Oh, this Moist Italian Cream Cake with Cream Cheese Frosting is just pure magic in cake form! It’s one of those recipes that feels special, like it’s been passed down through generations, even though I probably just found it on a recipe card tucked away somewhere. Every time I make it, the whole house smells like coconut and pecans, and my family knows something wonderful is happening. It’s got that perfect balance – super moist from the buttermilk and those little bits of coconut, and then that dreamy, tangy cream cheese frosting just ties it all together. Seriously, it’s my go-to for birthdays or just when we need a little extra sweetness in our lives. It never fails to impress, and it’s surprisingly easy to whip up!
Why You’ll Love This Moist Italian Cream Cake with Cream Cheese Frosting
- Super Moist Texture: Seriously, this cake lives up to its name! Thanks to the buttermilk and those lovely little bits of coconut and pecans, every bite is incredibly tender and moist.
- Amazing Flavor Combo: You get the warm, nutty crunch from the pecans and the sweet chewiness from the coconut, all wrapped up in a tender cake. And that cream cheese frosting? Pure bliss!
- Easier Than You Think: Even though it tastes super fancy, this Moist Italian Cream Cake with Cream Cheese Frosting comes together pretty straightforwardly. It’s totally doable for a weeknight treat or a weekend project.
- Perfect for Any Occasion: Birthdays, holidays, potlucks, or just because – this cake is always a showstopper. It looks gorgeous and tastes even better.
Gather Your Ingredients for a Perfect Moist Italian Cream Cake with Cream Cheese Frosting
Okay, so to make this amazing Moist Italian Cream Cake with Cream Cheese Frosting, you’ll want to have all your ducks in a row before you start. It makes the whole process so much smoother, trust me! We’ve got some pantry staples and a few special players that really make this cake sing. Let’s get everything ready so we can dive into baking!
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup chopped pecans
- ½ cup shredded coconut
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Guide to Making Your Moist Italian Cream Cake with Cream Cheese Frosting
Alright, let’s get this party started! Making this Moist Italian Cream Cake with Cream Cheese Frosting is honestly one of my favorite kitchen adventures. It’s all about a few simple steps that build on each other, and before you know it, you’ve got a cake that smells absolutely divine. Don’t worry if you’re not a pro baker; I’ll walk you through it, and it’s way less intimidating than it looks. Just follow along, and we’ll have a masterpiece!
Preparing the Moist Italian Cream Cake Batter
First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your two 9-inch round cake pans. Give them a good grease and then a light dusting of flour – this is super important to make sure our beautiful cake layers don’t stick! Now, in a medium bowl, just whisk together your flour, baking soda, and salt. Set that aside for a sec. In a bigger bowl, grab your mixer (or a sturdy spoon and some elbow grease!) and cream together that softened butter and sugar until it’s nice and fluffy. It should look pale and creamy. Then, beat in your eggs one at a time, making sure each one is mixed in before you add the next. Stir in that vanilla extract. Now, here’s a little trick: gradually add the dry ingredients into the wet, alternating with the buttermilk. Start and end with the dry stuff. Mix it until it’s *just* combined – seriously, don’t go crazy overmixing, or your cake might get tough!
Baking and Cooling Your Italian Cream Cake Layers
Once your batter is all mixed up with the pecans and coconut folded in, divide it evenly between those prepared pans. Smooth the tops a little. Pop them into your preheated oven and let them bake for about 30 to 35 minutes. You’ll know they’re ready when a wooden skewer or a toothpick inserted right into the center comes out clean, with maybe just a few moist crumbs attached. Oh, that smell! Let the cakes cool in their pans for about 10 minutes – this helps them firm up a bit. Then, carefully flip them out onto wire racks to cool completely. Patience here is key; you don’t want your frosting melting off!
Crafting the Decadent Cream Cheese Frosting
While those gorgeous cake layers are cooling, let’s whip up that amazing cream cheese frosting. In a bowl, beat together the softened cream cheese and the softened butter until it’s super smooth and creamy. You don’t want any lumps! Then, gradually add in the powdered sugar, alternating with the milk. Keep beating until it’s light, fluffy, and perfectly smooth. Give it a final stir with that teaspoon of vanilla extract. Taste it – it’s so good! If it seems a little too thick, add another splash of milk; if it’s too thin, a bit more powdered sugar will do the trick.
Assembling Your Moist Italian Cream Cake with Cream Cheese Frosting
Once your cake layers are completely cool – and I mean *completely* cool, okay? – it’s time for the grand finale! Place one cake layer on your serving plate. Spoon a generous amount of that dreamy cream cheese frosting onto the top and spread it around evenly. Then, carefully place the second cake layer on top. Frost the top and sides of the entire cake. You can make it smooth or get a little rustic with swirls; either way, it’s going to look incredible. Enjoy!
Tips for Success When Making a Moist Italian Cream Cake with Cream Cheese Frosting
Okay, so you want your Moist Italian Cream Cake with Cream Cheese Frosting to be absolutely perfect, right? I’ve learned a few things over the years that really make a difference. First, make sure all your ingredients, especially the butter, eggs, buttermilk, and cream cheese, are truly at room temperature. It sounds small, but it makes a huge difference in how smoothly everything combines, leading to that lovely moist texture. Don’t overmix the batter once you add the flour – seriously, just mix until you don’t see streaks of flour anymore. Overmixing develops gluten, and that can make your cake tough instead of tender. Also, trust your oven! Baking times can vary, so use that skewer test to be sure it’s done. And for the frosting, if it feels too soft, pop it in the fridge for 15-20 minutes to firm up before you frost the cake. These little tricks will guarantee a show-stopping cake every single time!
Ingredient Notes and Substitutions for Your Italian Cream Cake
Sometimes, you might be missing something or just want to tweak things a bit, and that’s totally fine! Understanding why we use certain ingredients in our Italian Cream Cake recipe can help you make smart swaps. It’s all about getting that perfect texture and flavor, and knowing these little secrets can make your baking life so much easier. Don’t be afraid to experiment a little!
Key Ingredient Explanations
That buttermilk in the cake? It’s not just for flavor! Its acidity reacts with the baking soda to give the cake a lovely lift and, more importantly, it adds incredible moisture. That’s why this cake is so wonderfully tender. The pecans and coconut aren’t just for show either; they add fantastic texture and a nutty sweetness that really makes the cake special. And for the frosting, using both cream cheese and butter gives it that perfect balance of tangy and rich.
Smart Ingredient Swaps
No buttermilk? No problem! You can easily make your own by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and letting it sit for 5-10 minutes. For the nuts, walnuts are a great substitute for pecans if that’s what you have on hand. If you’re not a fan of coconut, you can simply leave it out, or maybe try a different extract like almond for a different flavor profile. And if you’re out of powdered sugar for the frosting, you can try making your own by blending granulated sugar in a high-powered blender until it’s fine, though it might not be quite as smooth.
Serving and Storing Your Delicious Moist Italian Cream Cake with Cream Cheese Frosting
Once your beautiful Moist Italian Cream Cake with Cream Cheese Frosting is all assembled and looking gorgeous, it’s ready to be served! It’s fantastic at room temperature, letting all those flavors really shine. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. It’ll keep nicely in the refrigerator for about 3-4 days. The cream cheese frosting can get a little firm in the fridge, so I usually let a slice sit out for about 15-20 minutes before digging in. It just brings everything back to that perfect, soft texture.
Frequently Asked Questions about Moist Italian Cream Cake with Cream Cheese Frosting
Q1. Can I make this Moist Italian Cream Cake with Cream Cheese Frosting ahead of time?
Oh, absolutely! This cake is actually *better* if you make it a day ahead. The flavors really meld together beautifully overnight, and the cake stays extra moist. Just make sure to store the unfrosted layers in an airtight container at room temperature, or frosted, in the refrigerator. If you refrigerate the frosted cake, just let it sit out for about 15-20 minutes before serving so the frosting isn’t too firm.
Q2. What’s the best way to store leftover Italian cream cake?
If you somehow have any leftover Moist Italian Cream Cake with Cream Cheese Frosting, the best place for it is an airtight container in the refrigerator. The cream cheese frosting needs to be kept cool. It should stay delicious for about 3 to 4 days. Like I mentioned, just let a slice warm up a bit on the counter before you enjoy it!
Q3. How do I prevent my cream cheese frosting from being too runny?
This can happen if your cream cheese or butter is too soft, or if you add too much milk. Make sure both the cream cheese and butter are softened, but not melted. If your frosting seems too thin after adding the milk and powdered sugar, don’t panic! Just add a little more powdered sugar, maybe a tablespoon at a time, until it reaches a nice, spreadable consistency. You can also pop the bowl in the fridge for about 15-20 minutes to help it firm up before frosting the cake.
Estimated Nutritional Information for Moist Italian Cream Cake with Cream Cheese Frosting
When you whip up this delightful Moist Italian Cream Cake with Cream Cheese Frosting, you’re looking at roughly 450 calories per slice. This includes about 25g of fat, with 15g being saturated, 60g of carbohydrates, and 5g of protein. Keep in mind these are just estimates, and the actual numbers can vary a bit depending on the specific ingredients you use and how you frost it!
Moist Italian Cream Cake: Bewitching 1-Hour Treat
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist Italian cream cake layered with a decadent cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup chopped pecans
- ½ cup shredded coconut
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in pecans and coconut.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the frosting, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and milk, beating until smooth and creamy. Stir in vanilla extract.
- Frost the cooled cake layers.
Notes
- Ensure all ingredients for the cake and frosting are at room temperature for best results.
- Do not overmix the batter.
- Allow the cake layers to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Italian cream cake, cream cheese frosting, moist cake, coconut cake, pecan cake, birthday cake, celebration cake