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Italian Cream Cake

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One of my favorite trips to Italy was touring the Lombardy Lake region.  I was fortunate to travel regularly to Europe for work and pleasure for a number of years.  The travel was frequent enough that all became familiar, opening an entirely different engagement with an area.  For me it became about the roads less traveled rather than the fast paced, hard hitting itinerary when one is only visiting a place for a short time, unsure if ever to return.
An American friend had held a workshop in Leysin Switzerland.  International friends from all over would be there and we met up for a fantastic week in truly the most pristine country in the world by my experience.  Cleanly swept streets, meticulously stacked wood piles, the most blue sky and clear blue lake waters.  After the week I took off with some friends to drive through Lugano, the Swiss area of the lake region, to Italy. 
My favorite memory of the trip was the lazy driving when in Italy around the lake region.  Driving as a sightseeing method without aim or schedule.  It had a feel of what I imagine the 1950’s was like in the U.S.; the practice of the Sunday afternoon drive as an activity worthy of itself without destination.  We’d wind up into the hills to discover wonderful towns trellised up a mountainside.  Stop at waterside cafes at odd hours for wine and a plate of antipasto.  Or a complete favorite, stopping at a sprawling piazza to linger at a table for strong coffee and pastry while literally watching the world go by.  People strolling, at a luxuriously slow pace, as a way to spend the afternoon (so not American).
It is not often I now find the time or the personal freedom to while away a day or even part of one.  My chore list seems endless.  The demands of my time far outweigh any slight notion of dalliances.  When I came upon a vintage recipe for Italian Cream Cake I felt transported to those lazy moments of lingering over mid afternoon cake and coffee across from Lake Como.  I knew I had to make the cake and will admit took the time to eat a slice with coffee in the middle of the afternoon, not rushing a bit!
ITALIAN CREAM CAKE
Though this cake contains coconut and walnuts I found neither flavor jumped to the forefront to stake claim on the cake.  It is a well balanced, lovely cake with a beautiful aroma, presence, texture and flavor.
Ingredients:
·         1 stick plus ¼ cup butter, softened
·         ½ cup shortening
·         2 cups granulated sugar
·         5 eggs, separated
·         2 cups flour (regular or gluten free)
·         1 teaspoon baking soda
·         1 cup buttermilk
·         2 teaspoon vanilla
·         3 ½ ounces shredded coconut  (I used half sweetened and half unsweetened coconut)
·         1 cup finely chopped walnuts
·         1-8 ounce package cream cheese
·         1 pound powdered sugar
·         Milk to thin frosting to desired consistency
1.       Preheat oven to 350 degrees.  Grease and flour 3-9 inch pie pans and set aside.
2.      In the bowl of a standing mixer with paddle attachment or large bowl with a hand held mixer, cream together  the 1 stick of butter (the additional ¼ cup is for the frosting), shortening and granulated sugar until light and fluffy.
3.      Add egg yolks and mix well.
4.      Sift together the flour and baking soda.  Add to the creamed mixture, alternating with the buttermilk, beginning and ending with dry ingredients.
5.      Add 1 teaspoon vanilla, coconut and nuts.  Mix to combine.
6.      Stiffly beat the egg whites to form soft peaks.  Fold into the batter.
7.      Pour batter into the prepared pie pans and bake for 30 minutes (until the cake is golden on top and toothpick comes out clean).  Allow to cool on racks for 20 minutes.  Remove from pans and allow to cool fully before frosting.
Making frosting:
1.       In the bowl of a standing mixer with whisk attachment or medium bowl with a hand held mixer, cream together ¼ cup butter and cream cheese.
2.      Add powdered sugar and 1 teaspoon vanilla.  Mix to combine.
3.      Add milk, a teaspoon at a time to reach desired spreading consistency.  Note: since my cake was gluten free which is not as dense as wheat flour cakes I thinned mine with about 5 teaspoons of milk but make your own judgment for what would be desirable to you.
Recipe attribution:  Mrs. Edna Peavy, Atlanta GA
A personal note: One might look at the stated focus for my blog and wonder why I’m making more cakes of late than would be needed at an old school Bake Sale!  Though my primary blogging focus is local and seasonal we are in the dregs of winter in Colorado.  Our only fresh local food is meager offerings from small greenhouses and we’ve had enough root vegetables to make us feel not seeing another beet would be just fine!  I have a second passion which is vintage recipes.  Through those from my own family and their friends, to packets of recipes given to me by friends, I feel it an honor to bring those back to life, sharing them with the current crowd of cooks and foodies.  You’ll note many I select have a seasonal theme and all use whole ingredients.  Baking from scratch is a luxury few enjoy these days, me included.  By owning these recipes I feel it my responsibility to give them a second life with you!  I hope you’ll forgive a bit of veering off the true local, seasonal path as we while away the winter from our root cellars and canning pantries, enjoying these lovely treats from the past!

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  2. What a beautiful description of your experience in Switzerland/Italy. I think my blood pressure dropped just reading about it. And for this cake??? Beautiful! As always, fabulous photos Toni. And as I'm sure you've seen on my blog, you've inspired me to dig out all of my old silver.

    Reply

    • I'm so glad you've pulled out the old silver! It deserves some lime light. Thanks for your comments Lea Ann. It was such a beautiful area and a reminder to slow it all down. We have to make time to meander!

      Reply

  3. This was one of the first cakes I made for my future mother-in-law's birthday. I guess it got a pretty good stamp of approval.

    What a great memory and I love it when we can travel and aimlessly wander around!

    (Also giving you and your seed starting post a shout out tomorrow.)

    Reply

    • I love that you've made this for you MIL! 'No pressure'! Since she IS your MIL it seems to have worked out well. Thank you for the seed nod! All of our tomato plants have sprouted and we've started using the lights now (don't need them until the seeds sprout).

      Reply

    • Thank you Claudia for taking the time to comment. I know you are the Master of Italian Cuisine so I am happy to have your insight. The cake is truly beautiful in its aroma and flavor. A new family favorite!

      Reply

  5. This is such a gorgeous cake, and your post makes me absolutely want to hop on a plane back to Italy, between Italy and cake I think that's pretty much all I ever need 🙂

    Reply

  7. i for one am enjoying your “veer”. living in the northeast i very much empathize with lack of seasonal/local ingredients currently available and i too am interested in vintage recipes. I like the idea of honoring them and their former users by making them so please continue w/ that.

    Reply

    • Thank you so much! It's great to feel a vintage recipe kindred spirit. I really have found some lovely recipes that I've not had or heard of that definitely should not be lost to the passing of time! Thanks for commenting and for the support.

      Reply

  8. I absolutely love this! Simple yet deserving! I have a crazy passion for vintage recipes too! hope you'll share more of those!

    Reply

  9. I just thought you were making more cakes because they were Delicious!!! What nice memories to have, I so miss traveling, especially in Italy, and would certainly do just about anything for a slice or two of that glorious cream cake!

    Reply

    • Thanks Dennis. I do make what catches my attention but really at this time of year there is not enough fresh produce to get too excited about. The cool weather always feels like time to bake too. Wish you could hop over for a slice!

      Reply

    • Thank you Hester; what a lovely compliment. From reading the recipe I thought it might have a stronger coconut or walnut flavor but it all blends beautifully to make a unique flavor all its own.

      Reply

  14. How come I didn't get to taste this when I was in Italy? I feel so deprived!
    Looks so very beautiful! Drooling here …
    Oh yes, congrats on getting Top 9!

    Reply

    • I don't recall having this specifically in Italy either. You'll note Lora's comment about it being more Italian-American and Claudia who said there is a different version from the area of Rome. It is a lovely cake. Thank you for the congrats too; such a surprise!

      Reply

  17. I don't mind one bit you making these gorgeous cakes.:) As my hubby is from Como, you took me back to his town with your perfect description of the area:) It's such an ncredible place to drve arouund and marvel at the beauty. To answer Ping, I never had this cake in Italy possibly because it's it's more of an American/Italian type of cake. My kids would just love it(and so would I)Congrats on Top 9!

    Reply

    • Thank you Lora for the cake 'props' AND sharing what you did. The area around Lake Como is so wonderful. I loved all the people out walking as a normal part of their day; strolling really. My kids too loved the cake. My youngest would open the cover of the cake container, inhale and tell me how much he loves the smell of the cake! Thanks for the congrats too!

      Reply

    • Thanks, Lora. Now I don't feel so bad for thinking I'd missed out on something so good all the while I was there hogging their cafes and bakeries 🙂

      Reply

  20. I love the photos you included in your pics, and the cake is gorgeous as well. I don't blame you for wanting to bake more in the winter time – a great way to cozy up a home. And FB top 9! Hats off to you!

    Reply

    • Thanks Chris. Those are photos of the region. The one with the buildings is so familiar from all around that region. We also stopped at a roadside beach that looked identical to the other shot. Just a lazy pull out on the side of the road with family spending the day with picnics…sigh. The height of summer. Thanks for the congrats!

      Reply

  21. I hear you on the local focus in the dregs of winter. I, too, have been baking more. However, I think part of the “local life” is the baking from scratch part. I love Italian Cream Cakes. I have one recipe I absolutely love, but just discovered my grandmother's recipe that I *must* try next. 🙂

    Reply

    • Kimmy I love your perspective on winter baking. I was feeling a potential disappointment for the absence of current recipes despite loving all these wonderful vintage recreations. I have loved cooking from my Grandmother's recipe box, with my Great Grandmother's recipes as well. Like a full circle moment.

      Reply

  22. May I ask about the coconut? Is it flat flakes or powder or the thin string like flakes? I'm not too familiar with dry coconut ingredients. Your writing is fabulous, the cake makes me miss my Lala Rita. Beautiful – Bella!

    Reply

    • Hi Cynthia. I used two types of dry coconut as mentioned. Both were grated so smaller pieces. The sweetened coconut had larger 'strings' and the unsweetened was a bit drier with smaller pieces/strings. I try to use organic brands whenever possible as well (for everything not just this coconut). Hope that helps and thank you for the kind remarks.

      Reply

  23. Thank you Thank you for sharing about Lugano. My ancestors come from this region and it is my life goal to visit this area. Thank you for letting me see it through your eyes for am moment.

    Reply

  24. One of my favorite cakes! I'll have to try your recipe now. Congrats on being #1 of the Top 9 this week! Now I'm off to read more of your blog and to follow along.

    Reply

    • Thank you Roz! I hope you will try the recipe; it was wonderful. Would love to hear back if you make it how it compares to your other recipes. I understand there are different versions from different areas. Thank you as well for the congrats. Hope you'll enjoy the rest of the blog. Thank you for reading and commenting!

      Reply

  27. Wow, that really looks delicious! Isn't it great how food can totally transport you back to a time and place? Congrats on getting Top 9 on FoodBuzz, someday I hope to even be able to list my blog on FB, it's still too new.

    Reply

    • I love the memory triggers food brings Tina, completely agree with you. Thanks for the congrats! There is no such thing as a blog that's too new! Please do post it. Great way to get attention for it and allowing us to 'read you'!

      Reply

    • Thank you Daisy! I have a pretty serious case of wanderlust so I'm game to travel anywhere. Italy is special. Very warm, friendly with a great sense of what is important in life. Taking time to enjoy food and friends. Thanks for the congrats!

      Reply

  29. What a beautiful cake. I can't help but notice your stunning silverware too. I have never had an Italian cream cake, but after seeing this, I can't help but want a slice.

    Reply

  30. This cake looks truely scrumptious! I love every part of it from the creamy frosting to the sweet coconuts to the cruncy walnuts! I'll take a large slice please :)!

    Reply

  32. Thank you for sharing this recipe! I remember traveling Switzerland, Holland, England and the delightfully slower pace of life (part of the reason I love the San Luis Valley). I miss it so very much and I greatly miss the foods! I don't get to bake much as I HATE washing dishes but a teacher friend “dropped a hint” that she wanted one for her birthday. As I am a new Coloradoian from Virginia, I am thrilled to bring her something that reminds me of Europe and lazy southern Sunday afternoons! I can't wait to bake it!!
    Question: I read someone else's recipe and they made a note that in dryer climates we may want to add a bit more butter as opposed to more humid climates wherein one follows the recommended amount of butter. Any thoughts on this?

    Reply

    • Welcome to Colorado! I baked my cake per the recipe in the blog post and it was perfect. It was moist and stayed that way for the week following as we gobbled it up. I would not alter it frankly and have not heard the other advice you mentioned (not saying it's not correct just have not heard or used it). Candidly, I've made all these vintage cake recipes the way they were written orignally; I never adjust for altitude myself and have never had a problem.

      Reply

  34. I’m new to your blog after seeing pictures of your cakes on Pinterest. I’ve been looking for an Italian Cream Cake recipe for ages, but I really don’t want to use shortening (which they all seem to call for) — bad trans fats! Do you have any recommendations for substitutions? Would it work with using all butter? I’m not sure if the texture in the finished cake will be the same. Thanks!

    Reply

      • Ahhh, I didn’t know they had no trans fat shortenings now. I live in Australia, and they don’t seem to be aware at all with healthier alternatives here. Trans fat isn’t even on the radar yet. We don’t have Crisco, only copha which apparently even worse. I’ll have to wait to make my Italian Cream Cake and see if relatives can bring me some of that new shortening when they visit!

        Reply

  36. I made this cake over the weekend for Easter & it was delicious! I do however have a question about it. From the pictures your slices look nice & tall. When I stacked all three layers with the frosting in between the total height of the cake was only 2 1/2 in. That deosn’t seem right to me. Did I do something wrong? It seems like the cake should be taller.

    Reply

    • Hi Melissa. You are correct; this makes a normal size, three layer cake! I’m at 5,500 feet and have never had a rising issue. I am assuming you did not substitute anything in the recipe? Was your baking soda fresh (not expired)? If baking soda is old it could affect the rising. Were you baking at high altitude (higher than 5,500 feet)? Is your oven temperature correct (sometimes ovens can not actually be at the temperature you set them for when baking)? If you can provide me more details maybe I can help figure it out. Overall I’m so sorry this happened to you let alone on Easter! Happy to try to figure out when occurred if I can. Each time I’ve baked it it has turned out as in the photos so I’m a bit baffled about your report!

      Reply

  37. Hi! I came across your website because my husband wants an italian cream cake for his birthday. I live in Colorado as well, elevation 6600 feet. Having never made an italian creme cake, I don’t want to mess up his birthday cake! Do you think I need to make any adjustments for our altitude here? Thanks!

    Reply

    • Hi Ashlea. I do not alter my baking for altitude and as you can see had no issues with this vintage recipe.

      You are about 1600 feet higher than I am. I consulted with a friend at your altitude who bakes and she does find she must alter the flour and liquid amounts to get a good result. Since this is a high stakes cake for you I would suggest following high altitude baking guidelines to better assure ‘birthday cake’ quality!

      Reply

  38. Hi, I am gluten intolerant. I would like to make this cake with an alternative flour, or a gluten free flour. Do you have any recommendations? Thank you

    Reply

  39. Your Italian Creme Cake looks scrumptious! I want to make it for my hubby’s bday, but gluten free so I can enjoy it as well. When substituting gluten free four mixes in other recipes over the years, I have found I need to increase the flour or decrease the butter to avoid overly dense results. I have had success with Pamela’s baking mix and King Arthur’s gluten free flour mix. Any suggestions? Thanks, Dorothy

    Reply

    • Hi Dorothy. I typically do not change anything when converting a gluten recipe to a gluten-free one. The cake you see in this post was made per the recipe only swapping in gluten free flour for gluten flour. I was very pleased with the result.

      I too like King Arthur’s Gluten-Free flour blend and use it often finding it most similar in flavor and texture to all purpose flour. I love Pamela’s mixes and use them often however lean toward King Arthur for the pure flour blend as it does not contain any gums. Pamela’s has guar gum and I’ve grown to be able to detect gums in baking, not liking the texture they create and not having found that the absence of them makes much of a difference in most GF baking (have conferred on that with other high profile GF baking bloggers to the same conclusion). I believe this cake predated using King Arthur’s and was most likely made with a similar hand blended flour combination similar to King Arthur’s.

      I would say certainly if you make this cake recipe stick to a flour blend you prefer and if you have a method you prefer try it too. There are many factors that can affect the outcome of a baked good; I’ve decided it’s more like a chemistry experiment than cooking! Happy early birthday to your husband!

      Reply

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