Despite its name, Real Italian Cream Cake Recipe With Wholesome Items is actually a Southern classic, but we have elevated it by focusing on high-quality, real ingredients. This cake is a masterpiece of textures: three layers of moist vanilla cake studded with unsweetened organic coconut and toasted pecans, all held together by a tangy, rich cream cheese frosting made with real butter. It is the kind of dessert that feels special because every ingredient serves a purpose. We skip the shortening found in old recipes and rely on pure fats for a cleaner mouthfeel and superior flavor.
Why You’ll Love This Recipe
A Texture Lover’s Dream
If you find plain vanilla cake boring, this is the remedy. Every bite offers the soft crumb of the sponge, the chew of the coconut, and the crunch of the pecans. It is a dense, moist cake that feels substantial and luxurious.
Cleaner Ingredients
Traditional recipes often call for vegetable shortening and highly processed sweetened coconut. We use all-butter for the fat and unsweetened coconut to control the sugar level, allowing the nutty and vanilla notes to shine without being cloyingly sweet.
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Cane sugar
- 5 large Eggs (separated)
- 2 cups Cake flour
- 1 tsp Baking soda
- 1 cup Buttermilk
- 1 tsp Vanilla extract
- 1 cup Unsweetened shredded coconut
- 1 cup Pecans, chopped and toasted
- 8 oz Cream cheese (for frosting)
- 0.5 cup Butter (for frosting)
- 4 cups Powdered sugar
Instructions
- Preheat oven to 350°F. Line three 9-inch pans.
- Beat butter and sugar. Add egg yolks one at a time.
- Dissolve baking soda in buttermilk. Add flour and buttermilk alternately to the butter mix.
- Stir in coconut, pecans, and vanilla.
- Whip egg whites to stiff peaks; fold gently into batter.
- Bake for 25 mins. Cool completely.
- Beat cream cheese and butter, add sugar. Frost the cooled cake.
Ingredient Highlights & Substitutions
Essential Ingredients
- Unsweetened Shredded Coconut: Using unsweetened allows you to control the sweetness of the cake. It adds moisture and that signature chew.
- Pecans: Finely chopped. Toasting them beforehand releases their oil and enhances the nutty flavor.
- Buttermilk: The acidity in buttermilk breaks down the gluten, ensuring the cake is tender.
- Butter: We use 100% butter (no shortening) for the batter. It yields a richer, more natural flavor.
- Cake Flour: Lighter than all-purpose, it helps the cake rise nicely despite the heavy nuts and coconut.
Smart Substitutions
- Nuts: Walnuts are a perfectly acceptable substitute for pecans if you prefer their slightly bitter note.
- Buttermilk: Make your own by adding 1 tablespoon of lemon juice to a cup of milk and letting it sit for 5 minutes.
- Coconut: If you can only find sweetened coconut, reduce the sugar in the cake batter by 1/4 cup.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease the sides. Toast your chopped pecans in a dry skillet for 3-4 minutes until fragrant; let them cool. Separate your eggs; you will need the whites whipped separately to fold in later, which gives the cake its lift.
Cooking Phase
Cream the butter and sugar until airy. Add egg yolks one at a time. Mix in the dry ingredients alternating with the buttermilk and vanilla. Stir in the coconut and pecans by hand. In a clean bowl, whip the egg whites to stiff peaks and gently fold them into the batter. Divide among pans and bake for 25 minutes. Cool completely before frosting with the beaten cream cheese, butter, and powdered sugar mixture.
Pro Tips for Perfect Results
Technique Secrets
Folding Egg Whites. This is the critical skill here. Use a spatula to cut through the middle of the batter and sweep around the bottom, lifting the batter over the whites. Do this gently. If you stir vigorously, you will deflate the air bubbles you just created, resulting in a flat, heavy cake.
Common Mistakes to Avoid
- Greasy Cake: Ensure your butter is at room temperature, not melted. Melted butter will separate in the batter.
- Sunken Centers: This happens if you open the oven door too early. Do not check the cake until at least 20 minutes have passed.
- Runny Frosting: Use full-fat block cream cheese, not the spreadable tub kind. The tub variety has too much water content.
Serving Ideas & Pairings
Presentation & Plating
Coat the entire cake in the cream cheese frosting. Press extra chopped pecans and toasted coconut onto the sides of the cake for a rustic, appetizing look. Pipe rosettes on top and place a whole pecan on each for a polished finish.
Pairing Suggestions
- Coffee: This sweet cake demands strong black coffee or an espresso to balance the sugar.
- More Dessert: If you are planning a dessert table and need a lighter, chocolate option to contrast this dense nut cake, our Light Oreo Poke Cake Recipe With Yogurt Substitution is an excellent choice.
Frequently Asked Questions
Q1? Why is it called Italian Cream Cake?
Its origins are debated, but it likely originated in Texas, not Italy! The “Italian” name might refer to the use of ingredients like nuts and cheese, or an Italian baker who popularized it in the South.
Q2? Can I make this as cupcakes?
Absolutely. This recipe yields about 24-30 standard cupcakes. Reduce baking time to 18-20 minutes.
Q3? How do I store leftovers?
Because of the cream cheese frosting, this cake must be refrigerated. It tastes delicious cold, but you can let slices sit at room temperature for 15 minutes before eating to soften the buttercream.
| Ingredient | Function | Texture Impact |
|---|---|---|
| Egg Whites | Leavening agent | Lightness, fluffiness |
| Buttermilk | Acid/Liquid | Tenderness, moist crumb |
| Coconut | Flavor/Inclusion | Chewy, moist density |
| Pecans | Flavor/Inclusion | Crunch, nutty bite |
Conclusion
This Real Italian Cream Cake is a showstopper made with integrity. It combines the homey comfort of a nut cake with the elegance of a tiered wedding cake. It takes a little extra effort to separate the eggs and toast the nuts, but one bite of that creamy, crunchy, wholesome perfection will convince you it was worth every second.
