Despite its name, Easy Italian Cream Cake Recipe From Scratch Quickly is actually a Southern American classic, beloved for its decadence and towering elegance. This cake is a masterpiece of textures: three layers of moist vanilla cake studded with sweetened coconut and toasted pecans, all held together by a tangy, rich cream cheese frosting. It is the kind of dessert that stops conversation at dinner parties. While it looks impressive, this recipe breaks it down into simple steps so you can achieve bakery-quality results in your own kitchen.
Why You’ll Love This Recipe
A Texture Lover’s Dream
If you find plain vanilla cake boring, this is the remedy. Every bite offers the soft crumb of the sponge, the chew of the coconut, and the crunch of the pecans. It is a dense, moist cake that feels substantial and luxurious.
The Ultimate Cream Cheese Frosting
This isn’t just any frosting. It is a sturdy, whipped cream cheese frosting that balances the sweetness of the cake layers perfectly. It is smooth, pipeable, and holds up well between the heavy layers.
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Shortening
- 2 cups Sugar
- 5 large Eggs (separated)
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1 cup Buttermilk
- 1 tsp Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Pecans, chopped and toasted
- 8 oz Cream cheese (for frosting)
- 4 cups Powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F. Line three 9-inch pans.
- Beat butter, shortening, and sugar. Add egg yolks one at a time.
- Dissolve baking soda in buttermilk. Add flour and buttermilk alternately to the butter mix.
- Stir in coconut, pecans, and vanilla.
- Whip egg whites to stiff peaks; fold gently into batter.
- Bake for 25 mins. Cool completely.
- Beat cream cheese and butter, add sugar. Frost the cooled cake.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
- Sweetened Shredded Coconut: This goes into the batter and can be used for decoration. It adds moisture and flavor.
- Pecans: Finely chopped. Toasting them beforehand releases their oil and enhances the nutty flavor.
- Buttermilk: The acidity in buttermilk breaks down the gluten, ensuring the cake is tender despite being dense with nuts and coconut.
- Shortening & Butter: Using a mix in the batter provides the best of both worlds: butter for flavor and shortening for a tender, fluffy structure.
- Cake Flour: Lighter than all-purpose, it helps the cake rise nicely.
Smart Substitutions
- Nuts: Walnuts are a perfectly acceptable substitute for pecans if you prefer their slightly bitter note to cut the sugar.
- Buttermilk: Make your own by adding 1 tablespoon of lemon juice to a cup of milk and letting it sit for 5 minutes.
- Shortening: You can use all butter if you prefer, but the cake might be slightly denser.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease the sides. Toast your chopped pecans in a dry skillet for 3-4 minutes until fragrant; let them cool. Separate your eggs; you will need the whites whipped separately to fold in later, which gives the cake its lift.
Cooking Phase
Cream the butter, shortening, and sugar until airy. Add egg yolks one at a time. Mix in the dry ingredients alternating with the buttermilk and vanilla. Stir in the coconut and pecans by hand. In a clean bowl, whip the egg whites to stiff peaks and gently fold them into the batter. Divide among pans and bake for 25 minutes. Cool completely before frosting with the beaten cream cheese, butter, and powdered sugar mixture.
Pro Tips for Perfect Results
Technique Secrets
Folding egg whites is the critical skill here. Use a spatula to cut through the middle of the batter and sweep around the bottom, lifting the batter over the whites. Do this gently. If you stir vigorously, you will deflate the air bubbles you just created, resulting in a flat, heavy cake.
Common Mistakes to Avoid
- Greasy Cake: Ensure your butter is at room temperature, not melted. Melted butter will separate in the batter.
- Sunken Centers: This happens if you open the oven door too early. Do not check the cake until at least 20 minutes have passed.
- Runny Frosting: Use full-fat block cream cheese, not the spreadable tub kind. The tub variety has too much water content.
Serving Ideas & Pairings
Presentation & Plating
Coat the entire cake in the cream cheese frosting. Press extra chopped pecans and toasted coconut onto the sides of the cake for a rustic, appetizing look. Pipe rosettes on top and place a whole pecan on each for a polished finish.
Pairing Suggestions
- Coffee: This sweet cake demands strong black coffee or an espresso to balance the sugar.
- More Dessert: If you are planning a dessert table and need a chocolate option to contrast this vanilla-coconut delight, our Simple Oreo Poke Cake Recipe For Busy Weeknights is an excellent choice.
Frequently Asked Questions
Q1? Why is it called Italian Cream Cake?
Its origins are debated, but it likely originated in Texas, not Italy! The “Italian” name might refer to the use of ingredients like nuts and cheese, or an Italian baker who popularized it in the South.
Q2? Can I make this as cupcakes?
Absolutely. This recipe yields about 24-30 standard cupcakes. Reduce baking time to 18-20 minutes.
Q3? How do I store leftovers?
Because of the cream cheese frosting, this cake must be refrigerated. It tastes delicious cold, but you can let slices sit at room temperature for 15 minutes before eating to soften the buttercream.
| Ingredient | Function | Texture Impact |
|---|---|---|
| Egg Whites | Leavening agent | Lightness, fluffiness |
| Buttermilk | Acid/Liquid | Tenderness, moist crumb |
| Coconut | Flavor/Inclusion | Chewy, moist density |
| Pecans | Flavor/Inclusion | Crunch, nutty bite |
Conclusion
This Easy Italian Cream Cake is a showstopper. It combines the homey comfort of a nut cake with the elegance of a tiered wedding cake. It takes a little extra effort to separate the eggs and toast the nuts, but one bite of that creamy, crunchy, sweet perfection will convince you it was worth every second.
