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.