Italian Cream Pound Cake 🍰🥥 A Rich, Buttery Dessert With Southern Flair
This Italian Cream Pound Cake is a buttery, moist dessert that delivers on texture, flavor, and nostalgic Southern goodness. Toasted pecans and sweet shredded coconut bring richness and crunch to every bite, while buttermilk keeps the crumb tender and perfect. Top it with a dreamy cream cheese glaze, and you’ve got a show-stopping cake for holidays, celebrations, or any sweet craving.
Why I Love This Recipe
Italian Cream Cake is already a Southern favorite, but this pound cake twist makes it even more irresistible. The dense, moist texture makes it perfect for slicing, storing, or gifting, and the blend of toasted pecans and coconut adds just the right amount of interest without overpowering the buttery base. The optional glaze? It’s the icing on the cake—literally.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2½ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 1 tsp coconut extract (optional, but recommended)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted for extra flavor
Optional Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1½–2 cups powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
How to Make Italian Cream Pound Cake
1. Preheat & Prep:
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter, Oil & Sugar:
- In a large bowl, beat butter, oil, and sugar until light and fluffy (about 4–5 minutes).
3. Add Eggs:
- Beat in eggs one at a time, mixing well after each.
4. Mix Dry Ingredients:
- In another bowl, whisk flour, baking soda, and salt.
5. Alternate Mixing:
- Add flour mixture to wet ingredients alternately with buttermilk, starting and ending with flour.
- Stir in vanilla and coconut extract.
6. Fold in Coconut & Pecans:
- Gently fold in shredded coconut and chopped pecans.
7. Bake:
- Pour into prepared pan.
- Bake for 75–85 minutes, or until a toothpick comes out clean.
8. Cool:
- Let cool in pan for 15–20 minutes.
- Invert onto a wire rack and cool completely.
Optional Cream Cheese Glaze
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in milk, vanilla, and salt until drizzling consistency is reached.
- Drizzle over cooled cake and top with extra pecans or coconut if desired.
Tips for Success
- Use room temperature ingredients for the best mix and texture.
- Toast the pecans for deeper flavor and crunch.
- Don’t overmix once you add the flour—just blend until combined.
- Let it cool fully before glazing to avoid melting the icing.
Serving Suggestions & Pairings
Serve this cake as the sweet finale to a hearty meal or alongside these favorites:
- Peanut Butter Brownies for a rich, nutty combo
- No-Bake Oreo Cream Pie for creamy contrast
- Old-School No-Bake Cookies for vintage-style sweets
- Pumpkin Delight Dessert during the holidays
- Chocolate Chip Cookie Bites for a dessert buffet spread
Storage Tips
- Store covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze individual slices wrapped in plastic and foil for up to 3 months—thaw overnight in the fridge.
More Recipes You’ll Love
Want more cozy, crowd-pleasing desserts? Try:
- Peanut Butter Brownies – dense, fudgy, and addicting
- Pumpkin Delight – a seasonal must-have
- Oreo Cream Pie – no-bake and always a hit
Final Thoughts
This Italian Cream Pound Cake is a buttery masterpiece full of texture, flavor, and Southern soul. Whether you glaze it or keep it classic, it’s a dessert that’ll earn you compliments and repeat requests.
✨ Made it? Tag @chefmaniacrecipes on Instagram or leave a comment to show off your slice of pound cake perfection!
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