Italian Cream Pound Cake
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Italian Cream Pound Cake
This Italian cream pound cake is the ultimate Southern specialty, crafted from scratch with rich butter, toasted pecans, and sweet coconut. Its remarkably moist, tender crumb comes from the perfect balance of buttermilk and a slow, gentle bake. This homemade pound cake is ideal for holidays, potlucks, or any occasion that calls for a truly special dessert.
The first time I tasted a proper Italian cream pound cake was at a friend’s grandmother’s home in Georgia. The aroma of toasted pecans and vanilla filled the kitchen, a scent that has become synonymous with gracious hospitality for me. I’ve since perfected my own cream cake recipe, and it’s my go-to when I need a dessert that feels both celebratory and comforting. I love serving a slice alongside a cup of tea in the afternoon or as the grand finale to a meal featuring something like my savory cheesy garlic bliss bread. For another stunning layered dessert, this cake has a similar crowd-pleasing quality to my trifle recipe.
Why This Cake Is So Special
- Incredibly Moist Texture: The combination of buttermilk and plenty of butter guarantees a moist pound cake that stays tender for days.
- Rich, Toasted Flavor: Finely chopped pecans and sweetened coconut create a wonderful depth of flavor and texture in every bite.
- Surprisingly Simple: While it tastes decadent, this is a straightforward homemade pound cake recipe using common pantry ingredients.
- Perfect for Any Occasion: This Southern cream cake is equally fitting for a casual family gathering or an elegant holiday table.
Your Shopping List for Perfect Pound Cake
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Unsalted butter, softened: Using room-temperature butter is crucial for creaming it properly with the sugar.
- Granulated sugar: This provides the signature sweetness and helps create a light, airy crumb.
- Large eggs, at room temperature: Room-temperature eggs incorporate more easily, preventing the batter from breaking.
- All-purpose flour: The foundation of the cake structure; be sure to measure it correctly.
- Baking soda: This leavening agent reacts with the acidic buttermilk to help the cake rise.
- Salt: A touch of salt balances the sweetness and enhances all the other flavors.
- Buttermilk, at room temperature: The key ingredient for a tender, moist pound cake with a subtle tang.
- Vanilla extract: Use pure vanilla for the best flavor in this cream cake recipe.
- Sweetened flaked coconut: Adds sweetness and chewy texture throughout the cake.
- Finely chopped pecans: Toasting them first will deepen their nutty flavor.
Italian Cream Pound Cake
Indulge in this classic Italian cream pound cake recipe with coconut and pecans. Perfectly moist, buttery, and rich – the ultimate dessert for any occasion.
Equipment
- oven
- 10-inch tube pan or 12-cup Bundt pan
- large mixing bowl
- electric mixer
- spatula
- medium bowl
- whisk
- wire rack
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups sweetened flaked coconut
- 1 1/2 cups finely chopped pecans
Instructions
- Adjust your oven rack to the middle position and preheat the oven to 325 degrees Fahrenheit. Generously grease and flour a 10-inch tube pan or a 12-cup Bundt pan, ensuring all interior surfaces and crevices are thoroughly coated to prevent sticking.
- In a large mixing bowl, using an electric mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar for 5 to 7 minutes. Continue beating until the mixture is light, fluffy, and has turned a pale yellow color. Be sure to scrape down the sides of the bowl with a spatula as needed.
- Reduce the mixer speed to medium. Add the large eggs one at a time, beating well after each addition until it is fully incorporated into the mixture. The batter may appear slightly curdled initially, but it will smooth out as you continue to beat. Beat until the mixture is cohesive and creamy.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly until they are well combined.
- With the mixer on low speed, begin adding the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start by adding one-third of the flour mixture, then half of the buttermilk, then another third of the flour, followed by the remaining buttermilk, and finally the last third of the flour mixture. Mix just until combined and smooth, being careful not to overmix the batter. Stir in the vanilla extract.
- Gently fold the sweetened flaked coconut and finely chopped pecans into the batter using a spatula. Mix until the coconut and pecans are evenly distributed throughout the cake batter without deflating it.
- Pour the prepared batter evenly into your greased and floured tube or Bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The cake is done when a wooden skewer or toothpick inserted into the very center of the cake comes out clean, and the top is golden brown and feels firm to the touch.
- Allow the cake to cool in the pan on a wire rack for 15 to 20 minutes before carefully inverting it onto the wire rack. Let the cake cool completely on the wire rack, which typically takes at least 1 hour, before slicing and serving.
Notes
Ensure all ingredients are at room temperature for best results. Cool the cake completely before slicing for clean cuts.
Creative Ways to Customize Your Cake
- Chocolate Chip Version: Fold in one cup of semi-sweet chocolate chips along with the coconut and pecans.
- Citrus Zest Twist: Add the zest of one orange or lemon to the batter for a bright, fresh note.
- Spiced Variation: Incorporate one teaspoon of cinnamon or a pinch of nutmeg into the dry ingredients.
My Pro Tips for Baking Success
- Proper Creaming: Cream the butter and sugar for a full 5-7 minutes until very pale and fluffy; this incorporates air for a lighter texture.
- Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are all at room temperature to create a smooth, emulsified batter.
- Avoid Overmixing: Mix the batter only until the ingredients are combined after adding the flour to avoid a tough cake.
- Test for Doneness: Ovens vary, so start checking at 75 minutes with a skewer; it should come out clean.
How to Keep Your Cake Fresh
- Store: Keep the completely cooled cake in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.
- Freeze: Wrap the cooled cake tightly in plastic wrap and then aluminum foil; it freezes beautifully for up to 3 months.
- Reheat: For a freshly-baked feel, warm individual slices in a 300°F oven for about 10 minutes or in the microwave for 15-20 seconds.
- Make-Ahead Tip: This cake actually tastes even better the next day, making it a perfect make-ahead dessert for parties.
Frequently Asked Questions
What is the secret to a moist pound cake?
The secret lies in the ratio of fats and liquids. This recipe uses a generous amount of butter and buttermilk, which work together to create an exceptionally moist pound cake. Proper creaming of the butter and sugar also helps trap air, contributing to a tender texture.
Why is it called Italian cream cake?
Despite the name, this cake is actually a Southern American creation. The “cream” likely refers to the rich, creamy texture from the butter and buttermilk. The “Italian” part of the name’s origin is unclear, but it has stuck for this beloved dessert.
Can I make Italian cream cake without coconut?
Yes, you can omit the coconut if you prefer. The cake will still be delicious, though you’ll miss its characteristic chewy texture and sweetness. You might want to add an extra half cup of pecans to compensate.
What is the difference between bundt cake and pound cake?
A Bundt cake is defined by the pan it’s baked in, which has a distinctive ring shape. A pound cake refers to the recipe, traditionally made with a pound each of flour, butter, sugar, and eggs. This Italian cream pound cake is baked in a Bundt or tube pan, so it’s both!
More Scratch-Made Desserts to Try
Why This Italian Cream Pound Cake Will Become a Favorite
With its incredibly moist texture and rich, nutty flavor, this from-scratch cake is a true testament to the power of simple, quality ingredients. It’s the kind of dessert that makes any meal feel special and creates lasting memories. I hope this homemade pound cake finds a cherished place in your recipe collection, bringing as much joy to your table as it has to mine.
