Italian Cream Cake

While this Italian cream cake may or may not be Italian in origin, it's certainly just as delicious as the rich desserts commonly found in Italian cuisine. Made with tangy buttermilk, flaked coconut, and a nutty cream cheese frosting, this decadent layer cake would be just as welcome at a casual gathering as at a wedding celebration.

Get ahead of your party prep by baking the cake layers in advance, and this beauty will come together in no time.

Learn how to make an Italian cream cake, and impress everyone at your next gathering.

What Is Italian Cream Cake?

While the exact origin of Italian cream cake is unclear, it likely emerged in the mid-20th century in the Southern United States. Made with buttermilk, coconut, pecans, and cream cheese frosting, the popularity of this cake quickly expanded beyond the Southern states as it became a favored offering at weddings, holidays, and more.

You might be wondering where its name came from. While we can't say for sure, it may be that the richness of the cake was associated with the type of luxurious desserts often found in Italian cuisine, or that an Italian baker in the South was its original creator.

Ingredients for Italian Cream Cake

Butter and shortening team up for a tender, flavorful cake that stands up well to stacking with a luscious cream cheese frosting. To make Italian cream cake, you'll need:

• Unsalted butter: For a rich, flavorful cake.
• Shortening: Shortening helps tenderize the cake, retain moisture, and give the cake its light, fluffy texture.
• Granulated sugar: Sweetens the cake.
• Large eggs: Binds the batter and gives the cake structure.
• Vanilla extract: Adds depth of flavor to the cake.
• All-purpose flour: The base of the cake batter.
• Baking soda: A leavening agent to give the cake its rise.
• Buttermilk: For a mild tanginess. Baking soda reacts with the acidity of buttermilk to help lift the cake.
• Flaked coconut: For texture and flavor.
• Nutty Cream Cheese Frosting: Contrasts the sweetness of the cake with its tangy flavor and nutty crunch.
• Toasted pecan halves or chopped pecans: For garnishing the cake.

How To Make Italian Cream Cake

Alternating wet and dry ingredients in the cake batter helps create a consistent texture without overmixing. Full instructions are below, but here's a brief recap:

• Step 1. Beat butter mixture: Beat butter and shortening until fluffy. Gradually beat in sugar. Add egg yolks, 1 at a time, beating after each addition. Beat in vanilla.
• Step 2. Prepare dry ingredients: Combine flour and baking soda.
• Step 3. Add dry and wet ingredients: Beat flour mixture into butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.
• Step 4. Whip egg whites: Beat egg whites to stiff peaks; fold into batter.
• Step 5. Portion batter into pans: Divide batter between 3 greased and floured 9-inch round cake pans.
• Step 6. Bake cake layers: Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, then remove from pans, and cool completely on racks.
• Step 7. Assemble cake: Spread cream cheese frosting between layers and on top and sides of cake. Garnish, if desired.

Tips for the Best Italian Cream Cake

For the best Italian cream cake, keep these tips in mind:

• Cream until fluffy: Cream the butter until light and fluffy for a cake with a tender crumb.
• Don't overmix: When alternating wet and dry ingredients, do your best to avoid overmixing the batter. This could cause a heavy or dense result.
• Whip whites: Whip the egg whites to stiff peaks to help lighten the batter before baking.
• Fold gently: Avoid aggressive stirring and overfolding to keep the lightness of the whipped egg whites intact when adding to the cake batter.
• Divide batter evenly: Weigh or measure the batter to ensure even layers.
• Avoid overbaking: Bake just until a wooden pick comes out clean for moist results.
• Chill before frosting: For easy stacking, chill the cake in the refrigerator or freezer until cold and firm before frosting.

Variations for Italian Cream Cake

For flavorful twists on this classic cake, simple swaps and additions can make all the difference:

• Add a fruity twist: Add crushed pineapple to the cake batter before baking, or spread a thin layer of preserves over the cakes before stacking and frosting for a fruity touch.
• Amp up the flavor: Add citrus zest, spices, or coconut or almond extract to the cake batter for additional flavor.
• Frost as desired: Swap the pecan cream cheese frosting for coconut cream frosting or buttermilk-cream cheese frosting for a modern spin. You can also opt for plain cream cheese frosting, and coat the sides of the cake with finely chopped pecans or toasted coconut for a decorative touch.
• Brush with simple syrup: Whether flavored or plain, simple syrup can add additional moisture and flavor to the cake layers before frosting.
• Swap the nuts: Replace the pecans with walnuts, almonds, macadamia nuts, or skip the nuts completely and garnish with toasted unsweetened coconut flakes.

Can I Make Italian Cream Cake Ahead?

Get ahead of your party prep by preparing this cake ahead: Prepare the cake layers, cool, wrap, and store in the refrigerator for up to two days, or freeze for up to three months. Then frost and refrigerate up to one day before serving for the freshest presentation. Let sit at room temperature for about 1 hour before slicing.

How To Store Leftover Italian Cream Cake

Store leftover Italian cream cake covered in the refrigerator for up to four days. For longer storage, freeze sections or individually-wrapped slices for up to two months. Thaw in the refrigerator if frozen, then let sit at room temperature for about an hour before serving.

More Classic Southern Cake Recipes You'll Love

If you love classic Southern cakes, these recipes deserve a spot in your recipe box:

• The Lane Cake
• Caramel Cake
• German Chocolate Cake
• Million Dollar Pound Cake
• Coconut Chiffon Cake
• Coca-Cola Cake
• Hummingbird Cake
• Classic Southern Pound Cake
• Sock It To Me Cake

Editorial contributions by Katie Rosenhouse.