u003cstrongu003eWhat is the origin of Italian Cream Cake?u003c/strongu003eu003cbr/u003e

Despite its name, Italian Cream Cake is not u003cemu003eactuallyu003c/emu003e from Italy. It originated in the American South, though some believe the name may have come from the use of ingredients like coconut and cream cheese, which were considered u0022exoticu0022 or luxurious, evoking an u0022Italianu0022 flair. Where exactly in the South it came from is unknown—we just know that it's a classic Southern cake.

What is an Italian Cream Cake made of?u003cbr/u003e

The most common shared ingredients in all Italian Cream Cake recipes are buttermilk, shredded coconut, and pecans plus cream cheese frosting. It's like a really fancy, dressed up vanilla cake.

Should you refrigerate Italian Cream Cake?u003cbr/u003e

Yes! Because of the cream cheese frosting, any leftover Italian Cream Cake should be refrigerated.

Old Fashioned Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 24
Cuisine: American
Ingredients: 2 cups flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup butter, softened; 1 ¾ cup granulated sugar; 3 eggs; 1 Tablespoon vanilla; 3 Tablespoons rum extract (optional); 1 ½ cups buttermilk; 1 cup chopped pecans; 1 cup shredded, sweetened coconut; 1 cup butter, softened; 8 oz. cream cheese, softened; 1 teaspoon vanilla; 1 teaspoon coconut extract (not pictured); 1 teaspoon rum extract (not pictured); 6 cups powdered sugar; Pecans and coconut for topping (optional)

Italian Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Recipe by Rose Atwater

Prep Time45
Cook Time35
Total Time1 hour 20 minutes
Yield24 1x

Description

Italian Cream Cake is a moist layer cake made with buttermilk, shredded coconut, and pecans, frosted with cream cheese frosting. This southern-inspired dessert is rich in flavors and textures.

Ingredients

Scale

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 3/4 cup granulated sugar
3 eggs
1 Tablespoon vanilla
3 Tablespoons rum extract (optional)
1 1/2 cups buttermilk
1 cup chopped pecans
1 cup shredded, sweetened coconut

Frosting:

1 cup butter, softened
8 oz. cream cheese, softened
1 teaspoon vanilla
1 teaspoon coconut extract (not pictured)
1 teaspoon rum extract (not pictured)
6 cups powdered sugar
Pecans and coconut for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325º and prepare two 8×2 inch cake pans*
In a small mixing bowl, combine flour, baking soda, and salt, and set aside
In a large mixing bowl, cream butter and sugar together until light
Beat in eggs, vanilla, and rum extract.
Beat in half the flour mixture, then the buttermilk, then the second half of the flour mixture until fully combined
Stir in pecans and coconut
Divide batter evenly between the two cake pans
Bake in center of preheated oven for about 35 minutes, until a toothpick inserted into the center comes out clean
Remove from oven and let cool for 10 minutes
Use a knife or spatula to loosen cake from sides of pan, and turn onto a cooling grid
Let cool completely
Beat icing ingredients together (except coconut and pecans) until smooth
When cake is completely cool, trim the tops to level if needed
Spread a small bit of icing on a cake plate, and place a cake, bottom side down on on the cake plate
Spread about a cup of icing on top of cake, then center place cake on top of the first, top side down
Spread over sides of cake, brining icing up above the top of the cake. You want it to stick up so you can spread it toward the center later
Smooth sides of cake
Use an icing spatula to spread icing from the side of the cake to the center of the top of the cake to create a smooth corner
When icing is smoothed to your satisfaction, pipe decorations over the top (I used a Wilton 2D star tip on the cake shown), and sprinkle with chopped pecans and coconut.

Equipment

Hand Mixer

Buy Now →

Mixing Bowls

Buy Now →

Nutrition

Serving Size: 1 slice
Calories: 462
Sugar: 47.2 g
Sodium: 144.7 mg
Fat: 25 g
Carbohydrates: 56.6 g
Fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 75.1 mg

Find it online: https://rosebakes.com/old-fashioned-italian-cream-cake-recipe/