Italian Cream Cake

This southern American, Italian Cream Cake is super delicious! It’s a made homemade vanilla cake with coconut and pecans topped with a cream cheese frosting! It’s a decadent cake perfect for special occasions and the holidays.

This yummy cake is a little similar to my equally yummy Southern Hummingbird Cake recipe. Both are layer cakes with pecans and a tasty homemade cream cheese frosting. 

History of Italian Cream Cake

Italian Cream Cake is not an authentic Italian cake. As a matter of fact, it’s not Italian at all. It’s American and originated in the south- Texas as it is rumored. The baker was Italian but, the cake is not. 

That doesn’t matter because it’s delicious nonetheless! Also, the cake isn’t made with cream, only cream cheese in the icing. Again, I don’t care what they call it. It’s super good if you like coconut and pecans.

What is Italian Cream Cake made of?

It’s a vanilla cake with chopped pecans and shredded coconut topped with a cream cheese frosting (sometimes made with whipped cream frosting.)

Italian Cream Cake

First, preheat oven to 350F.

Next, in a large mixing bowl, add butter and vegetable shortening and mix for about 30 seconds until creamy. 

Then, add sugar.

Next, add egg yolks. Mix until combined.

Then, while still mixing, add baking soda and salt followed by a cup of flour at a time alternatively with 1/3 of the buttermilk. Continue mixing until well blended.

Next, add vanilla extract.

Then, add the almond extract.

Next, roast the pecans if you wish. It adds another dimension of flavor and only takes a few minutes. Add in the pecans and keep mixing. You can use chopped pecans or pecan chips. I used pecan chips. 

Then, add in the sweetened flaked coconut. 

Mix until blended. 

Set aside.

Next, in a separate large mixing bowl, beat egg whites on high speed until stiff peaks form.

By hand, fold into cake batter.

It will look like this. Don’t over mix it.

 

Then, oil spray 2 nine-inch cake pans and fill each with half of the batter. Bake at 350F for 25-30 minutes or longer if needed. Check the center with a toothpick. If it comes out clean, it’s done.

Cream Cheese Icing

First, add cream cheese and butter to a large mixing bowl and mix for about 2 minutes on med/high.

Next, add sugar one cup at a time and mix until blended.

 

Then, add vanilla and nuts. Mix 30 more seconds.

Then, spread the icing on the first layer of cooled cake.

Next, place the second cooled cake layer on top and spread icing on the top and sides of the cake.

Look how delicious this is when cut into! I know you can’t wait to try this recipe!

This cake is rich, moist and flavorful. It’s a wonderful cake to make for special occasions such as baby and wedding showers and especially around the holidays. 

See more desserts.

I took this recipe to Weekend Potluck.

This recipe was adapted from The Recipe Project.