by: admindz

Italian cream cake

Italian cream cake

Alright, imagine you’re stepping into my grandma’s kitchen on a lazy Sunday afternoon—there’s this irresistible sweet aroma floating through the air, thick with vanilla and toasted pecans. That’s the magic of Italian cream cake, a dessert that feels like a warm hug from the past. It’s rich but light, with a moist crumb balanced by a tangy cream cheese frosting that practically melts on your tongue. Every bite whispers stories of family gatherings, laughter, and plenty of second helpings. If you’re ready to bake something that’s as comforting as it is show-stopping, this is your cake. Plus, it’s easier than you’d think, I promise!

Quick Facts

  • Yield: Serves 12
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

For the Main Dish:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup chopped pecans, toasted

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans (for garnish)
  • Optional: extra shredded coconut for topping

How I Make It

Step 1:

First, preheat your oven to 350°F and grease two 9-inch round cake pans, then lightly flour them so the cake comes out smoothly. In a medium bowl, whisk together flour, baking soda, and salt—this dry mix sets the stage for a perfect crumb.

Step 2:

In a large bowl, beat the butter and sugar together until light and fluffy. This usually takes about 3 to 4 minutes—it’s worth the effort because it helps the cake rise beautifully.

Step 3:

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract. The batter should look creamy and smooth here.

Step 4:

Alternate adding the dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients. Gently fold in the coconut and toasted pecans, giving it a nice rustic texture without overmixing.

Step 5:

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Pop them into the oven and bake for about 38-42 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

Step 6:

For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then fold in the vanilla extract. Slather the frosting generously between the layers and over the top and sides. Sprinkle with extra pecans and a little coconut to finish it off—it’s as pretty as it is delicious!

Variations & Tips

  • Swap out pecans for walnuts if that’s what you have; they add a great earthy crunch.
  • Use Greek yogurt instead of buttermilk for a slightly tangier taste and extra moisture.
  • Lightly toast your coconut for a deeper flavor that makes the cake even more special.
  • If your frosting turns out too runny, chill it for 10-15 minutes before frosting to firm it up.
  • For a gluten-free version, try a one-for-one gluten-free flour blend—it works well here!
  • Add a splash of bourbon or rum to the frosting for an adult twist.

How I Like to Serve It

This cake shines at celebrations—think birthdays, holidays, or Sunday dinners. It’s perfect with a cup of coffee or a glass of cold milk in the afternoon. When spring rolls around, I love serving it alongside fresh berries for a bright contrast to the rich cream cheese frosting.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days; bring to room temperature before serving.
  • You can freeze the unfrosted layers tightly wrapped for up to 2 months; thaw overnight in the fridge.

Closing: This Italian cream cake is a little piece of homemade joy that’s guaranteed to become a favorite in your kitchen too.