Italian Cream Pound Cake

Italian Cream Pound Cake is the kind of dessert that feels like a warm embrace on a special occasion. With its buttery crumb, subtle notes of vanilla and coconut, and the luxurious texture that only a pound cake can deliver, this cake is an absolute showstopper. Each slice is moist and tender, crowned with a creamy frosting that adds just the right touch of sweetness. Paired with a cup of coffee or served as the grand finale to a family dinner, it’s the kind of cake that brings people together around the table.

Behind the Recipe

The first time I made an Italian Cream Pound Cake, I knew it was more than just another dessert—it was a tradition in the making. Mixing the batter filled my kitchen with the nostalgic aroma of butter, sugar, and vanilla blending into something magical. Once baked, the cake’s golden crust gave way to a tender interior that felt decadent without being overwhelming. It’s one of those recipes that reminds you why baking at home is such a joy—the process is as comforting as the end result.

Recipe Origin or Trivia

Despite its name, Italian Cream Pound Cake is actually a Southern specialty from the United States rather than Italy. It gained popularity in the mid-20th century, particularly at church gatherings and holiday tables. The addition of coconut and pecans gave it a distinct character, making it stand out from traditional pound cakes. While not authentically Italian, the name evokes elegance, and the recipe itself has earned its place as a cherished classic in American baking.

Why You’ll Love Italian Cream Pound Cake

Here’s what makes this cake so special:

Versatile: Perfect for holidays, birthdays, or afternoon coffee.

Budget-Friendly: Made with pantry staples and a few special touches.

Quick and Easy: Straightforward mixing method without complicated steps.

Customizable: Swap nuts, adjust frosting, or add fruits.

Crowd-Pleasing: A dessert that impresses with both looks and flavor.

Make-Ahead Friendly: Stays moist for days, making it ideal for advance prep.

Great for Leftovers: Delicious toasted or enjoyed chilled with fruit.

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Chef’s Pro Tips for Perfect Results

Success with pound cakes is all about the details.

• Bring all ingredients to room temperature for the smoothest batter.
• Cream butter and sugar until very fluffy—this step creates the tender crumb.
• Don’t rush baking; slow and steady ensures even cooking.
• Use a serrated knife for clean, neat slices.

Kitchen Tools You’ll Need

A few essential tools make baking stress-free.

Stand Mixer or Hand Mixer: For creaming butter and sugar to perfection.

Mixing Bowls: For dry and wet ingredient prep.

Bundt Pan or Loaf Pan: Creates the classic pound cake shape.

Cooling Rack: Prevents sogginess as the cake cools.

Offset Spatula: Handy for spreading frosting smoothly.

Ingredients in Italian Cream Pound Cake

Every ingredient plays a role in building the rich yet balanced flavor of this cake.

1. Unsalted Butter: 1 cup (225 g), softened, provides richness and moisture.
2. Granulated Sugar: 2 cups (400 g), for sweetness and structure.
3. Large Eggs: 5, room temperature, add structure and richness.
4. All-Purpose Flour: 3 cups (360 g), gives the cake its body.
5. Baking Powder: 1 teaspoon, ensures a slight lift without losing density.
6. Salt: 1/2 teaspoon, balances the sweetness.
7. Whole Milk: 1 cup (240 ml), keeps the crumb tender.
8. Vanilla Extract: 2 teaspoons, for warmth and aroma.
9. Sweetened Shredded Coconut: 1 cup (90 g), adds texture and flavor.
10. Chopped Pecans: 1 cup (100 g), for crunch and nuttiness.
11. Cream Cheese: 8 oz (225 g), softened, for frosting.
12. Powdered Sugar: 3 cups (360 g), sweetens the frosting smoothly.
13. Unsalted Butter (for frosting): 1/2 cup (115 g), ensures creamy texture.
14. Vanilla Extract (for frosting): 1 teaspoon, ties the flavors together.

Ingredient Substitutions

This cake is flexible enough for a few swaps.

Whole Milk: Use buttermilk for extra tang.
Pecans: Walnuts or almonds.
Sweetened Coconut: Unsweetened if you prefer less sweetness.
Cream Cheese Frosting: Swap with whipped cream or buttercream.

Ingredient Spotlight

Coconut: The touch of coconut gives the cake its signature Italian Cream identity, lending sweetness and texture.

Cream Cheese: Adds tang and silkiness to the frosting, balancing the rich cake.

Instructions for Making Italian Cream Pound Cake

Here’s how to create your own masterpiece at home.

1. Preheat Your Equipment: Heat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. Combine Ingredients: In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Prepare Your Cooking Vessel: Gradually mix in dry ingredients, alternating with milk. Stir in vanilla, coconut, and pecans.
4. Assemble the Dish: Pour batter into prepared pan and smooth the top.
5. Cook to Perfection: Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
6. Finishing Touches: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy: Frost with cream cheese frosting and garnish with extra pecans or coconut.

Texture & Flavor Secrets

Italian Cream Pound Cake has a buttery, dense yet tender crumb. The coconut and pecans provide texture in each bite, while the cream cheese frosting adds a tangy counterpoint to the sweetness. Together, they create layers of flavor that feel indulgent without being cloying.

Cooking Tips & Tricks

• Toast pecans before adding for extra depth.
• For neater frosting, chill the cake before icing.
• Add a pinch of lemon zest to brighten the flavor.

What to Avoid

To keep your cake perfect, steer clear of these common mistakes:

• Overmixing the batter: Can lead to a tough cake.
• Baking at too high a temperature: Results in dry edges.
• Removing the cake too soon: Let it cool before frosting or it will slide.

Nutrition Facts

Servings: 12
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Make-Ahead and Storage Tips

This cake keeps beautifully for several days. Bake and store unfrosted at room temperature, tightly wrapped, for up to 3 days. Once frosted, refrigerate for up to 5 days. You can also freeze the cake, tightly wrapped, for up to 2 months.

How to Serve Italian Cream Pound Cake

Serve in thick slices with coffee, tea, or even a glass of cold milk. For celebrations, garnish with toasted coconut or pecans. It also pairs beautifully with fresh berries or a drizzle of caramel sauce.

Creative Leftover Transformations

• Cube cake into parfait layers with whipped cream and fruit.
• Toast slices lightly and spread with jam.
• Crumble into a trifle with custard and berries.

Additional Tips

If you prefer a less sweet cake, reduce powdered sugar in the frosting slightly. For extra flavor, add almond extract along with vanilla.

Make It a Showstopper

Decorate with piped frosting swirls, sprinkle toasted coconut on top, and serve on a decorative cake stand. This instantly elevates it into centerpiece-worthy territory.

Variations to Try

• Lemon Italian Cream Pound Cake: Add lemon zest and juice for a citrus twist.
• Chocolate Italian Cream Pound Cake: Mix in cocoa powder and chocolate chips.
• Berry Italian Cream Pound Cake: Fold in fresh raspberries or blueberries.
• Mini Pound Cakes: Bake in small loaf pans or muffin tins for individual servings.

FAQ’s

1. Can I make this cake without nuts?

Yes, simply omit the pecans or replace them with more coconut.

2. Can I use a loaf pan instead of a bundt pan?

Yes, just adjust the baking time slightly.

3. Can I make this cake ahead?

Definitely, it stays moist for days and can be frozen.

4. Is the frosting necessary?

No, but cream cheese frosting balances the richness beautifully.

5. Can I use unsalted coconut?

Yes, though sweetened coconut adds more flavor.

6. How do I know when the cake is done?

Insert a toothpick—if it comes out clean, the cake is ready.

7. Can I substitute margarine for butter?

It’s not recommended, as butter gives the best flavor.

8. Can I reduce the sugar?

Yes, reduce granulated sugar by up to 1/4 cup without affecting texture.

9. Can I make cupcakes with this batter?

Yes, bake for 20–25 minutes in a muffin tin.

10. What’s the best way to store leftovers?

Wrap slices individually in plastic wrap and refrigerate or freeze.

Conclusion

Italian Cream Pound Cake is a timeless dessert that blends Southern charm with a touch of elegance. With its moist crumb, nutty crunch, and creamy frosting, it’s a cake that feels special yet approachable. Whether you bake it for a holiday gathering or just to brighten an ordinary day, trust me, this cake will win hearts from the very first bite.

Watch How To Make Italian Cream Pound Cake