum or a similar binder for best results, and be aware that the texture might be slightly different but still delicious.
What kind of nuts work best besides pecans?
While pecans are traditional, you can substitute walnuts for a similar flavor and crunch. Almonds or hazelnuts can add a different, but equally lovely, nutty twist to this cake.
Can I make this cake dairy-free?
To make a dairy-free version, substitute the butter with a plant-based margarine or coconut oil, use a non-dairy buttermilk alternative (like almond milk with lemon juice), and ensure your frosting is also dairy-free. The flavor will be slightly different but still enjoyable.
What frosting pairs best with Italian Cream Cake Recipe?
Cream cheese frosting is classic and perfect for complementing the flavors in this cake. For a lighter option, whipped cream or a vanilla buttercream also work beautifully, enhancing the cake without overpowering it.
Final Thoughts
Trying out this Italian Cream Cake Recipe is like welcoming a warm slice of tradition and comfort into your kitchen. It’s a cake that feels both special and familiar, incredible for celebrations or just brightening an ordinary day. Once you make it, you’ll find it hard to resist sharing it with everyone you know—so go ahead and bake up a little slice of happiness today!
Print
Italian Cream Cake Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 1 double-layer 9-inch cake (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This classic Italian Cream Cake is a moist, tender, and flavorful dessert featuring a tender crumb loaded with shredded coconut and chopped pecans. Enhanced with buttermilk and a blend of vanilla and vegetable oil, this cake is perfect for celebrations or a special treat. It bakes into two 9-inch round layers, ideal for layering with your favorite cream cheese frosting.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Mix-Ins
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract (divided)
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the correct temperature for baking the cake evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans thoroughly to prevent the cakes from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in one teaspoon of vanilla extract until smooth.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture and buttermilk alternately to the butter mixture, starting and ending with the flour mixture. Mix each addition until just combined to avoid overmixing.
- Incorporate Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans, ensuring they are evenly distributed throughout the batter.
- Mix Oil and Vanilla: In a separate small bowl, whisk together the vegetable oil and the remaining teaspoon of vanilla extract until combined.
- Combine Oil Mixture with Batter: Fold the oil and vanilla mixture into the batter carefully until completely incorporated, which will add moisture and richness to the cake.
- Fill Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Use a toothpick inserted into the center to test doneness; it should come out clean.
- Cool in Pans: Remove the cakes from the oven and let them cool in the pans for about 10 minutes to set before removing.
- Cool Completely: Transfer the cakes from the pans to wire racks to cool completely, ensuring a stable surface for frosting.
- Frost and Serve: Once cool, frost the cakes with your favorite cream cheese frosting or icing. Slice and enjoy your delicious Italian Cream Cake.
Notes
- Ensure butter is softened to room temperature before creaming for best texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- To toast pecans for added flavor, spread chopped pecans on a baking sheet and toast in the oven at 350°F for 5-7 minutes before adding to batter.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- This cake freezes well; wrap layers tightly and freeze for up to 2 months.
