Classic Italian Cream Pound Cake Recipe

This dense, moist Italian Cream Pound Cake is made with toasted pecans, sweet coconut, and buttermilk, ready in just under two hours. The crust develops a beautifully golden, slightly crisp edge while the inside stays rich and tender. I love bringing this dessert to family gatherings because it always vanishes first.

Why This Classic Works

I used to think pound cakes were inherently dry, but this recipe changed my mind completely. The combination of butter and buttermilk provides enough fat and acid to tenderize the crumb.

My earliest mistake was skipping the step of toasting the pecans and coconut. Taking five minutes to toast them deepens their nutty flavor and prevents soggy mix-ins.

Italian Cream Pound Cake Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans, toasted

For the Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

How To Make Italian Cream Pound Cake

1. Prep the Oven and Pan: Preheat your oven to 325°F and generously grease a 10 to 12-cup bundt pan.
2. Cream Butter and Sugar: Beat the softened butter, shortening, and granulated sugar in a large bowl on medium speed until light and fluffy, about 5 minutes.
3. Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Alternate Dry and Wet: Whisk the flour, baking soda, and salt together. Add this dry mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
5. Fold in Mix-ins: Stir in the vanilla extract, sweetened coconut, and toasted pecans by hand until just combined.
6. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 75 to 85 minutes, or until a skewer inserted comes out clean.
7. Cool and Glaze: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Whisk the cream cheese, powdered sugar, milk, and vanilla, then drizzle over the completely cooled cake.

Recipe Tips

• Use room temperature ingredients: Cold eggs and buttermilk will cause the batter to curdle and affect the final texture.
• Grease the pan thoroughly: Pound cakes are notorious for sticking, so use a high-quality baking spray with flour or butter it generously.
• Do not overmix: Once you add the flour, mix only until no dry streaks remain to avoid a tough cake.

What To Serve With Cream Pound Cake

This rich cake pairs wonderfully with a simple cup of dark roast coffee or espresso. You can also serve it with fresh berries to cut through the sweetness of the cream cheese glaze.

How To Store

Store the cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze unglazed slices wrapped tightly in plastic wrap for up to three months.

FAQs

Can I use all butter instead of shortening?

Yes, you can substitute the shortening with an equal amount of butter. The cake will be slightly less tender but will have a richer flavor.

Why did my cake fall in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked. Always test with a skewer before removing.

Can I bake this in a loaf pan?

This recipe makes a large amount of batter, so you would need two 9×5-inch loaf pans and adjust the baking time to about 55-65 minutes.

Nutrition

• Calories: 520 kcal
• Total Fat: 28 g
• Saturated Fat: 14 g
• Cholesterol: 85 mg
• Sodium: 210 mg
• Total Carbohydrate: 62 g
• Protein: 6 g

Try More Recipes:

• Italian Walnut Cake (Torta di Noci)
• Italian Millefoglie Cake Recipe
• Italian Pistachio Cake with Mascarpone Frosting

Italian Cream Pound Cake

Recipe by Paula

Servings

16

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

40

minutes

Italian Cream Pound Cake brings together dense, moist textures with toasted pecans, sweet coconut, and buttermilk. Ready in under two hours, this traditional bake is a reliable choice for holiday dinners and weekend gatherings.

Ingredients

• 1 cup unsalted butter, softened

• 1/2 cup vegetable shortening

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup buttermilk, room temperature

• 1 teaspoon vanilla extract

• 1 cup sweetened flaked coconut

• 1 cup chopped pecans, toasted

• 4 ounces cream cheese, softened

• 1 cup powdered sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

Directions

• 1. Prep the Oven and Pan: Preheat your oven to 325°F and generously grease a 10 to 12-cup bundt pan.
• 2. Cream Butter and Sugar: Beat the softened butter, shortening, and granulated sugar in a large bowl on medium speed until light and fluffy, about 5 minutes.
• 3. Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• 4. Alternate Dry and Wet: Whisk the flour, baking soda, and salt together. Add this dry mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
• 5. Fold in Mix-ins: Stir in the vanilla extract, sweetened coconut, and toasted pecans by hand until just combined.
• 6. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 75 to 85 minutes, or until a skewer inserted comes out clean.
• 7. Cool and Glaze: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Whisk the cream cheese, powdered sugar, milk, and vanilla, then drizzle over the completely cooled cake.