Oh, I can barely contain my excitement sharing this Italian Cream Pound Cake Recipe with you! This cake is a dreamy blend of tender crumb, rich buttery flavor, and just the right touch of sweetness from coconut and pecans. It’s the kind of dessert that feels like a warm hug from a dear friend — comforting, indulgent, and utterly satisfying. If you’re looking to wow your family or impress guests with a classic treat that is both timeless and irresistibly delicious, this Italian Cream Pound Cake Recipe is exactly what you need in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a vital role in creating the perfect balance of flavor, moisture, and texture in your cake. From creamy butter to the tartness of buttermilk, every component deserves your attention.
- 1 cup unsalted butter (softened): The foundation for a rich, tender crumb and that unmistakable buttery flavor.
- 2 cups granulated sugar: Sweetness that balances the tangy notes and helps create a moist texture.
- 5 large eggs (room temperature): They provide structure and help the cake rise beautifully, plus add richness.
- 1 tsp vanilla extract: A warm, aromatic touch that enhances all the other flavors.
- 1 cup buttermilk: Adds a pleasant tang and keeps the cake moist and fluffy.
- 2 cups all-purpose flour: The body of the cake, giving it structure without being dense.
- 1 tsp baking soda: Works as a leavening agent to give the cake its perfect rise.
- 1 tsp salt: Balances the sweetness and highlights the coconut and pecans.
- 1 cup shredded sweetened coconut: Lends texture and a delightful tropical sweetness.
- 1 cup chopped pecans: Adds a lovely crunch and nutty depth that complements the cake beautifully.
How to Make Italian Cream Pound Cake Recipe
Step 1: Prepare your pans and oven
First things first, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and make sure to grease and flour your bundt or loaf pans thoroughly. This ensures that your pound cake releases easily after baking, preserving that gorgeous crust we all love.
Step 2: Cream butter and sugar
Next, in a large mixing bowl, cream together the softened butter and granulated sugar until your mixture is light and fluffy. This step is crucial because incorporating air here sets the stage for a tender, airy cake.
Step 3: Add eggs and vanilla
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next for an even texture. Then, stir in the vanilla extract to infuse that warm, inviting aroma throughout your batter.
Step 4: Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This combination ensures your pound cake will have the right lift without being overly dense or dry.
Step 5: Combine dry ingredients and buttermilk with butter mixture
Now comes the gentle part: gradually add the dry ingredients alternately with the buttermilk to the butter mixture. This gradual incorporation prevents overmixing and helps maintain the tender crumb we want in the Italian Cream Pound Cake Recipe.
Step 6: Fold in coconut and pecans
Carefully fold in the shredded coconut and chopped pecans with a spatula. These add delightful texture and bursts of flavor in every bite, elevating the pound cake from simple to spectacular.
Step 7: Bake the cake
Pour your luscious batter into the prepared pan(s) and smooth the top with a spatula. Bake for 60 to 70 minutes if using loaf pans, or 70 to 80 minutes for a bundt pan. Your Italian Cream Pound Cake Recipe is done when a toothpick inserted into the center comes out clean.
Step 8: Cool and enjoy
Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely. This rest helps the flavors to settle and makes slicing easier and neater.
How to Serve Italian Cream Pound Cake Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar makes a simple, elegant finish, but you can also pile on more shredded coconut or chopped pecans for an extra crunch. A drizzle of cream cheese glaze or a dollop of whipped cream adds a wonderful richness that pairs beautifully with the cake’s flavors.
Side Dishes
This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream for an indulgent scoop of fun. For gatherings, adding a side of freshly brewed coffee or a bright fruit salad keeps things refreshingly balanced and complements the cake’s richness.
Creative Ways to Present
For a festive twist, slice the cake into small squares and serve them as petite bites on decorative platters at parties. You could also layer slices with mascarpone and berries for a quick and impressive trifle, showcasing the versatility of this Italian Cream Pound Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or keep it in an airtight container to preserve moisture. Stored this way, it stays fresh and moist for up to 4 days at room temperature, making it perfect for enjoying throughout the week.
Freezing
The Italian Cream Pound Cake Recipe freezes beautifully. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 3 months without losing its lovely flavor or texture.
Reheating
If you want to revive that fresh-baked warmth, briefly warm slices in the microwave for about 15 seconds or pop them in an oven at 300 degrees Fahrenheit for 5 to 10 minutes. Either way, it will taste like you just baked it!
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can work, buttermilk adds a unique tang and tenderness to the cake. If you only have regular milk, try adding a tablespoon of lemon juice or vinegar to one cup of milk and let it sit for a few minutes to mimic buttermilk’s effects.
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds are great alternatives and will still add that nice crunch and nuttiness. Just make sure to toast them lightly to bring out their flavor before folding them into the batter.
What’s the best pan to use for this Italian Cream Pound Cake Recipe?
A bundt pan is fantastic for an impressive presentation and even baking, but loaf pans work equally well if you want a more classic shape. Just be mindful of the baking time, which varies slightly depending on the pan used.
How can I make sure my cake stays moist?
The combination of buttermilk and butter in this recipe takes care of moisture beautifully. Avoid overbaking, and always check with a toothpick a few minutes before the end of the baking time. Also, proper storage after cooling is key to retaining that fresh, moist texture.
Can I add frosting or glaze to this cake?
Definitely! Cream cheese frosting or a simple powdered sugar glaze pairs perfectly with this cake. It adds a luscious layer that complements the coconut and pecans without overpowering the delicate flavors of the Italian Cream Pound Cake Recipe.
Final Thoughts
Honestly, once you try this Italian Cream Pound Cake Recipe, it’s going to become a beloved staple in your kitchen. It’s approachable, rich with flavor, and feels like a special occasion cake every time you slice into it. So don’t hesitate — grab your ingredients, get baking, and share some pure happiness with everyone around your table!
Print
Italian Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This classic Italian Cream Pound Cake is a moist and rich dessert featuring a buttery batter enriched with buttermilk, shredded sweetened coconut, and crunchy pecans. Perfectly baked to a golden finish, it makes a delightful treat for any occasion, combining traditional flavors with a tender crumb that melts in your mouth.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 5 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup buttermilk
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Add-ins
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (165°C). Grease and flour your bundt or loaf pans to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which helps create a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to maintain an emulsified batter. Then add the vanilla extract and blend until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients alternately with the buttermilk into the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in coconut and pecans: Gently fold the shredded sweetened coconut and chopped pecans into the batter to disperse them evenly without deflating the mixture.
- Pour batter and smooth top: Transfer the batter into the prepared pan(s), smoothing the surface with a spatula for even baking.
- Bake the cake: Bake for 60-70 minutes if using loaf pans, or 70-80 minutes if using a bundt pan, until a toothpick inserted into the center comes out clean.
- Cool the cake: After baking, let the cake cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Be careful not to overmix the batter after adding the flour to avoid a dense cake.
- Check for doneness early to prevent drying out; ovens vary in temperature.
- Once cooled, this cake can be stored in an airtight container at room temperature for up to 3 days.
- Optionally, garnish with a dusting of powdered sugar or drizzle a simple glaze for extra sweetness.
