A three-tiered Italian wedding cake with cream cheese frosting, toasted coconut flakes, and chopped pecans on an antique silver stand, set against a soft cream backdrop, with a slice removed revealing its rich interior, surrounded by vintage silverware and scattered coconut flakes and pecans.

Italian Wedding Cake (Not Actually Italian!)

Italian Wedding Cake: A Southern American Classic

Title: Italian Wedding Cake (Not Actually Italian!)

Key Info:

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1.5-2 hours
  • Servings: 10-12 slices
  • Difficulty: Intermediate
  • Dietary Tags: Contains dairy, eggs, nuts
Equipment Needed:
  • 3 round cake pans (8-9 inch)
  • Stand mixer
  • Cooling racks
  • Parchment paper
  • Offset spatula
Ingredients:

Cake:

  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1 cup unsalted butter, softened
  • 5 large eggs (separated)
  • ½ cup vegetable oil
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Cream Cheese Frosting:

  • 16 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
Method:

Cake Preparation:

  1. Preheat oven to 350°F. Grease and line cake pans with parchment.
  2. Reverse Creaming Method:
    • Combine flour, sugar, baking soda in mixer
    • Add softened butter in small pieces
    • Mix until resembles coarse crumbs
  3. In a separate bowl, whisk:
    • Egg yolks
    • Buttermilk
    • Oil
    • Extracts
  4. Slowly incorporate wet ingredients into dry mixture on low speed
  5. Whip egg whites until stiff peaks form
  6. Gently fold egg whites into batter to maintain airiness

    7. Close-up of hands folding stiff-peaked egg whites into cake batter, with marbled meringue patterns; soft lighting highlights vanilla specks and coconut flakes on a marble countertop, featuring a stand mixer and glass bowls in the background.

  7. Fold in coconut and pecans
  8. Divide batter into three prepared pans
  9. Bake 25-33 minutes until edges pull away from pan
  10. Cool in pans 10-15 minutes, then transfer to cooling rack

Frosting:

Pin This Now to Remember It Later
Pin This

  1. Beat cream cheese and butter until smooth
  2. Gradually add powdered sugar
  3. Mix in vanilla and salt until creamy

Cake Assembly:

  1. Level cake layers if needed
  2. Place first layer on cake plate
  3. Spread thick frosting layer
  4. Repeat with second layer
  5. Add final layer and apply crumb coat

    6. Professional overhead view of a three-tiered Italian Wedding Cake being frosted with cream cheese icing, set on a silver stand, surrounded by pecans and toasted coconut, with warm lighting highlighting its texture.

  6. Refrigerate 15 minutes
  7. Apply final frosting layer
  8. Decorate sides with toasted coconut and pecans
Crucial Tips:
  • DO NOT OVERBAKE – leads to dry cake
  • Room temperature ingredients are key
  • Fold egg whites gently to maintain volume
  • Refrigerate cake for best texture
Storage:
  • Refrigerate up to 5 days
  • Tastes even better next day!
Cultural Note:

This “Italian” Wedding Cake is actually a Southern American creation – not authentically Italian!

Variations:
  • Add rum for Italian Cream Cake twist
  • Try Cannoli Tower version
  • Substitute with Italian Fruit Tart (Crostata)
Dietary Warnings:
  • Contains: Dairy, Eggs, Tree Nuts, Wheat
  • Not suitable for: Nut allergies, Dairy-free, Vegan diets

Enjoy this decadent, rich celebration cake that’s sure to impress at any special occasion!

Pin This Now to Remember It Later
Pin This

Similar Posts