ITALIAN CREAM CAKE WITH PECANS
INTRODUCTION
Italian Cream Cake is a rich, old-fashioned Southern cake known for its soft, buttery layers, crunchy pecans, and luxurious cream cheese frosting. Despite its name, it’s an American classic often served at holidays, birthdays, and family gatherings. Moist, fluffy, and indulgent, this cake always feels special.
INGREDIENTS
For the Cake
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup finely chopped pecans
3/4 cup shredded coconut (optional but traditional)
For the Cream Cheese Frosting
16 oz cream cheese, softened
1 cup unsalted butter, softened
6–7 cups powdered sugar, sifted
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk (as needed)
For Garnish
Chopped pecans
Whole pecans for decoration
INSTRUCTIONS
Step 1: Prepare the Oven and Pans
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans or two deep pans. Line bottoms with parchment paper for best results.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light, fluffy, and pale in color. This step is key for a soft cake.
Step 4: Add Egg Yolks
Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
Step 5: Alternate Wet and Dry
Add the dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix gently until just combined.
Step 6: Fold in Pecans and Coconut
Gently stir in chopped pecans and coconut if using.
Step 7: Whip Egg Whites
In a clean bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter using a spatula. Do not overmix.
Step 8: Bake
Divide batter evenly between pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
CREAM CHEESE FROSTING METHOD
Step 1
Beat cream cheese and butter together until smooth and creamy.
Step 2
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 3
Mix in vanilla extract. Add cream or milk a little at a time until frosting is smooth, thick, and spreadable.
ASSEMBLING THE CAKE
Place one cake layer on a serving plate.
Spread a thick layer of frosting on top.
Add the second layer and frost again.
Top with the final layer and frost the entire cake.
Press chopped pecans onto the sides and decorate the top with whole pecans.
HISTORY
Italian Cream Cake became popular in the southern United States in the mid-20th century. Despite the name, it is not Italian in origin. The name likely came from the use of rich ingredients like butter, eggs, and cream cheese, which gave it a luxurious reputation.
BENEFITS
High in energy, making it perfect for celebrations
Rich texture and balanced sweetness
Pecans add healthy fats and flavor
Excellent make-ahead cake that tastes even better the next day
NUTRITION (Approximate per slice)
Calories: 520
Fat: 32g
Carbohydrates: 55g
Protein: 6g
CONCLUSION
This Italian Cream Cake is ultra-moist, nutty, and crowned with a silky cream cheese frosting that melts in your mouth. It’s a show-stopping dessert that never fails to impress and disappears fast at any gathering.
If you want a no-coconut version, a sheet-pan version, or a smaller batch, just tell me.