Old Fashioned Italian Cream Cake Recipe

Craving the kind of dessert that feels like it came straight from Grandma’s kitchen? My Old Fashioned Italian Cream Cake is a true treasure,  soft, buttery cake layers infused with coconut and pecans, then frosted with a smooth, tangy cream cheese icing. Every bite is a delightful mix of sweetness, texture, and nostalgia.

Whether you’re celebrating a birthday, hosting a holiday gathering, or want to treat yourself, this cake is a showstopper that will have everyone asking for seconds (and the recipe!).

Batter Preparation

Creating the perfect Old Fashioned Italian Cream Cake starts with a well-prepared batter. The key is to keep everything at room temperature and follow each step for a tender, moist crumb.

Step 1: Prepare Your Cake Pans

Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.

Step 2: Cream the Butter, Shortening, and Sugar

In a large mixing bowl, beat oleo (butter), Crisco, and sugar together until light and fluffy. This step is crucial; the air you incorporate here will help the cake rise beautifully.

Step 3: Add Egg Yolks

Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Step 5: Alternate Dry Ingredients and Milk

With the mixer on low, add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined; overmixing can make the cake dense.

Step 6: Stir in Flavor & Texture

Fold in the vanilla extract, shredded coconut, and chopped nuts until evenly distributed.

Step 7: Whip and Fold Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in two additions, taking care not to deflate the mixture. This step gives the cake its signature lightness.

Baking the Cake

1. Divide the Batter:  Evenly distribute the batter among the three prepared pans.
   
2. Bake:  Place in a preheated oven at 300°F (150°C) for about 25 minutes, or until a toothpick inserted in the center comes out clean.
   
3. Cool the Layers:  Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks to cool completely. This prevents breakage and helps maintain moisture.

Making the Cream Cheese Frosting

This creamy, tangy frosting is the perfect complement to the sweet, nutty cake layers. The secret is achieving a smooth, spreadable texture without making it too thin.

Step 1: Cream the Base Ingredients

In a large bowl, beat the cream cheese and butter together until smooth and lump-free.

Step 2: Add Flavor

Mix in the vanilla extract until well combined.

Step 3: Incorporate the Sugar

Gradually add the confectioners’ sugar, mixing on low speed at first to avoid a sugar cloud. Continue beating until the frosting is fluffy and fully blended.

Step 4: Adjust Consistency

Add a splash of milk if needed, just until the frosting reaches a spreadable consistency. Avoid adding too much liquid:  the frosting should hold its shape.

Assembling the Cake

1. Level the Cake Layers (Optional)
   If your cake layers have domed tops, use a serrated knife to trim them for even stacking. This helps with stability and a professional look.
   
2. Layer and Frost
   Place the first cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Repeat with the second layer, then place the third on top.
   
3. Frost the Sides and Top
   Use an offset spatula to spread frosting smoothly over the sides and top of the cake. Don’t be afraid to be generous:  this frosting is irresistible.
   
4. Add Garnish
   Sprinkle the chopped nuts evenly over the top of the cake. You can also press some nuts along the sides for extra crunch and a rustic look.

Serving Suggestions

This cake is rich enough to shine on its own, but you can elevate the experience with a few extra touches:

• Fresh Berries: Serve slices with raspberries or strawberries for a burst of freshness.
  
• Coffee or Tea Pairing: The nutty, coconut flavor pairs beautifully with a cup of coffee or a soothing herbal tea.
  
• Holiday Presentation: Garnish with sugared cranberries or mint leaves for a festive look at Christmas or Thanksgiving.

Storage Instructions

Keeping the Cake Fresh

Because of the cream cheese frosting, store the cake covered in the refrigerator. It will stay fresh for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor.

Freezing Option

If you want to make the cake ahead, you can freeze the unfrosted layers. Wrap each cooled cake layer tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator before frosting.

FAQ – Old Fashioned Italian Cream Cake

1. Why is it called Italian Cream Cake?

Despite the name, Italian Cream Cake is actually a Southern U.S. creation. The “Italian” in the name likely comes from the use of coconut and nuts, which were considered exotic ingredients when the cake became popular.

2. Can I make this cake without coconut?

Yes! While coconut adds texture and flavor, you can leave it out if you prefer or if there are allergies. The cake will still be delicious, though slightly less traditional.

3. What nuts are best for Italian Cream Cake?

Pecans are the classic choice, adding a rich, buttery crunch. Walnuts are another good option if you prefer a slightly more earthy flavor.

4. How do I keep my cake layers moist?

Avoid overbaking:  check for doneness a few minutes early. Also, let the cake cool slightly before wrapping or frosting to keep the moisture locked in.

5. Can I use butter instead of oleo or shortening?

Yes. You can replace oleo and/or Crisco with unsalted butter, though the texture may be slightly denser and more buttery in flavor.

6. How far in advance can I make this cake?

You can bake the cake layers up to 2 days in advance and store them wrapped at room temperature, or freeze them for up to 3 months before frosting.

7. Does Italian Cream Cake need to be refrigerated?

Yes, because of the cream cheese frosting, it should be stored in the refrigerator. Bring slices to room temperature before serving for the best flavor.

Conclusion

This Old Fashioned Italian Cream Cake is a timeless dessert that blends soft, buttery layers with coconut, pecans, and a luscious cream cheese frosting. Every bite feels like a warm memory of family gatherings, holidays, and cozy afternoons in the kitchen.

Whether you’re baking it for a birthday, a special holiday, or simply because you crave something homemade and indulgent, this cake delivers a perfect balance of sweetness, texture, and nostalgia. Once you serve it, don’t be surprised if it becomes a most-requested recipe in your family:  just like it is in mine.