This Italian Cream Cake has a pumpkin cream cheese frosting that makes this a winning combination. This dessert is perfect for the holidays or any occasion. This is a moist and family favorite cake that I’ve made for years.
This Italian cake has a luscious cream cheese pumpkin frosting. And the combination of the cake and frosting is unbelievable.
Italian Cream Cake with Pumpkin Frosting
There is nothing as yummy as a cake. It is my favorite dessert to bake. It’s like a project that has the sweetest results.
My family and friends love this cake, and I think you will too.
The batter has coconut, pecans, and buttermilk which sets it apart from the basic white cake. And the frosting has a hint of pumpkin, so it’s a perfect autumn dessert.
If you make it this fall, add some cute mini-pumpkins on top. Cake decorating doesn’t get easier than this.
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You’ll be happy to know that my husband is my toughest food critic. And I’m happy to say this passed him with two thumbs up. If he had a third hand, it would be three thumbs!
I hope you like this moist and yummy cake.
Here are a couple of frequently asked questions:
What is an Italian Cream Cake made of?
It is a basic white cake with the addition of pecans and coconut. The frosting is usually whip cream or a cream cheese base.
Why is it called an Italian Cream Cake?
This cake’s origins are not from Italy. Its origins are southern. I find that it reminds me of a hummingbird cake!
Does Italian Cream Cake need to be refrigerated?
Yes, since the frosting has cream cheese in the ingredients, this cake needs to be placed in the fridge.
Italian Cream Cake
- 1 cup Buttermilk
- 1 tsp baking soda
- 5 eggs separate eggs
- ½ cup butter 1 stick
- ½ cup cooking oil
- 2 cups sugar
- 2 cups flour
- 3 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup pecans
- 7 oz shredded coconut
- 1 cup Butter 2 sticks at room temperature
- 4 cups powdered sugar
- 16 oz cream cheese room temperature
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ½ tsp nutmeg
- ¼ tsp cloves
- 3 tbsp pumpkin puree
- Preheat oven to 350°
- Grease two 9-inch round cake pans. Line bottoms with wax paper and grease. Sprinkle flour and coat the entire inside of the pans.
- Mix buttermilk and baking soda and set aside.
- In another mixing bowl, separate the eggs, and beat whites until stiff. Set aside.
- Cream together butter, cooking oil, and sugar.
- Add egg yolks one at a time to the cream butter mixture. Beat well after each addition.
- Mix flour and baking powder.
- To egg mixture, alternate adding the buttermilk and flour mixture.
- Next, add vanilla and salt to the cake batter.
- Fold in egg whites and stir in gently.
- Also, gently fold in the pecans and coconut.
- Pour into prepared cake pans.
- Bake for 25 minutes at 350°
- Cool on a rack and remove wax paper.
- Beat cream cheese and slowly add powdered sugar and vanilla extract. Beat in butter. Mix until smooth.
- Measure 1¾ cups of the frosting and add cinnamon, nutmeg, cloves, and pumpkin puree. Beat until smooth.
- Place the bottom cake layer on a cake platter and frost the top with the pumpkin frosting. Place the second layer on top and finish frosting the rest of the cake with the plain cream cheese frosting.
- Slice and serve.
For More Pumpkin Recipes, Check-Out:
I always have cake cravings, and according to my auntie, desserts go to another place in your stomach, so you always have room for it. Enjoy a slice with a cup of tea or coffee! And I hope you have a chance to make this Italian Cream Cake recipe.