Italian cream cake

Name: Italian cream cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2.5 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup buttermilk; 0.5 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded coconut; 1 cup chopped pecans; 8 ounces cream cheese (softened); 0.5 cup butter (softened); 6 cups powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons milk

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Oh my goodness, where do I even begin with this cake? It’s more than just a recipe; it’s a hug from my Grandma Rose, a memory of family gatherings, and the sweetest little slice of heaven you can imagine. I remember being a kid, perched on a stool in her kitchen, watching her create this masterpiece. The aroma of vanilla and toasted pecans would fill the air, and I’d practically drool with anticipation. The first bite? Pure bliss. It’s that rich, buttery cream frosting, layered with a light, fluffy cake, studded with those gorgeous pecans and coconut. This cake is so popular that if I don’t make this Italian cream cake for a holiday, I’m practically excommunicated from family gatherings! I’m not kidding, folks. And the best part? It’s surprisingly easy to make. Compared to some of the more complicated cakes, this one is a breeze. Get ready, because you’re about to discover your new favorite dessert.

What is Italian Cream Cake?

Well, in a nutshell, think of an Italian Cream Cake as a Southern American classic with a serious Italian twist. It’s a layer cake, typically with two or three layers, and the cake itself is flavored with buttermilk, which gives it this tender, melt-in-your-mouth texture. Then, the real star of the show – the frosting. It’s a creamy, dreamy concoction made with butter, Cream Cheese, and often sweetened coconut and toasted pecans, giving it a delightful crunch and added flavor dimension. The name is a bit of a mystery. Some say it’s because of the addition of coconut, which evokes a tropical “cream” flavor, while others believe it has ties to Italian immigrants who adapted Southern recipes. Whatever the origin, the Italian Cream Cake is a celebration of flavors and textures, a true testament to the power of simple, quality ingredients, and a whole lotta love. It’s basically sunshine and happiness in a slice.

Why you’ll love this recipe?

Okay, let me gush for a minute. There are so many reasons to fall head-over-heels for this Italian Cream Cake, but let me highlight a few. First, the taste! The combination of the tangy buttermilk cake, the rich and creamy frosting, and the pops of coconut and pecans is simply irresistible. It’s not overly sweet, so you can savor every bite without feeling like you’ve entered a sugar coma. Second, the simplicity. I know, it looks fancy, but trust me, it’s not as difficult to make as it appears. Once you get the hang of a few basic techniques, you’ll be churning these out like a pro. Third, it’s budget-friendly. The ingredients are pretty basic and readily available, which means you don’t need to break the bank to create something special. I’ve made this cake countless times, and it always gets rave reviews. I have a friend, Sarah, who actually asks me to bring this cake to every potluck. And my kids? Forget about it! They start asking for it weeks in advance of any special occasion. It’s also versatile, and you can customize it to your liking. You can add a bit more lemon zest or replace some of the pecans with walnuts if you’re feeling adventurous. This is your go-to for any time you need to impress or just want a little bit of pure comfort.

How do I make Italian Cream Cake?

Quick Overview

So, here’s the gist: you’re going to start by whipping up a light and fluffy buttermilk cake batter. While that’s baking, you’ll toast some pecans and get your frosting ingredients ready. Once the cakes are cooled, you’ll slather on that dreamy Cream Cheese frosting, sprinkle with extra pecans, and voila! A stunning Italian Cream Cake. The entire process is surprisingly straightforward, making it a great choice for bakers of all skill levels. The key is to use fresh ingredients and not rush any step. I always let the cake cool completely before frosting, because that’s how you avoid a melty mess. Easy peasy, right?

Ingredients

For the Main Batter:

2 cups all-purpose flour: I always use unbleached, but any good quality flour will work. Sift it! This adds airiness to your cake.
What is the best recipe for baking soda?
1 teaspoon baking powder: Just like with baking soda, make sure it’s fresh.
12 teaspoon salt: Salt enhances the flavors and balances sweetness.
1 cup (1 stick) unsalted butter, softened: 12 cup (1/2 stick Make sure it’s at room temperature so it incorporates well. I usually take mine out about an hour before I start.
2 cups granulated sugar: For that perfect sweetness.
2 large eggs: Room temperature eggs incorporate into the batter more smoothly.
1 teaspoon vanilla extract: Adds a wonderful depth of flavor. High-quality vanilla makes a difference, trust me!
1 cup buttermilk: This is what makes the cake so tender. Don’t have buttermilk? You can make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
1 cup sweetened coconut: Adds a lovely texture and flavor throughout the cake.

For the Filling:

8 ounces Cream Cheese, softened: Again, room temperature is important for a smooth frosting.
12 cup (1 stick) unsalted butter, softened: Just like with the cake, room temperature.
What is the importance of vanilla extract?
4 cups powdered sugar: Sift it to avoid lumps.
1 cup sweetened shredded coconut: For that extra coconutty goodness.
1 cup chopped pecans, toasted: Toasting brings out the best flavor!

For the Glaze:

Sometimes I skip the glaze altogether, but if you like, mix a little powdered sugar with some salt. Is it possible to mix milk and vanilla together?

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). This is the ideal temperature for a nice, even bake. I usually get my oven going first, right when I start gathering my ingredients. Grease and flour two 9-inch round cake pans. Set aside. I use parchment paper cut to fit the bottom of the pans, too. How do I get a cake out of the oven? Don’t skip the greasing and flouring, or you’ll be pulling your cake apart to get it out! Trust me, I’ve been there, done that.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking is super important to get everything nice and combined. This step ensures that the leavening agents are evenly distributed throughout the batter. I’ve found that sifting the dry ingredients beforehand helps avoid any clumps. Is it really a small step that makes the final texture?

Step 3: Mix Wet Ingredients

In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and sugar. Set aside. How do you mix sugar and water until light and fluffy? Is it important to mix a mixture of flour and sugar with water for ten minutes? First, beat the eggs one at a time, followed by the vanilla extract. I always add vanilla after vanilla because it is the best flavor enhancer!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. I usually add about a third of the dry ingredients, then half the buttermilk, then another third of the dry, the remaining buttermilk, and finally the rest of the dry ingredients. Make sure you don’t overmix! Just mix until the ingredients are combined. Overmixing can lead to a tough cake. Then gently fold in the shredded coconut.

Step 5: Prepare Filling

In a separate bowl, beat the softened Cream Cheese and butter until smooth. Add the vanilla extract. Slowly add the powdered sugar, beating until combined. Stir in the shredded coconut and toasted pecans. Be careful not to over-beat the frosting, because it can become too thin and runny. I like to taste-test the frosting at this point and adjust the sweetness if needed. It’s your cake; make it the way you like it!

Step 6: Layer & Swirl

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. The cooling process is crucial! It’s essential to let the cakes cool completely before frosting. I always wait until the cakes are completely cool before frosting them. I learned that the hard way, many moons ago. Once the cakes are cool, level them if needed, using a long serrated knife. Place one layer on a serving plate or cake stand and top with a generous layer of the frosting. Then top with the second layer and cover the top and sides with the remaining frosting, saving some pecans for garnishing if you wish. Sometimes, when I am feeling fancy, I’ll create a swirl pattern in the frosting with a knife or offset spatula to give the cake a beautiful finish.

Step 7: Bake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on the cakes and start checking for doneness around 30 minutes. The cakes should be golden brown and spring back when lightly touched. The scent of baking cake is one of my favorite things! If the top of the cake is browning too quickly, you can loosely tent it with foil. Be patient, because the waiting is worth it!

Step 8: Cool & Glaze

How do I remove cake from pan and allow to cool for 10 minutes before inverting onto a wire rack? This step is so important. Do cakes need to be completely cool before frosting? Once the cakes are completely cool, you can prepare the glaze. I typically whisk together the powdered sugar, a splash of milk, and vanilla until smooth. Drizzle the glaze over the cake, if desired. I like to add the glaze right before serving, but you can do it earlier if you’re not serving the sauce. How do I make a cake right

Step 9: Slice & Serve

Once the cake is frosted and glazed (if using), slice and serve! I like to cut my slices using a long serrated knife. Serve at room temperature for the best flavor and texture. Can you garnish with pecans or powdered sugar? Is this cake as good as it tastes? Feel free to get creative with your presentation. I love to serve it on a pretty cake stand, because it adds some pizzazz to any occasion.

What to Serve It With

What are the possibilities of making a delicious cake?

For Breakfast:A slice of Italian Cream Cake with a hot cup of coffee or latte. What is the best way to start a special day? I have family that always request a slice of cake for breakfast on their birthday.

For Brunch:What are some of the best brunch cocktails to serve with a sparkling rosé? What is a great addition to any brunch table? Arrange the slices on a platter and watch them disappear.

As Dessert:What is the most classic serving option? What’s better, a scoop of vanilla ice cream or whipped cream? I will serve it with a glass of dessert wine for an elegant finish to eat.

For Cozy Snacks: Sometimes, when I’m craving something sweet, I like to enjoy a slice of this cake with a cup of tea or hot cocoa. It’s the ultimate comfort food. This is the perfect excuse to curl up on the couch and relax.

For holidays, I love to make this cake and pair it with other Southern classics for the ultimate dessert table. The cake has become a family tradition, and everyone looks forward to it. This recipe has never failed me. I love knowing that everyone feels that same happy feeling I did when I was a kid. So many fond memories!

Top Tips for Perfecting Your Italian Cream Cake

Here are a few little tricks that I’ve learned over the years to make this cake absolutely perfect:

Zucchini Prep: If you’re using fresh zucchini, make sure to grate it and squeeze out as much excess moisture as possible. This prevents the cake from becoming soggy. Patting it dry with a paper towel can also help remove extra water. Freshness makes a difference; use the freshest ingredients you can find.

Mixing Advice: Be careful not to overmix the batter, as this can develop the gluten and make the cake tough. Mix until just combined, and don’t overbeat the frosting. Texture is everything, so don’t ruin the final product!

Swirl Customization: If you want to create a swirl pattern on the frosting, use a knife or offset spatula to create the design. I like to make figure eights with a knife for a simple yet pretty look.

Ingredient Swaps: You can replace some of the pecans with walnuts if you prefer. The flavor profile will be slightly different, but it will still be delicious. I’ve experimented with adding a teaspoon of almond extract to the cake batter for a subtle nutty flavor, and it was a hit.

Baking Tips: If the top of the cake starts to brown too quickly, tent it loosely with foil. Keep an eye on the cake as it bakes, as ovens vary.

Glaze Variations: I love to add a little lemon zest to the glaze for a brighter flavor. Experiment with different flavors to find your favorite. I have friends who love to use other extracts in the glaze like amaretto or rum.

Storing and Reheating Tips

This cake is so good, you might not have any leftovers, but if you do, here’s how to store it.

Room Temperature: You can store the cake at room temperature for up to 2-3 days. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out. I usually don’t cover the cake right away, as I want the frosting to firm up a bit.

Refrigerator Storage: The cake can be stored in the refrigerator for up to a week. Wrap individual slices tightly or store the whole cake in an airtight container.

Freezer Instructions: For longer storage, you can freeze the cake. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Or, you can freeze the whole cake. Thaw overnight in the refrigerator before serving.

Glaze Timing Advice: If you’re freezing the cake, I recommend adding the glaze after thawing. This will prevent the glaze from becoming runny or melting. If you glaze it before freezing, just be sure to watch it for a short period after thawing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for the best results and texture.

Do I need to peel the zucchini?

No need to peel the zucchini! The peel is perfectly edible and adds a lovely bit of texture to the cake. You can remove the skin if you prefer.

Can I make this as muffins instead?

Yes, you can absolutely turn this recipe into muffins! Line a muffin tin with paper liners and fill each cup about 2/3 full. Bake at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. The frosting will be a great addition.

How can I adjust the sweetness level?

You can reduce the sugar in the cake batter and frosting by a tablespoon or two, if desired. The cake will be less sweet. If you prefer less sweetness, you can replace some of the granulated sugar with a natural sweetener like Stevia or Monkfruit.

What can I use instead of the glaze?

If you don’t want to make a glaze, you can dust the cake with powdered sugar or skip it altogether. You could also use a simple buttercream frosting or a cream cheese frosting for a different flavor profile.

Final Thoughts

Well, there you have it! My Grandma Rose’s Italian Cream Cake, a recipe that’s been a cherished part of my family for generations. I truly hope you give this recipe a try. It’s a labor of love, but honestly, the effort is so worth it. From the very first bite, you’ll understand why it’s so beloved. It’s perfect for birthdays, holidays, or any time you want to share a little bit of happiness. If you love this recipe, you might also enjoy my recipe for carrot cake or coconut cream pie. I would love to hear what you think! Let me know in the comments if you give it a try, and be sure to share your creations. Happy baking, friends! I can’t wait to hear how yours turns out!

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