Italian Cream Cake
This glorious Italian Cream Cake is one of the greatest cakes ever invented! It’s a spectacular cake, any way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It’s ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering.
Easy Italian Cream Cake Recipe
What’s Italian About This Cream 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 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. 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. Ingredients to make Italian Cream Cake:
- Flour – All purpose flour sifted with baking soda and baking powder.
- Butter – Salted butter, softened.
- Sugar – Granulated sugar and light brown sugar.
- Flavorings – Vanilla extract and almond extract.
- Eggs – Five large eggs.
- Milk – Whole buttermilk (not fat free).
- Mix-ins – Sweetened flaked coconut and chopped pecans.
- Frosting – Plain cream cheese, butter, powdered sugar, vanilla extract, almond extract.
- Garnishes – Reserved coconut and toasted pecans.
How to Make the Best Italian Cream Cake Recipe
My family members are die hard sweet or savory coconut fans. Coconut and pecans pair beautifully in this spectacular cake frosted with a dreamy cream cheese frosting. It’s such an amazing cake, it’s guaranteed to turn any occasion into something special. I always like to include a few tips to ensure your cake making success:
- Kitchen tools you’ll need to make Italian Cream Cake: An electric mixer, either a stand mixer or a hand mixer whatever you have on hand. Large mixing bowls, measuring cups and spoons and a whisk to sift together the dry ingredients, plus a large silicone spatula to scrape the sides of the bowl while mixing. A sheet pan and chopping tool to prep the nuts for roasting.
- Ingredients you’ll need to make homemade Italian Cream Cake: All purpose flour, granulated sugar, light brown sugar, salted butter, baking powder, baking soda, buttermilk, eggs, vanilla extract, almond extract, sweetened flaked coconuts and pecans. Softened cream cheese and powdered sugar along with vanilla and almond for the frosting.
- If you only have unsalted butter on hand, add 1/2 tsp salt to the dry ingredients and proceed with the recipe.
- Traditional Italian cream cake recipes often call for solid vegetable shortening in the batter. That said, after years of making this cake, I prefer using all butter in my cream cake batter.
- Granulated sugar alone doesn’t give the depth of flavor you gain by adding brown sugar to the batter along with a touch of almond extract. Don’t skip it, it’s what sets this recipe apart from the rest.
- It’s well worth the small amount of effort it takes to toast the coconut to use as a garnish for the sides of the cake. Not only does toasted coconut make it pretty, but it adds a spectacular flavor as well.
- See how to toast coconut here for this cake recipe.
- Store this cake in an airtight container chilled for up to one week, if it lasts that long.
- This Italian Cream Cake is one of those showpiece cakes that make a statement on the dessert table. It’s okay to feel proud once you serve it, I know I do.
- You can make and bake the cake layers up to one month in advance for a timesaver. Let the cake rounds cool completely then wrap in freezer wrap and heavy duty foil.
- Thaw frozen cake layers in the refrigerator and frost before serving.
More Southern Style Cake Recipes to Add to Make
Cakes just spell celebration no matter when they’re served. In my opinion, life is much too short to skip dessert or only have cake once a year on your birthday. Baking can be therapeutic, and sweets tend to bring happiness to those around you. Other cakes you may like to try:
- German Chocolate Cake with Coconut Pecan Icing is a classic that never goes out of style.
- Million Dollar Pound Cake Recipe is a must-make for any occasion.
- Island inspired Hawaiian Pineapple Coconut Poke Cake is a cake mix hack that everyone can make.
- Oatmeal Cake with Broiled Coconut Pecan Icing is a retro cake that’s rich and delicious.
- Coconut Cream Pound Cake is drizzled with a vanilla cream glaze.
- Double Chocolate Coconut Zucchini Cake will have the kiddos eating their vegetables and loving it!
- My Buttered Rum Cake is a holiday favorite!
- Red Velvet Layer Cake is an iconic Southern dessert.
- You may also like this recipe for Coconut Custard Layer Cake from Beyond Frosting.
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Helpful Kitchen Items:
Italian Cream Cake
Ingredients
- Cake:
- 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) blocks cream cheese softened
- 1 cup unsalted 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.
- Cake: In a medium bowl use a whisk to sift the flour, baking soda and baking powder together. Set aside.
- In a large bowl use an electric mixer to 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.
- To the bowl add the sifted dry ingredients alternately with the buttermilk beginning and ending with flour. After all has been added increase the mixer speed and beat until fully combined.
- By hand mix in 1/2 of the 14 ounce package of flaked coconut and 1 cup of toasted pecans until evenly distributed in the batter. Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a cooling rack.
- Frosting: In a large bowl use an electric mixer on medium-high speed to cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Beat to combine. Lower the speed of the mixer and gradually add the powdered sugar beating until creamy and smooth.
- Assemble: Line the edge of the cake plate or platter with wax paper strips. Center one cake layer on the pedastal.
- Frost each layer 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. (See in the Cook's note for how to toast coconut)
- Store chilled until serving.
Notes
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.
Nutrition
This is a winner. I grew up with Italian cream cake in Texas and Melissa’s recipe is the best I’ve ever had. it’s my go-to now partly because it does NOT use oil or crisco. I shared the cake with friends and family who went head over heels for it. I’ll be making it again soon! I made this in two layers and baked it a few minutes longer.
Nancy, I’m so happy you love this cake, thank you!
I made your Italian Cream Cake for guests, and it was a big hit. The friend invited us for Easter dinner and asked me to bring this cake. Everyone loved it, in fact a couple of them had a second piece. After making the first cake I put it in the refrigerator as recommended. When I opened the refrigerator later, I called to my
husband to come take a look at it because it was so beautiful. Wish I’d taken a picture.
Hi Paula, that makes me happy, thank you so much for taking the time to let me know!
How much coconut flakes do you put in the cake all 14 oz? Or do you save some for the frosting, if so how much?
From the recipe: Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand. So, you add 1/2 of the 14 ounce bag to the batter and use the remainder for the frosting. To toast the remaining coconut, see the Cook’s note.
Thank you for the quick reply!
My pleasure, enjoy!
Am I right thinking that this cake should be kept refrigerated?
Yes, and it says so in the recipe.
Why do you need to put wax paper strips around the edges of the cake plate?
To keep the cake plate clean while frosting.
Your cake recipe is fabulous! I now get a request for it from family & friends. I’m going to try making a sheet cake instead of 3 tiers next. Thank you for the recipe!!
Thanks so much!
I first made this cake for my birthday and shared it with several ladies. Since then, I have been asked to made this cake over 50 times. It is the most requested cake I have ever made. It is also my favorite cake of all time. Thank you again Melissa for a truly delicious and delectable cake that everyone raves about and cannot get enough of.
Thank you!
Love this recipe
Thanks Jane!
Hi Melissa. I gained 5 pounds just looking at the pix of your Italian Cream Cake. Do you take orders to make them for sale and shipping?
Thanks so much! I don’t sell them, no.
This cake looks amazing!
Should I bake the cake in a convection or conventional oven?
This recipe was developed in a conventional oven.
Is it possible to make the cake layers only a week ahead and freeze them ?
Absolutely, yes. Bake, cool completely then wrap and freeze. Thaw in the fridge overnight before assembling.
Melissa, hi my name is April. I live on the Mississippi Gulf Coast. We are southerners here!lol. I was looking to make Italuan creme cupcakes for my honey for his birthday next weekend.
would I turn the cake recipe into cupcskes?
Hi April, you most certainly can! Of course, you’ll need to adjust the baking time, checking them around 18-20 minutes then add time from there, as needed.
I find that I didn’t have enough batter for 3 pans. I used 3 9 inch pans and after dividing the batter into thirds, it only filled each pan to less than half. I’m also wondering how you decorate the top (The individual little cake decorated swirls) since you didn’t show this in the video. Did you reserve some of the same frosting?
Thank you.
I’m wondering if the ingredients amounts were measured properly or adjusted somehow, as there’s plenty of batter here to fill 3 pans evenly. The best way to be certain you’re dividing batter evenly, is to use a measuring cup. You can decorate the top however you choose using a large star tip and a piping bag, or frost it simply by spreading the frosting and making swirls with an icing spatula. If you choose to pipe the decoration, reserve the amount you need to do so. Frosting options are limitless.
I measured everything with measuring utensils, checking twice just in case. Thought maybe my pans were bigger. It’s turning out fine, just thinner cake pieces in between. I was mostly wondering if you used the same frosting to decorate as you did to frost, but thank you for clearing that up.
Dee
Hi Dee, you know I thought about that after I responded. Your pans may have been 10 inch which would make thinner layers. If so, there’s no harm done. Though you may have thinner layers, you’ll also have more pieces. That’s not a bad thing after all.
Can this be made into a sheet cake for 9×13 pan. Or is there too much batter for than.
You can make this into a sheet cake. Preferably not in a shallow 13 x 9 inch casserole dish, but using a deeper baking pan, it should work. Just adjust the baking time, it will take longer to bake.
I am making my mom’s wedding cake next month, and this is her absolute favorite!! I was curious approximately how much batter this recipe makes? She is wanting me to make it as the bottom tier of her cake which will be two 12×2 inch round cakes! Thanks so much in advance!
Hi Kaitlyn, I haven’t expanded this recipe to accommodate that particular size of pans so, I’m guessing. That said, I think you’d need 1 and 1/2 batches of this batter. Perhaps even a double batch. Whichever way you go, make them separately. Then combine the batter and fill the pans evenly using a 1 cup measuring cup for the most even distribution. The baking time will need to be adjusted for that amount of batter, so bake until a toothpick inserted into the center comes back clean. If it’s browned, but still needs more time to bake, lay foil on top to prevent it from over browning. Do send my best wedding wishes to your Mom on her big day!
Hi i really love this make made it a whole bunch of times i just need some direction some of my friends ask me to make them one with out eggs do you have any substitute with measurement
i would really appreciate a reply thanks
Hi Raquel, I’m so happy you’re enjoying this cake. I’ve never made this cake without eggs so, I can’t advise you with certainty. If you try it, let us know what adjustments you make.
Hi! Instead of brown sugar could I sub with 1/2 cup more granulated sugar? Thank you!
Hi Teresa, you can but I highly recommend using the brown sugar, if possible. The recipe will still work but it’s best the way it’s written.
Can’t wait to make this cake this weekend! Question though, I have seen other recipes where the eggs are divided. The egg yolks are put in after sugar and then egg whites are whipped and folded in with pecans and coconut. Would this be possible or mess up your recipe? Thank you!
That’s not necessary to do with this recipe.
Great cake! Grandson request it all the time, especially for his birthday. I had made this cake as a child but as a Southern Pecan, Coconut Cake and had looked and looked for this recipe. I could not find it, our recipe had been lost. This taste just like it. One of the best cakes ever.
Thank you so much, I’m delighted you all are loving it!
Can I make this with two 9-inch pans instead of three?
There’s too much batter for 2 pans.
This recipe is fantastic! I made this last week for my birthday since I couldn’t find a bakery nearby that had them. It turned out so, so good and I will be making my own birthday cake from now on! Lol. A couple of things I’ve learned about Italian Cream cakes: 1) Be careful not to over mix. I actually used a spatula and gently blended the eggs in and also used that for the dry ingredient/buttermilk additions, 2) over baking is a common problem. I started testing with a toothpick at 20 minutes and the toothpick came out clean at 22. Ovens vary, of course, but this kept me from cooking them too long.
Thank you so much for such a great recipe! I made 3 batches of this cake this weekend in different size pans and cupcakes. They were all fantastic. The cake was moist and super flavorful. Adding it to my tried and true recipes. <3
Can you advise on how to adjust baking times for using 3 8-inch round pans
Thank you
A slightly thicker layer may take slightly longer to bake. Check at 25 minutes and adjust, if needed.
Question … sorry for using another post to ask, but I couldn’t figure out how to ask my question otherwise….
Would you please clarify/confirm… I should only toast the coconut that will be used as garnish?
Watching the video and reading instructions, that’s how it appears you do it.
Hi Michele, yes, that’s right.
Hello! This cake was amazing! I tried it as cupcakes and it was amazing also, I would just like a little more dome on the cupcakes. How can I achieve that, using this recipe? Thank you for your help and for your recipe.
I’m glad you enjoyed this cake! The batter bakes the way it bakes. This batter is dense so, it’s likely not going to puff up like a more simplistic batter.
Hello! This looks amazing and I’d like to try this weekend. Can you confirm the icing takes 2 pounds of powdered sugar? That seems excessive so I want to ensure that is right. Thank you!
The recipe is correct.
Best cake ever♥️
Thank you!
The cake is delicious!! One question the frosting supposed to be runny? Mean it was delicious but the consistency was to runny to pipe with it, did I do something wrong or that’s the way it supposed to be?
Thank you
Thanks so much. The frosting shouldn’t be runny. Did you perhaps add extra liquid to thin? It’s a cream cheese frosting so, it should be stiff enough to pipe.
This cake looks amazing! Can other nuts such as almonds be substituted for the pecans?
I suppose you could, if that’s your preference.
Hi Melissa!
I really want to try this recipe! My previous question is no longer available. I have several 6″ bundt pans. Would I be able to divide dough and make individual cakes?
Hi Gerbie, you can make this batter into any shape you like, just adjust the bake time.
Sorry for replying I couldn’t find a section to leave a comment. Will these cake freeze well (the layers), not sure how pecans will taste? Thank you
You can freeze the cake layers, yes.