Experience the unparalleled delight of the **Best Homemade Italian Cream Cake**, featuring a rich, moist buttermilk cake base infused with sweetened coconut and crunchy pecans, all crowned with a luscious Butter Cream Cheese Frosting. This classic Southern dessert promises a slice of pure comfort and sophistication.
The Ultimate Guide to Baking the Perfect Homemade Italian Cream Cake
Few desserts can rival the charm and flavor of a truly exceptional Italian Cream Cake. Despite its name, this beloved dessert is a Southern American classic, cherished for its incredibly moist crumb, subtle tang of buttermilk, tropical sweetness of coconut, and satisfying crunch of pecans. Topped with a heavenly cream cheese frosting that perfectly balances sweetness with a hint of tang, this cake is a showstopper for any occasion, from family gatherings to festive celebrations. Our recipe simplifies the process, ensuring a tender, flavorful cake every time. The secret to its unparalleled tenderness? Good old-fashioned buttermilk, which lends an irreplaceable moistness and delicate tang to the cake batter.
The Indispensable Role of Buttermilk in Achieving a Moist Cake
If there’s one ingredient that truly elevates a homemade cake from good to utterly spectacular, it’s buttermilk. I’ve long relied on its magical properties in my One Bowl Chocolate Cake, and it works wonders in this Italian Cream Cake recipe too. Buttermilk is more than just fermented milk; its acidity reacts with baking soda to create tiny air bubbles, which results in a lighter, more tender crumb. This reaction also helps break down gluten in the flour, preventing the cake from becoming tough. Furthermore, buttermilk adds a subtle, pleasant tang that beautifully complements the sweetness of the cake and frosting.
It’s crucial to stress that for optimal results, you need **real buttermilk**. The common homemade substitute of milk with lemon juice or vinegar simply doesn’t replicate the richness and fat content of genuine buttermilk, which is essential for that signature moistness and texture. Real buttermilk has a thicker consistency and a higher fat content, contributing to a truly decadent cake. So, make sure to pick up a carton of the real deal – your Italian Cream Cake will thank you for it!
Frequently Asked Questions About Italian Cream Cake
Italian Cream Cake is a rich, vanilla-flavored cake, distinctively studded with a generous amount of chopped pecans and sweetened shredded coconut. Its signature touch comes from a thick, tangy, and incredibly smooth cream cheese frosting, often garnished with more pecans and coconut. While some recipes might incorporate a touch of almond extract for an additional layer of flavor, the core components remain the same, offering a delightful blend of textures and tastes.
This is one of the most intriguing mysteries in the world of Southern desserts! Despite its name, the Italian Cream Cake is not actually Italian in origin. Culinary historians and enthusiasts generally agree that it’s a true Southern American classic, with its first known appearances in cookbooks and publications tracing back to the southeastern United States. The leading theory behind its name suggests that perhaps an Italian immigrant baker created or popularized the recipe, leading it to be known as “Italian Cream Cake.” Regardless of its ambiguous origins, it has firmly cemented its place as a beloved dessert in American culinary tradition.
For an authentic, supremely moist, and tender Italian Cream Cake, using **real buttermilk** is absolutely essential. While many recipes offer a ‘fake buttermilk’ substitute (milk mixed with lemon juice or vinegar), this will not yield the same results. Real buttermilk contains beneficial fats and active cultures that interact with the baking soda and gluten in the flour in a unique way, resulting in a finer crumb and superior moisture. The acidity in real buttermilk tenderizes the cake, giving it an unmatched softness and depth of flavor that substitutes simply cannot achieve. Trust us on this one – it’s worth the extra trip to the grocery store!
Due to its cream cheese frosting, any leftover Italian Cream Cake must be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. If you’re looking to enjoy this delightful cake beyond that timeframe, it freezes beautifully! To freeze, ensure the cake is completely cooled and the frosting is set. You can freeze individual slices or the entire cake. Wrap it very well in multiple layers of plastic wrap, followed by aluminum foil, to prevent freezer burn. Stored properly, the cake will maintain its quality in the freezer for up to 6 months. To enjoy, simply defrost it slowly in the refrigerator overnight before serving.
The hallmark of a well-made Italian Cream Cake is its incredibly moist, tender, and somewhat dense crumb. It’s rich but never heavy, melting in your mouth with every bite. The cake is soft and velvety, contrasted beautifully by the delightful chewiness of the shredded coconut and the satisfying crunch of chopped pecans. This symphony of textures, combined with the smooth, tangy cream cheese frosting, creates a truly unforgettable dessert experience that balances richness with a delicate, airy quality.
Absolutely! While this recipe is perfectly designed for a convenient 9×13-inch sheet cake, it can easily be adapted into a stunning two or three-layer cake. To do so, you’ll need to divide the batter evenly between two (8-inch or 9-inch) round cake pans. Adjust the baking time, as layer cakes typically bake faster. Start checking for doneness around 25-30 minutes, or until a toothpick inserted into the center comes out clean. You’ll also want to consider doubling the frosting recipe to ensure ample frosting for filling between layers and covering the entire cake generously. Remember to cool the layers completely before assembling and frosting.
Gather Your Ingredients for This Iconic Dessert
Crafting this incredible Italian Cream Cake begins with a selection of fresh, high-quality ingredients. Most of these are likely staples in your pantry, but a few key items—like real buttermilk—are crucial for that authentic flavor and texture. Ensure your butter and cream cheese are softened to room temperature for a smooth, lump-free batter and frosting.
For the Exceptionally Moist Cake:
- ½ cup (1 stick) salted butter, softened to room temperature
- ½ cup vegetable shortening (such as Crisco)
- 2 cups granulated sugar
- 5 large egg yolks (separated from whites)
- 1 cup real buttermilk (not a homemade substitute)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup chopped pecans
- ½ cup shredded sweetened coconut
- 5 large egg whites, beaten until light and fluffy with stiff peaks
For the Decadent Butter Cream Cheese Frosting:
- ½ cup (1 stick) salted butter, softened to room temperature
- 8 ounce block cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 box (16 ounce) powdered sugar (also known as confectioners’ sugar)
- Extra shredded sweetened coconut for topping (optional)
- Extra chopped pecans for topping (optional)
How to Bake the Best Italian Cream Cake: A Detailed Guide
Follow these meticulous steps to create an Italian Cream Cake that will impress everyone with its perfect balance of flavors and textures. From creaming the butter to gently folding in the egg whites, each step contributes to the cake’s legendary moistness and tenderness.
Crafting the Tender Cake Batter:
- Prepare Your Oven and Pan: Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 9×13-inch baking dish. Alternatively, you can use a baking spray that contains flour (like Baker’s Joy) to ensure easy release. This crucial step prevents the cake from sticking.
- Cream Fats and Sugar: In a large mixing bowl, or the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened salted butter, vegetable shortening, and granulated sugar. Beat on medium-high speed until the mixture is visibly light, fluffy, and smooth, which typically takes about 3 to 5 minutes. This process incorporates air, which is vital for a tender cake crumb.
- Incorporate Egg Yolks: Add the egg yolks one at a time to the creamed mixture, beating well with your electric mixer after each addition. Ensure each yolk is fully incorporated before adding the next. This step adds richness and helps bind the batter together smoothly.
- Prepare Buttermilk Mixture: In a separate small bowl, whisk together the real buttermilk, pure vanilla extract, and baking soda until well combined. You might notice a slight fizzing reaction as the baking soda activates with the buttermilk’s acidity.
- Alternate Dry and Wet Ingredients: Begin adding the all-purpose flour and the buttermilk mixture to the butter mixture alternately. Add about ½ cup of flour, mix gently on low speed until just combined. Then, add approximately ¼ of the buttermilk mixture, mixing until just incorporated. Repeat this alternating process until all the flour and buttermilk mixture have been added. Be careful not to overmix; overmixing can develop too much gluten, resulting in a tough cake. Scrape down the sides of the bowl as needed.
- Fold in Pecans, Coconut, and Egg Whites: In a clean, large bowl, beat the 5 large egg whites until they form light, fluffy stiff peaks. Using a spatula, gently fold the beaten egg whites, chopped pecans, and shredded sweetened coconut into the cake batter. The goal here is to preserve the airiness of the egg whites while evenly distributing the additions. Fold just until everything is combined and no streaks of egg white remain.
- Pour and Bake: Pour the finished cake batter evenly into your prepared 9×13-inch baking dish, spreading it gently with a spatula to ensure an even thickness.
- Two-Stage Baking: Bake the cake in the preheated 325°F (160°C) oven for 40-45 minutes. Then, reduce the oven temperature to 225°F (107°C) and continue baking for an additional 10 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean. This two-stage baking method helps ensure a moist center without over-browning the edges.
- Cool Completely: Once baked, remove the cake from the oven and place it on a wire rack to cool completely. This step is critical; attempting to frost a warm cake will cause the frosting to melt and slide off. Patience here will be rewarded!
Whipping Up the Perfect Butter Cream Cheese Frosting:
The luscious cream cheese frosting is the crowning glory of the Italian Cream Cake. Its tangy sweetness perfectly complements the rich cake, creating an unforgettable flavor profile. Achieving a smooth, spreadable consistency is key.
- Combine Base Ingredients: In a large mixing bowl, using an electric mixer, combine the softened cream cheese, softened salted butter, and pure vanilla extract. Beat these ingredients together on medium speed until the mixture is smooth, creamy, and free of any lumps. Ensure both butter and cream cheese are at true room temperature for best results.
- Gradually Add Powdered Sugar: Begin adding the powdered sugar, about ¼ of the box (approximately 4 ounces) at a time. Start mixing on low speed to prevent a cloud of sugar, then gradually increase to high speed, beating until the sugar is fully incorporated and the frosting is smooth. Continue this process until the entire 16-ounce box of powdered sugar has been added and the frosting is thick, creamy, and perfectly spreadable. Scrape down the sides of the bowl periodically to ensure everything is well mixed.
- Frost and Garnish: Once your Italian Cream Cake has cooled completely, generously spread the homemade butter cream cheese frosting over the entire surface. For an elegant finish and an extra burst of flavor and texture, sprinkle additional shredded sweetened coconut and chopped pecans over the frosted cake.
Serve this magnificent Italian Cream Cake with pride, and watch as it quickly becomes a favorite! Remember, any leftovers must be refrigerated to maintain freshness and safety.
Recipe Card: Classic Italian Cream Cake with Cream Cheese Frosting
Italian Cream Cake with Tangy Cream Cheese Frosting
Discover the ultimate homemade Italian Cream Cake! This one-layer wonder features a wonderfully moist buttermilk cake base, generously studded with sweet coconut and crunchy pecans, and crowned with a luscious, tangy butter cream cheese frosting.
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yields: 15 servings
Author: Brandie Skibinski
Course: Dessert
Cuisine: American (Southern)
Ingredients for the Cake:
- ½ cup (1 stick) salted butter, softened to room temperature
- ½ cup vegetable shortening (Crisco)
- 2 cups granulated sugar
- 5 large egg yolks
- 1 cup real buttermilk
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup chopped pecans
- ½ cup shredded sweetened coconut
- 5 large egg whites, beaten to stiff peaks
Ingredients for the Frosting:
- ½ cup (1 stick) salted butter, softened to room temperature
- 8 ounce block cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 box (16 ounce) powdered sugar (confectioners’ sugar)
- Additional shredded sweetened coconut for topping (optional)
- Additional chopped pecans for topping (optional)
Instructions:
For the Cake:
- Preheat oven to 325°F (160°C). Grease and flour a 9×13-inch baking dish or spray with baking spray.
- In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition until fully incorporated.
- In a small separate bowl, combine buttermilk, vanilla extract, and baking soda.
- Alternately add flour (½ cup at a time) and buttermilk mixture (¼ at a time) to the butter mixture, mixing gently after each addition until just combined. Begin and end with flour.
- Gently fold in the chopped pecans, shredded sweetened coconut, and beaten egg whites until just blended.
- Pour batter evenly into the prepared baking dish.
- Bake for 40-45 minutes. Then, reduce heat to 225°F (107°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
For the Frosting:
- In a large bowl, using an electric mixer, combine softened butter, cream cheese, and vanilla extract. Mix until smooth and creamy.
- Gradually add powdered sugar, 1/4 of the box at a time, mixing on low speed until incorporated, then beating on high speed until smooth. Continue until all powdered sugar is added and the frosting is creamy and smooth.
- Once the cake is completely cooled, spread the frosting generously over the cake. Garnish with additional shredded coconut and chopped pecans, if desired. Serve and enjoy!
Notes:
- Leftovers must be stored in an airtight container in the refrigerator for up to 3 days.
- This cake can be frozen for up to 6 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator before serving.
Nutrition Information (Estimated Per Serving):
- Calories: 512 kcal
- Carbohydrates: 74g
- Protein: 8g
- Fat: 22g
- Sodium: 327mg
- Fiber: 2g
- Sugar: 59g
Nutritional Disclaimer: “The Country Cook” is not a certified dietician or nutritionist. Any nutritional information shared is an estimate based on average ingredient values. For precise calorie counts and other nutritional data, we recommend using an online nutritional calculator with the specific brands you use. Values can vary significantly.
Craving More Delicious Dessert Recipes?
If you’ve fallen in love with this Italian Cream Cake, you’re in for a treat! Explore more delightful recipes that promise to satisfy your sweet tooth and impress your guests. From creamy pies to moist sheet cakes, there’s a dessert for every occasion.
- Coconut Cream Pie Bars
- Coconut Cream Poke Cake
- Italian Love Cake
- Watergate Cake
- Oreo Poke Cake
- Frosted Coconut Sugar Cookie Bars
- Pecan Praline Cake with Butter Sauce
- Red Velvet Cheesecake Cake
- Cinnamon Roll Cake
- Chocolate Sheet Cake
- Crock Pot Chocolate Spoon Cake
- Easy Homemade Chocolate Cake
- White Texas Sheet Cake