This glorious Italian Cream Cake is a spectacular cake, any which way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it’s such an amazing cake it’s guaranteed to turn any occasion into something special.
What’s Italian About This Cake?
Nothing, actually. This vintage cake dubbed “Italian Cream Cake” is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes my take on it has evolved through the years in my kitchen. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. It’s important you take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It’s one of those showpiece cakes that make a statement on the dessert table. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion.
More Coconut To Love
My family members are die hard sweet or savory coconut fans. Other desserts to try Coconut Layer Cake, Coconut Custard Layer Cake, Coconut Lemon Curd Cake and Chocolate Banana Cake.
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Helpful Kitchen Items:
Italian Cream Cake
Servings: 12
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup salted butter softened
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz package sweetened flaked coconut divided
- 1 1/2 cup pecan pieces toasted divided
- Frosting:
- 2 [8] oz cream cheese softened
- 1 cup [2 sticks] butter softened
- 2 lb powdered sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- reserved coconut toasted
- 1/2 cup reserved toasted pecans
Instructions
- Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.
- Sift the flour, baking soda and baking powder together.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes
- Add the eggs 1 at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
- Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
- Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
- For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.
- Line the edge of the cake plate with wax paper strips.
- Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
- Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.
- Store chilled until serving.
Notes
a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
b) "How to" for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
b) "How to" for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
Tried this recipe?Mention @melissassk or tag #melissassk!
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Melissa says
Thank you Laureen!
Donna Damon says
I do not do cream cheese so what else can we do for the frosting? Thanks Donna
Melissa says
The cream cheese frosting is the classic pairing for this cake I can’t imagine a better topping. You could try just a simple vanilla buttercream, if you prefer. I have one in my recipe index here.
Dawnelle says
Mascarpone which is lighter and Italian version of cream cheese.
Todd Preston says
Good Morning, I know that this is early in the morning, and this post is old, but, I am gonna try to bake this cake for a colleague, I am a little confused about the coconut, do i toast all of the coconut, then put the toasted coconut in the batter, and the outside after it is frosted, or do I only toast the coconut for the outside of the cake, and put it untoasted in the batter?
Please help, if you see this, I am fixing to start to bake the cake.
Melissa says
Hi Todd, I added this recipe to my archives some time ago but, it’s evergreen and downloaded every single day. From the instructions “Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.” So, 1/2 of the amount of coconut is reserved for toasting to decorate the outside of the cake. Hope this helps.
Sheree says
I had this exact same question
Carole says
As soon as Passover is over. Mon at sundown.
Melissa says
Perfect Carole!
Laureen King says
This cakes looks so terrific Melissa!
Linda says
Wow! This cake is perfection!
Melissa says
Thanks Linda, I really love this cake and shared it with my son’s school after I made it.
Ashley @ Wishes and Dishes says
Oh my gosh Melissa this looks amazing! My step mom used to make a cake like this and it was always my favorite.
Melissa says
Thanks Ashley, this cake is special. It’s so neat she made one, too.
maryh92 says
I will definitely make this cake..thanks for the recipe. I had a slice of it once, and loved the almond taste..great alternative to my old standby coconut layer cake.
Melissa says
Hi Mary, I agree, the almond gives it a nice unique flavor. It’s just enough to set it apart.
[email protected] says
Hi Melissa,
Making this cake today for my moms birthday, she loves coconut! Hope it turns out as good as yours, it looks fabulous!
~Donika
Melissa says
Hi Donika, how sweet of you. This is a special cake for special occasion. Happy baking!
[email protected] says
Thank you Melissa! I just tasted the batter and its amazing! 🙂
Anonymous says
Hi Melissa , greetings from the Caribbean. I want to try this cake next week for my daughters birthday. Is it ok if I use carnation instead of whole buttermilk ?
Melissa says
I would recommend whole milk if you don’t have buttermilk. If you’d like to make your own buttermilk, Add 1 Tbsp of lemon juice or white distilled vinegar to each cup of buttermilk called for in the recipe. Let sit on the counter for 5 minutes then voila homemade buttermilk. Happy Birthday to your daughter, thanks so much for visiting from the beautiful Caribbean!
Nettie Moore says
Such a gorgeous cake <3 Nettie
Melissa says
Thanks Nettie!
DebWarford says
I make this every year for my husbands his grandmas recipe…. Hers is basically the same but the eggs get separated in hers and you mix in just the yolks and all the other ingredients the same then you best the egg whites till they are meringue and fold in last… To me that step is a pain I wonder if it still would come out the same if I did it your way?
Sue says
That’s how I’ve always made mine. It takes more time but us lighter. But either way, this cake is amazing! I make if for Christmas and decorate with pecans and green and red maraschino cherries.
berinlist says
Love this cake! Have been looking for a recipe for this cake for ages. Thank you, can not wait to make it.
Janet ruger says
Will it be good if you leave out the coconut?
Melissa says
I’ve never made this cake without coconut but, you can leave it out without further adjustments if you prefer.
Letizia Maduro, Aruba says
I made this cake for my mom’s birthday. I used walnuts since that’s what I had. I have to say: AMAZING…everybody loved it! The almond extract makes the biggest difference. Great recipe, thank you for sharing!!
Charla says
Might want to add in the directions where to add the buttermilk.
In oven now. …. Hope it turns out as beautiful as yours!
Charla Fisher
Melissa says
Hi Charla, I’m sorry you missed this it is in fact in the directions.
“Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.”
Melissa says
Wonderful, so happy to hear it. Thanks for taking the time to let me know.
~eVe~ says
I just made this cake by your recipe. It is fabulous. The cakes came out of the pans easily and baked up pretty. The icing is very good and of course the smell of the toasted coconut and pecans filled the air with a “come hither invitation.” Family enjoyed this cake.
John Jung says
This cake was SOOOOO good. I got nothing but raves from the family and in-laws. I took a piece to work for a couple friends and I was embarrassed by to unending praise for this cake. This cake is definitely on my favorites list . . . for those nut and coconut lovers.
Melissa says
I’m happy you enjoyed this cake, I worked on it for quite a while before perfecting it. Thanks for taking the time to let me know.
Sarah says
Hi Melissa! I just wanted to let you know that I baked this cake for Decoration at our church on Sunday–since you’re from the South, I’ll assume you know what “Decoration” is 🙂 The cake was FANTASTIC and completely worth the effort. I went back to church last night and the women were still raving about it. Definitely a keeper!
Melissa says
Hi Sarah, I sure do! I’m delighted you all enjoyed this cake, I worked on it for quite some time before publishing it. I concur it’s well worth the effort for a special occasion. Thanks so much for taking the time to let me know!
Carol says
What is Decoration?
Melissa says
I garnished this cake with pecans and a piping bag filled with icing.
Carol says
What I meant was, what did Sarah mean on her post, when she said she baked this cake for Decoration? A southern saying of some sort?
Jan says
Decoration Day is when a community gathers to clean and decorate the local cemetery. There is usually a church service and a dinner on the ground.
http://www.npr.org/2011/05/28/136742729/decoration-day-the-southern-way-to-honor-the-dead
Mariana says
Hi!!!! I al from Costa Rica!
I made the cake for a birthday celebration!
But what a surprise, I took the cakes to the oven and when They were ready They fell down a little bit from the center, in the middle!
What happened? Thank you for the answer!!!
Blessings!
Melissa says
Thank you so much for visiting from Costa Rica! Did you check the center for doneness before removing it from the oven? This cake is very dense and it’s important to make sure it’s cooked through before removing from the oven. Otherwise, if the ingredients aren’t evenly distributed it can also cause it to fall in the center. I’m guessing it may have needed a few more minutes to bake.
Patti says
I can’t wait to make this on Friday! Does anyone know if it will work in a 9×13 pan? Thank you so much!!!
Melissa says
Hi Patti, I haven’t made this in a 9 x 13-inch pan but most all cakes will adapt and I’m sure this one is no exception. Just keep a watch on the baking time which will, of course be longer in one single pan. If you try it come back and let me know how it went. I hope you enjoy this spectacular cake!
KC Hanks says
Thanks Melissa for sharing this beauty with us. My plans are to share the cake at a Christmas gathering in Portland,Oregon tomorrow–it’s sure to be a hit!
Melissa says
Aww thank you for including it in your holiday plans, it’s in mine, too! Merry Christmas to you and yours.
marshall says
First, this cake is absolutely delicious! However I ran into a big issue of the cake sticking to the pans. I tried both methods of prepping the pans that were suggested in the instructions and unfortunately both didn’t work. The only thing that did work was spraying the pan with cooking spray, laying cut out circles of parchment on the bottom and flouring those. I believe my cakes stuck so bad because this is such an oily cake. I couldn’t trim the layers to make them even because the butter content made the cake so gummy, Still, great texture for eating, just makes it hard to deal with before eating.
Melissa says
Ah sorry you had an issue with the cake sticking. This cake is dense and rich however that said, I haven’t had the same problem nor would I ever describe the texture as “gummy.” Preparing the pans is essential as well as starting with quality products and baking it properly.
Josie Espelage says
I made this cake for my bridge group. It was the best ever. My husband loved it too
and was sorry that most of it was gone before he had a second piece.
I have looked for a good recipe for an Italian cream cake for a very long
time. This is the best.
Thanks!
Josie
Melissa says
Josie that makes me happy, I love this cake as well. Thanks so much for taking the time to let me know!
Bette says
Hi Melissa!!
I made this gorgeous cake for a birthday celebration at work tomorrow! Can’t wait to try it! As I read the frosting directions, I noticed you listed almond extract – but did not say to add it to the mix? I’m guessing that it should be , just checking! Thanks!
Melissa says
Hi Bette, it sure wasn’t clear when to add it was it? Yes, add it to the creamed mixture with the vanilla. I really love this cake hope your co-workers do too. Thanks!
Elana says
Not a huge fan of almond flavor…is there another you can sub instead?
Melissa says
You could replace it with vanilla, if you prefer.
Herman says
I made this cake last Friday for my mother-in-law’s 78th birthday. This was the first cake I ever made so I followed your instructions very closely and got my wife to help with the frosting and decorating part. I had to double the recipe and made a rectangular one as it was a fairly big party. I was a bit worried about how it would taste until they cut the cake and the compliments started pouring it. Boy did that cake finish fast. Thanks for your recipe!!
Melissa says
How wonderful, thank you for using this recipe for such a special occasion I’m delighted your guests loved it.
Laura Brewer says
This cake is absolutely delicious! I do have to ask, are we to use 8 inch or 9 inch pans? I used 9 inch per directions but there was only enough batter for 2 pans. I’ll try 8 inch next time. Thank you for the recipe!
Melissa says
Hi Laura, so happy you enjoyed this cake it’s a family favorite! You can make the layers any size you like it’s completely up to you. Thanks for taking the time to let me know!
J. B. says
I made this cake for my sister’s birthday. It turned out great and we all loved it! I made it in 3 9 inch pans as suggested in the recipe and it was really nice but I may try it in 3 8 inch pans just because I like the layers a little thicker. I would definitely line the pans with wax or parchment paper. The frosting is perfect! Try this cake, you will be happy you did.
Melissa says
Thank you!
Kati says
Hi tred this making this cake, the flavor was good but it sank it the middle I checked on the cake and it was still not quite set in the middle so I left it in for another 5 minutes and then when I checked it the middle had sunk quite a bit and I’m not sure why since five minutes earlier the cake was rising fine. I live in denver and wasn’t sure if my altitude could cause this. Thanks in advance for your thoughts.
Melissa says
Hi Kati, it’s quite possible the altitude was the factor. Sorry that happened. You may have to adjust to accommodate.
Lorrie says
Hi Melissa, I made this cake yesterday for my best friends birthday and she loved it, she said it was the best cake she has ever had. So I just want to thank you very very for this recipe.
Melissa says
Hi Lorrie, you are a great friend! I’m delighted she enjoyed this cake thanks so much.
Pipli says
I can’t bake 3 layers at a time…any suggestion? If I use half of the recipe then can you please tell me what should be the pan size and baking time according to that?
Melissa says
In that case make two layers and monitor for doneness as the batter will take a bit longer to bake.
María Aranda says
Looks wonderful! No buttermilk in my country, can I substitute with plain yogurt or something else? Thank you for answer.
Melissa says
Use whole milk in it’s place. Add 1 Tbsp of fresh lemon juice or white distilled vinegar per 1 cup of milk. Let it sit for 3-5 minutes on the counter. The milk will turn into homemade buttermilk.
Nancy Dressel says
My daughter saw this on Pinterest while looking for a cake for me to bake for her baby shower. I decorated it with baby booties tied with blue laces and placed them on the top swirls. The cake was a huge hit. One friend who has been eating at my home for over 30 years said that though she has liked all the cakes I made, this one was her very favorite.
It is a very large and rich cake so it easily serves more than 12. I had no trouble with the cake sticking. I had greased the pan with Pam for Baking or Baker’s Joy! So moist and delicious!
Melissa says
I love your theme decorating ideas and I’m delighted you enjoyed this scrumptious cake. Thanks so much for letting me know.
Sherri says
I toasted all the coconut and put half of it in the batter. Will my cake be too dry?
Melissa says
It may effect the texture a bit but, just watch it and don’t over bake. It should be fine.
Elkyba says
Hi Melissa
Do I chop the pecans after toasting.
Thank you
Melissa says
Hi, before or after there’s no wrong way.
Jan Carmichael says
My cake hardly rises and is very dense . I’ve made it twice in different size pans because I’m doing a tierd cake for a client. I love the flavor, but it’s not rising over 1″ in a 2″ pan (I fill the pans halfway). I’ve checked my baking soda and powder and they’re both good. Any suggestions? Or is it not supposed to rise very much? The layers are very heavy too.
Melissa says
This cake by it’s very nature, is dense. However, I have never had an issue with it rising. If you over beat this or any cake batter it can cause an issue with the rise and texture as well. You could try adding an extra egg to give it some oomph but, otherwise this is a dense cake.
Yar says
I’m confused about the amount of cream cheese necessary to make the frosting. The list of
igredients states “2 [8] oz cream cheese” but does that mean two 8-oz packs of cream cheese, for a total of 16 oz of cream cheese? Just want to be sure.
Melissa says
Yes, 1 pound of cream cheese. 2 (8) oz packages.
Yar says
Thanks!
Yar says
Thanks! I made this cake and it is extraordinarily delicious! I only had a loaf mold but that worked fine. I had to reduce the quantities in half and bake for about 35 minutes. I had never had Italian cream cake before and now I’m in love. I’m glad I came across your recipe and will save it. Yours was the first one I found without shortening. Thanks again!
Melissa says
Wonderful, so happy you enjoyed this one!
Pennie says
I came here looking for this same clarification ???? Seemed like a lot.
Melissa says
When it comes to frosting 16 ounces is not a large amount. This is a 3-layer cake, afterall.
KJ says
I just made this cake for a wedding, but it was for the groom’s cake. Everyone there was SO in awe with how gorgeous it was! It COMPLETELY outdid the bridal cake! Only a few kids lined up to get some bridal cake that they cut first and everyone kept eyeballing this cake to see when they would cut into it. Once they did, the line formed and people kept coming up to me telling me how great it tasted. Thank you so much for walking me through my first Italian Cream Cake. This one is definitely a keeper. I do not even like coconut and I was scraping the plate with my fork! Yum!
Melissa says
I’m so honored you chose this cake for such a special occasion. Thanks so much for taking the time to let me know.
Antoinette says
Cant wait to make this for Christmas Day. Have you ever baked the cakes and then froze them in advance? I have done that with regular cakes and love to have somethings done in advance
Thank you~~~
Melissa says
Hi Antoinette, I haven’t with this particular cake but, can’t imagine why you couldn’t. Cake layers in general freeze well and I think these would be the same. It’s such a special cake I hope you all enjoy!
Jess says
Hi I just want to make sure that for the frosting it really is 2 lbs of powder sugar because that seems like ALOT, thank you
Melissa says
That is the amount I use, yes.
Umama says
Hi
For frosting do i need 8 oz cream cheese which is 1 cup or 2. Im confused.plz help
Melissa says
2 eight ounce packages of cream cheese. Not cups it’s measured by weight.
Patricia says
Hi Melissa, I’m making this delicious looking cake tomorrow. I have non stick cake Pan’s, do I need to lower the temperature of the oven? I’m so looking forward to this cake just by the photo! Thanks so much and Merry Christmas
Melissa says
Hi Patricia, I think follow the recipe as written I don’t believe the pans will change anything. Just keep an eye on it. Merry Christmas to you as well.
Linda says
I love this recipe. I have just one question. How do you cut this cake to serve (without totally destroying it)? I made it for my son-in-law’s birthday and it looked great until I tried to cut and serve it. Is there a trick to serving it without destroying it?
Melissa says
Hi Linda, I have never had issue with cutting it but, if the cake layers are chilled they will give a more clean cut.
Linda says
Thanks Melisssa
Lindsay says
I would love to know what piping tips you used for your icing decorations on the top and along the bottom edge.
I’m going to try this recipe soon and can’t wait to see how it comes out!
Melissa says
Hi Lindsay..I used Wilton tip 1 M. Dropped the stars on top then piped the border.
Marilyn says
Do I use salt or unsalted butter…..
Melissa says
I’ve made this cake with both, either will work.
CrazyCookieLady says
This cake is absolutely delicious! My new favorite! Had some left over buttermilk and decided to give this cake a try. Boy am I glad i did! My whole family loved it. Finished the whole cake off in two days! (oink 😉 ) Thank you for sharing this awesome recipe. I will definitely be making it again.
Melissa says
Wonderful!
Sabrina says
What size pan would you suggest for this? I want to make a two level cake and I’m not sure which size to use. Thanks.
Melissa says
This cake is best made in 3 (9-inch) round cake pans just as the recipe states.
MJ says
Hi Melissa – have you tried making this as cupcakes? Any pointers? Baking time?
Thanks!
MJ
Melissa says
I haven’t but, would expect it would work. It’s a dense cake and will take longer to bake than an average cupcake. Let me know how it goes.
sandra says
Melissa, your recipe looks amazing. if i wanted to make this for 50 ppl, can i use bigger pans and triple the recipe? I am a little worried about tweaking it. Also, would i bake at the same temperature you suggested for adding 5-10 min?
Melissa says
This cake is dense by nature. I wouldn’t recommend doubling or tripling it and expect the same results. It would be better to bake separate cakes, in my opinion.
sandra says
I made this last weekend for a baby shower for 50 ppl and it was a hugeeee hit. I made the recipe twice and used total of 4 pans 12inch 4 layers …. thank you Melissa 🙂
Melissa says
Hi Sandra! I’m so delighted you served this for such a special occasion and that it turned out well. Thank you for visiting!
Aznorsha says
Melissa dear,
Such a lovely cake!
I love this cake!
Melissa says
Thank you this is a special cake.
Mary says
Hello Melissa, thanks for the wonderful recipe. Will be trying it out tomorrow and willdefinitely let you know how it tastes. Question
How does it stand with fondant. I want to do an Italian cake for my friends 30th birthday and she wants to fondant decorations.
Thank you
Melissa says
I you enjoy fondant it’s good. However, the icing makes this cake just as it is. I highly recommend using it. Maybe fondant decorations?
Mary says
hello Melissa , thanks for your prompt reply . I tried the recipe and it was a hit. Everyone that are it loved it. This is definitely my go to recipe.
Melissa says
Hi Mary, I’m so happy to hear it. Thanks so much for letting me know!
Connie says
Hello I will be making this soon in a 12″ pan. Do I need to double the recipe and how long do you think I need to bake?
Melissa says
You don’t need to double. Check it at 30 minutes and adapt from there.
Andre says
Excellent recipe! It was our Mother’s Day desert, what a hit!
Melissa says
Wonderful, thanks!
Suzann says
Can this cake be frozen for a day or two before e frosting, then taken out of freezer and frosted frozen? Thank you!
Melissa says
I wouldn’t recommend frosting any cake layers frozen. The cake layers could be made a couple of days in advance then after cooling completely, wrapped in plastic wrap and refrigerated. If you choose to freeze the cake layers, thaw before frosting.
Laurie says
Your recipe sounds delicious!!!!! I would love to make this for Thanksgiving (and again for Christmas!). Will this recipe be suitable for a 13X9 cake pan? It would make traveling with it a little easier. Thanks so much.
Melissa says
Sure, you can make this as a sheet cake, no problem. The recipe may call for more icing than is needed for a sheet cake so, adapt the amount as needed.
Amanda Mullis says
Just made this for my daughters 15th birthday. I make her a cake every year, and she said she wanted a vanilla cake with vanilla frosting. So I thought this sounded even better….especially since we were going to an Italian Resturant to celebrate! I did make one change however….she doesn’t like pecans, so I left the nuts out of the batter,and replaced the ones on the outside with toasted hazelnuts. Delicious!
Melissa says
I’m delighted you made this for such a special occasion. Send her my best birthday wishes.
Francine says
My oldest is allergic to anything almond. Can I leave the almond extract out?
Melissa says
Sure, no problem at all.
Monica MacPherson says
Planning to make this for a local Christmas bake sale. Before I do this I am going to do a cupcake or muffin version. Wondering how to prepare the muffin pan / paper holders.
The cake version needs to be oiled, floured and then papered. Would be the same for the cupcakes?
Melissa says
I would at the very least spritz the liners with baking spray. Good luck, let me know how it goes.
Maggie says
I made this cake for my mom’s boyfriend, and he loved it. It reminded him of a cake his mom used to make. It was s uper light thanks to the egg whites, and the texture from the pecans and coconut was sublime. Not too sweet either. Only thing is i didn’t have almond extract so i left it out.
Melissa says
I love your description of this cake and I’m delighted you enjoyed it.Thanks so much for taking the time to let me know, visit often.
Tiffany says
Need to turn these into cupcakes… would the baking temp or timing be different?
Melissa says
Temperature would be the same but, the baking time would be much less. Check at 20 minutes and add from there.
Kathi says
This is the second time I made this cake. It is so delicious, rich and moist. The only thing I did was made the frosting with only one stick of butter instead of 2. It was wonderful. Didn’t need the extra 1/2 cup of butter. l must admit I was a little freaked out making a cake with an entire pound of butter!
This one is for my husband’s birthday!
Melissa says
I share your love of this cake, send my best birthday wishes to your husband.
Karen Piccione says
Hi, I’ve been looking for a recipe for an Italian Cream cake and found your recipe. I looked at several other recipes but none sounded as good as yours. I made it and wow, AMAZING! Your instructions and quantities are dead on. I didn’t change a thing (which I usually do to my taste) and it was perfect. I will be looking over all your recipes now! Thank you so much for posting it.
Melissa says
Hi Karen, thank you this sweet note made my day. I love this cake and I’m delighted you did too!
Noemi says
Can I use cake flour instead of all purpose? Not much of a baker but I bought the cake flour since I thought it’d be ideal. Thanks!
Melissa says
Cake four is fine, sure.
Verna Wightman says
What are the strips of wax paper for?
Melissa says
To place under the cake layers to keep the icing from getting on the cake plate or platter.
jim says
Wow this really looks amazing! Love that you use all butter and toast the coconut. I get more requests for coconut cakes than any other kind. This looks good will need to give it a try.
Melissa says
I’m a true coconut fan, Jim, thanks.
Asiya says
I made it today. Melissa, thank you for the recipe. This cake is delicious!
Melissa says
Wonderful! It’s my pleasure thanks so much for visiting.
Wink says
Hi Melissa,
How much difference will it make not separating the eggs like other recipes? I feel I shouldn’t worry with all the positive comments made.
What is the easiest way to get the coconut nicely on the side of the cake? I have always had a problem doing this in the past.
Melissa says
I’ve made this cake just as I direct in the recipe for many years and it’s spectacular, no need to go the extra step with the eggs. Pick up a handful of coconut and press gently onto the side of the cake while turning. Repeat until it’s covered to your liking.
Heidi B. says
Thanks for the wonderful cake recipe. I made this recipe for Mother’s Day and it was the biggest hit ever!!! It was proclaimed “the best cake you ever baked!!” and “nom,nom,nom,nom,nom,nom”. I will make this again for sure. Thanks again.
Melissa says
Wonderful, thanks Heidi!
sarah says
I made this cake yesterday and it was verry popular. One person said it was for sure the best thing he had ever eaten. I had technical difficulties with my cheap rental apartment oven but even so, it really turned out wonderful. i did brush some amaretto on top each cake layer which I had seen in another ICC recipe and I think that turned out nice.
Melissa says
Amaretto is a fantastic addition, glad you loved this one.
Lolly says
How many cups of batter does this recipe yield?
Divie says
Thank you for posting this recipe. I made it but it is a very heavy cake and the Itsluan crepe cake I am familiar with is a very much lighter cake and texture.
Melissa says
This spectacular cake is unapologetically dense and rich and the layers are not at all like a thin wispy crepe. Your comment sounds as if you were looking for a different cake recipe.
Cheri says
This cake is amazing! I perused a few recipes before deciding on this one. I made it for my husband’s birthday and people were raving about it. Some said it was the best cake they’d ever had! Not a crumb was left, much to my family’s disappointment. 🙂
Melissa says
Oh wonderful, I love this cake, too. I’m so happy your family and friends enjoyed it!
Leah Gordon says
Can you use coconut milk in place of buttermilk?
Melissa says
I haven’t tested it but, you likely could.
Christine says
Hi, this looks wonderful and I am thinking of making it for Christmas. One question – what are the little white kisses made of at the top of the cake – how did you make them?
Thank you.
Melissa says
Those are piped on top using the frosting and a star tip and pastry bag.
Pam S says
Your recipe is very similar to mine. I think the only difference is that for the coconut that goes into the cake batter, I always use frozen coconut, which gives the cake layers more moisture. In fact, the coconut melts into the batter, which is great for those who object to the texture of coconut. It can be hard to find frozen coconut, but it is often in the grocery stores at this time of year. I always stock up when I find it. I’d love to know how you like it if you give it a try. I always get raves when I make this cake.
Jennifer Farley says
A beautifully delicious cake! Love it!
Liz says
One of my favorite cakes and your recipe was incredible!!!
Becky Hardin says
This is so beautiful! Love the flavors.
Erin says
This cake is a highlight at any special gathering!
Samantha says
Looks and sounds SO GOOD!
Barbara Schieving says
Love the addition of brown sugar and almond extract in this cake.
Joan says
This is a cake to make again and again. We loved it!
Jerry Head says
EXCELLENT cake! Beautiful to the eye and delisious to enjoy.
Melissa says
Thank you, Jerry!
Laura Zeller says
Hi Melissa,
I plan on making this cake soon but I only have 8″ cake pans (lots of them). How much batter does this make? I will need to use the 8″ pans and maybe use the leftover batter for cupcakes. Thank you!
Melissa says
To divide the batter evenly, use a 1 cup measuring cup to divide the batter between each pan. Why not make four 8-inch layers instead of three 9-inch layers since it sounds as if you have plenty of pans.
Lauren says
I’ve made this cake I can’t say how many times. It’s always amazing and everyone loves it and wants to take it home.
Melissa says
Hi Lauren, that makes me happy thank you!
Bonnie says
I made this cake for a co-worker’s birthday. It was a huge hit. Everyone loved it.
Melissa says
Great, thanks so much!
Rita says
I made this cake, but I live at an altitude of 6700 feet and it fell in the middle. What should I do next time
Melissa says
High altitude baking generally requires adjusting oven temperature slightly higher and baking for a longer length of time. If you’ve adapted other cakes using this technique it should also work for this Italian Cream Cake. It may also need some ingredient adjustments but, I’ve not tested any of those changes. Here’s an article you may find helpful.
Sabine says
My frosting turned out runny, any tips? the cake is amazing
Melissa says
Did you add some sort of liquid? The frosting shouldn’t be runny otherwise if made as directed.
Shirley Gibson says
This recipe sounds delicious. can you make it without coconut.
Melissa says
You could, I suppose but, it will change the cake.
Katherine says
WOW!
Melissa says
Thank you!
J says
Can this be made a day ahead, or is it better “on the day”? Thanks
Melissa says
A day ahead will work just fine.
James Prothro says
First time cake maker. Surprise for my wife’s birthday. Great flavor and easy to follow directions
Melissa says
Wonderful, you get husband of the year award!
Kellie says
Can you bake this is a 13xp inch pan? if so for how long?
Melissa says
You can bake this in any shape you like. Check at 30 minutes and adjust adding additional time from there.
Kellie says
13×9 inch pan
Sarah Deterling says
Absolutely delicious! Have made several times and turns out perfect every time!! In fact for the last two years it is the cake I’ve made myself for my birthday…mmm mmm good!! Thank you for sharing your recipe with all of us!!
Melissa says
I’m delighted you’re enjoying this fabulous cake. Thank you!
Lauren says
Do you wait until the cakes cool completely to take them out of the pans? Or do you do that fairly quickly after they come out of the oven? Also, do you toast the coconuts/pecans for the entire cake or just the outside? Thanks
Melissa says
You can cool the layers in the pans. All of the pecans are toasted. Only toast coconut for the outside.
John Shiver says
This was an excellent recipe! The flavor was exceptional and the quality of the sponge perfect. The addition of almond flavoring was a tasty enhancement.
Melissa says
Thank you so very much, I’m delighted you loved this!
Janet Clements says
Do you think black walnuts would be good instead of pecans?
Melissa says
I’m not a fan of black walnuts so, pecans would be my first choice for this cake.
Deborah Coates says
This Italian Cream Cake was the hit of the party! Delicious and moist. The best recipe for Italian Cream Cake I have ever tried. You will not be disappointed.
Melissa says
Thank you!
Lyma Sue says
I found This Most Delicious Italian Cream cake recipe last spring @75 years old it shocked me to make this beautiful and so great tasting perfection confection. THANK YOU11
Melissa says
How wonderful, thank you so much!
Betty Cohn says
i never use salted butter this recipe calls for. Can unsalted butter work as well? Love your recipes!
Melissa says
You can use unsalted butter, yes.
Donna says
I love baking cupcakes. Would this recipe make approximately 24? Also wondering if I should fill liners 2/3 full to allow for rising. This cake is beautiful and looks moist and delicious. Thanks for sharing!
Melissa says
I haven’t tested this as cupcakes but, imagine you could. Use the same standard as with any cupcake you bake.
Mig says
Does this cake well? I would like to make a 3 tier cake for my husband’s retirement. He wants 3 square tiers, no fondant, just buttercream.
Mig says
I meant stack well?
Melissa says
It would stack as well with square layers as it does round, yes.
Mig says
Thank you so much for your prompt reply. This will be his cake!!!
Frances says
I love Italian Cream Cake and have made it many times – always with shortening and butter. Does using all butter result in a moister cake or just one with more flavor? I love my old recipe, but if you tell me yours is better than that, I will
have to try it!
Melissa says
Hi Frances, I actually like this cake both ways and like you have made it using both. That said, I am partial to using all butter for flavor and moisture. It does lend a different texture to the batter that, in my humble opinion, makes it better.
Frances says
Thank you! I am going to try it!
Esther Parra says
Can I add crushed pineapple? How?
Melissa says
I don’t recommend adding that to this cake. Perhaps you’d like to try a Hummingbird Cake instead. Find that recipe here.
Esther Parra says
Can I leave the cakes cool overnight?
Melissa says
Yes, you could.
Joefine says
Yum!!! Looks enticing, can’t wait for make it, and for my kiddos to try it. Now I can give them something they like, that is healthy!!! Thank you so much.
Betty says
For the frosting you said use 2lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
Melissa says
That’s not a typo, 2 lbs.
Betty says
In the frosting you said to use 2 lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
RHONDA TROGLIA says
Have you tried using cake flour as an all-purpose flour substitute? Will it work or does it change the consistency?
Melissa says
I make this cake just as written.
Maureen says
Excelente receta de torta.se ve riquísima.de fijo se la haré a mi nieto en su cumpleaños.Gracias
Melissa says
You’re welcome, thank you.
Marion Barnes says
Cake looks delicious. Can you make this as a sheet cake? Thank you.
Melissa says
You can make it any shape you like, sure.
Lauren says
Would making it in the form of a sheet cake change the oven temp & time? I am new to baking! I made this a few weeks ago and everyone loved it so I’d like to experiment with it in a sheet cake. Thanks (:
Melissa says
It wouldn’t change the oven temperature but, would change the baking time. Check it halfway through and adjust from there.
Lina says
Hello Melissa, I was wondering if I could make this cake in a 9 x 13 in pan ?
Melissa says
You can make this in any shape pan you like.
Susan says
Beautiful cake I made in the shape and color of a white pumpkin for fall birthday, layered on top of a chocolate sheet cake. Substituted toasted sliced almonds for pecans. Everyone loved the flavor of this Italian cream cake!
Melissa says
Awesome, thank you!
Zandra says
This is probably a dumb question, it is it a total off 8 paving of cream cheese or is ITV 16 oz. thanls
Melissa says
Two 8 ounce block of cream cheese.
Effia says
This is the best Italian Cream Cake recipe I have ever tried. I have made it several times, for my church and coworkers. Everyone absolutely loves it!!
Melissa says
Thank you so much!
Diana says
This cake is delicious! I have made it twice so far each time for different people, and they all loved it! The first time I didn’t have pecans, so I used walnuts. I liked it more with the walnuts, actually, but they were both great. Thanks so much for the recipe, Melissa!
Melissa says
I’m so happy you love this cake, thank you!
Deena Lewis says
My layers r thin, I used 3 pans like it said???
Melissa says
I can’t imagine what would have made your layers thin, Unless, the baking powder wasn’t fresh. Otherwise, the layers for this cake aren’t thin.
becky maxey says
Do you think I could use 10 inch pans? How much thinner would it be.
Melissa says
You can make it in 10 inch pans but, they won’t take as long to bake. I can’t tell you with certainty how much thinner it would be.
Fitoru fitness says
Yum! These look fabulous and OMG that creamy icing! Looks amazing!!!
Brenda Tagliavia says
Light and fluffy and so delicious! I made cupcakes out of it the 2nd time – PERFECT. Filled them 3/4 full and topped with the toasted coconut and pecans! SO GOOD!
Melissa says
Sounds great, thank you!
Tara says
Brenda, can ask what temperature and how much time for your cupcakes? Thanks!
Lisa Diane Allen says
Did you adjust cooking time or temp? Planning to do the same. Do you remember how many it made? I’m planning to make them for a large group.
Kaycee says
The cake was a hit for the family that I made it for. They all loved it. This recipe does make a lot of icing; even as someone who loves icing and slathers it on, I still had leftover icing. I would definitely make this recipe again.
Melissa says
Thank you, I’m glad you enjoyed it!
CakeLady says
I made this cake for my sister’s birthday at her request. Excellent recipe, detailed instructions, and a delightful dessert!
Melissa says
How nice, thanks so much!
annie says
I have always made my Aunt Patsy’s version, which does use cake flour but with shortening.
To me, this is a Southern classic. I had never even heard of Red Velvet Cake (supposedly a Southern tradition!)
until I moved to NYC.
Mandy says
Should the eggs be room temp or does it not matter?
Melissa says
In the case of this cake, it’s fine if they’re chilled. Either way works.
PeggySue Trujillo says
Best Recipe and cake i have ever made. My family and friends loved it!
Melissa says
Wonderful, thanks so much!
Melissa says
Thank you, I’m delighted you enjoyed it!
Nora says
During the Coronavirus, my daughter made sure I had coconut, buttermilk, and pecans to make this delicious, amazing cake for Easter Sunday. Even though we can’t enjoy Easter dinner together, this cake, divided in fourths, will be distributed to my dear family to give us some kind of togetherness. Thank you!
Melissa says
Hi Nora, that warms my heart. Thank you for including this spectacular cake for your Easter meal. Blessings!
Jill says
This was my son’s birthday cake this year. It was absolutely delicious! I followed the recipe as written with one small change. He couldn’t decide if he wanted pecans or walnuts, so I used equal amounts of both. He loved it! Thank you!!
Nancy says
I had never heard of italian cream cake and I tried another version from a trusted website and it was ok not dry but not really moist either and figured I would never try it again. However, I came across your recipe and when I read that yours did not use shortening and included brown sugar and used all purpose flour instead of cake flour, I had to give it another try. The only change I made was cut the recipe in 1/2 and made them into cupcakes because I did not want to worry about decorating a full cake. I also ground the pecans while small so that they would better disperse throughout batter, which allows for easier and cleaner slicing. They were absolutely delicious! My adult son who is very picky and not really into cakes, loved them and said they were REALLY GOOD, and he is hard to please. They still tasted great the next day too. Thank you for sharing your recipe.
Melissa says
I’m delighted you enjoyed this cake, thanks so much!
sarah says
Hi, can the recipe be scaled down? I would love to try the cake but a 3 layered cake is too much right now when we can’t share it with anyone else. Thanks.
Melissa says
You could likely adapt it, but, it doesn’t always turn out the same. If you try it let us know how it goes.
Chris says
I’m excited to try your recipe for Italian Cream Cake using part brown sugar & also the almond extract. My question for you is, in my old recipe, I’ve always separated the eggs, beat the whites & folded them in at the end. Is this step not necessary in your recipe? Thanks so much.
Melissa says
Hi Chris, this cake is dense by nature. I’ve used that technique for other cakes but, have never found it necessary to do so with this cake.
Rachael says
Really good recipe!
Lynn says
Love this Cake!
Gabe says
Hi, I made this for my daughter’s birthday and she loved it so much she now wants it as her wedding cake. How far ahead do you think this could be made? And any suggestions for upping the quantities to make a two or three tiered cake with the bottom one being say 12” or 14”?
Many thanks, Gabe
Melissa says
How wonderful! You can make the cake layers in advance, cool, wrap and freeze. Thaw in the fridge overnight before assembling and frosting. I’ve never tested the quantities of this recipe for turning it into a tiered cake. You may be able to use one full batter amount only for the bottom layer if it’s as large as 14 inch but, I can’t advise with certainty.If you try it, come back and let us know how it goes. Send my best wishes to your daughters upcoming wedding.
Jodi says
I will be using this recipe for a two tiered wedding cake on the 27th of this month. I do believe it will be a sturdier version than the recipe with whipped egg whites. The cake will be a double layer 10” bottom with a triple layer 8” top tier. I plan on tripling the recipe to have good thick layers. I always make ahead and freeze, frosting it straight out of freezer. Thanks for the recipe.
Melissa says
Sounds lovely, Jodi!
Ruby Brown says
Hi Melissa.
I haven’t made the Italian Cream Cake yet. My husband is requesting this for his 72nd birthday, because we celebrated out 10th Wedding Anniversary this year. Our Wedding Cake was a 2 feet Italian Cream Cake.
After reading the ingredients, directions, and the raved reviews, I selected your recipe. I will follow it to the letter and letter you know how it turns out next month for my husband’s birthday.
Melissa says
Hi Ruby, congrats on your upcoming anniversary!
Trish Burke says
Melissa, amazingly delicious cake! Thankyou so much
Cathy says
Oh, where do I begin??? We LOVE this cake. My husband is a huge fan of Italian Cream Cake and we usually only buy them from a specialty bakery in a neighboring town. I decided to take a shot…I’m a decent baker (what could it hurt, right?). It turned out beautiful and delicious! No more buying these very expensive cakes… I’m the new Italian Cream Cake baker thanks to your fantastic recipe.
As I researched for just the right recipe, I noticed so many used shortening. I’ve never used shortening in a cake before, so I decided against 99% of the recipes that I found. Then I came right back to yours and I’m so glad I did. I made this exactly as written, even using the almond extract (though I find AE to be very overpowering most of the time), it really worked in this cake. So, if you’re like me and tend to leave out the almond extract, try it and you’ll be pleasantly surprised.
Thanks for the lovely recipe, it’s a keeper!
Melissa says
Thanks so much!
Norma says
Just the comment I was looking for…I was wondering if the almond was overwhelmingly..taking this cake a totally different direction…I’ve never had almond in an Italian Cream Cake… oh how is the texture..is it dry or moist
Melissa says
The almond does not overwhelm, and can be omitted should you choose to.
Susan says
This cake was a hit!! It was so moist…I made this for my husband’s birthday…everyone absolutely loved it! Thank you! 😊
Gloria Lunsford says
Do you think this would work in a 10″ round cake pan? I’m trying to do this cake for a wedding and I need multiple layers. I have a 10″ by 4″ deep cake pan. I have a heating core and know to put the temp down and do a longer bake time but am wondering how the 4″ deep pan will turn out the layers.
Melissa says
I haven’t tested this in those dimensions. If you try it, let us know how it goes.
Chris Handy says
I made a wedding cake using this recipe. I used 3” pans and filled each pan 1/2 full of batter.
One recipe was perfect for filling one 10” pan plus one 4” pan (again 3” deep pans). So 2 recipes made four layers. I did make one change to the recipe & that was separating the eggs & folding the beaten egg whites in at the end.
The cake was delicious and beautiful!!!!!
Sylvie Smith says
This is hands down my favorite cake ! Thank you so much for publishing it! I wrote a blog on it. I always get many compliments every single time I make it. Perfect recipe
April john says
Hi,
Can I use whole milk instead of buttermilk?
Also is there a certain butter that you recommend for this recipe? Ty!
Melissa says
Add 1 Tbsp of distilled white vinegar or fresh lemon juice to one cup of whole milk to make your own buttermilk. Use a quality butter either salted or unsalted will work.
April John says
Ty!
Deborah says
Melissa, I was happy to see a recipe for Italian cream cake that used butter. But I’m perplexed that all the ingredients are by quantity except for the powdered sugar, which is listed by weight. And it says 2 pounds, which doesn’t sound possible. Please advise.
Melissa says
Powdered sugar is often sold in one or two pound packages. You’ll need two (1 pound) for the frosting.
Anna Hicks says
hi! i was wondering if you can do parts or all of this recipe the day before or if it’s better the day of. (ex: making the frosting or toasting the pecans the day before) thanks!
Melissa says
Yes, you can. You can make the cake layers, cool and wrap separately in plastic wrap and chill overnight until assembling and frosting. I would wait and make the frosting just before assembling but, if you choose to make it in advance, let it soften and bit and whip before frosting the cake.
Lisa says
Absolutely the best cake I’ve ever tasted!
Mike says
I had never heard of Italian Cream Cake until my sister asked me to make one for her friend’s birthday. I looked at a few recipes and decided to give this one a try. It was delicious and a big hit at the party! I’ll be making this again.
Melissa says
Thanks so much!
Chris T. says
How would you save left overs? Would like to make this cake, but there are only three of us, and this would take some time to finish.
Melissa says
You can freeze portions of this cake, if you wish. Depending on how much you’d like to enjoy, you could cut in half or into thirds and carefully wrap each with freezer safe wrap. It would keep for up to 2 months, possibly even longer.
Rhonda says
I have made this cake so many times over the past couple of years. I am the most popular girl in the palace when i make it. Nothing but comiments and alot of noises i cant repeat. I follow directions to the T. Never disappoints. I made again last night for a gathering. I did not attend, but still nothing but compliments on how delicious it is!!! It has become my signature cake. One reccomendation is to always use parchment paper for the best outcome
Melissa says
Thank you!
Katherine says
Hi Melissa,
Can I make this without almond extract? My husband strongly dislikes the flavor of it but I still want to try this recipe.
Melissa says
You can omit, if you prefer.
LaDonna says
I’m curious, can Swans Cake Flour be used in placed in plain flour?
Melissa says
Sure, if you prefer cake flour.
Heidi says
I made this cake for the first time at the request of a friend. It is by far one of the most beautiful and delicious cakes I’ve ever made! I couldn’t have asked for better results. I didn’t have 3 cake pans, so I baked two, and then baked the third after – all came out beautifully at 20 minutes in a 9 x 2 inch round. I used spray oil and parchment paper on the bottom. I finely chopped the pecans for the batter, and I separated the egg yolks from the egg whites. I added the egg yolks as stated in the recipe. I then whipped the egg whites until stiff peaks formed. These were added just before the coconut and pecans. Not a fan of almond flavoring, so I just used an equal amount of vanilla. I might use a little less powdered sugar in the frosting, or just decrease then amount of frosting used a bit. Thanks for sharing!
Mira says
Two of my kids are allergic to all tree nuts, but not to almonds (probably because it isn’t a true nut). Could I swap out the pecans for almonds?
Melissa says
You probably could, yes.