Italian Cream Cake with Nutty Cream Cheese Frosting
Italian Cream Cake with Nutty Cream Cheese Frosting, also known as Italian Wedding Cake, is perfect for any special occasion.
This post has great timing. I’ve made an Italian Cream Cake to celebrate Italian day, which is a part of my heritage. My maternal grandparents were from Italy and I recently got my DNA results from 23&Me.
Those results confirmed my Italian heritage of which I am very proud of. I often try to weave all things Italian into family gatherings. This cake is the most recent contribution.
When looking for something to make I once again turned to my Mom’s recipes. I already have some Italian recipes on the blog like baked ziti and Grandma’s Italian meatball sub so I wanted something sweet.
In her recipe book here was this cake. I’ve had Italian cream cake before and loved it.
What is Italian Cream Cake?
The history of this cake is a bit muddied. I’ve read where it was made by an Italian baker living in the southern United States. It’s also called Italian wedding cake and it’s made for special occasions such as birthdays and anniversaries.
One thing is for sure coconut and pecans are a part of every recipe I’ve found. As is buttermilk. My Mom’s cake uses part butter and part shortening. The crumb is delicate and delicious.
I’ll be honest, I was skeptical of the shortening butter combo but my husband said it’s the best cake I’ve ever made and I’ve made a lot of cakes! He’s even asked for it for his birthday cake which isn’t until October.
How Can I Decorate Italian Cream Cake?
Feel free to decorate the cake with pecans any way you wish. The pecans I used are called minis because I had purchased them on our last trip through Georgia. Use chopped pieces and press them into the side of the cake.
You could even stir the small pieces into the frosting and decorate with pecan halves around the top. Use your imagination.
Italian Cream Cake with Nutty Cream Cheese Frosting
Ingredients
- 1/2 cup butter softened
- 1/2 cup shortening I used Crisco
- 2 cups sugar
- 5 large eggs separated
- 1 tablespoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
Nutty Cream Cheese Frosting
- 1 8 ounce package cream cheese, softened
- 1/2 cup butter softened
- 1 tablespoon vanilla extract
- 3 1/2 cups confectioners sugar
- Pecans for garnish
Instructions
- Preheat oven to 350 degrees F. Grease and flour 3 9-inch cake pans. Set aside.
- Beat butter and shortening with an electric mixer at medium speed until fluffy. Gradually add sugar, beating well. Add egg yolks, one at a time beating until blended after each addition. Add vanilla and incorporate.
- Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
- In separate mixing bowl, beat egg whites until stiff peaks for and fold into batter.
- Pour batter into prepared pans and bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans and cool completely before frosting with Nutty Cream Cheese Frosting.
To make frosting:
- Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy. Add confectioners' sugar in stages, beating well, on low speed, after each addition, until blended. Beat frosting at high speed until smooth.
I love an Italian Cream Cake and this one is stunning! I know it is as delicious as it is gorgeous because you made it! Thanks for sharing this recipe!
This cake is beautiful, and I bet it tastes good too!
Beautiful! I love a good cake recipe!
I’m drooling over this cake! It looks so delicious. And I love family recipes.
This looks and sounds delicious – right up my alley with the coconut and crushed pecans!
It looks amazing. My grandmother was from the Italian part of Switzerland, and part of the Italian Swiss diaspora. I need to do 23 and Me!
This looks amazing! I could see using this for Easter, birthdays, church, etc.
Looks sooooo delish! Wish I could reach through the screen for a bite.
Can I make this without the coconut?
Absolutely!
Could you substitute anything for the coconut? My family is not fond of it (I am!). Thank you
You can certainly omit the coconut without any problem.
What a beautiful cake! Old family recipes are the best and I love your story behind this cake. I have wanted to use 23andme or ancestry for some time, but haven’t done it yet. It sounds like you had a great experience! Thank you so much for sharing your cake at Celebrate It!
This cake looks so moist! I’m loving the nut flavor! Thanks for hosting!
Such a shame that I can’t make this beautiful cake with my guys nut allergies! Love that you used your Mom’s recipes. Thank you so much for hosting!
Your Italian heritage has served you well, such a delicious cake!
Can you believe I’ve never had an Italian cream cake? I know it’s got to be good if it came from your mom’s recipe box too!
What a timing! And a gorgeous looking cake to celebrate it with. Perfection!
Btw, you can upload your DNA file to MyHeritage for free and find out even more! I’ve made my family tree through them and just got the email from them notifying me about it. Now I’m anxiously awaiting results…once again, lol.
Ellen this looks amazing! I can’t wait to try and make it myself!
Thanks, Heather! I hope you love it!
What a great nod to your heritage and a beautiful dessert! Thanks for hosting, Ellen.
What a gorgeous cake Ellen. Thanks so much for hosting this event.
What a beautiful cake! Your Mom’s recipes❤️ So glad you have them!