Introduction

Bayou Italian Cream Cake is a rich, soulful fusion dessert that blends classic Italian cream cake flavors with unmistakable Southern charm. It’s moist, buttery, dense yet delicately tender, and filled with coconut, chopped pecans, and warm vanilla richness. What makes this “Bayou-style” version special is its deeper flavor profile—slightly more rustic, slightly nuttier, and filled with warm, homey notes that feel like Sunday dinners in the heart of the South.

This cake delivers layers of texture: tender crumb, soft coconut, crunchy pecans, and a luscious cream cheese frosting that ties everything together with velvet smoothness. It’s the type of dessert that shows up at family reunions, holiday gatherings, weddings, church potlucks, and any celebration that calls for something decadent. It feels like comfort and elegance all at once—a dessert that tastes familiar yet elevated.

Whether you’re a seasoned baker or you’re trying this cake for the first time, this recipe will walk you through every step, ensuring bakery-level results with flavors that feel homemade from the first bite.

Ingredients

For the Cake:

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

For the Cream Cheese Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 16 oz cream cheese, softened
• 5 cups powdered sugar
• 2 tsp vanilla extract
• Pinch of salt
• ½–1 cup chopped pecans (for decorating)
• Optional: extra shredded coconut for garnish

Preparation

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans. Cream the butter and sugar together until fluffy and pale. Add the egg yolks one at a time, beating well after each addition.

Step 2: Combine Dry & Wet Ingredients

In a separate bowl, whisk together flour, salt, and baking soda. Add dry ingredients to the creamed mixture, alternating with buttermilk. Fold in vanilla extract, coconut, and pecans. Mix gently to avoid overworking the batter.

Step 3: Whip Egg Whites

Beat the 5 egg whites until stiff peaks form. Gently fold them into the cake batter, creating a light and airy texture.

Step 4: Bake the Layers

Divide the batter evenly into the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely on wire racks.

Step 5: Make the Frosting & Assemble

Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, mixing until creamy. Frost each cooled layer, stack the cakes, then cover the entire cake in frosting. Finish with chopped pecans and coconut if desired.

Variation

• Bayou Spice Twist: Add ½ tsp cinnamon and ¼ tsp nutmeg to the batter.
• Pineapple Version: Fold in ½ cup crushed drained pineapple for tropical flavor.
• Chocolate Drizzle: Add a thin chocolate ganache over the top for richness.
• Mini Cakes: Bake in muffin tins or mini pans for individual servings.

Cooking Note

Whipping the egg whites separately is essential—it gives Italian cream cake its signature airy but moist texture. Do not skip this step.

Serving Suggestions

• Serve chilled for a firmer, creamier texture.
• Serve at room temperature for a softer, bakery-style crumb.
• Add fresh berries or strawberries on the side.
• Pair with hot coffee, iced latte, sweet tea, or a dessert wine.

Tips

• Always bring ingredients to room temperature for smooth mixing.
• Level cake layers with a serrated knife to ensure a perfect stack.
• Toast pecans lightly to deepen their flavor.
• If your frosting feels too soft, chill it for 10–15 minutes before spreading.
• Freeze the cake layers for 20 minutes before assembling to reduce crumbs.

Prep Time: 25 minutes

Cooking Time: 28 minutes

Total Time: 1 hour + cooling time

Nutritional Information (Approx. per slice)

Calories: 520
Protein: 6g
Sodium: 290mg

FAQs

Can I make Bayou Italian Cream Cake ahead of time?

Yes! It tastes even better the next day. Refrigerate tightly covered.

Can I use walnuts instead of pecans?

Absolutely—pecans give a Southern flavor, but walnuts work too.

Does this cake need to be refrigerated?

Yes, because it contains cream cheese frosting. Keep chilled and bring to room temperature before serving.

Can I freeze the cake?

Freeze unfrosted layers for up to 2 months. Frost after thawing.

Conclusion

Bayou Italian Cream Cake is rich, elegant, and filled with the comforting flavors of the South. Its tender crumb, buttery richness, coconut sweetness, and nutty crunch make it unforgettable. This cake is perfect for celebrations, gatherings, and moments when you want a dessert that feels both homemade and gourmet. Once you serve it, it’s guaranteed to become a signature recipe in your kitchen.

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