Authentic Italian Cream Cake
This Italian Cream Cake is undoubtedly one of the fluffiest and most moist varieties you will ever experience! With incredibly tender layers of coconut and pecan cake infused with a hint of almond flavor, all finished with a smooth and tangy cream cheese frosting—a genuine Southern classic!
What is Italian Cream Cake?
Italian Cream Cake is a traditional Southern dessert that is rich, moist, and irresistibly indulgent. Contrary to what its name suggests, this cake does not actually originate from Italy! It consists of soft coconut and pecan cake layers with a touch of almond flavor—all enveloped in a creamy, tangy cream cheese frosting. How amazing does that sound?!
What You Will Appreciate About This Recipe
In creating this recipe, my goal was to simplify the process while still achieving the classic fluffy texture that Italian Cream Cakes are renowned for. Here’s what I believe you will appreciate:
Authentic Recipe – This Italian Cream Cake adheres to the traditional technique of whipping egg whites to stiff peaks and gently folding them into the batter at the end. This essential step contributes to the cake’s lightness and helps produce its tender, airy texture. Honestly, I am puzzled as to why more cakes are not prepared in this manner!
Moist & Tender – This recipe incorporates a blend of butter, oil, and buttermilk to create a soft, melt-in-your-mouth texture that you will adore. Additionally, I chose to include a small amount of cornstarch (instead of some of the all-purpose flour) to ensure the cake layers are exceptionally tender!
Simple – I decided on a two-layer cake to make it more accessible and easier to prepare. If you prefer a three-layer version, simply multiply the recipe by 1.5!
How to Prepare Italian Cream Cake
You can find the complete list of ingredients for this Italian cream cake recipe in the recipe card at the conclusion of the blog post (for convenient navigation, click the ‘jump to recipe’ button at the top of the blog post). Here is a brief visual overview of the recipe (a recipe video is also included in the recipe card below).
Cake Layers
Preheat the oven to 180°C (350°F) for conventional baking and prepare two 8-inch round cake pans by greasing them (I prefer using my homemade cake release for this purpose). Additionally, line the bottoms with parchment paper. Set these aside for the time being.
Sift together the flour, cornstarch, baking powder, baking soda, and salt. Utilize a whisk to mix these ingredients thoroughly and set aside for now.
Italian Cream Cake
In a large mixing bowl, combine unsalted butter, oil, and sugar. Using either a hand or stand mixer at medium-high speed, cream the mixture for 2 minutes until it becomes light and fluffy.
Next, incorporate the egg yolks and mix on a low speed until the ingredients are well blended.
Italian Cream Cake
Subsequently, add the vanilla, almond extract/essence, and buttermilk. Stir on low speed until all ingredients are well combined. Be sure to scrape any batter from the attachments, as the remainder of the mixing will be performed by hand.
Introduce the flour mixture to the wet ingredients and, using a spatula, gently fold until just combined, taking care not to overmix.
Italian Cream Cake
Next, incorporate the shredded coconut and roughly chopped pecans, gently folding until just combined. Avoid overmixing. Set the batter aside for now.
In a thoroughly cleaned bowl, add the egg whites. Using an electric mixer (ensure that the attachments are also cleaned thoroughly), whip on medium speed until stiff peaks form, which should take about 2–3 minutes.
Add one-third of the whipped egg whites to the cake batter and gently fold with a spatula until almost combined, being cautious not to deflate too many air bubbles. Once this is complete, add the remaining egg whites to the batter and gently fold until just combined. Avoid overmixing.
Distribute the batter evenly between the two prepared pans and bake for 30-35 minutes (baking time may vary depending on the oven), or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the cakes to cool in the pans for 20 minutes before transferring them onto a wire rack to cool completely.
Cream Cheese Frosting
After the cakes have cooled, prepare the cream cheese frosting according to the instructions provided in the blog post. This is a very simple and traditional cream cheese frosting recipe that includes butter, powdered sugar or confectioners’ sugar, cream cheese, vanilla, and lemon juice, and it is not excessively sweet— it is essential not to overlook this step.
Assembly
Begin by leveling the tops of the cake layers. I also prefer to trim the caramelized edges, although this step is optional. Position the first cake layer on your cake stand or serving plate and generously spread frosting on top (I utilize my offset spatula).
Next, place your first cake layer on the cake stand and apply a generous amount of frosting on the top (I use my offset spatula).
Then, add the subsequent cake layer on top and spread a generous amount of frosting on both the top and sides. A cake scraper can be employed to smooth the sides (refer to the video demonstration). Place the remaining frosting into a piping bag fitted with a 1M piping tip and pipe swirls around the top of the cake. I enjoy placing a pecan atop each swirl and scattering some finely chopped pecans over the top. Slice and savor!
How to Store Italian Cream Cake
This cake can remain at room temperature for approximately half a day; however, due to the presence of cream cheese, it must be refrigerated afterward or overnight. Ensure it is placed in an airtight container before refrigerating to avoid drying out. For additional advice on how to properly store a cake in the refrigerator and prevent it from drying out, please refer to my blog post on three uncommon baking tips.
Notes
Note 1. When using a convection oven with a fan function, bake at 160 °C (320°F) as the fan function accelerates the cooking process.
Note 2. Any fat residue present in the bowl or on the mixer attachments will hinder the proper whipping of egg whites.
Ingredients
Cake Batter
- 2 cups of sifted all purpose flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
- 2 cups of sugar
- 1 stick of butter unsalted (113g)
- 1/2 cup of dry shredded coconut
- 1 cup of finely chopped walnuts
- 5 egg whites (beat until stiff peaks)
- 5 egg yolks
- 1/2 cup of olive oil
- 1 cup of buttermilk
- 1 1/2 teaspoon of vanilla extract
- 1 teaspoon of baking soda
Cake Icing
- 8 oz of cream cheese
- 1/2 stick of butter for humid climates OR 1. to 1.5 sticks in dryer climates (1 stick is 113g)
- 1 teaspoon of buttermilk
- 1 teaspoon of vanilla extract
- 1 teaspoon of creme de cacao (optional but I like it, so if you can't find it no worries)
- 8 oz of powdered sugar
- 1 teaspoon of the white chocolate extract (again optional, if you can't find it then double up on the vanilla extract
*Note for Dryer Climates use 1 to 1.5 sticks of butter
Instructions
Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.
Cream (mix) butter with sugar and add vanilla
Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
Next, mix in walnuts and coconut.
In another bowl beat the egg whites until you have stiff peaks.
With a spatula, gently fold the egg whites into the batter by making the figure 8 pattern.
Spoon the batter into your 3 pans and make them as even as you can.
Bake until light brown for 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
Once the cakes are done pull them out and let them cool.
After they cool, place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. Note: If your not using Creme de Cacao just double up on the Vanilla extract.
After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
Now start to ice the sides and the top of the cake until covered. Use chopped walnuts or coconut to decorate the sides.
Refrigerate the cake until you are going to slice and serve! Enjoy !
