Decadent Italian Cream Cake: A Southern Classic with Toasted Pecans and Luxurious Cream Cheese Frosting
This Italian Cream Cake is an absolute masterpiece – incredibly soft, moist, and bursting with the delightful crunch of chopped pecans and the tropical sweetness of toasted coconut. Crowned with a rich, tangy homemade cream cheese frosting, this classic dessert is an undeniable showstopper. Whether you’re celebrating a special birthday, gathering for a holiday feast, or simply craving an extraordinary treat, this recipe is designed to impress on any occasion!
This post is proudly sponsored by Danish Creamery. Rest assured, all opinions expressed are genuinely my own.
As the holiday season approaches, my heart (and kitchen) fills with anticipation for all the wonderful baked goods and delightful desserts. There’s truly something magical about homemade treats, from flaky pies and festive cookies to grand, celebratory cakes. I simply can’t get enough of them, and if you’re anything like me, you’re constantly seeking that next perfect recipe to share with loved ones.
That’s why today, I’m absolutely thrilled to share one of my all-time favorite cake recipes – this incredible homemade Italian Cream Cake. Far from a simple vanilla cake, this recipe features beautifully tender layers infused with the warm, nutty essence of toasted pecans and the sweet, chewy texture of shredded coconut. But the indulgence doesn’t stop there; it’s generously topped with an exquisitely smooth and tangy cream cheese frosting, also studded with even more delightful pecans. This isn’t just a cake; it’s an experience, a true labor of love that yields magnificent results.
If you’ve been searching for the ultimate dessert to grace your Christmas table this year, or perhaps a reliable, beloved recipe you can bake and enjoy year-round, your quest ends here. This Italian Cream Cake is everything you’ve dreamed of and more – a perfect blend of tradition, flavor, and pure baking joy.
Unlocking the Secret to the Best Italian Cream Cake: Key Ingredients
While this recipe honors the traditional spirit of Italian cream cake, I’ve incorporated a few specific tweaks and premium ingredients to elevate it to perfection. Let’s delve into what makes this particular version stand out:
- Danish Creamery European Style Butter: You know my unwavering love for Danish Creamery butter, and it plays an absolutely crucial role in the unparalleled richness and texture of this cake! Many classic Italian cream cake recipes often call for a combination of butter and shortening. However, I’ve found that using only high-quality butter yields a far superior flavor and a more luxurious crumb. Danish Creamery’s European style butter, with its higher butterfat content (an impressive 85%!), imparts an incredible depth of flavor and contributes to an exceptionally tender cake. It’s truly a superior butter, crafted with the same time-honored recipe since 1895, using only premium cream and a hint of sea salt. This commitment to quality makes all the difference, creating a cake that’s rich, moist, and utterly unforgettable.
- Cake Flour: This is another non-negotiable ingredient in my repertoire for achieving cakes with an ethereal texture. Cake flour boasts a lower protein content compared to standard all-purpose flour. This crucial difference results in a remarkably softer, fluffier cake with beautifully tender layers that rise taller and more evenly. If you don’t typically keep cake flour on hand, don’t fret! You can easily create a homemade cake flour substitute using a simple method, or simply replace the specified cake flour with 2 cups (250 grams) of all-purpose flour, though the texture might be slightly less delicate.
- Almond Extract: While completely optional, I wholeheartedly recommend including a touch of almond extract. Its delicate, slightly nutty aroma complements the pecans and coconut beautifully, adding an extra layer of sophisticated flavor that truly elevates the cake’s profile without being overpowering. If you have some in your pantry, don’t hesitate to use it!
- Pecans: Chopped pecans are generously integrated into both the cake batter and the luscious cream cheese frosting, providing a wonderful textural contrast and a rich, toasted flavor. Toasting the pecans beforehand is a simple yet impactful step that deepens their nutty notes, making them even more aromatic and delicious. While you can certainly omit them from the frosting if you prefer, I personally adore the added crunch and flavor they bring to every single bite. If pecans aren’t your preference, an equal amount of chopped walnuts makes for an excellent substitute.
- Cream Cheese: Essential for our signature frosting, the type of cream cheese you use is paramount. Always opt for full-fat, brick-style cream cheese. Avoid the whipped or tub varieties, as these typically contain added ingredients and a higher water content to make them spreadable, which will result in a runny, unstable frosting that won’t hold its shape beautifully. Using block cream cheese ensures a thick, creamy, and wonderfully pipeable frosting.
- Buttermilk: Beyond simply adding moisture, buttermilk is a secret weapon in cake baking. Its acidity reacts with the baking soda, creating a gentle leavening action that contributes to a lighter, more tender crumb. It also imparts a subtle tang that balances the sweetness of the cake perfectly. Ensure your buttermilk is at room temperature for optimal mixing.
- Eggs, Separated: This might seem like an extra step, but separating your eggs and whipping the whites to stiff peaks before folding them into the batter is key to the Italian Cream Cake’s signature light and airy texture. The whipped egg whites introduce air into the batter, making the cake incredibly fluffy and tender.
Step-by-Step Guide: How To Make a Perfect Italian Cream Cake
Creating this magnificent Italian Cream Cake is a joyful baking adventure. Follow these detailed steps to ensure a flawless, delicious result every time:
- Preheat the Oven and Toast the Pecans: Start by preheating your oven to 350°F (175°C). While toasting pecans is technically optional, it’s a game-changer! Toasting dramatically enhances their natural nutty flavor and aroma. Spread your chopped pecans evenly on a baking sheet and bake for about 6 to 8 minutes, or just until they become fragrant. Keep a close eye on them to prevent burning. Once toasted, set them aside to cool completely before incorporating them into the cake or frosting. This crucial step prevents them from making your batter greasy.
- Prepare Your Cake Pans: This cake yields three beautiful 8-inch layers. To prevent sticking, which can be an issue with moist cake batters, prepare your pans thoroughly. Spray them generously with a high-quality nonstick cooking spray, then line the bottom of each pan with a parchment paper circle. This ensures easy release and perfectly formed cake layers.
- Whisk Dry Ingredients: In a large mixing bowl, combine the cake flour, baking soda, and salt. Whisk them together thoroughly until uniformly combined. This step ensures that the leavening agents and salt are evenly distributed throughout the cake, preventing pockets of unmixed ingredients.
- Whisk Wet Ingredients (Buttermilk Mixture): In a separate bowl or a large measuring cup, whisk together the room-temperature buttermilk, pure vanilla extract, and optional almond extract. Having these liquid ingredients ready ensures a smooth and efficient mixing process later on.
- Cream Butter and Sugar Until Light and Fluffy: This is a foundational step for a tender cake, so don’t rush it! In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), begin by beating the softened Danish Creamery butter on its own until it’s perfectly smooth and creamy. Then, gradually add the granulated sugar on low speed. Once all the sugar is added, increase the speed to medium-high and continue beating for a full 4 to 5 minutes. The mixture should transform into a pale, fluffy, and airy consistency. This process incorporates air into the butter and sugar, which is vital for the cake’s light texture.
- Mix in Egg Yolks One at a Time: Add the egg yolks to the creamed butter and sugar mixture, one at a time, beating well after each addition until fully incorporated. Remember to occasionally stop and scrape down the sides and bottom of your bowl with a rubber spatula to ensure everything is evenly mixed. Don’t forget to set those egg whites aside – they’ll be used later!
- Alternate Mixing Dry and Buttermilk Mixtures: To achieve a delicate crumb and prevent overmixing (which can lead to a tough cake), we’ll add the dry and wet ingredients alternately. Begin by mixing in 1/3 of the dry ingredients into the butter mixture on low speed until just combined. Next, add 1/2 of the buttermilk mixture and mix until just incorporated. Repeat with another 1/3 of the dry ingredients, followed by the remaining 1/2 of the buttermilk, and finally the last 1/3 of the dry ingredients. Always mix on low speed and only until the ingredients are just combined. Overmixing develops gluten, which we want to avoid for a tender cake. Use a spatula to gently fold in any unmixed bits at the end.
- Beat Egg Whites to Stiff Peaks: Now it’s time for those reserved egg whites! In a clean, dry bowl, beat the egg whites until stiff peaks form. This means that when you lift your beaters out of the bowl, the peaks of the egg whites stand straight up without drooping. This aeration is key to the cake’s fluffy texture.
- Gently Fold in the Egg Whites: This step requires a delicate touch. Start by gently folding about 1/3 of the whipped egg whites into your cake batter to lighten it. Then, carefully fold in the remaining egg whites. The goal is to incorporate them until *just* combined, maintaining as much of that precious air as possible. Overmixing here will deflate the egg whites, resulting in denser cake layers.
- Fold in Pecans and Coconut: Once the egg whites are just incorporated, gently stir in 1 cup of the toasted chopped pecans and all of the shredded coconut. Again, mix only until they are evenly distributed. Remember to reserve the other cup of toasted pecans for your frosting!
- Divide and Bake: Evenly divide the prepared cake batter among your three 8-inch cake pans. Use an offset spatula or the back of a spoon to gently spread the batter into an even layer in each pan. Bake for approximately 23 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Completely: Once baked, remove the cakes from the oven and allow them to cool in their pans for 20 to 30 minutes. This prevents them from sticking and helps them firm up slightly. After this initial cooling, carefully invert them onto a wire rack to cool completely before frosting. Attempting to frost warm cakes will result in melted, messy frosting!
Crafting the Velvety Cream Cheese Frosting
Once your exquisite cake layers have cooled to room temperature, it’s time to whip up the luxurious cream cheese frosting that perfectly complements the cake. This frosting strikes an ideal balance between sweet and tangy, with a wonderfully smooth and rich texture.
To begin, in the bowl of a stand mixer fitted with the paddle attachment, beat two blocks of softened, brick-style cream cheese until it’s silky smooth. Next, add two sticks (one cup) of softened Danish Creamery European style unsalted butter. I cannot stress enough the importance of using Danish Creamery butter here. Its exceptional 85% butterfat content, significantly higher than most other European style butters, is what gives this frosting its incredible body, stability, and unbelievably rich flavor. Beat the cream cheese and butter together for about 30 seconds to a minute, until they are thoroughly combined and beautifully creamy.
Stop your mixer and scrape down the sides and bottom of your bowl to ensure everything is evenly incorporated. Then, with the mixer on low speed, gradually add the powdered sugar and vanilla extract. Continue mixing until everything is fully combined and the frosting is smooth and lump-free. Finally, gently stir or fold in the remaining cup of toasted chopped pecans you set aside earlier. These pecans add a delightful crunch and nutty flavor that truly elevate the frosting.
Assembling Your Italian Cream Cake Masterpiece
With your perfect cake layers and luscious frosting ready, it’s time for the grand assembly. For a polished look and easier frosting, I recommend using a serrated knife or a dedicated cake leveler to gently level the tops of each cake layer. This ensures a flat surface for stacking and prevents your cake from leaning.
Place your first leveled cake layer onto a cake stand or serving plate. Dollop approximately 3/4 to 1 cup of the cream cheese frosting onto the center of this layer, then use an offset spatula to spread it evenly all the way to the edges. Repeat this process with the second cake layer. Finally, place the third cake layer on top. Use the remaining frosting to generously coat the top and sides of the entire cake, smoothing it out for a pristine finish or creating decorative swirls if you desire. A final sprinkle of toasted pecans or coconut on top makes for a beautiful presentation. For perfectly clean slices, refrigerate the frosted cake for about 45 minutes to an hour to allow the frosting to set slightly before cutting.
Frequently Asked Questions About Italian Cream Cake
Does Italian Cream Cake Need to Be Refrigerated?
Yes, absolutely! Since this particular recipe features a decadent cream cheese frosting, it must be refrigerated to maintain its freshness and food safety. You can store your Italian Cream Cake in an airtight container in the refrigerator for up to 5 days. While it’s utterly delicious served cold, many people prefer to bring it to room temperature for about 30 minutes before serving to allow the cake layers to soften and the flavors to fully bloom.
Can I Make This Cake in a 9×13 Inch Pan?
You certainly can! If you prefer a single-layer sheet cake format, this recipe adapts beautifully to a 9×13 inch baking pan. The baking time will be slightly longer, typically ranging from 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. When making a 9×13 cake, I recommend halving the frosting recipe, as a single layer won’t require as much. Alternatively, you can make the full amount of frosting and freeze any leftovers for future use.
Can I Freeze This Italian Cream Cake?
Yes, this Italian Cream Cake freezes exceptionally well, making it perfect for preparing ahead or saving leftovers!
Once your cake layers have cooled completely after baking, wrap each layer tightly with several layers of plastic wrap, then an additional layer of aluminum foil. Store them in the freezer for up to 3 months. The cream cheese frosting also freezes beautifully; simply transfer it to a large freezer bag, squeeze out any excess air, and store for up to 3 months. When you’re ready to assemble your cake, transfer the frozen cake layers and frosting to the refrigerator overnight to thaw, then bring them to room temperature before frosting and serving.
You can also freeze individual slices of the frosted cake. Wrap each slice tightly in plastic wrap, then place them in a large freezer bag or an airtight container. They will keep well for 2 to 3 months. When a craving strikes, simply take out a slice and let it thaw to room temperature on your counter for an indulgent treat.
Expert Baking Tips for a Flawless Italian Cream Cake
Achieving a showstopping Italian Cream Cake is easier with these expert tips:
- Toast Pecans First: Always make sure to toast your pecans at the very beginning of your baking process. This ensures they have ample time to cool completely before you incorporate them into the cake batter or the frosting, preventing them from melting butter or altering the batter’s consistency.
- Separate Eggs in Advance: Since the egg yolks and egg whites are added separately at different stages of the recipe, it’s incredibly helpful to separate them while the eggs are cold, as they separate more easily. Then, allow the separated yolks and whites to come to room temperature before you begin mixing them. Room temperature egg whites whip up with greater volume and stability.
- Gentle Folding is Key: When incorporating the whipped egg whites into the cake batter, be exceedingly gentle. Use a rubber spatula to gently fold them in, rather than stirring vigorously. The goal is to retain as much air as possible in the whites. Overmixing will deflate the air, leading to denser, less tall cake layers.
- Achieve Clean Slices: For impeccably clean and beautiful slices of Italian Cream Cake, there’s a simple trick. After frosting, refrigerate the entire cake for about 45 minutes to 1 hour. This chill time allows the cream cheese frosting to firm up, making it much easier to slice through without smudging. Additionally, I highly recommend using a long, sharp serrated knife, as it effortlessly glides through both the tender cake layers and the chopped pecans in the frosting. For an even cleaner cut, wipe your knife clean between each slice.
- Room Temperature Ingredients: Always ensure your butter, cream cheese, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and frosting without lumps, leading to a much better final texture.
- Don’t Overbake: Keep a close eye on your cakes in the oven. Overbaking can lead to dry cake layers. Test for doneness with a toothpick inserted into the center – it should come out clean or with a few moist crumbs attached, but no wet batter.
More Irresistible Homemade Cake Recipes To Try!
If you’ve loved baking this Italian Cream Cake, you’re in for a treat with these other fantastic cake recipes:
- Fluffy and Fruity Strawberry Cake
- Rich and Decadent Chocolate Layer Cake
- Classic and Versatile Vanilla Cake
- Bright and Zesty Lemon Cake
- The Best Moist Carrot Cake Recipe
Italian Cream Cake
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Ingredients
Italian Cream Cake
- 2 cups chopped pecans divided (240 grams)
- 2 ¼ cups cake flour spooned & leveled (260 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk at room temperature (240 ml)
- 2 ½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract optional
- 1 cup Danish Creamery European style unsalted butter softened (230 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 5 large eggs separated and at room temperature
- 1 cup sweetened shredded coconut (95 grams)
Cream Cheese Frosting
- 16 ounces brick-style cream cheese softened (452 grams)
- 1 cup Danish Creamery European style unsalted butter softened (230 grams)
- 4 cups powdered sugar (480 grams)
- 1 ½ teaspoons pure vanilla extract
Instructions
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To make the cake: Preheat the oven to 350°F (180°C).
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Line a large baking sheet with parchment paper. Spread the pecans on the baking sheet and bake for 6 to 8 minutes or until fragrant. Set aside to cool completely.
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Spray three 8-inch round cake pans well with nonstick cooking spray, line the bottom of each pan with a parchment paper circle, and set aside.
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In a large mixing bowl, whisk together the cake flour, baking soda, and salt. Set aside.
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In another mixing bowl or large measuring cup, whisk together the buttermilk, vanilla extract, and almond extract. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the Danish Creamery butter until smooth. With the mixer on low speed slowly add the granulated sugar. Once all of the sugar is added, increase the speed to medium and mix for 4 to 5 minutes or until the mixture is light and fluffy.
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Separate the egg yolks and egg whites. Add the egg yolks one at a time (set the egg whites aside for later), stopping to scrape down the sides of the bowl as needed.
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Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter. Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
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In a separate large mixing bowl, beat the egg whites to stiff peaks. Gently fold ⅓ of the egg whites into the batter, then fold in the remaining egg whites until just combined.
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Gently stir in 1 cup (120 grams) of toasted chopped pecans (set aside the other cup for the frosting) and the shredded coconut until just combined.
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Evenly divide the cake batter between the three prepared cake pans and spread it around into one even layer.
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Bake for 23 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 20 to 30 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
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To make the frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the Danish Creamery butter and mix for about 30 seconds to 1 minute until well combined and smooth.
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Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Gently mix in the remaining 1 cup (120 grams) of toasted chopped pecans.
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To assemble the cake: Level the tops of each cake with a knife or cake leveler.
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Place one of the cakes on a cake stand, top with ¾ cup to 1 cup of frosting, and smooth it out into one even layer.
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Repeat with the second layer and another ¾ cup – 1 cup of frosting, place the third layer on top, then use the remaining frosting to frost the top and sides of the cake.
Notes
Freezing Instructions: Once the cake layers have cooled completely, wrap tightly with plastic wrap, and freeze for up to 3 months. Frosting will also freeze well in a large freezer bag for up to 3 months. When you’re ready to make the cake, bring the cake layers and frosting to room temperature, then assemble.
Slices of the frosted cake may be frozen for 2 to 3 months. I recommend wrapping them tightly with plastic wrap and storing them in a large freezer bag/container. Thaw to room temperature before serving.
To make a 9×13 cake: Grease a 9×13 pan with nonstick cooking spray and pour the batter into it. Bake at 350°F (180°C) for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. I recommend cutting the frosting recipe in half for a 9×13 cake.
Cake Flour: If you don’t have any on hand, you can use my homemade cake flour substitute here. Or you can simply replace the cake flour with 2 cups (250 grams) of all-purpose flour.
Cream Cheese: Make sure to use blocks of cream cheese in the frosting. If you use cream cheese spread in a tub, the frosting will be too soft.