Italian Cream Cake is a rich and indulgent dessert made with layers of fluffy cake filled with coconut and pecans, then topped with a smooth cream cheese frosting. This cake is a favorite for special occasions, offering a perfect balance of sweetness, texture, and flavor. Combining buttermilk and whipped egg whites gives the cake a light and tender crumb, while the coconut and nuts add a satisfying crunch.
This vintage recipe is a timeless treat, combining classic Southern and Italian influences. Whether you’re baking for a birthday, holiday, or just because, this cake is sure to impress.
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Italian Cream Cake
Italian Cream Cake FAQ
What makes Italian Cream Cake different from other cakes?
It has a distinct texture from whipped egg whites and buttermilk, plus the added crunch of coconut and pecans.
Can I make this cake ahead of time?
Yes! The flavors develop beautifully overnight, making it even better the next day.
Can I use a different type of nut?
Yes, walnuts or almonds can be used instead of pecans.
Food History
Italian Cream Cake is actually more Southern than Italian. Despite its name, this cake became a classic in the Southern United States, likely influenced by Italian baking traditions. Combining buttermilk, coconut, and nuts gives it a signature flavor and texture.
By the mid-20th century, this cake appeared in church cookbooks and family recipe collections across the U.S. Today, it remains a beloved dessert, often seen at weddings and holiday gatherings.
Timeline
- 1800s – Cakes using buttermilk and whipped egg whites gain popularity.
- 1900s – Italian Cream Cake recipes appear in Southern cookbooks.
- 1950s-1970s – The cake becomes a staple at celebrations and potlucks.
- Today – A cherished homemade treat with a rich history.
Recipe Discussion
Italian Cream Cake is unique because of its light, airy texture and rich flavor. The buttermilk and baking soda provide a tender crumb, while the egg whites, beaten separately, give the cake a fluffy consistency. The coconut and nuts add depth, making each bite satisfying.
The frosting is a classic cream cheese icing, which pairs beautifully with the cake’s sweetness. It’s creamy, slightly tangy, and spreads easily over the layers.
Preparation Tips
- Use room temperature ingredients for even mixing.
- Whip the egg whites until stiff peaks form for a light texture.
- Alternate adding the flour and buttermilk to avoid overmixing.
- Let the cake cool completely before frosting.
- Toast the pecans and coconut for a deeper flavor.
Recommended Kitchen Products
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- Hand Mixer – Essential for whipping egg whites to stiff peaks.
- Three-Tier Cooling Rack – Allows the cake layers to cool evenly.
- Cake Stand with Dome – Keeps your cake fresh and beautifully displayed.
- Offset Spatula – Makes frosting the cake smooth and easy.
Serving Suggestions
- Serve chilled or at room temperature.
- Pair with a cup of espresso or tea.
- Garnish with extra toasted coconut on top.
- Drizzle with caramel sauce for added sweetness.
- Enjoy with fresh berries for a fruity contrast.
A Cake Worth Celebrating
Italian Cream Cake is a timeless dessert that brings together soft cake, crunchy nuts, and a luscious frosting. Whether you’re making it for a family gathering or just because, it’s a recipe that will become a favorite. Every slice is packed with flavor and tradition, making it a cake that’s always worth the effort.
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Italian Cream Cake Recipe
Italian Cream Cake
This Italian Cream Cake is packed with coconut, pecans, and a rich cream cheese frosting. A Southern classic perfect for any special occasion!
Ingredients
- 2 cups sugar
- 1 stick oleo
- ½ cup Crisco
- 5 egg yolks, beaten
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups flour
- 1 teaspoon vanilla
- 5 egg whites
- 1 cup coconut
- 1 cup nuts
Frosting Ingredients:
- 1 (8-ounce) package cream cheese, softened
- 1 stick oleo (soft)
- 1 box powdered sugar
- 1 teaspoon vanilla
- 1 can coconut
- 1 cup nuts
Instructions
- Preheat oven to 325°F.
- Cream together sugar, oleo, and Crisco.
- Add beaten egg yolks.
- Mix baking soda with buttermilk and alternate adding with flour.
- Stir in vanilla, then fold in whipped egg whites, coconut, and nuts.
- Pour into three cake pans and bake for 25 to 30 minutes.
Frosting Instructions:
- Beat cream cheese and oleo until smooth.
- Gradually mix in powdered sugar.
- Stir in vanilla, coconut, and nuts.
- If too thick, add a few drops of milk.
- Frost the cooled cake layers and assemble.