Estimated reading time: 8 minutes
Since I was young, I have loved cakes, and Italian cream cake recipe has been very special to me. It is not just a dessert; it is something extraordinary. The cake has soft, moist layers covered in rich frosting and topped with crunchy pecans and coconut. This cake is a tasty mix of flavors that makes you want more. The recipe I have shared here is one I have practiced for many years. It is my favorite for celebrations and when I like a bit of happiness.
Table of contents
Ingredients for the Best Italian Cream Cake Recipe
This is a reasonably long recipe, but don’t be intimidated; it’s worth the time invested!
| Ingredient Name | Quantity | Special Notes |
| All-Purpose Flour | 3 cups | Ensure it is properly measured. |
| Granulated Sugar | 2 cups | Adds sweetness and moisture. |
| Baking Soda | 1 ½ teaspoons | To ensure the cake rises properly. |
| Salt | 1 teaspoon | Enhances flavors. |
| Buttermilk | 1 cup | Adds tenderness and tanginess, can substitute with milk and a tablespoon of vinegar or lemon juice |
| Vegetable Oil | ¾ cup | Adds moisture. |
| Eggs | 3 large | Room temperature for better emulsification. |
| Vanilla Extract | 2 teaspoons | For added flavor. |
| Shredded Coconut | 1 cup | Adds texture and flavor. |
| Chopped Pecans | 1 cup | Adds crunch and nutty flavor. |
| For the Frosting | ||
| Cream Cheese | 8 ounces | Softened, full-fat for best results. |
| Unsalted Butter | ½ cup (1 stick) | Softened. |
| Powdered Sugar | 4 cups | Sifted for a smooth frosting. |
| Vanilla Extract | 1 teaspoon | Enhances the overall flavor of the frosting. |
| Heavy Cream | 2-4 tablespoons | To adjust consistency, add gradually |
Kitchen Equipment Needed
- Three 9-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer (hand mixer or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Cake tester or toothpick
- Offset spatula or butter knife for frosting
- Parchment paper or baking spray
- Wire rack for cooling
- Serving plate
Professional Quote
“The key to a truly memorable Italian cream cake is balancing the batter’s richness with the frosting’s lightness. Don’t skimp on the quality of your ingredients and trust in the process. The extra effort you invest will be evident in every bite.” – Professional Baker’s Secret
Step-by-Step Instructions “Italian Cream Cake Recipe”
Time needed: 1 hour and 20 minutes
- Get Ready
Turn your oven on to 350°F (175°C) to get it warm. Put some oil or butter in each of your three round cake pans that are 9 inches wide, and then sprinkle a little flour inside. You can also put special paper on the bottom of the pans to help the cake not stick.
- Mix Dry Ingredients
Whisk flour, baking soda, sugar, and salt in a bowl. Set aside.
- Blend the Wet
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Combine this well.
- Mix Wet and Dry
Alternate adding flour mixture and buttermilk to the batter. Fold in coconut and pecans.
- Pour into Pans
Divide the batter evenly among the three prepared cake pans.
- Bake
Divide batter into pans. Bake for 25 – 30 mins until a toothpick comes out clean. Cool completely.
- Prepare the Frosting
Once the cakes are completely cooled, begin preparing the frosting. In a large mixing bowl, mix together the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar
Slowly add the sifted powdered sugar, beating on low speed until combined.
- Frost the Cake
Once the cakes are cooled, place one layer on a serving plate and frost the top. Repeat with the second layer, then add the final layer and frost the entire cake.
Tips & Tricks “Italian Cream Cake Recipe”
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing.
- Toast nuts and coconut: This makes the taste better and gives a nice crunch.
- Don’t Overmix: Stop blending once ingredients are combined to keep the cake tender.
Serving Suggestions (“Italian Cream Cake Recipe” Serving Ideas)
- Serve each slice with a dusting of extra pecans and coconut on top for a delightful visual and a little crunch.
- Enjoy a piece of Italian cream cake with a cup of coffee or a glass of milk for a tasty afternoon snack.
- This cake is the perfect ending for a family dinner or a celebratory meal. It’s also great for potlucks!
Nutritional Information
Important: The nutritional information may not be exact and can change depending on the brands of ingredients you use and how much you prepare.
- Per slice (1/12th of the cake):
- Calories: 450-550
- Fat: 25-30g
- Saturated Fat: 15-18g
- Cholesterol: 150-180mg
- Sodium: 200-300mg
- Carbohydrates: 55-65g
- Sugar: 40-50g
- Protein: 5-7g
Variations & Alternatives “Italian Cream Cake Recipe”
- Gluten-Free: Use a high-quality gluten-free all-purpose flour blend. Be sure to check that the brand states it is a 1:1 substitution for regular all-purpose flour.
- Nut-Free: Omit the pecans, and increase the coconut to 1 1/2 cups for added texture, or replace them with a different add-in like toasted sunflower seeds.
- Vegan: This one is tough, and may be too many substitutions to be true to the core of the recipe, but you can try using vegan butter, cream cheese, and plant-based milk and eggs.
Conclusion
This Italian cream cake recipe has a wonderful mix of tastes and textures. The cake is soft and moist because it uses buttermilk and egg whites. It has a rich cream cheese frosting on top. To add some crunch and extra flavor, we also use toasted pecans and shredded coconut. This recipe is great for anyone who wants to make a delicious cake that looks fancy.
FAQ Section
Read the easy steps in this blog post. First, make the cake batter. Then, bake it. After that, make the frosting. When the cake is cool, put it together, adding each layer one by one.
You can make cake layers in advance and leave them at room temperature for one day or freeze them for two weeks. You can also prepare the frosting a day before and keep it in the fridge. Just remember that you might need to whip it again before using it.
Yes, you can, but for the best results follow this recipe as written. Use a white or yellow cake mix, following the instructions on the box, and fold in the coconut and pecans.
Do not overbake, and always measure your ingredients properly. Be sure you are not using too much flour! The buttermilk in the recipe helps keep it moist as well.
You can replace the pecans with walnuts, macadamia nuts, or slivered almonds if you prefer. Just make sure they are roughly chopped.
Who Should Skip This Recipe?
This recipe is a treat that many people enjoy, but it might not be good for everyone. If you are following a strict keto or low carb diet, this cake may not be suitable because it has a lot of sugar and carbohydrates. Also, if you are allergic to nuts or coconut, you should avoid this recipe or look for other options. If you don’t like a lot of frosting, this cake may not be for you. It is a rich cake with creamy frosting that is very indulgent!
What Do You Think?
What do you think? Are you excited to try this Italian cream cake? What’s your favorite type of cake to bake or eat? Have you ever had an italian cream cake? Let me know your thoughts in the comments below! While you’re here, you might also enjoy reading my other posts, like my Butter Pecan Pound Cake or my Strawberry Crunch Cake: A Sweet Delight
Personal Touch
I first tasted an italian cream cake when I was at a family function and my aunt had brought in this beautiful tall cake. Oh the smell alone had me drooling! The first bite I took I knew this was a cake that would be in the history books! It had to be! So I had to try and make it. It took me a few attempts and a few mess ups to perfect it though, but now I can confidently say that this recipe is foolproof. It’s all worth it when I see the happiness in people’s faces when they taste it! This isn’t just a cake, it’s a memory in the making!
