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!
What is Italian Cream Cake?
Also called ‘Italian Wedding Cake’, Italian Cream Cake is a three layer cake with coconut, walnuts, buttermilk and cream cheese frosting traditionally served on special occasions. It’s easy to make and you’ll want to serve it more frequently, trust me!
Does Italian Cream Cake Need to be Refridgerated?
Yes. Any cake with a cream cheese frosting needs to be kept in the refridgerator.
Can be Made Traditionally or Gluten-Free
The original vintage recipe I used was a traditional one made with regular flour. I adapted it with gluten-free flour. I suggest using a measure-for-measure style gluten-free flour if making it gluten-free.
How to Make Italian Cream Cake – Step by Step:
Italian Cream Cake
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
Instructions
- Preheat oven to 350 degrees. Grease and flour 3-9 inch pie pans and set aside.
- 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.
- Add egg yolks and mix well.
- Sift together the flour and baking soda. Add to the creamed mixture, alternating with the buttermilk, beginning and ending with dry ingredients.
- Add 1 teaspoon vanilla, coconut and nuts. Mix to combine.
- Stiffly beat the egg whites to form soft peaks. Fold into the batter.
- 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:
- 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.
- Add powdered sugar and 1 teaspoon vanilla. Mix to combine.
- 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 Notes
Recipe attribution: Mrs. Edna Peavy, Atlanta GA
sweets says
I have always wanted to bake a cake like this. Thanks for the recipe and your thoughts.
Boulder Locavore says
You must bake this cake! It is delicious without one particular flavor overwhelming the others. And it's so pretty! We enjoyed it over a good while wihtout it becoming dry too!
Lea Ann (Highlands Ranch Foodie) says
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.
Boulder Locavore says
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!
Eliotseats says
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.)
Boulder Locavore says
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).
Pegasuslegend says
This is a lovely cake, have made it many times you have a different spin from our Region in Rome but this looks wonderful and moist love it!
Boulder Locavore says
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!
Kristina says
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 🙂
Boulder Locavore says
I agree! I'd be happy with Italy and cake too….maybe a bit of coffee too?
Eileen says
This cake sounds (and looks) delicious. I'd love to visit Italy.
Boulder Locavore says
It was lovely. Warm and lazy when I visited. Would love to go back to visit more spots!
Anonymous says
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.
Boulder Locavore says
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.
Jesica @ Pencil Kitchen says
I absolutely love this! Simple yet deserving! I have a crazy passion for vintage recipes too! hope you'll share more of those!
Boulder Locavore says
Oh good! Love to get the nod about reading more vintage recipes. I have handpicked a number of them and they have all been fantastic. Happy to post more to share!
Chef Dennis says
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!
Boulder Locavore says
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!
Kirsten@My German Kitchen...in the Rockies says
Toni, there is never anything wrong with baking yummy cakes. Especially when they look as good as yours!
We also love Switzerland for the same reasons you do. It is one of my favorite countries to visit.
Boulder Locavore says
Thank you Kirsten! It seems I'm living in 'Dessert Land' based on all these vintage recipes of late.
Hester @ Alchemy in the Kitchen says
I don't believe every picture speaks a thousand words but WOW this one does! The coffee looks piping hot and I can believe I just put down that fork to savour a bite. Making this gorgeous cake!
Boulder Locavore says
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.
MOM and ME in the KITCHEN says
huuu!! yummy cake love it…
Boulder Locavore says
Thank you!
Lizzy says
Perfectly done…moist and wonderful! And I have a weak spot for triple layer cakes…mmmmmm.
Boulder Locavore says
Thank you Lizzy and I agree about a 3 layer cake; seems decadent! Knowing your baking expertise I especially appreciate the nod.
ping says
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!
Boulder Locavore says
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!
Kiri W. says
Looks absolutely fantastic! 🙂 And your pictures are gorgeous. I'd love a slice!
Boulder Locavore says
Thank you Kiri! I'd love to share a slice with you!
Peggy says
Italian Cream is definitely among the top of my all time cake favorites! Yours looks exceptionally beautifully done =)
Boulder Locavore says
Thank you Peggy. It seems to be an old time favorite for many! I feel so lucky to discover the recipe!
Cake Duchess says
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!
Boulder Locavore says
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!
ping says
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 🙂
sweets says
Congratulations on Today's Top 9!
Boulder Locavore says
Thanks Sweets!
Cristina says
What a beautiful and tasty looking cake. I just may have all the ingredients to try to make this Cream Cake today too! Just lovely…thank you for sharing.
Boulder Locavore says
Lucky you to have everything on hand! I feel sure if you make it you will not be sorry!
chris says
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!
Boulder Locavore says
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!
Kimmy Bingham says
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. 🙂
Boulder Locavore says
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.
Cynthia says
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!
Boulder Locavore says
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.
Rachelle says
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.
Roz says
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.
Boulder Locavore says
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!
Magic of Spice says
This sounds like such a beautiful trip…would love to experience it one day 🙂 And such a gorgeous cake, looks truly delicious!
Geri Saucier says
What a beautiful and delicious cake. I like the use of walnuts and coconut. Congratulations on Foodbuzz Top 9:)
Boulder Locavore says
Thank you Geri. The walnuts and coconut really end up blending perfectly in the cake!
Tina @ Babycakes Blog says
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.
Boulder Locavore says
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'!
Daisy@Nevertoosweet says
What a lovely cake! I've never been to Italy but if they serve cakes like this i'm definitely going 🙂 Congrats for making Top 9 on Foodbuzz!
Boulder Locavore says
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!
kita says
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.
Amy says
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 :)!
Elyse @The Cultural Dish says
This looks so delicious! I need to sink my teeth into this!
Love Food Hate Dishes says
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?
Boulder Locavore says
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.
Love Food Hate Dishes says
ps: a new fan of your blog!
Boulder Locavore says
I'm delighted! I hope you'll find many things of intereste and thank you for reading!
Victoria says
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!
Toni Dash says
Victoria I use all vegetable no trans fat shortening in all my recipes. I do think shortening has its own character which is not easily substituted but there are healthier versions. Mine is by Spectrum: http://www.amazon.com/Spectrum-Naturals-Shortening-Vegetable-Containers/dp/B001FA1DG4. You can find it at Whole Foods and other stores that carry more health-conscious brands!
Victoria says
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!
Hn says
For the coconut, is it coconut milk or cream or coconut shredded?
Toni Dash says
Shredded! Thanks for asking the question; I’ll update the recipe to make that more clear!
Melissa Martinka says
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.
Toni Dash says
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!
Ashlea says
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!
Toni Dash says
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!
leslie says
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
Dorothy says
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
Toni Dash says
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!