Introduction
The Italian Cream Cake is a beloved Southern classic that’s rich, moist, and decadently delicious. Despite its name, this cake actually has roots in Texas rather than Italy. It features layers of soft yellow or white cake filled with sweet coconut, pecans, and raisins, all topped with a luscious cream cheese frosting. This cake is often served at weddings, holidays, and special occasions due to its elegant appearance and indulgent flavor profile.
The History
The origins of the Italian Cream Cake date back to the 19th century. The cake was originally called “German’s Chocolate Cake” after Samuel German, an English-American baker who developed a type of sweet baking chocolate for Baker’s Chocolate Company in 1852. Over time, the name evolved into “German Chocolate Cake,” but in the South, variations began to emerge. One such version became known as Italian Cream Cake, which includes ingredients like coconut, pecans, and raisins, giving it a unique texture and flavor different from its Northern cousin.
Ingredients Breakdown
An authentic Italian Cream Cake typically includes:
- All-purpose flour – for structure and softness
- Baking powder – helps the cake rise
- Salt – enhances flavor
- Butter – adds richness and moisture
- Granulated sugar – provides sweetness and contributes to texture
- Eggs – bind the ingredients and add volume
- Evaporated milk – gives a creamy texture without being too heavy
- Vanilla extract – enhances the overall flavor
- Coconut – adds a tropical, chewy texture
- Pecans – offer a buttery crunch
- Raisins (optional) – some recipes include them for added depth
- Cream cheese – used in the frosting for tanginess and richness
- Butter (in frosting) – balances the tanginess and adds smoothness
- Powdered sugar – creates a silky, sweet frosting
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Alternately add flour mixture and evaporated milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in coconut, pecans, and raisins (if using).
- Divide batter evenly among prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely on wire racks before frosting.
- To make the frosting: beat cream cheese and butter until smooth.
- Gradually add powdered sugar and mix until light and fluffy.
- Frost between layers and on top of the cooled cake.
Tips
- Make sure all ingredients are at room temperature for even mixing.
- Don’t overmix the batter once flour is added; this can lead to a dense cake.
- If you’re making this ahead, store unfrosted cake layers in an airtight container for up to two days.
- To prevent the nuts and coconut from sinking, lightly toss them in a bit of flour before adding to the batter.
- For extra moist cake, consider brushing each layer with a simple syrup made from equal parts water and sugar, heated until dissolved and cooled.
Variations and Customizations
- Dairy-free option: Use vegan butter and non-dairy cream cheese for the frosting.
- Nut-free version: Omit pecans and use sunflower seeds or pumpkin seeds instead.
- Spiced twist: Add cinnamon, nutmeg, or allspice to the batter for a warm flavor profile.
- Fruit swaps: Replace raisins with dried cranberries or chopped dates.
- Chocolate lover’s edition: Fold in mini chocolate chips along with the coconut and pecans.
- Layer options: Make cupcakes instead of a layer cake for easy serving.
Health Considerations and Nutritional Value
While Italian Cream Cake is a treat best enjoyed in moderation, there are ways to make it slightly healthier:
- Use whole wheat pastry flour for added fiber.
- Replace half the butter with unsweetened applesauce to reduce fat content.
- Reduce sugar by 25% or substitute with a natural sweetener like honey or maple syrup.
- Use low-fat cream cheese in the frosting.
- Keep portions small to enjoy the flavor without overindulging.
On average, a slice contains approximately 450–600 calories, depending on size and ingredients used. It’s high in carbohydrates and fats but also offers fiber from coconut and nuts, and protein from eggs and dairy.
Ingredients
Makes 12 servings
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 1/2 cups sweetened flaked coconut
- 1 cup chopped pecans
- 1/2 cup raisins (optional)
- For frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Directions
- Preheat oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and dusting with flour.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in vanilla extract.
- Alternate adding the flour mixture and evaporated milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
- Fold in coconut, pecans, and raisins if desired.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then remove and place on wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and mix until light and fluffy.
- Spread frosting between each layer and on the top and sides of the cake.
- Chill the cake for at least 30 minutes before serving for easier slicing.
FAQ
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure all other ingredients are certified gluten-free.
How long
