Hey, boos! Gather ’round because I’ve got something special to share with you today—my twist on a classic Italian Cream Cake that’s got Southern charm written all over it. Now, don’t let the name fool you—this Italian Cream Cake didn’t come from Italy. Nope, this beauty is straight from the heart of the South, and it’s bomb, y’all!
I’m talking about layers of pure bliss here. Soft, tender cake infused with coconut and pecans, all hugged up in the creamiest cream cheese frosting ever. And let me tell you, that coconut milk soak is to call home about!
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Boy do I have a recipe for y’all today! Through the years, GBC has gotten many recipe requests but none so much as this one.
I’ll be honest, I didn’t grow up eating Italian Cream Cake! It just wasn’t something my family made. I have come across it in my adulthood, and I’ve even made a few of my own, but I just haven’t perfected my own recipe. And y’all, I don’t think I’m gonna need to.
This Italian cream cake recipe is absolutely perfect. It’s just that simple. Baker Cheryl Day’s magical cake is tender, creamy, crunchy, sweet, salty, and just about everything else in between. After a slice of this one, you will be running to get your copy of Cheryl’s Treasury of Southern Baking!
The Lowdown on This Italian Cream Cake
Cuisine Inspiration: Southern Staple
Primary Cooking Method: Baking
Dietary Info: Contains Dairy, Gluten, and Nuts
Key Flavor: Rich Creaminess with a Hint of Coconut and Pecan
Skill Level: Intermediate
A Feast for the Eyes
This cake isn’t just delicious. It’s beautiful y’all. Three perfect layers stacked up high, covered in frosting and sprinkled with coconut and pecans.
Cream Cheese Frosting for Days
This frosting? Oh boo, it’s the stuff dreams are made of! Creamy, a little tangy, and just the right amount of sweet.
Buttery Goodness
Between the butter and coconut oil, this Italian coconut cream cake is rich in all the best ways. The combo gives it that melt-in-your-mouth goodness, but it’s still light enough to keep you comin’ back for more.
Confession: an Italian Cream Cake is about as Italian as I am! Though no one knows its exact origin, it’s said that an Italian baker working for a wealthy family in the South created the recipe using local ingredients rather than the traditional Italian ones.
Ingredients you’ll need to make Italian Cream Cake
For the Cake
- All-Purpose Flour: Your basic unbleached flour for structure.
- Baking Soda: Helps the cake rise and stay fluffy.
- Sea Salt: Just a pinch for balance.
- Buttermilk: Adds moisture and tang. If you forgot it, I got you boo! Check the tips below to make your own buttermilk real quick.
- Pure Vanilla Extract: The real deal for deep flavor.
- Unsalted Butter: Room temp is key for a smooth batter.
- Coconut Oil: Refined is best for texture without overpowering the coconut taste.
- Granulated Sugar: Adds sweetness and helps everything cream together.
- Eggs: Yolks for richness, whites whipped for fluff.
- Unsweetened Flaked Coconut: Adds texture and whole lotta coconut flavor.
- Lemon Juice: Just a few drops to help those egg whites stay whipped.
For the Coconut Milk Soak
- Coconut Milk: Keeps your Italian cream cake super moist and coconut-y.
- Vanilla Extract: A lil’ more vanilla to boost the flavor.
For the Cream Cheese Frosting
- Unsalted Butter: Room temp so it creams up nice and smooth.
- Cream Cheese: Brick-style, full-fat for that thick, creamy goodness.
- Vanilla Extract: Yup, again! Can’t have too much vanilla, boos.
- Sea Salt: A pinch to balance the sweetness.
- Confectioners’ Sugar: For that fluffy, sweet frosting.
- Chopped Pecans: Toast these babies for the perfect nutty crunch!
- Unsweetened Flaked Coconut: For sprinkling on top and making it look extra pretty.
How to make Italian Cream Cake
What to serve with moist Italian cream cake
- Sip Something Sweet: This cream cake calls for something to sip on, and a rich drink is just the ticket. Whip up a creamy French hot cocoa, a homemade eggnog, or even a white hot chocolate.
- Sweet Finish for a Holiday Feast: After a holiday meal full of hearty main courses like honey glazed ham, turkey, or prime rib, this Italian cream cake is the perfect sweet finish!
Recipe Substitutions
- Coconut Oil: Sub it with an equal amount of vegetable oil or even more butter. Either way, your cake will still be super moist.
- Unsweetened Flaked Coconut: If you’re out of unsweetened coconut, use sweetened. Just dial back the sugar a bit in the batter so it doesn’t get too sweet.
- Pecans: Allergic to pecans or just not a fan? Walnuts or almonds can step in.
- Almond Extract Twist: Swap half the vanilla extract for almond extract in the cake batter. It gives the cake a nice, subtle nutty flavor.
Recipe Variations and Additions
- PIpe It Up: If you’re a pro with the piping bag, or just looking to give it a try, pipe swirls onto the top or around the edges to give it a fancy upgrade!
- Double the Coconut: If you’re a true coconut lover, sprinkle toasted coconut between each layer as you frost. More coconut = more happiness!
- Add Fruit: Trust me on this one boo, add a layer of fresh or toasted pineapple between the cake layers. It adds a lil’ tropical sweetness.
- Make it Extra Decadent: Mix in mini chocolate chips or white chocolate chunks to the frosting or batter.
Expert Tips and Tricks for making the best Italian cream cake recipe
- Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
- Gentle with the Folding: When folding in the egg whites, go slow and easy. Overmixing will knock the air out, and you’ll lose that light, fluffy texture.
- Chill for Perfect Frosting: After frosting your moist Italian cream cake, give it a good chill in the fridge for at least 30 minutes. This helps the frosting set up so your layers stay in place when you slice into it.
- Toast Your Pecans and Coconut: Don’t skip toasting your pecans and coconut boo! It brings out a deeper, nuttier flavor that makes a big difference in the final cake.
How to store Italian Cream Cake
Store your cake in an airtight container to keep it fresh and moist. If you don’t have one big enough, just cover it tightly with plastic wrap. Keep it in the fridge so the cream cheese frosting stays firm and doesn’t get all melty.
How long will Italian Cream Cake last in the fridge?
This beauty will stay fresh in the fridge for up to 5 days. Just make sure to let it sit at room temp for a bit before serving to soften up that frosting.
Can I freeze Italian coconut cream cake?
Of course boo! Wrap the whole cake or individual slices tightly in plastic wrap, then pop them in a freezer-safe bag. It’ll stay fresh for up to 3 months. Just defrost it in the fridge overnight, or if you’re freezing individual slices, you can pull out one slice at a time and avoid defrosting the whole thing.
Frequently asked questions
Yup! You can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temp.
It could be because it wasn’t fully baked. Make sure to check for doneness by inserting a toothpick in the center, it should come out clean. Also, avoid opening the oven door too soon, or the change in temp could cause the cake to fall.
The easiest way to toast pecans is to spread them in a single layer on a baking sheet and pop them in a 350°F oven for about 5-7 minutes. Keep an eye on ’em tho, they can go from perfectly toasted to burnt real quick!
Italian Cream Cake has been a staple Southern recipe for as long as I’ve been alive and then some. The combination of coconut and pecan is what really makes this cake special, and they join together to forge a sweet-salty, nutty union that cuts through the rich cream cheese frosting.
More Layer Cake Recipes
- Blue Velvet Cake
- Easy Coconut Cake Recipe
- Butter Pecan Cake
- Lemon Layer Cake
- Chocolate Turtle Layer Cake
Italian Cream Cake
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Equipment
Ingredients
For the Cake
- 2 cups unbleached all-purpose flour 250 grams
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup buttermilk 237 ml
- 1 tbsp pure vanilla extract
- 8 tbsp unsalted butter, at room temperature 1 stick/113 grams
- 1/2 cup refined coconut oil 118 ml
- 2 cups granulated sugar 400 grams
- 5 large eggs, separated at room temperature 250 grams
- 1 cup unsweetened flaked coconut, plus 1 cup for finishing the cake 80 grams plus 80 grams
- a few drops of lemon juice
For the Coconut Milk Soak
- 1/4 cup coconut milk 59 ml
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 10 tbsp unsalted butter, cut into chunks, at room temperature 1 1/4 sticks/142 grams
- 16 oz cream cheese packages, cut into chunks, room temperaure 227 grams
- 1 tbsp vanilla extract
- 1/4 tsp fine sea salt
- 5-6 cups confectioners' sugar 625-750 grams
- 1 1/2 cups chopped pecans, toasted 180 grams
Instructions
For the Cake
- Position a rack in the middle of the oven and preheat the oven to 350 F (175 C). Butter three 9-by-2 inch (23 by 5 cm) round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the flour, baking soda, and salt into a medium bowl. Set aside
- In a large measuring cup or small bowl, combine the buttermilk and vanilla. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer) cream the butter, coconut oil, and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg yolks one (19 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Then continue to beat until light in color and texture, 2 to 3 minutes.
- Turn the mixer speed down to low and add the flour mixture in thirds, alternating with the buttermilk mixture and beginning and ending with the flour, mixing until just combined. Gradually add the 1 cup (80 g) coconut. If using a stand mixer, transfer the batter to another large bowl (if you don't have a second mixer bowl).
- Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stander (if using) and fit it with a whisk attachment. Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until stiff peaks form, 3 to 5 minutes.
- Scoop up a little of the egg whites with a rubber spatula and gently stir them into the cake batter to lighten it and make it easier to fold in the rest of the egg whites. Then gently fold in the remaining egg whites until thoroughly incorporated, about 1 minute.
- Gently scrape the batter into the prepared pans, dividing it evenly. Smooth the tops with a spatula.
- Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cake comes out clean and the cake is light golden. Let the cakes cool in the pans on a large wire rack for 20 minutes then invert them onto another rack, peel off the parchment and let cool completely.
For the Coconut Milk Soak
- In a measuring cup, combine 1/4 cup coconut milk and vanilla extract. Set aside.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, vanilla and salt on medium speed until smooth and creamy, about 3 to 5 minutes. Gradually add 5 cups confectioners sugar, beating until thoroughly incorporated. Then continue to beat, adding up to 1 cup more confectioners sugar if needed, until the frosting is light and fluffy, about 4 to 6 minutes.
To Assemble
- Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate. Brush the top of the layer with half of the coconut milk soak.
- Using an offset spatula or a butter knife, spread the layer with a big dollop of the frosting. Place the second leveled layer on top and brush with the remaining milk soak, then spread with another big dollop of frosting. Place the final cake layer right side up and frost the top and sides with a thin layer of the remaining frosting.
- Place the cake in the refrigerator for at least 30 minutes to set the frosting.
- To finish, fold 1 cup of the pecans into the remaining cream cheese frosting. Using an offset spatula, frost the top and sides of the cake. Sprinkle the top of the cake with 1 cup coconut and the remaining pecans.
Notes
- Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
- Gentle with the Folding: When folding in the egg whites, go slow and easy. Overmixing will knock the air out, and you’ll lose that light, fluffy texture.
- Chill for Perfect Frosting: After frosting your moist Italian cream cake, give it a good chill in the fridge for at least 30 minutes. This helps the frosting set up so your layers stay in place when you slice into it.
- Toast Your Pecans and Coconut: Don’t skip toasting your pecans and coconut boo! It brings out a deeper, nuttier flavor that makes a big difference in the final cake.
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Trust the Process! Jocelyn, the recipes are always on point! I made this cake for my best friend birthday celebration. Can I tell you it was a hit. To be honest , I understand the process in baking, and follow the recipe. That is what I truly appreciate about your recipes and those you give credit.
Trust the Process ❤️❤️