Italian Cream Cake: A Southern Jewel with Italian Soul
Introduction
Italian Cream Cake is a masterpiece of contrasts: a tender, coconut-laced cake layered with creamy, pecan-studded frosting. Despite its name, this cake is a beloved staple of Southern American baking, believed to have been inspired by Italian immigrants’ love for rich, textured desserts. It’s the showstopper of potlucks, birthdays, and holidays—a moist, flavorful cake that balances sweetness with the nutty, tropical notes of coconut and toasted pecans.
A Slice of History
The true origins of Italian Cream Cake are delightfully murky. Most food historians agree it is not actually from Italy, but a mid-20th century American creation, likely from the South. One theory suggests it was born in bakeries that wanted to market an “exotic,” luxurious cake using ingredients (coconut, buttermilk, pecans) that were both local and special. The “Italian” in the name may refer to the use of cream cheese in the frosting, a nod to Italian mascarpone, or simply a marketing term to make it sound sophisticated. Over decades, it has earned a permanent place in the canon of classic American layer cakes.
Why You’ll Love It: The Benefits & Appeal
· Texture Paradise: This cake offers a symphony of textures—incredibly moist and tender crumb, chewy coconut, crunchy pecans, and velvety frosting.
· Crowd-Pleaser: Its unique flavor profile wins over even those who think they don’t like coconut.
· Wholesome(ish) Ingredients: Buttermilk tenderizes the cake, while pecans and coconut add fiber and healthy fats.
· A Labor of Love: Baking this cake is an act of care, perfect for celebrating life’s sweetest moments.
The Grand Recipe: Italian Cream Cake
Ingredients
For the Cake:
· 2 cups (250g) all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· ¼ teaspoon salt
· ½ cup (115g) unsalted butter, room temperature
· ½ cup (100g) vegetable shortening
· 2 cups (400g) granulated sugar
· 5 large eggs, separated
· 1 teaspoon pure vanilla extract
· 1 cup (240ml) buttermilk, room temperature
· 1 cup (85g) sweetened shredded coconut
· 1 cup (100g) finely chopped toasted pecans
For the Cream Cheese Frosting:
· 1 (8-ounce/226g) package full-fat cream cheese, room temperature
· ½ cup (115g) unsalted butter, room temperature
· 1 teaspoon pure vanilla extract
· Pinch of salt
· 4-5 cups (480-600g) confectioners’ sugar, sifted
· 1 cup (100g) toasted pecan halves or pieces, for garnish
· ½ cup (40g) sweetened shredded coconut, for garnish (optional)
Method & Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for foolproof release.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Separate the egg yolks and whites into two clean bowls.
Step 2: Make the Cake Batter
1. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream the butter, shortening, and sugar together on medium-high speed for 4-5 minutes, until light and fluffy.
2. Add the egg yolks one at a time, beating well after each. Mix in the vanilla.
3. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined.
4. Using a spatula, fold in the shredded coconut and chopped pecans.
Step 3: Whip the Egg Whites & Fold
1. With a clean whisk attachment (or clean beaters), whip the egg whites on high speed until stiff peaks form.
2. Gently fold ⅓ of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining whites until no white streaks remain. This step is crucial for the cake’s signature lightness.
Step 4: Bake & Cool
1. Divide the batter evenly among the prepared pans.
2. Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Cakes must be completely cool before frosting.
Step 5: Make the Frosting & Assemble
1. In a clean mixer bowl, beat the cream cheese and butter together until perfectly smooth and creamy.
2. Beat in the vanilla and salt.
3. Gradually add the sifted confectioners’ sugar, one cup at a time, on low speed until incorporated and desired sweetness/thickness is reached. Increase speed to high and beat for 1 minute until fluffy.
4. To Assemble: Place one cake layer on a serving plate. Spread with a layer of frosting. Repeat with the second and third layers. Frost the top and sides of the entire cake with the remaining frosting.
5. Press the toasted pecan pieces onto the sides of the cake and sprinkle extra coconut on top, if desired.
Nutritional Information (Per Serving, 1/12th of cake)
· Calories: ~750
· Fat: 42g
· Carbohydrates: 88g
· Protein: 8g
· Note: This is a rich, celebratory dessert. Enjoy in moderation as part of a balanced diet.
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For the Lovers: Serving & Pairing
This cake is for lovers of texture, tradition, and thoughtful baking.
· The Occasion Lover: Serve at weddings, anniversaries, and milestone birthdays.
· The Coffee Lover: Pair with a strong cup of black coffee or a cappuccino to cut the sweetness.
· The Tea Lover: Enjoy with a pot of Earl Grey or Chai tea.
· The Celebration Lover: It’s the perfect finale to a hearty Italian or Southern feast.
Conclusion
The Italian Cream Cake is more than the sum of its parts—it’s a testament to the beautiful alchemy of baking. Its journey from a mystery-named regional specialty to a nationally adored classic speaks to its irresistible charm. Baking this cake is a rewarding ritual, and sharing it is a genuine gesture of hospitality. Each moist, nutty, creamy bite is a celebration of flavor and texture, making any moment feel special. So gather your ingredients, embrace the process, and get ready to create a dessert that will earn you requests for the recipe for years to come.
